Food & Beverage - Leader in Development (LID) 2026

Omni Hotels•Hot Springs, VA

51d

About The Position

This position is for someone who wishes to make Hospitality their career. The Leader In Development (LID) program is a Management Training Program directed to entry level candidates with an Associate or Bachelor Degree to develop their management skills by training them in all aspects of Food & Beverage Operation. The person selected will spend a portion of their time working in other departments of the hotel. This position is intended to last for one year so candidates must be able to relocate upon successful completion of the program.

Requirements

One year of experience in Food and Beverage Supervision or Management preferred.
A two-year college degree is required, preferably in Hospitality Management.
Candidates must be available to relocate after completion of the program.
Must be willing to work 47.5 hours per week.
Must be willing to work flexible shifts including AM, PM, overnight, holidays, and weekends.
Must have excellent organizational, time management, and customer service skills.
Must be able to work well under stressful situations and handle challenges in a professional manner.
Understanding of Food and Beverage financials including cost and par controls is preferred.
Must have a general knowledge of Microsoft Word, Excel, and PowerPoint.
Must be familiar with and adhere to all liquor liability laws.
Must know emergency procedures and work to prevent accidents.
Must be ServSafe Certified.

Nice To Haves

One year of experience in Food and Beverage Supervision or Management preferred.
Understanding of Food and Beverage financials including cost and par controls is preferred.

Responsibilities

Responsible for assigned shift, assisting in overall management.
Assist in overall supervision in the absence of department manager.
Complete environmental checklist for dining room.
Spot check liquor pars and order daily supplies.
Hold pre-meal meetings.
Follow up on established training steps.
Handle guest comments and complaints and ensure guest satisfaction.
Communicate with guests and receive feedback.
Remain present on the floor during peak hours.
Observe, teach and correct staff's service.
Examine food preparation and beverage presentation.
Maintain condition of dining room, mini bar and room service.
Assist manager in scheduling, completing weekly payroll, and forecasting both weekly and monthly.
Participate in interviewing new employees as needed.
Prepare maintenance request and follow-up.
Monitor food and liquor requisitions and food waste.
Check bar controls, shot glass use, red lining, and bottles totally empty daily.
Other duties as assigned by management.