Summary:
Responsible for the In Room Dining and restaurant/ bar food and beverage operations; oversees the day to day operations of these outlets to maintain an efficient, well maintained, profitable and guest centric environment. Responsible for organizing the activities and food and beverage services to deliver the highest guest experience while following Brand standards. Sets and maintains high standards of food and beverage quality, and is strategically creating programs and processes to increase associate satisfaction and reduce turnover, while tightly managing costs to achieve budgeted profitability. Requires moving supplies to multiple ranch venues and operating ranch vehicle or ranger. Must oversee associates and maintain ranch assets at multiple locations on ranch

Responsibilities
•Ensures all white lodging way systems are in place and maintained daily.
•Ensure prompt and efficient service to all guests.
•Utilize the sales and marketing plan as basis for setting customer service goals and long term scheduling. Validate the sales plan is in line with Monthly and Quarterly projections.
•Monitor and respond to ruminate guests' reviews.
•Monitor and assess product quality, satisfaction, and trends to determine if any change in programs or strategy is required.
•Initiate and implement marketing and up-selling techniques to promote food and beverage services and to maximize overall revenue.
•Ensure all team members have current knowledge of outlet offerings, products, services, facilities, event, pricing and policies and are knowledgeable of the local area and events.
•Works closely with social media and marketing contacts in Sales on promotional and operational efforts to maximize achievement of sales (advertising, posters, mailers, local businesses and residences).
•Protects the assets of the company, including but not limited to food and beverage items, service supplies, FF&E, the reputation, and legal standing of the operation. Ensures that controls are in place to satisfy the needs of internal audit and to prevent theft.
•Critique the performance of the outlets monthly during the P&L and financial review. Be able to speak to the labor performance of the outlets weekly during the wage meeting, and food and beverage managers meeting.
•Assure adherence to the cash handling policies and cash reconciliation of all over/short, missing and/or voided checks and other accountability processes.
•Assure adherence to the White Lodging internal audit guidelines
•Monitors food and beverage inventories, breakage, and pars of all china, glass and silver for loss.
•Generate an accurate weekly forecast in order to schedule associates properly so to deliver the best guests experience while following budgeted labor costs.
•Coordinate the efforts of the F&B outlets to coincide with volumes in business generated by Group and Transient business and events in the downtown market.
•Ensure that food handling and safety guidelines are in effect and followed.
•Ensure the the local food safety regulations are followed.
•Ensures that all food and beverage supervisors and associates "own the food and beverage experience" and are actively involved in the delivery of the service strategy. Displays passion about customer service and makes frequent contact with customers to ensure satisfaction.
•Ensures cleanliness and proper inspections of associate side work before associates are dismissed from their shifts. Ensures completion of a thorough walk-thru of all areas prior to departure. Makes any corrections that need to be made.
•Handles or assists with any guest related complaints, as well as coordinating the follow up on those complaints.
•Ensure that all guests are treated with a professional and consistent manner.
•Creates the vision for best in class customer service in the outlets, trains, recognizes, motivates and rewards for achieving aggressive and challenging goals.
•Hires the right people at the right time.
•Ensures that hiring practices are legal and ethical. Works with Human Resources Manager to ensure problems are handled quickly and efficiently.
•Ensures that discipline is firm, fair, and consistent. Follows company policy on progressive discipline. Ensures that supervisors within the FB department do the same.
•Reacts promptly and effectively to associate concerns. Documents actions in a timely manner.
•Ensures associates have the supplies they need to do their assigned jobs.
•Provides recognition to associates in a meaningful and timely manner.
•Ensures a high-quality pre-shift is conducted daily with all associates.
•Ensures that the attendance policy is adhered to.
•Ensures that the company's open-door policy is practiced.
•Provides an environment free of harassment of any kind.
•Ensures proper and effective hiring and training of associates. Develops and implements hiring and training programs to ensure all positions are adequately staffed with trained personnel.
•Ensures associates are certified in an effective and timely manner.
•Ensures that all associates adhere to the grooming and appearance standards for the hotel.
•Assigns work/functions to supervisors and ensures that supervisors do the same with hourly associates.
•Confers regularly with staff to coordinate activities, assign and check work, resolve problems, and the like.
•Oversees and aligns the work of the supervisors, and observes and evaluates the performance of hourly service personnel. Conducts performance evaluations, RAP and REX Sessions with associates.
•Ensures associates have appropriate local food and beverage certificates and that they remain current.
•Track and audit sales, food, labor, cash and expense items each pay. Process invoices as incurred.
•Order and inventory all supplies; ensuring appropriate stock and equipment is available for the team and within budget guidelines.
•Maintain and enforce sanitation standards, and ensure staff abides by laws and safety standards within the outlets.
•Maintain all key control procedures
•Communicates in a clear and effective manner. Chooses the right form of communication for the message.
•Reviews new products and methods of operation and effectively implements changes that improve balanced scorecard results.
•Attends weekly staff meeting and other meetings as required.
•Conducts timely and effective department meetings that inform, recognize, and motivate.
•Remains organized.
•Presents a professional demeanor at all times in the appearance of the restaurant space and all restaurant associates.
•Performs other duties as assigned.

