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Assistant Director of Food & Beverage
•30 days ago
| Hours | Full-time, Part-time |
|---|---|
| Location | los angeles, California |
About this job
Overview:
Los Angeles Hotel
From sunny beaches to world-class entertainment, the city of Los Angeles is a great place to live, work and play. The four-diamond Omni Los Angeles Hotel is located in downtown's cultural district. The hotel is adjacent to the Walt Disney Concert Hall, Dorothy Chandler Pavilion, MOCA and numerous other entertainment destinations.
Currently ranked #1 by Trip Advisor for Best Downtown Hotels in Los Angeles, the Omni Los Angeles strives to provide the highest quality product and customer service to each and every guest. Omni Hotels & Resorts believes in The Power of One, the practice of empowering every associate to do their best to ensure our guests feel comfortable and appreciated. This philosophy is the reason why the Omni Los Angeles has been so successful in customer satisfaction throughout the years. It is our mission to inspire and reward our associates, and we are committed to being the employer of choice in the hospitality industry. If you are a friendly, motivated individual, with a passion to serve others, the Omni Los Angeles Hotel may be your perfect match.
Job Description:
Maintenance of established service standards of the Food and Beverage Outlets, and Room Service. Supervision of head food and beverage cashier and cashier support services. Assist in planning and actuating special events that are public relations worthy. Training trainers of service standards.
Responsibilities:
1) Maintain complete knowledge of:
a) All liquor brands, beers and non-alcoholic selections available in restaurants, lounge, room service and mini bar, as well as for banquet functions. b) The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. c) Designated glassware and garnishes for drinks. d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices. e) Dining room layout, table/seat/station numbers, proper table set-ups (room service and restaurant), room capacity, hours of operation, and price ranges. f) Manual system procedures if P.O.S. system should go down. g) Daily house count, arrivals/departures, V.I.P.'s. h) Scheduled in-house group activities, locations and times. i) Correct maintenance and use of equipment. j) All department policies/service procedures. 2) Supervise the performance of all food and beverage management in the restaurant, room service, banquets, kitchen, stewarding, mini bar, and lounge facilities, sales and costs, to ensure maximum departmental profit is achieved.
3) Controlling and analyzing on an ongoing basis the following:
a) Quality levels of product and service. b) Guest Satisfaction. c) Merchandising and Marketing. d) Operating Costs. e) 4) Establish and maintain effective management relations in all F&B areas.
5) Provide feedback to F&B management staff on their performance. Handle disciplinary problems and counsel F&B management according to hotel standards.
6) Develop and implement formal training plans and conduct on the job training sessions for F&B management staff.
7) Ensure that all menus are correct and updated, including the compilation of new menus as instructed by the General Manager.
8) Host weekly Food and Beverage meetings.
9) Ensure that departmental meetings are scheduled and held on a timely basis in all F&B departments
10) Involve all F&B managers in all administrative areas, including, but not limited to:
a) Food and Beverage Costing. b) Departmental Check Lists. c) Departmental Reports. 11) Prepare of the Hotel's Marketing Plan and Food and Beverage Departmental Budget.
12) Conduct and provide annual competitive pricing survey as it relates to room service, mini bar, restaurants, banquets and the lounge.
13) Maintain complete work knowledge and strictly abide by state health code regulations.
14) Maintain complete work knowledge and strictly abide by state liquor regulations.
15) Establish par levels for supplies and equipment.
16) Review outlet sales for previous day and track revenues and expenses against budget.
17) Oversee weekly work schedules for room service, mini bar, restaurant, banquet and lounge in accordance with staffing guidelines and labor forecasts for maximum efficiency.
18) Oversee and ensure proper and consistent documentation takes place with F&B managers and F&B employees when necessary according to hotel standards.
19) Ensure pre-shift meetings take place with staff in all areas of F&B operation.
20) Constantly monitor F&B management staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
21) Anticipate guest needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
22) Ensure that daily/bi-weekly payroll and tip distributions are completed in a timely manner by F&B managers, where applicable.
23) Foster and promote a cooperative working climate, maximizing productivity and employee morale.
24) Ensure all hotel and departmental policies and procedures are upheld.
25) Prepare weekly forecasts of revenues, covers and labor costs.
Qualifications:
Minimum of 3-5 year's experience in the Food & Beverage Management in an upscale hotel environment. High School graduate. College degree preferred. Minimum 21 years of age to serve alcoholic beverages. Hospitality experience required. 4 Star high volume restaurant experience required. Strong knowledge of wines. Strong working knowledge of Micros. Ability to make quick decisions in high stress situations. Pleasant and positive personality. Proficient with Microsoft Office programs. Valid California Food Handler's Card Must be TIPS Certified Must be proficient in Micros POS system. Ability to lead teams and communicate in English with guests, management, associates and co-workers to their understanding. Bilingual in Spanish a plus. Creative in food presentations, decor and open to trying new ideas. Ability to compute mathematical calculations and excel knowledge. Familiarity with food and beverage cost controls, inventories and P&L.
