J Parker Food & Beverage Manager

Description

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

We understand what it takes to be a part of something great. We will encourage you to bring your true self to work every day, we will celebrate you and we will cheer you on as you shine bright in your career journey. Whether it be our health & wellness programs, best in class learning and development or our travel discounts that ‘feed your inner explorer’, we work hard to create and deliver on what YOU need. We are ready for you to start your journey with us where You Belong. We Care. Shine Bright

We are committed to providing you with:

• An exceptional benefit plan for associates & family members including Medical, Dental, Vision, Short Term and Long Term Disability, Life Insurance, Flexible Spending Account
• 401K matching program
• Discounts with our Crescent managed properties in North America for you & your family members along with Hyatt Branded Hotel Associate Discounts
• Employee Assistance Program

What you will be doing:

• Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards.
• Maintain working knowledge of all Food & Beverage positions, food preparation, cocktail service and wine inventory.
• Ensure consistency of product and service.
• Maintain wine & beverage inventory.
• Direct restaurant, lounge.
• Maintain employee appearance standards in food and beverage department.
• Maintain procedures for securing moneys.
• Maximize food and beverage department profitability.
• Monitor budget to ensure efficient operation and to ensure expenditures stay within budget limitations.
• Maintain high levels of employee satisfaction.
• Maintain work areas clean and organized.
• Maintain working knowledge of all Food & Beverage positions, food preparation, cocktail service and wine inventory.
• Promote employee empowerment.
• Know food preparation and service.
• Utilize knowledge of physical capabilities of banquet space.
• Ensure that labor costs are aligned with the forecast.
• Promote repeat customer service through establishing quality service and food.
• Report unsafe conditions immediately.
• Select, train, supervise, develop, discipline and counsel employees in accordance with Crescent’s policies and procedures.
• Time tracking and Tip reporting.
• Perform in the capacity of any position supervised.
• Know basic bar terminology and wine service.
• Order supplies for all outlets.
• Oversee and assist in collection of payments for banquet functions.
• Set up banquet rooms for functions (chairs, tables, linens, etc.).
• Responsible for monthly inventory of all banquet equipment.
• Solve unusual customer requests creatively.
• Attend all required meetings.
• Conduct performance appraisals.
• Deal with guest complaints or requests.
• Monitor reservations.
• Report on Food & Beverage status to General Manager weekly.
• Complete other duties as assigned by supervisor to include cross training.

What is required:

• SITTING: Preparing schedules, other paperwork, complete required forms.
• STANDING/WALKING: Concrete, tile, rubber mats covering tile, linoleum, carpet.
• CROUCHING (BEND AT KNEES):. Pick up trays and inspect side work.
• KNEELING/CRAWLING: Inspect side work.
• STOOPING (BEND AT WAIST): Serve and speak with guests; writing tickets.
• TWISTING (KNEES/WAIST/NECK): Monitoring dining room and maneuver around tables and staff.
• CLIMBING: Rarely.
• BALANCING: Carrying trays of meal orders.
• LEG/FOOT USE: Rarely.
• REACHING (OVERHEAD/EXTENSION): Obtain china, glassware, manuals, other items in overhead storage. Extension when serving guests.
• HANDLING/GRASPING: Pick up and place plates, open wine.
• FINGERING/FEELING: Writing, open wine, operate adding machine, POS. Open and close locks.
• PUSHING/PULLING: Kitchen carts. Average weight: 25 lbs. Maximum weight: 50 lbs.
• LIFTING/CARRYING: Trays of meal orders. Average weight: 25 lbs. Maximum weight: 50 lbs.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The 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)

Qualifications

Restaurant Management Experience

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The 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

Salary : $70,000