FOOD MANAGER

Texas Western Hospitality Group•Waco, TX

2d•Onsite

About The Position

The Food Manager will monitor the efficiency of the front of the house operation and all catering operations and the performance of its associates through analysis of customer feedback and financial reports. They will initiate corrective action when necessary and work with the Food and Beverage Director to maintain sales/marketing programs. This role involves establishing and maintaining a proactive human resource function to motivate subordinates and ensure proper training and development in compliance with established hotel and labor standards. Scheduling subordinates while maintaining adequate staffing levels and adhering to established labor standards is also a key responsibility. The Food Manager will establish and maintain applicable preventative maintenance programs to protect the restaurants and caterings physical assets, including check monitoring and control. They will implement and maintain effective two-way communication systems that reach all associates and department heads, and manage in compliance with established hotel policies and procedures, as well as local, state, and federal laws and regulations. Assuring product and service quality standards are maintained through ongoing evaluations and investigating complaints is crucial. The Food Manager will supervise restaurant and catering staff to ensure professionalism, prompt and professional guest service, and adherence to established hotel catering and restaurant service standards, including hiring, termination, disciplinary action, performance evaluations, training, and development. Staying current with menus and drink lists, assigning work stations, and assuring guest satisfaction by promptly addressing complaints and special requests are also part of the role. Completing all required forms and reports in a proper and timely manner, and assuring that sanitation practices are followed and that front of the house and banquet areas are clean and orderly are essential. The Food Manager will also assist the Food & Beverage Director with inventory and ordering supplies, and in the implementation of change. Other duties may be assigned by supervisor or management.

Requirements

Manager experience in restaurant

Nice To Haves

Marriott Bistro Experience a plus

Responsibilities

Monitor the efficiency of the front of the house operation and all catering operations and the performance of its associates through analysis of customer feedback and financial reports.
Initiate corrective action when necessary.
Work with the Food and Beverage Director to maintain sales/marketing programs.
Establish and maintain a proactive human resource function to motivate subordinates and ensure proper training and development in compliance with established hotel and labor standards.
Schedule subordinates, maintaining adequate staffing levels while adhering to established labor standards.
Establish and maintain applicable preventative maintenance programs to protect the restaurants and caterings physical assets, including check monitoring and control.
Implement and maintain effective two-way communication systems which reach all associates and department heads.
Manage in compliance with established hotel policies and procedures.
Manage in compliance with local, state, and federal laws and regulations.
Assure product and service quality standards are maintained by conducting ongoing evaluations an investigating complaints.
Supervise the restaurant staff and catering staff to assure professionalism of the staff and prompt, professional guest service, and that they are adhering to established hotel catering and restaurant service standards (e.g. hiring, terminating, disciplinary action, performance evaluations, training, and development).
Remain current and familiar with and knowledgeable about menus and drink lists.
Assign work stations.
Assure guest satisfaction by promptly dealing with guest complaints and special requests.
Complete all required forms and reports in a proper and timely manner.
Assure that sanitation practices are followed and that front of the house and banquet areas are clean and orderly (reference Manager's Walk Through Checklist).
Assures proper cleanliness of the dining room and banquet rooms via the implementation of cleaning schedules (e.g. nightly, weekly.
Assist Food & Beverage Director with inventory and ordering supplies.
Assist the Food & Beverage Director in the implementation of change.