Guest Service Agent - Morning Shift

Description

  The Graham Hotel Systems is looking for an experienced Director to lead our F&B team.  The Food & Beverage Director provides oversight for all food and beverage operations for Graham Hotel Systems outlets and catered events. The Director of Food & Beverage leads the operations on site to provide exceptional experiences for our guests, driving menu development, high standards of product and quality, and all while ensuring fiscal responsibility.   Salary is based on experience. Hotel experience required. 

· This position will need strong leadership attributes to inspire and foster growth in our talent. 

· Responsible for ensuring food and beverage operations are structured and supported to operate at a very high level, timely and efficiently, with interdepartmental collaboration to deliver on service expectations.

· Responsible for weekly/yearly forecasting and budgeting and month end reporting.

·  Creating and marketing quarterly promotions

· Provide the appropriate tools needed for the team and operations to run smoothly, by way of any facilities or equipment needs, training materials, recipes, build sheets, and timely communications.

· Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching, and managing performance

· Oversee managers, chefs, and supervisors in the hiring, training, evaluation, and supervision of operations teams to ensure we attract, retain, and grow the appropriate teams for specific businesses.

· Coach employees by creating a shared understanding about what needs to be achieved and how to execute.

· Reward and recognize employees.

· Ensure safety and sanitation standards in all operations

· Build revenue and manage budget, including cost controls regarding food, beverage and labor

· Achieve food, beverage, and labor targets

· Manage resources to ensure quality and cost control within budgetary guidelines 

· Maintain a safe and healthy environment for customers and employees

· Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour 

· Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development

· Develops operational component forecasts and can explain variances. Responsible for components accounting functions.

·  Ensures that requirements for appropriate sanitation and safety levels in respective areas are met

· Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training

· Recruits, hires, develops and retains front line team.

· Conducts period inventory

· May participate in sales process and negotiation of contracts

Requirements

 Requires at least 4 years of experience Requires at least 1-3 years of experience in a management role Requires previous experience in food service Requires a bachelors degree or equivalent experience Strong communication skills Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships Ability to demonstrate excellent customer service using Aramark's standard model Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. Must be able to stand for extended periods of time.