Job Description Help for Job Description. Opens a new window. Plan and manage the Restaurant as appropriate to achieve customer (guest, associate, corporate, and owners) satisfaction and quality service while meeting and exceeding financial goals. The position is responsible for the short-term planning and daily operations of the Restaurant and may manage a lounge or quiet bar. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various areas.

Essential Duties and Responsibilities:

• Manage the Beverage Cart team and all its functionalities
• Manage the day-to-day operations of Food and Beverage outlets/carts.
• Develop, recommend, implement and manage the division's annual budget, business marketing plan, forecasts and objectives to meet and exceed management expectations.
• Implement and manage all company programs to ensure compliance with the SOPs and LSOPs; including safety and sanitary regulation, and all federal, state, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet and exceed sales and financial goals and objectives.
• Manage the Human Resources within the division. Direct and oversee recruitment and development of associates; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline, and terminate as appropriate
• Manage the maintenance and sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations, and ensure quality service.
• Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.
• Develop and implement menus and backup, (use records, production lists, pars, training), with corporate guidelines to continually improve revenues and profit margins while maintaining quality.