Other Information

COMPETENCIES
•Analysis Skills
•Judgement / Decision Making
•Strategic Skills
•Experience
•Conceptual Ability
•Track Record
•Integrity
•Resourcefulness
•Excellence
•Self-Awareness
•Stress Management
•Team Building
•Assertiveness
•Goal Setting
•Communication (written/oral)
•Accountability
•Energy

SKILLS
•Must have a valid driver's license
•Where local law requires it, must be able to hold valid liquor license.
•Proven experience with food service administrative functions, such as ordering, inventory control, staff scheduling, and financial reporting.
•Proven computer, administrative, math, accounting, and supervisory skills. Experience working with a variety of commercial food service equipment
•Ability to deal effectively with customers and other company personnel. Ability to speak effectively before groups of customers, guests or employees.
•Basic knowledge of relevant health and safety regulations and procedures. Ability to interpret and apply safety rules; operating, maintenance and procedural manual. Fully understands the First Aid requirements for standard emergencies such as choking and burns.
•Ability to solve practical problems and deal with a variety of concrete variable in situations where only limited standardization exists.

EDUCATION/EXPERIENCE
•Previous management experience required.
•High School Degree/GED; College Degree Preferred
•5-7 years progressive food service supervisory experience in a hotel food and beverage/restaurant environment

WORKING CONDITIONS
•The major responsibility in this position is to lead, direct and oversee all operations of the restaurant, lounge and kitchen outlets on a daily basis. The goal is to satisfy the guest, providing a variety of services to help make his/her dining and lounge experience both comfortable and memorable.
•A vast majority of the workday is spent interacting with others, including guests and personnel. This requires speaking, listening and standing. A typical workday includes directing personnel to perform various tasks as well as visiting with guests about their travels and/or lodging and dining experiences, both favorable and unpleasant. Therefore, this position utilizes problem solving and reasoning abilities on a daily basis.
•This position involves several varying responsibilities and often requires an ability to perform multiple tasks and transactions in a very fast paced environment, and react to changes within that environment; therefore memory and prioritizing skills are essential and used throughout the day. Memory, organizational, impartial reasoning and prioritizing skills are essential and used daily.
•Also utilized daily are the abilities to delegate responsibilities and to determine when delegation is warranted. However, equally important are follow-through skills. All delegated tasks remain the responsibility of this position, requiring thorough follow-up of each assigned duty.
•Reading and writing abilities are utilized generously in the documenting of daily activities. Business letters are often necessary, along with the completion of various form documents.
•Mathematical abilities, including basic math, are utilized when verifying daily paperwork, handling deposit monies, guest accounts, purchasing, budgeting, forecasting sales and figuring current revenues, occupancies, average daily rates and revenues per available rooms.
•Much time is spent moving about the property in servicing guest needs and directing personnel. Additionally, inspections of F&B areas are a primary responsibility of this position, which can involve unlocking, opening, bending, stooping, pushing, pulling, lifting and climbing stairs.

Location Code: 9090