Director of Food & Beverage Position Available In Nassau, New York

Director of Food & Beverage Linchris Hotel Corporation (Allegria Hotel) Long Beach, NY 11561 Job Description

DIRECTOR OF FOOD & BEVERAGE

Job Description This job description provides a basic guideline of the duties, responsibilities, and requirements of this position. The frequency codes assigned in the job description are: Rarely (less than 1%); Occasionally (between 1% and 33%); Frequently (between 34% and 65%); and Constantly (between 66% and 100%).

QUALIFICATIONS

Bachelor’s degree or minimum 4 years experience in food and beverage management. Ability to interpret financial and operational data into operational plan. Time management skills. Negotiation skills. Ability to manage according to employment laws of jurisdiction. Read, write and speak English fluently. College level reasoning, math, computer, and language skills. Ability to train employees in alcohol intervention, food handling, and sanitation. Food/Beverage Service Worker Permit, where applicable. Ability to communicate effectively with the public and other employees. Meet minimum age requirement of jurisdiction. No employee will pose a direct threat to the health/safety of self or others.

PERFORMANCE STANDARDS CUSTOMER SERVICE

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.

FINANCIAL

Manage department within budget. Accurately forecast revenues/expenses. Assists with preparation of annual departmental 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.

PEOPLE:

Manage people according to Linchris’s 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 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

PERFORMANCE STANDARDS

(continued) appropriately certified for their job as required by federal, state or local regulations. Monitor and maintain acceptable turnover levels.

QUALITY:

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/Heimlich training for all employees, proper storage of foods, storing chemicals away from food, etc.

MANAGING THE BUSINESS

Assists in preparation of the F&B 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 maintaining equipment. Work with local vendors to keep costs down.

ESSENTIAL FUNCTIONS

Constantly . Achieve budgeted revenue and labor expenses. Constantly . Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards. Constantly . Direct and maintain food handling in compliance with sanitation laws. Constantly . Direct purchasing, kitchen, restaurants, lounge. Constantly . Ensure compliance with all Linchris Hotel Company policies and procedures. Constantly . Investigate and resolve food quality and service complaints. Constantly . Maintain work areas clean and organized. Constantly . Maintain employee appearance standards in food and beverage department. Constantly . Maintain procedures for securing of moneys. Constantly . Maintain procedures for security of all hotel equipment. Constantly . Manage in compliance with local, state, and federal laws and regulations. Constantly . Maximize food and beverage department profitability. Constantly . Monitor budget to ensure efficient operation and to ensure expenditures stay within budget limitations. Constantly . Promote employee empowerment. Constantly . Maintain high levels of employee satisfaction. Constantly . Report unsafe conditions immediately. Constantly . Select, train, supervise, develop, discipline and counsel employees in accordance with Davidson Hotel Company policies and procedures. Frequently . Complete other duties as assigned by supervisor to include cross training. Frequently . Food purchasing or development of purchasing director. Frequently . Implement and maintain local and corporate sales and marketing plans. Frequently . Perform in the capacity of any position supervised. Frequently . Respond to all food and beverage-related guest correspondence. Frequently . Review all daily food specials for presentation, quality and pricing. Occasionally . Conduct or assist in scheduling liquor liability training. Occasionally . Assist managers in lowering attrition.

ESSENTIAL FUNCTIONS

(continued) Occasionally . Attend divisional departmental meetings. Occasionally . Attend mandatory meetings including Steering Team. Occasionally . Conduct departmental meetings. Occasionally . Conduct performance appraisals. Occasionally . Develop short and long term financial operating plans. Occasionally . Implement and maintain incentive programs. Occasionally . Maintain inventory control (beverages, glass, china, silver, approve orders). Occasionally . Maintain MSDS procedures according to OSHA. Occasionally . Maintain procedures for credit control and handling financial transactions. Occasionally . Menu development

• restaurants/lounge concepts.

Occasionally . Participate in community public relations for the hotel. Occasionally . Participate in the development of the annual budget. Occasionally . Use statistical analysis to determine improved courses of action. Rarely . Annually shop competitors.

PHYSICAL REQUIREMENTS SITTING

Occasionally . Meetings, entertaining guests/clients, paperwork.

STANDING/WALKING

Frequently . Concrete, tile, rubber mats covering tile, linoleum, carpet, etc.

CROUCHING

(BEND

AT KNEES

): Rarely . Inspecting equipment.

KNEELING/CRAWLING

Rarely .

STOOPING

(BEND

AT WAIST

): Occasionally . Picking up objects.

TWISTING

(KNEES/WAIST/NECK): Frequently . Inspections.

CLIMBING

Occasionally . Stairs to access different building levels.

BALANCING

Rarely .

LEG/FOOT USE

Rarely .

REACHING

(OVERHEAD/EXTENSION): Occasionally . Retrieve supplies, inspections.

HANDLING/GRASPING

Occasionally . PC keyboards, office equipment, food preparation.

FINGERING/FEELING

Frequently . Writing, open wine, operate adding machine, POS. Open and close locks.

PUSHING/PULLING

Occasionally . Hand trucks, carts, cases of product, furniture in outlets.

Average weight:

25 lbs.

Maximum weight:

50 lbs.

LIFTING/CARRYING

Occasionally .

Average weight:

25 lbs.

Maximum weight:

50 lbs.

OTHER PHYSICAL DEMANDS

Rarely .

USE OF SENSES TALKING IN PERSON

Constantly . Public, guests and employees.

TALKING ON TELEPHONE

Frequently . Public, guests and employees.

OTHER SPEECH REQUIREMENTS

Occasionally . Extemporaneous speech to groups.

