Food and Beverages Manager at Golden Alpine Hotel and Resort

Job Summary

• Functions as the strategic business leader of the hotel’s food and beverage/culinary operation, including Restaurants, Room Service and Banquets/Catering.
• Ensures the food and beverage/culinary operation meets the brand’s target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department.

Candidate Profile
Education and Experience:

• High School Diploma or First Degree in Food Services Management, Business Administraton or related major; 4 years experience in the Food and Beverage, Culinary, Event Management, or related professional area.

Skills and Knowledge:

• Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
• Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures.
• Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
• Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company’s business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
• Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.