Role OverviewThe Food & Beverage Manager - Outlets & Banquets is responsible for leading the restaurant (EPC), Market, Banquets, and In-Room Dining. This role involves short- and long-term planning, budgeting, and managing the Food and Beverage operations in the front and heart of the house.
What You Will Do
Duties include developing and recommending budgets, marketing plans, and objectives, implementing F&B sales/marketing programs, directing and overseeing colleague development, and coordinating food and beverage operations with other hotel departments.
Why It Might Be a Fit
To be successful in this role, you must possess high energy, an entrepreneurial spirit, and proven leadership skills. You should have a proven track record in high-volume concepts, effective communication skills, and the ability to improve the bottom line.
Requirements
- 2 years or more of progressive hotel Food and Beverage experience
- Service oriented style with professional presentations skills
- Proven leadership skills
- Hotel/Hospitality degree an asset
- High energy, entrepreneurial spirit, motivational leader, proven track record in high volume concept
- Effective communicator, effective in providing exceptional customer service and ability to improve the bottom line
- Clear and concise written and verbal communication skills
- Proficient in Microsoft Word and Excel
- Excellent organizational, interpersonal, and administrative skills
Benefits
- Complimentary or Discounted hotel room nights
- Unlimited colleague and friends & family discounted room rates
- Sick, bereavement, and jury duty pay
- Medical, dental, and vision Insurance, discounted prescriptions after 30 days
- 401(k) w/ match after one year of service
- Tuition Assistance
- Employee Assistance Program (EAP)
- Complimentary colleague meals
- Complimentary colleague parking
- Discounted ski pass (reimbursement to take place at conclusion of season)
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