Company: Milestone Hospitality
Website: www.milestonehotels.com

Contact: Diane Speert – Director of Human Resources

Position: Director of Food and Beverage
Location: Holiday Inn Grantville – Grantville, Pennsylvania

Please email resumes (including salary requirements) to dspeert@milestonehotels.com

EXAMPLES OF DUTIES
• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.
• Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result
• Participate with the chef and restaurant managers in the creation of attractive and merchandising menus designed to attract a targeted market
• Implement effective control of food, beverage and labor costs among all sub-departments
• Assist the area managers in establishing and achieving profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion
• Regularly review and evaluate the degree of customer satisfaction with food and beverage outlets and banquet service
• Recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment
• Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
• Continuously evaluate the performance and encourage improvement of the staff in the food and beverage department
• Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development

SUPPORTIVE FUNCTIONS
• Participate in Manager on Duty coverage program requiring weekend stay over, constant monitoring throughout hotel and troubleshooting problems.Knowledge of travel industry, current market trends and economic factors

SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY
• Considerable skill in complex mathematical calculations without error
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts
• Ability to move throughout all food and beverage areas and continuously perform essential job functions
• Ability to read, listen and communicate effectively both verbally and in writing
• Ability to access and accurately input information using a moderately complex computer system

QUALIFICATION STANDARDS
Education
• Four year college degree preferred

Experience
• Extensive experience in restaurant, bar, banquet, stewarding, kitchen, sales, catering and management required
• Progressive supervisory experience is needed
• Hotel experience is a plus

   
           
       
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