Responsible for the sales, management, budget, and operation of food and beverage and catering services.
Responsibility•Oversees all aspects of service delivery by:
-Planning menus and pricing in conjunction with Sales and Culinary teams.
-Overseeing all food preparation and presentation
-Maintaining the highest quality of service to every guest
-Overseeing proper room preparation include including management of catering events
•Responsible for the financial management of the Hospitality Operations department which includes:
-Preparing annual budget with Senior VP, Operations
-Monitoring variable costs on a regular basis to assure alignment with projected sales
-Achieves financial goals throughout the year through proper forecasting, cost controls, and labor management
•Oversees all aspects of purchasing by:
-Reviewing the purchase of food products and beverages assuring quality and lowest price
-Maintaining accurate inventories of both food and beverages and assuring reasonable turnover and maintaining records of food and beverage costs relative to sales
-Assuring effective controls against shrinkage
-Maintaining adequate supplies within budget of china, flatware, linens and paper products
-Assuring adequate and attractive serving equipment
-Making recommendations on costs of major kitchen equipment needs in conjunction with the Head Chef
-Staying current on new food products and industry trends in food and menu planning
•Indirectly supervises facilities team when working on events:
-Conducts periodic walk arounds to ensure that room setups are complete and that rooms and adjoining hallways are clean.
-Monitors the work performance of Facilities staff for accuracy and completeness and to ensure compliance with established TCH standards.
-Communicates any issues with Facilities team to Director of Facilities
•Responsible for the adherence to all health, safety and cleanliness standards regarding food handling and kitchen maintenance.
•Assures that Hospitality Operations staff adhere to all TCH policies and procedures by maintaining a complete and updated Operations Manual for staff and by conducting staff meetings.
•Consults with customers as needed on special menus and needs.
•Performs related duties as assigned.
Other Duties and Responsibilities:
•Attends department, general staff, leadership and weekly BEO and management meetings.
•Supervises the Culinary, Service, and Sales teams.
•Oversees the hiring, training, supervision, evaluation and termination of Sales Associates, Chefs, Cooks, Banquet Managers, Banquet Staff, Dishwashers, and Bartenders.
Qualifications•College graduate with major related to the hospitality industry.
•Three years of hospitality management experience; including hotel experience.
•Demonstrated commitment to the principle of outstanding customer service.
•Excellent organization and planning skills.
•Good verbal and written communication skills.
•Strong negotiation skills.
•Strong financial background with ability to write and interpret budgets and to forecast sales and expenses.
•Marketing and promotion skills
•Able to work under pressure and meet required deadlines.
•Able to keep the necessary proprietary information confidential.
•Computer experience with working knowledge of Word and Excel. Ability to learn internal software programs.
•Must be able to operate computer, telephone, calculator, cash register, fax, and copy machines; familiar with the operation of the commercial kitchen, audio visual and cleaning equipment.
•Able to define problems and recommend appropriate solutions.
•Ability to deal with problematic people and situations that can result in dissatisfied customers.
Work SchedulePhysical Demands:
•Job requires walking, standing, sitting, stooping and occasionally lifting up to 25 pounds.
•Walks to various areas within The Community House and stands for long periods of time during scheduled events.
•Travels outside of the building to conduct sales calls, attend meetings and catered events.
Working Conditions and Environment:
•Evening and weekend hours based on the needs of the position.