Sheraton Galleria
DIRECTOR FOOD AND BEVERAGE
Sheraton Galleria, Metairie, Louisiana, us, 70011
The Sheraton Metairie New Orleans hotel, located at 4 Galleria Blvd, is now hiring for a Director of Food & Beverage.
JOB SUMMARY
The Director of Food & Beverage is responsible for coordinating, supervising and directing all property food and beverage operations while maintaining a profitable F&B department and high-quality products and service levels. The Director of Food & Beverage is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
QUALIFICATION STANDARDS
Education & Experience:
At least 6 years of progressive hotel sales experience in a specific market; or a 4-year college and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.
Must be proficient in Windows, company-approved spreadsheets, and word processing.
Must know F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Physical Requirements:
Long hours are sometimes required.
Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Mental Requirements:
Must be able to convey information and ideas.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
Must work well in stressful, high-pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace, including, preventing, identifying, and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
Must be able to work and understand financial information and data, and basic arithmetic functions.
DUTIES & FUNCTIONS
Essential:
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Maintain regular attendance in compliance with Expotel Hospitality Service standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations.
Maintain a warm and friendly demeanor at all times.
Supervise all F&B personnel.
Respond to guest complaints promptly.
Prepare the F&B budget and monitor department performance. Perform any necessary follow-up, including forecasting.
Monitor industry trends, and take appropriate action to maintain competitive and profitable operations.
Work with other Executive Committee members and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in the F&B department.
Prepare and submit required reports promptly.
Organize and conduct department meetings regularly.
Monitor quality of service and product.
Coordinate in menu planning and preparation.
Ensure timely purchase of F&B items, within budget allocation.
Oversee the operation of the employee cafeteria.
Ensure compliance with all local liquor laws, and health and sanitation regulations.
Ensure departmental compliance with SOP’s.
Ensure the training of department heads on SOP’s, report preparation, and technical job tasks.
Attend and/or conduct departmental and hotel training.
Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
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JOB SUMMARY
The Director of Food & Beverage is responsible for coordinating, supervising and directing all property food and beverage operations while maintaining a profitable F&B department and high-quality products and service levels. The Director of Food & Beverage is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.
QUALIFICATION STANDARDS
Education & Experience:
At least 6 years of progressive hotel sales experience in a specific market; or a 4-year college and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.
Must be proficient in Windows, company-approved spreadsheets, and word processing.
Must know F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Physical Requirements:
Long hours are sometimes required.
Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
Mental Requirements:
Must be able to convey information and ideas.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
Must work well in stressful, high-pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace, including, preventing, identifying, and solving problems as necessary.
Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
Must be able to work and understand financial information and data, and basic arithmetic functions.
DUTIES & FUNCTIONS
Essential:
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
Maintain regular attendance in compliance with Expotel Hospitality Service standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations.
Maintain a warm and friendly demeanor at all times.
Supervise all F&B personnel.
Respond to guest complaints promptly.
Prepare the F&B budget and monitor department performance. Perform any necessary follow-up, including forecasting.
Monitor industry trends, and take appropriate action to maintain competitive and profitable operations.
Work with other Executive Committee members and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in the F&B department.
Prepare and submit required reports promptly.
Organize and conduct department meetings regularly.
Monitor quality of service and product.
Coordinate in menu planning and preparation.
Ensure timely purchase of F&B items, within budget allocation.
Oversee the operation of the employee cafeteria.
Ensure compliance with all local liquor laws, and health and sanitation regulations.
Ensure departmental compliance with SOP’s.
Ensure the training of department heads on SOP’s, report preparation, and technical job tasks.
Attend and/or conduct departmental and hotel training.
Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
#J-18808-Ljbffr