Food amp Beverage Manager Trainee

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Job OverviewLearn to direct and organize the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize profits.nLearned Responsibilities And DutiesnPlan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.nClearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.nDevelop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.nParticipate with the chef and restaurant managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.nImplement effective control of food, beverage and labor costs among all sub-departments.nAssist the area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.nRegularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service, to recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.nDevelop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.nParticipate in Manager on Duty coverage program requiring weekend stay-over, constant monitoring throughout hotel and troubleshooting problems.nOperate MS programs in computer.nPerform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.nPerform other related duties as assigned.nSpecific Job Knowledge And SkillsThe individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.nConsiderable skill in complex mathematical calculations without error.nAbility to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.nAbility to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions.nAbility to read, listen and communicate effectively in English, both verbally and in writing.nAbility to access and accurately input information using a moderately complex computer system.nHearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations.nEqual Opportunity Employer/Protected Veterans/Individuals with DisabilitiesThe contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c) Source: Hospitality Online,

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