HEARING IN PERSON

Frequently . Public, guests and employees.

HEARING ON TELEPHONE

Frequently . Public, guests and employees.

OTHER HEARING REQUIREMENTS

Rarely .

NEAR VISION

Frequently . Corrected to 20/40. Paperwork, computers.

FAR VISION

Constantly . Corrected to 20/40.

DEPTH PERCEPTION

Occasionally . Beverage equipment, walking through hotel.

COLOR VISION

Frequently . Presentation and quality of food.

USE OF SENSES

(continued)

FULL FIELD VISION

Constantly . Manage all aspects of busy restaurant, kitchen and lounge.

SMELL:

Frequently . Detect potential hazards and odors, inspection of products.

TASTE:

Frequently . Assurance of food quality and consistency.

MENTAL REQUIREMENTS INTERACTION WITH OTHERS/COMMUNICATIONS SKILLS

Constantly . Professionally deal with difficult situations/people.

DEADLINES/SHIFT WORK/OVERTIME

Constantly . Meet deadlines as required. Meet multiple priorities of business demands. Adjust to schedule changes, cover shifts on short notice.

FLEXIBILITY

Constantly . Need to work a variety of hours, varied tasks under varied conditions.

PACE:

Constantly . Must change pace as business demands.

ATTENTION TO DETAIL

Constantly . Monitor all service and products for guests.

HIGHLY REPETITIVE WORK

Rarely .

OTHER PSYCHOLOGICAL DEMANDS

Occasionally . Highly confidential issues, deals with extreme emotions.

ENVIRONMENTAL SETTING SAFETY REQUIREMENTS

(I.E., CLOTHING, SAFETY

EQUIPMENT REQUIRED, ACTIVITIES PERFORMED

): Constantly . Adhere to Linchris Hotel Company safety standards and procedures. Maintain security of work area and equipment while maintaining the level of safety required by the Company and OSHA requirements.

EXPOSURES

(FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, NOISE): Occasionally . Cleaning chemicals, extreme heat on cooking lines, walk-in freezers and refrigerators.

OPERATION OF EQUIPMENT/TOOLS/VEHICLES

Occasionally . Beverage/liquor dispensers, kitchen equipment, fax machine, PC, grills, ovens. Company Description Our unique position in the hospitality industry is a direct result of valuing people first. Owners, managers, associates, customers, and communities

• peoples’ needs drive our management style, generating programs that inspire value and automate profits.

Growth and sustenance in a highly competitive industry require a winning team with a high level of principle and strong moral character. It is with this belief we have structured our hiring mechanism that enables Linchris teammates to trust each other and, in the end, help customers as a united family. The measure of our success as a leading hotel management company is only an aggregate of these individual satisfactions turning into results. Our path is set and our mission is to follow it to a better future together. Benefits Team Member Travel Discount Stay at one of our owned and managed properties for only $15.00 per night For personal travel of the active team member only

• subject to availability and approval Must be requested via email to your general manager with dates, bed type and hotel included in the email Visit www.

linchris.com for an updated list of all Linchris properties This rate is not available for your home property Room Discounts At The Allegria Price and availability may vary based on business levels and season The General Manager must approve all discount reservations in writing to your leader Team Member & Immediate Family

• $69/night Friends & Extended Family
• $129/night PTO
• Available for both full & part-time team members You begin accruing PTO on your first day of work and may use your available balance at anytime PTO accrual rates are below: 0-4 Years = Up to 80 hours (0.0385 per hour worked) 5+ Years = Up to 120 hours (0.0577 per hour worked) You can roll-over up to 80 hours of PTO each calendar year Holiday Pay
• Eligibility after 90 days of employment. Available for both full & part-time
• We have 8 paid holidays
• Holiday hours are paid out based on the average hours worked over the last 12 weeks prior to the Holiday. New Year’s Day Dr. Martin Luther King, Jr. Day Memorial Day Juneteenth Independence Day Labor Day Thanksgiving Day Christmas Day Food Discounts 50% off food in the hotel while working
• Restaurant and Fresh Market 30% off food in the restaurant when not working for team member and up to 3 guests (Prior GM Approval Required)

Team Activities:

Annual kick off to Summer team cook-out Annual Holiday Party Turkey Giveaway at Thanksgiving Monthly Team Luncheon

• Communicating property updates & win prizes Medical, Dental, Life & STD All full-time team members (30+hours) become eligible the 1st of the month following 60 days of employment Open enrollment is held in November each year Employer paid accidental life insurance of $10K for full-time team members 401K Team Members become eligible to enroll in a 401K after a year of employment & 1000 hrs.

of work. Match schedule below

Team Member Contributes:

Employer Match:

1% .25% 2% .50% 3% .75% 4% or more 1% Benefits Incentives Hourly Team Members Front Office Signature Audits

• 100% = $100 If department average is 100% for a calendar month, all team members receive $100 Upsell’s (Add-on’s & Upgrades) 10% of weekly sales paid out on your check Restaurant Servers & Bartenders Data Quest Audits
• 95•99% = $50 100% = $100 Name Drop If your name is mentioned in a 5 STAR review on either Google or TripAdvisor, you will receive a $25 gift card Team Member of the Month $100•to the award winner Team Member of the Year $500•to the award winner (Voted by leadership team from month winners) New Hire Referral $200 after 90 days of employment Management Team Members Operational Department Leaders Monthly department performance incentives as outlined by each position Sales & Catering Managers Varies by position and is provided to each individual Name Drop If your name is mentioned in a 5 STAR review on either Google or TripAdvisor, you will receive a $25 gift card