What are the responsibilities and job description for the Assistant Director of Food and Beverage position at Grand Hyatt Nashville?
The Assistant Director of Food and Beverage will manage the food and beverage departments of the hotel to include banquets, food service and beverage service and maintain established operational standards and maximize profits of the hotel.
Responsibilities
Maintain standards of food and beverage quality and guest service quality
Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department and participate in the preparation of the annual hotel budget
Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints
Monitor the performance of the restaurant and banquets to ensure customer satisfaction and to initiate corrective action
Assist in preparing local and national sales/marketing programs for food and beverage
Develop short term and long term financial and operational plans for the food and beverage department which support the overall objectives of the hotel
Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant and banquet departments
Ensure proper cleaning of all equipment after all function is complete
Increase level of guest satisfaction by delivery of an improved product through employee development, job engineering and quality image
Manage in compliance with established company policies and procedures and in compliance with local, state and federal laws and regulations. As well proactive Human Resource function to ensure employee motivation, training and development, scheduling and compliance with established labor regulations
Maintain procedures for security of monies and maintains procedures for credit control and handling of financial transactions as well as maintain inventory control procedures
Receive departmental related guest concerns and ensures corrective action is taken
Determine amount of future business and work load requirements with information gathered from the sales department
Assist personnel in setting up a function room to the desired specifications set forth by the sales office
Education and Experience
Bachelor?s Degree in Hotel Management or Business
2 years supervisory experience in food and beverage operations as a Department Manager.
2 years line level operations experience, and 2 years of direct sales or retail trade experience; or, an equivalent combination of education and experience
Licenses/Certifications
TIPS Certification
Food Safety Certification
Annual Salary: $95,000-$115,000
Responsibilities
Maintain standards of food and beverage quality and guest service quality
Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department and participate in the preparation of the annual hotel budget
Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints
Monitor the performance of the restaurant and banquets to ensure customer satisfaction and to initiate corrective action
Assist in preparing local and national sales/marketing programs for food and beverage
Develop short term and long term financial and operational plans for the food and beverage department which support the overall objectives of the hotel
Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant and banquet departments
Ensure proper cleaning of all equipment after all function is complete
Increase level of guest satisfaction by delivery of an improved product through employee development, job engineering and quality image
Manage in compliance with established company policies and procedures and in compliance with local, state and federal laws and regulations. As well proactive Human Resource function to ensure employee motivation, training and development, scheduling and compliance with established labor regulations
Maintain procedures for security of monies and maintains procedures for credit control and handling of financial transactions as well as maintain inventory control procedures
Receive departmental related guest concerns and ensures corrective action is taken
Determine amount of future business and work load requirements with information gathered from the sales department
Assist personnel in setting up a function room to the desired specifications set forth by the sales office
Education and Experience
Bachelor?s Degree in Hotel Management or Business
2 years supervisory experience in food and beverage operations as a Department Manager.
2 years line level operations experience, and 2 years of direct sales or retail trade experience; or, an equivalent combination of education and experience
Licenses/Certifications
TIPS Certification
Food Safety Certification
Annual Salary: $95,000-$115,000
Salary : $95,000 - $115,000
