POSITION PURPOSE:

Directs and organizes the day to day activities of the Food & Beverage outlets to maintain high standards of food and beverage quality, service.  Maximize profits and guest satisfaction. Delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant service; managing staff.

 

ESSENTIAL FUNCTIONS:

Plan and direct the functions of administration and planning of the Restaurant to meet the daily needs of the operation.

Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. restaurants, private dining, pool and bars.

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 menus designed to attract a predetermined customer market.

Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

Assist the area managers in establishing and achieving predetermined profit objectives and desired standards of service, cleanliness, merchandising and promotion.

Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

Regularly review and evaluate the degree of customer satisfaction of the individual restaurants and banquet service, to recommend to management new operating policies.

Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting, training plans and schedules.

Continuously evaluate the performance and encourage improvement of the personnel 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.

Department: Food & Beverage
This is a management position
This is a management positions position

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