BASIC PURPOSE: Plan, organize, direct and control the work of employees in the Food & Beverage outlets and In-Room Dining, while ensuring exceptional service and attention to guests. A minimum of 5 years Food & Beverage management experience.
Requirements
ESSENTIAL FUNCTIONS:
Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in the hotel’s restaurants, lounges and In-Room Dining, to ensure that established culture and core standards are met; long-range strategic planning for outlet operation.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.
The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons.
The ability to work closely with the Executive Chef, Sous Chefs and Sommelier to design effective menus and wine list while ensuring excellent product quality at a fair price.
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
Work harmoniously and professionally with co-workers and supervisors.
Four Seasons Hotel Philadelphia
Philadelphia,US
Click here to apply
Requirements
ESSENTIAL FUNCTIONS:
Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in the hotel’s restaurants, lounges and In-Room Dining, to ensure that established culture and core standards are met; long-range strategic planning for outlet operation.
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.
The ability to be visible in the operation, recognize and maintain relationships with regular guests as well as cultivate relationships with new patrons.
The ability to work closely with the Executive Chef, Sous Chefs and Sommelier to design effective menus and wine list while ensuring excellent product quality at a fair price.
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments.
Comply with Four Seasons’ Category One and Category Two Work Rules and Standards of Conduct as set forth in EmPact.
Work harmoniously and professionally with co-workers and supervisors.
Four Seasons Hotel Philadelphia
Philadelphia,US
Click here to apply