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Food & Beverage Manager

at HCareers

Posted: 9/29/2020
Job Reference #: 9447_1531907
Keywords: food

Job Description



Radisson Hotel Group, formerly Carlson Rezidor Hotel Group, is one of the world's largest hotel groups with eight distinctive hotel brands, more than 1,400 hotels, in destinations around the world. The Radisson Hotel Group portfolio includes Radisson Collection, Radisson Blu®, Radisson®, Radisson RED®, Park Plaza®, Park Inn® by Radisson, Country Inn & Suites® by Radisson and prizeotel. Guests can benefit from the newly rebranded Radisson Rewards, formerly Club Carlson, a global rewards program that delivers unique and personalized ways to create memorable moments that matter to our guests. Radisson Rewards spans our global footprint and offers exceptional benefits to our guests, meeting planners, travel agents and business partners. Radisson Meetings offers a variety of fully-equipped spaces featuring fast free Wi-Fi, A/V technology and on-site contacts designed to make every event unique. More than 95,000 global team members work for the Radisson Hotel Group and at the hotels licensed to operate in its systems. The company is headquartered in Brussels, Minneapolis and Singapore.

For more information, visit www.radissonhotelgroup.com .

Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson's overall mission, vision, values and strategies

    -Develops and implements strategies for achieving food and beverage goals and supports achievement of the hotel's goals
    -Monitors status regularly and adjusts strategies as appropriate
    -Develops the annual budget in conjunction with the Executive Committee
    -Participates in the development of the annual marketing, sales, and strategies
    -Continually improves hotel food and beverage and adheres to Radisson brand standards

Maximizes profitability and revenue by directing the hotel food and beverage operations

    -Leverages system-wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost-effective basis
    -Controls costs by adhering to standards of operations for forecasting, budgeting, scheduling, payroll control and other expense management systems
    -Audits and maintains food safety, ensuring all food and beverage staff have necessary safety certifications
    -Responds to food safety inspections and reports to AGM and or GM resolution tactics
    -Oversees monthly food and beverage inventories for supplies and maintains optimum stock levels to meet customer demand, detect waste and avoid excess expense for optimal profit without adversely affecting hotel performance.
    -Develops and implements the menu offerings and pricing based on competition, market trends, costs, etc.
    -Ensures outlets meet or exceed brand standards
    -Reviews guest complaints and responds as appropriate

Adheres to safety and security standards, including but not limited to

    -Audits and maintains food safety, ensuring all food and beverage staff have necessary safety certifications.
    -Work area and equipment is cleaned, maintained and organized
    -Work side by side with Engineering department ensuring proper equipment operation
    -Working knowledge of state and local health laws relating to sanitation, food handling and storage
    -Follow any internal, state and local health laws/guidelines/procedures to ensure food and beverage safety for guests
    -Ensure kitchen staffing and food pars are ready for each shift
    -Responsible for labeling and dating all items placed in walk and/or reach-ins
    -Receives passing scores on inspections
    -Responds to food safety inspections and reports

Develops and implements strategies and practices which support employee engagement

    -Recruits and selects qualified candidates
    -Provides employees with the orientation and training needed to understand expectations and perform job responsibilities
    -Communicates performance expectations and provides employees with on-going feedback
    -Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
    -Drives employee engagement through the creation and implementation of departmental action plans
    -Assures daily shift "stand-ups" are had to assure staff is fully aware of daily happenings, guest expectations and daily goals are met

Works with food vendors and purchasing to maintain high food quality

    -Establishes relationships with food vendors and negotiates pricing where possible
    -Attends vendor fairs and participates in food tastings
    -Assists Accounting with any vendor disputes regarding invoices and payment

Communicates effectively with guests, management, employees, and corporate office

    -Promotes Food and Beverage outlets through advertising and public relations campaigns through local sources
    -Works closely with Kitchen Manager to maximize revenue while meeting or exceeding guest expectations
    -Daily Audit pack reconciliation to include food and beverage revenue, costs, server/banquet tips, and prepares other reports regularly for corporate

Creates 100% guest satisfaction by providing the Radisson experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations

    -Gives personal attention, takes personal responsibility and uses teamwork when providing guest service
    -Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems
    -Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
    -Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction Guarantee
    -Performs other duties required to provide the service brand behavior and genuine hospitality


REQUIREMENTS:

    -Working food and beverage, Executive Chef or Executive Sous Chef knowledge a must. Hotel experience a plus
    -Food and beverage experience in both the front and back of the house
    -Assist in the kitchen in a 'hands on' capacity
    -Culinary program diploma required, bachelor's degree preferred
    -Experience managing to brand standards
    -Able to collaborate effectively with other hotel employees and managers to ensure teamwork
    -Able to resolve conflicts with guests, supervisor and employees
    -Excellent multitasking skills
    -Basic computer skills; familiarity with outlook, word, excel and powerpoint.
    -Extensive knowledge of menu development
    -Strong verbal and written communication skills
    -Strong negotiation skills
    -Able to work a flexible schedule, including weekends and holidays

Application Instructions

Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!