Position responsible for all the food and beverage operations, which includes all kitchen, bar and dining room operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates  knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.  

Role Key Role Responsibilities  

Maintaining Budgets: 
Manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments. • Maintains a positive cost management index for kitchen and restaurant operations. • Utilizes budgets to understand financial  

Leading Food and Beverage Team: 
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Utilizes interpersonal and communication  
skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Oversees all culinary, restaurant and beverage operations. • Creates and nurtures a 
environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. • Provides excellent customer service to all employees. • Responds quickly and proactively to employee's concerns. • Provides a learning  atmosphere with a focus on continuous improvement. • Provides proactive coaching and counseling to team members. • Encourages and builds mutual trust, respect, and cooperation among team members. • Ensures and maintains the productivity level of employees.  

Develops specific goals and plans to prioritize, organize, and accomplish your work. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Sets clear expectations with the employees and team leaders and ensures that appropriate rewards are given if expectations are exceeded.  

Ensuring Exceptional Customer Service: 
Provides excellent customer service. • Responds quickly and proactively to guest's concerns. • Understands the brand's service culture. • Ensures that all employees, team leaders and managers understand the brand's service culture. • Sets service expectations  
for all guests internally and externally. • Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. • Ensures all event functions are up to standard and exceed guest's expectations.  

Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Serves as a role model to demonstrate appropriate behaviors. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.  

Managing and Conducting Human Resource Activities: 
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Conducts performance reviews in a timely manner. • Promotes both Guarantee of Fair Treatment and Open Door policies. • Identifies the developmental  needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Develops an  action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results.  

Additional Responsibilities: 
Complies with all corporate accounting procedures. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluates results to choose the best solution and solve problems.  

Ensures effective departmental communication and information systems through logs, department meetings and property meetings. 

High school diploma or GED 
6 years of experience in the culinary, food and beverage, or related professional area. 
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years’ experience in the culinary, food and beverage, or related professional area. 
Ability to create marketing strategies and promotional menu items with kitchen management to increase business volumes. 
Must have a positive attitude at all times and serve as a leader on the Restaurants Leadership Group