Resolute Road Hospitality
Food and Beverage Manager
Resolute Road Hospitality, Salt Lake City, Utah, United States, 84193
Job Type
Full-time
Description
The Hilton Garden Inn located in Salt Lake City is looking to add our hospitality family! This award-winning hotel is perfectly located right in the heart of downtown Salt Lake. If you have a passion for the hospitality industry this position is for you! Come join a wonderful group of people, and a great brand of hotels to start your career!
SUMMARY
Resolute Road Hospitality, a national third-party hospitality management company, is seeking dynamic, driven, service-oriented people to join our family! Whether your goals are short or long-term, we have limitless opportunities for growth within our company. Our leadership team is here to help you realize your full potential and feel supported every step of the way. Join us on the road ahead.
BENEFITS
Travel Perks
Optional Daily Pay
Flexible Schedules
Health/Life Insurance
401k
Paid Time Off
Dental/Vision
Employee Assistance Program
Referral Program
OVERVIEW
Oversee all aspects of planning, service of hot and cold foods, and safe preparation. Operations includes asset protection, inventory control, guest resolution and a warm and approachable demeanor. Responsible for quality of service and day-to-day operations in accordance with company and brand standards.
ESSENTIAL FUNCTIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Direct day-to-day activities, ensuring food is prepared in accordance with food handling regulations, guidelines and brand standardsMaintain cleanliness while being attentive to guests needsGreet all guests and ensure you are walking around the food area engaging the guests; replenishing coffee and providing a memorable guest experienceMaintain complete knowledge of and comply with department policies/service procedures/standardsForecast, implement, monitor, control and report on the various cost components (food costs, beverage costs, supplies, equipment, etc.) to maximize profitability while ensuring adequate supplies and staff are on hand to provide top quality customer serviceMaintain quality and service standards and have the tools and equipment needed to effectively carry out their job functionsMaintain inventory of all food supply and assist with the completion of food orders as necessaryAssist in necessary set-up, service and breakdown of banquet functionsInspect the kitchen, prep area, and dining space for cleanliness, working condition and proper furniture/equipment set-upEstablish par levels for supplies and equipment; complete requisitions to replenish shortages or additional items needed for the anticipated businessMaintain complete knowledge of correct maintenance and use of equipment; use equipment only as intendedCheck storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficienciesAdhere to all safety and brand standardsRespond to guest requests and complaints timely, efficiently, appropriately and in a friendly mannerMaintain professional image at all times through appearance and dressFollow Company policies and procedures and effectively communicate them to subordinatesOperate hotel in accordance with all federal, state, and local laws including OSHA, EEOC, wage and hour, and health code lawsOther duties as assigned by supervisor or managementKNOWLEDGE, SKILLS, and ABILITIES
Possess knowledge of food and beverage in the restaurant or hotel operationsSpeak, read, write, and comprehend the English language, proficiently. Ability to speak other languages in a multicultural work environment can be extremely helpful in facilitating good communication among all hotel team membersAble to read and write to facilitate the communication processAble to utilize quick thinking and apply quick resolution to guest issues in accordance to the brand standardsVision for seating guests, expediting food, cleaning equipment, reading floor plans, charts and schedulesLead and be a role model for all team membersAble to make decisions with only general policies and procedures available for guidanceAble to work in fast paced environmentAble to prioritize, organize, and manage multiple tasks
EDUCATION
High school graduate or GED preferred.
EXPERIENCE
Previous restaurant, banquet and/or hotel food and beverage experience preferred.
SUPERVISORY RESPONSIBILITIES
Responsible for all restaurant and banquet staff.
LICENSES OR CERTIFICATES
ServSafe Training required. Any requirements unique to local and state regulations required. Brand standards and/or additional training required.
ENVIRONMENT and PHYSICAL DEMANDS
The physical demands described are representative of those that must be met by the employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Most work will be performed indoors in moderate temperatures, controlled by hotel environmental systems. However, employee may be exposed to high temperature work areas including kitchen grills, fryers, stove tops and ovens. Protective equipment provided. Employee may be subjected to hot grease and cold temperatures in walk-in freezers and refrigerators.
Will need to sit, stand, or walk for extended periods of time (5 hours or more). Finger dexterity to operate office equipment, including but not limited to computer keyboard, multi-touch phone, photocopier among others, required. Grasping, writing, repetitive motions, crouching, kneeling, reaching above shoulders, and climbing a ladder while may be infrequent needs, are all required.
Must be able to exert well-paced ability to reach other departments of the hotel in a timely manner.
Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Talking and hearing continuously in the process of communicating with guests and employees.
Employee may be subjected to moderate to loud noise levels from time to time, outdoor weather conditions, work in precarious places, and toxic or caustic chemicals.
Must be able to lift up to 20-40 pounds frequently (on a daily basis), up to 50 pounds occasionally. Must be able to push and pull carts and equipment weighing in excess of 250 pounds in the event of an emergency.
OTHER
Food & Beverage Manager may be required to work varying schedules as dictated by the business needs of the hotel. This includes attendance at all scheduled brand and job specific training sessions and meetings. May require nights, weekends, and holidays.
Consistent attendance in accordance with the standards set forth by Resolute Road Hospitality must be maintained and is an essential element of the success in this role. If the Food & Beverage Manager is unable to meet these requirements, he/she will be subject to disciplinary action based on management operating policies, up to and including termination of employment.
