Conference and F&B Manager

Lodging Dynamics • Moab, UT

2d

About The Position

Life as a Conference and F&B Manager: Responsible for managing the daily operations of our catering, conference and food service in our hotel, including the selection, development and performance of team members. Oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining and/or conference/event experience. Oversee and manage all areas of the Conference and food services and make decisions on matters of importance. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Responsible for ensuring consistent high quality of food preparation and service. Responsible for communication with event planners, clients, and guests with regards to their event, including meeting room, event area set up, A/V and other meeting needs as well as assist in all food choices for event. Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste. Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies. Prepare food or supervise food prep for events and guests Ensure positive guest/client service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests/clients into return guests. Performs other job assigned by management.

Requirements

• Knowledge of computers (MS Word, Excel).
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

Nice To Haves

• A Bachelors degree in restaurant management is desirable.
• Chef or Sous Chef experience is desirable as well.
• A combination of practical experience and education will be considered as an alternative.

Responsibilities

• Managing the daily operations of catering, conference and food service
• Selection, development and performance of team members
• Overseeing inventory and ordering of food and supplies
• Optimizing profits
• Ensuring guest satisfaction
• Overseeing and managing all areas of Conference and food services
• Ensuring completion of financial and personnel/payroll related administrative duties
• Enforcing sanitary practices
• Ensuring compliance with operational standards, company policies, and laws
• Ensuring consistent high quality of food preparation and service
• Communicating with event planners, clients, and guests
• Estimating food and beverage costs
• Working with Corporate office staff for efficient provisioning and purchasing of supplies
• Supervising portion control and quantities of preparation to minimize waste
• Estimating food needs, placing orders, and scheduling deliveries
• Preparing food or supervising food prep for events and guests
• Ensuring positive guest/client service
• Responding to complaints
• Performing other job assigned by management

Benefits

• Full suite of benefits including health, dental, vision, 401(k), pet insurance, and other supplemental benefits
• Paid time off for full AND part time associates
• Travel discounts at hotel partners and franchises around the world
• Annual bonus opportunity up to 25% of total salary
• Gratuity eligible
• Participation in our Wellness program
• On-demand pay opportunities for instant pay between paychecks
• Leadership development program and growth opportunities

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 1,001-5,000 employees