Options:
Los Angeles Hotel
From sunny beaches to world-class entertainment, the city of Los Angeles is a great place to live, work and play. The four-diamond Omni Los Angeles Hotel is located in downtown's cultural district. The hotel is adjacent to the Walt Disney Concert Hall, Dorothy Chandler Pavilion, MOCA and numerous other entertainment destinations.
Currently ranked #1 by Trip Advisor for Best Downtown Hotels in Los Angeles, the Omni Los Angeles strives to provide the highest quality product and customer service to each and every guest. Omni Hotels & Resorts believes in The Power of One, the practice of empowering every associate to do their best to ensure our guests feel comfortable and appreciated. This philosophy is the reason why the Omni Los Angeles has been so successful in customer satisfaction throughout the years. It is our mission to inspire and reward our associates, and we are committed to being the employer of choice in the hospitality industry. If you are a friendly, motivated individual, with a passion to serve others, the Omni Los Angeles Hotel may be your perfect match.
Job Description:
Maintenance of established service standards of the Food and Beverage Outlets, and Room Service. Supervision of head food and beverage cashier and cashier support services. Assist in planning and actuating special events that are public relations worthy. Training trainers of service standards.
Responsibilities:
1) Maintain complete knowledge of:
a) All liquor brands, beers and non-alcoholic selections available in restaurants, lounge, room service and mini bar, as well as for banquet functions. b) The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list. c) Designated glassware and garnishes for drinks. d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices. e) Dining room layout, table/seat/station numbers, proper table set-ups (room service and restaurant), room capacity, hours of operation, and price ranges. f) Manual system procedures if P.O.S. system should go down. g) Daily house count, arrivals/departures, V.I.P.'s. h) Scheduled in-house group activities, locations and times. i) Correct maintenance and use of equipment. j) All department policies/service procedures. 2) Supervise the performance of all food and beverage management in the restaurant, room service, banquets, kitchen, stewarding, mini bar, and lounge facilities, sales and costs, to ensure maximum departmental profit is achieved.
3) Controlling and analyzing on an ongoing basis the following:
a) Quality levels of product and service. b) Guest Satisfaction. c) Merchandising and Marketing. d) Operating Costs. e) 4) Establish and maintain effective management relations in all F&B areas.
5) Provide feedback to F&B management staff on their performance. Handle disciplinary problems and counsel F&B management according to hotel standards.
6) Develop and implement formal training plans and conduct on the job training sessions for F&B management staff.
7) Ensure that all menus are correct and updated, including the compilation of new menus as instructed by the General Manager.
8) Host weekly Food and Beverage meetings.
9) Ensure that departmental meetings are scheduled and held on a timely basis in all F&B departments
10) Involve all F&B managers in all administrative areas, including, but not limited to:
a) Food and Beverage Costing. b) Departmental Check Lists. c) Departmental Reports. 11) Prepare of the Hotel's Marketing Plan and Food and Beverage Departmental Budget.
12) Conduct and provide annual competitive pricing survey as it relates to room service, mini bar, restaurants, banquets and the lounge.
13) Maintain complete work knowledge and strictly abide by state health code regulations.
14) Maintain complete work knowledge and strictly abide by state liquor regulations.
15) Establish par levels for supplies and equipment.
16) Review outlet sales for previous day and track revenues and expenses against budget.
17) Oversee weekly work schedules for room service, mini bar, restaurant, banquet and lounge in accordance with staffing guidelines and labor forecasts for maximum efficiency.
18) Oversee and ensure proper and consistent documentation takes place with F&B managers and F&B employees when necessary according to hotel standards.
19) Ensure pre-shift meetings take place with staff in all areas of F&B operation.
20) Constantly monitor F&B management staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
21) Anticipate guest needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
22) Ensure that daily/bi-weekly payroll and tip distributions are completed in a timely manner by F&B managers, where applicable.
23) Foster and promote a cooperative working climate, maximizing productivity and employee morale.
24) Ensure all hotel and departmental policies and procedures are upheld.
25) Prepare weekly forecasts of revenues, covers and labor costs.
Qualifications:
Minimum of 3-5 year's experience in the Food & Beverage Management in an upscale hotel environment. High School graduate. College degree preferred. Minimum 21 years of age to serve alcoholic beverages. Hospitality experience required. 4 Star high volume restaurant experience required. Strong knowledge of wines. Strong working knowledge of Micros. Ability to make quick decisions in high stress situations. Pleasant and positive personality. Proficient with Microsoft Office programs. Valid California Food Handler's Card Must be TIPS Certified Must be proficient in Micros POS system. Ability to lead teams and communicate in English with guests, management, associates and co-workers to their understanding. Bilingual in Spanish a plus. Creative in food presentations, decor and open to trying new ideas. Ability to compute mathematical calculations and excel knowledge. Familiarity with food and beverage cost controls, inventories and P&L.
Options:
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