Manages all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
CANDIDATE PROFILE
Education and Experience
• High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related qualified area.
OR
• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related qualified area.
Skills and Knowledge
• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment,
meeting quality standards for services, and evaluation of customer satisfaction.
• Economics and Accounting - Knowledge of economic and accounting principles and practices, P&L; statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
• Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
• Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
• Administration and Management - Knowledge of business and management principles involved in strategic p