What are the responsibilities and job description for the Food & Beverage Manager position at Hilton Garden Inn Omaha Aksarben Village?
As we continue to grow our business we expect to bring on additional personnel in LHG to promote that growth. We have identified leaders in the markets we serve which will add to our ability to meet our mission objectives.
Job Purpose: To manage the restaurant's operation, maintaining established cost and quality standards to ensure superior service and maximize profits.
Job Responsibilities:
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Develop short term and long term financial and operational plans for the restaurant which support the overall objectives of the company.
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Prepare the monthly and annual budget.
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Monitor the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports. Initiate corrective action.
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Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action.
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Implement and maintain sales/marketing programs.
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Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
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Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant.
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Maintain a security function which protects both the assets of the restaurant and the personal safety of employees and customers.
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Implement and maintain effective two-way communication systems which reach all employees.
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Develop new programs which result in an increased level of customer satisfaction and operational excellence.
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Other duties as assigned.
Job Skills:
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Read and interpret business records and statistical reports and make business decisions based on production reports and similar facts, as well as experience and opinion.
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Use mathematical skills to interpret financial information and prepare budgets.
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Analyze and interpret policies established by administrators.
- Large scale cooking for 10-200 people
- Must be able to manage others
- Understand and implement food cost strategy
Job Qualifications:
Education
- Bachelor's degree in Management, Business, or related field. or equivalent experience
Experience
- 2 years kitchen supervisor experience, 1 year cashier experience, 2 years waiter exp., 1-year event cooking.; OR, equivalent combination of education and experience.
We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
