Food & Beverage Leader in Development (Center of Excellence)
About The Position
The Leader In Development (LID) program is a Management Training Program directed to entry level candidates with a Bachelors Degree or equivalent to develop their management skills by training them in all aspects of Food and Beverage operations. The person selected will spend a portion of their time working in other departments of the resort. This position is intended to last for one year so candidates must be able to relocate upon completion of the program.This position is responsible for ensuring proper training and supervision of all personnel. The Food and Beverage LID is to deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures.
Requirements
- 1 year of experience in Food and Beverage Supervision or Management role preferred.
- Must have the ability to manage deadlines.
- Understanding of Food and Beverage financials including cost and par controls is preferred.
- General knowledge of Microsoft Word, Excel, and PowerPoint.
- Must have a strong attention to detail as well as strong customer service skills.
- Must be willing to work a 50 hour flexible work week including weekends and holidays.
- Must be familiar with and adhere to all liquor liability laws.
- Must know emergency procedures and work to prevent accidents.
- Must be TIPS Certified.
Responsibilities
- Responsible for assigned shift, assisting in overall management..
- Assist in overall supervision of the department as outlined in manager’s job description.
- 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.
- Stay on the floor during peak hours.
- Observe, teach and correct staff’s service.
- Examine food preparation and beverage presentation.
- Maintain condition of dining room, restaurants, Starbicls, 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.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Number of Employees
5,001-10,000 employees