Requirements
105RRHSLCDW
Salary Description
Salary
Full-time
Description
The Hilton Garden Inn located in Salt Lake City is looking to add our hospitality family! This award-winning hotel is perfectly located right in the heart of downtown Salt Lake. If you have a passion for the hospitality industry this position is for you! Come join a wonderful group of people, and a great brand of hotels to start your career!
SUMMARY
Resolute Road Hospitality, a national third-party hospitality management company, is seeking dynamic, driven, service-oriented people to join our family! Whether your goals are short or long-term, we have limitless opportunities for growth within our company. Our leadership team is here to help you realize your full potential and feel supported every step of the way. Join us on the road ahead.
BENEFITS
Travel Perks
Optional Daily Pay
Flexible Schedules
Health/Life Insurance
401k
Paid Time Off
Dental/Vision
Employee Assistance Program
Referral Program
OVERVIEW
Oversee all aspects of planning, service of hot and cold foods, and safe preparation. Operations includes asset protection, inventory control, guest resolution and a warm and approachable demeanor. Responsible for quality of service and day-to-day operations in accordance with company and brand standards.
ESSENTIAL FUNCTIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Direct day-to-day activities, ensuring food is prepared in accordance with food handling regulations, guidelines and brand standardsMaintain cleanliness while being attentive to guests needsGreet all guests and ensure you are walking around the food area engaging the guests; replenishing coffee and providing a memorable guest experienceMaintain complete knowledge of and comply with department policies/service procedures/standardsForecast, implement, monitor, control and report on the various cost components (food costs, beverage costs, supplies, equipment, etc.) to maximize profitability while ensuring adequate supplies and staff are on hand to provide top quality customer serviceMaintain quality and service standards and have the tools and equipment needed to effectively carry out their job functionsMaintain inventory of all food supply and assist with the completion of food orders as necessaryAssist in necessary set-up, service and breakdown of banquet functionsInspect the kitchen, prep area, and dining space for cleanliness, working condition and proper furniture/equipment set-upEstablish par levels for supplies and equipment; complete requisitions to replenish shortages or additional items needed for the anticipated businessMaintain complete knowledge of correct maintenance and use of equipment; use equipment only as intendedCheck storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficienciesAdhere to all safety and brand standardsRespond to guest requests and complaints timely, efficiently, appropriately and in a friendly mannerMaintain professional image at all times through appearance and dressFollow Company policies and procedures and effectively communicate them to subordinatesOperate hotel in accordance with all federal, state, and local laws including OSHA, EEOC, wage and hour, and health code lawsOther duties as assigned by supervisor or managementKNOWLEDGE, SKILLS, and ABILITIES
Possess knowledge of food and beverage in the restaurant or hotel operationsSpeak, read, write, and comprehend the English language, proficiently. Ability to speak other languages in a multicultural work environment can be extremely helpful in facilitating good communication among all hotel team membersAble to read and write to facilitate the communication processAble to utilize quick thinking and apply quick resolution to guest issues in accordance to the brand standardsVision for seating guests, expediting food, cleaning equipment, reading floor plans, charts and schedulesLead and be a role model for all team membersAble to make decisions with only general policies and procedures available for guidanceAble to work in fast paced environmentAble to prioritize, organize, and manage multiple tasks
EDUCATION
High school graduate or GED preferred.
EXPERIENCE
Previous restaurant, banquet and/or hotel food and beverage experience preferred.
SUPERVISORY RESPONSIBILITIES
Responsible for all restaurant and banquet staff.
LICENSES OR CERTIFICATES
ServSafe Training required. Any requirements unique to local and state regulations required. Brand standards and/or additional training required.
ENVIRONMENT and PHYSICAL DEMANDS
The physical demands described are representative of those that must be met by the employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Most work will be performed indoors in moderate temperatures, controlled by hotel environmental systems. However, employee may be exposed to high temperature work areas including kitchen grills, fryers, stove tops and ovens. Protective equipment provided. Employee may be subjected to hot grease and cold temperatures in walk-in freezers and refrigerators.
Will need to sit, stand, or walk for extended periods of time (5 hours or more). Finger dexterity to operate office equipment, including but not limited to computer keyboard, multi-touch phone, photocopier among others, required. Grasping, writing, repetitive motions, crouching, kneeling, reaching above shoulders, and climbing a ladder while may be infrequent needs, are all required.
Must be able to exert well-paced ability to reach other departments of the hotel in a timely manner.
Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Talking and hearing continuously in the process of communicating with guests and employees.
Employee may be subjected to moderate to loud noise levels from time to time, outdoor weather conditions, work in precarious places, and toxic or caustic chemicals.
Must be able to lift up to 20-40 pounds frequently (on a daily basis), up to 50 pounds occasionally. Must be able to push and pull carts and equipment weighing in excess of 250 pounds in the event of an emergency.
OTHER
Food & Beverage Manager may be required to work varying schedules as dictated by the business needs of the hotel. This includes attendance at all scheduled brand and job specific training sessions and meetings. May require nights, weekends, and holidays.
Consistent attendance in accordance with the standards set forth by Resolute Road Hospitality must be maintained and is an essential element of the success in this role. If the Food & Beverage Manager is unable to meet these requirements, he/she will be subject to disciplinary action based on management operating policies, up to and including termination of employment.
Requirements
105RRHSLCDW
Salary Description
Salary