Director of Restaurants
Company: Sheraton Panama City Beach Golf & Spa Resort
Location: Panama City
Posted on: June 23, 2022
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Job Description:
We are seeking an experienced, innovative and enthusiastic Food
& Beverage leader to join our team at Sheraton PCB! Our ideal
candidate will maintain customer satisfaction as the driving
philosophy of the F&B department. He / She will direct and
organize the activities of the Sheraton Panama City Beach Golf &
Spa F & B Outlets, to maintain high standards of food and beverage
quality, service and merchandising to maximize hotel
profitability.
Position: Director of Restaurants
JOB OVERVIEW: Direct and organize the activities of the Sheraton
Panama City Beach Golf & Spa F & B Outlets, to maintain high
standards of food and beverage quality, service and merchandising
to maximize hotel Profitability.
REPORTS TO: Director of Food & Beverage
ESSENTIAL JOB FUNCTIONS:
-Maintain customer satisfaction as the driving philosophy of the
F&B department. Personally, demonstrate a commitment to
customer service by inquiring about service quality and responding
promptly to guest needs. Promptly handle guest complaints. Fill in
for staff when necessary to ensure customer satisfaction. Ensure
your staff, including all new hires, are trained to meet standards.
Empower staff to deliver customer service by encouraging and
rewarding responsive guest assistance. Level of service provided to
guests in all outlets meets or exceeds customer expectations.
Ensure that consistency of service and standards are met.
-Manage department within budget. Accurately forecast
revenues/expenses. Prepare annual departmental outlets budget that
accurately reflects the department's operations plan. Anticipate
revenue/cost problems and report discrepancies to General Manager.
Assist hotel staff with accounting related issues. Analyze
financial and operating information on an ongoing basis to adjust
labor, supplies, materials and other costs to achieve budget.
Ensure department staff is trained in control procedures as
outlined by Internal Audit, and that these procedures are
consistently followed.
-Manage people according to Crescent Hotels & Resorts values.
Manage human resources functions including recruiting, selection,
orientation, training, performance reviews, pay and recognition
programs to maintain a skilled and motivated workforce. Maintain a
positive, cooperative work environment between staff and
management. Emphasize training and development as a way of doing
business in order to empower employees to successfully perform
their jobs. Help to develop management talent by acting as a mentor
for direct reports. Resolve employee grievances fairly and timely.
Ensure employees fully understand performance standards, review
process, and reward successes. Manage safety program to protect
guests and employees and which meets OSHA requirements. Use ongoing
safety plan to minimize workers' compensation claims. Train staff
to increase level of customer sales, service and safety skills on
an ongoing basis. Ensure employees are appropriately certified for
their job as required by federal, state or local regulations.
Monitor and maintain acceptable turnover levels.
-Know the general operations of department and how all hotel
departments work together to achieve business objectives and to
meet customer expectations. Know the commonly occurring challenges
of the F&B business and how to overcome them. Know restaurant
standards and hold employees accountable for consistently meeting
these standards. Maintain favorable health department scores.
Manage a preventive maintenance program for all equipment. Control
food-borne illnesses. Meet safety and sanitation standards such as
Emergency Plan, CPR training for all employees, proper storage of
foods, storing chemicals away from food, etc.
-Prepare the F&B Outlet budget and maximize department
resources to contribute to the successful achievement of the
budget. Identify major revenue and expense opportunities and
possible problems. Identify and select vendors that provide quality
service and competitive prices and monitor to ensure quality of
goods and service is met. Adjust inventory, department labor
schedules, staff assignment and supplies based upon demand without
loss in quality service. Keep repair costs down by coordinating
with Director of Engineering for maintenance of equipment.
-Demonstrate positive leadership characteristics, which inspire
employees to meet and exceed standards.
-Investigate and resolve food quality and service complaints in
conjunction with Executive Chef.
-Maintain employee appearance standards in food and beverage
department.
-Maintain procedures for securing of money & Cash Control
Procedures
-Monitor budget to ensure efficient operation and to ensure
expenditures stay within budget limitations.
-Promote employee empowerment. & maintain high levels of employee
satisfaction.
-Report unsafe conditions immediately.
-Select, train, supervise, develop, discipline and counsel
employees in accordance with Crescent Hotels & Resorts policies and
procedures.
-Complete other duties as assigned by supervisor to include cross
training.
-Know bar terminology and wine service. Strong Bar Background and
Inventory Controls are Required.
-Solve unusual customer requests creatively.
-Implement and maintain F & B marketing plans.
-Respond to all food and beverage-related guest correspondence.
-Review all daily food specials for presentation, quality and
pricing.
-Implement and maintain incentive programs.
-Maintain inventory control (beverage, glass, china, silver,
approve orders).
-Menu development - restaurants/lounge concepts/happy hour.
-Participate in community public relations for the resort.
Keywords: Sheraton Panama City Beach Golf & Spa Resort, Tallahassee , Director of Restaurants, Executive , Panama City, Florida
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