Outlet Manager Hotel Northland Green Bay, WI.

Hotel Equities•Green Bay, WI

10h•$58,000 - $65,000•Onsite

About The Position

Hotel Equities, a multi-award-winning hotel development and hospitality management company, is currently searching for a remarkable Restaurant Outlet Manager Hotel Northland Green Bay, WI. Job Purpose: THIS POSITION IS RESPONSIBLE FOR MANAGING AND ORGANIZING ALL ASPECT OF FOOD AND BEVERAGE SERVICE, SUCH AS MAINTAINING HIGH STANDARDS OF FOOD AND BEVERAGE QUALITY AND SERVICE, ENSURING A CLEAN AND SAFE ENVIRONMENT AND MEETING ALL FINANCIAL GOALS AND MAXIMIZING PROFITS.

Requirements

KNOWLEDGE OF THE FOOD AND BEVERAGE INDUSTRY, CURRENT MARKET TRENDS AND ECONOMIC FACTORS.
EXTENSIVE SKILLSIN DEVELOPMENT AND DELIVERY OF CULINARY TECHNIQUES.
ABILITY TO EFFECTIVELY DEAL WITH INTERNAL AND EXTERNAL CUSTOMERS AND STAFF, SOME OF WHOM WILL REQUIRE HIGH LEVELS OF PATIENCE,TACT AND DIPLOMACY.
BASIC MATHEMATICAL SKILLS AND CONSIDERABLE SKILL IN THE USE OF EXCEL TO PREPARE MODERATELY COMPLEX MATHEMATICAL CALCULATIONS WITHOUT ERROR.
EXPERIENCE IN RESTAURANT, BAR BANQUET, STEWARDING, KITCHEN, SALES, CATERING, AND MANAGEMENT.
ABILITY TO MEET MULTIPLE DEADLINES AS BUSINESS DEMANDS.
HIGH SCHOOL DIPLOMA AND ASSOCIATES DEGREE REQUIRED, BACHELORS DEGREE A PLUS AND THREE TOFIVE YEARS RELATED EXPERIENCE; OR AN EQUIVALENT COMBINATION OF EDUCATION AND EXPERIENCE.

Nice To Haves

BACHELORS DEGREE

Responsibilities

DIRECT THE FUNCTIONS OF THE FOOD AND BEVERAGE DEPARTMENT TO MEET THE DAILY NEEDS OF THE HOTEL.
DEVELOP AND DESIGN MENUS WITH THE GOAL OF ATTRACTING A PREDETERMINED CUSTOMER MARKET.
ASSUME AND DELEGATE, AS NEEDED, THE RESPONSIBILITY AND AUTHORITY FOR THE OPERATION OF VARIOUS FOOD AND BEVERAGE SUB-DEPARTMENTS, E.G. ROOM SERVICE, RESTAURANTS, KITCHENS, STEWARDS, ETC.
DEVELOP, IMPLEMENT, INTERPRET, AND MONITOR SCHEDULES AND REPORTS FOR THE OPERATION OF ALL RESTAURANTS AND BARS TO ACHIEVE A PROFITABLE RESULT.
IMPLEMENT EFFECTIVE CONTROL OF FOOD, BEVERAGE, AND LABOR COSTS AMONG ALL SUB- DEPARTMENTS.
ASSIST THE DEPARTMENTS MANAGERS IN ESTABLISHING AND ACHIEVING PREDETERMINED PROFIT OBJECTIVES AND DESIRE STANDARDS OF QUALITY FOOD, SERVICE, CLEANLINESS, MERCHANDISING AND PROMOTION.
REGULARLY REVIEW AND EVALUATE THE DEGREE OF CUSTOMER ACCEPTANCE OF THE INDIVIDUAL RESTAURANTS AND BANQUET SERVICE, TO MAKE APPLICABLE RECOMMENDATIONS AS REQUIRED BY CHANGING MARKET CONDITIONS CHANGE SUCH AS A MATERIAL CHANGE IN THE CUSTOMER MARKET, OR A CHANGE IN THE COMPETITIVE ENVIRONMENT.
DEVELOP (WITH THE AID OF SUB DEPARTMENT HEADS) OPERATING TOOLS NECESSARY AND INCIDENTAL TO MODERN MANAGEMENT PRINCIPLES, E.G. BUDGETING, FORECASTING PURCHASE SPECIFICATIONS, RECIPES, PORTION SPECIFICATIONS, MENU ABSTRACTS, FOOD PRODUCTION CONTROL, JOB DESCRIPTIONS, ETC.
GENERATE THROUGH PROPER SUPERVISION OF ASSIGNED DEPARTMENTS PROJECTED REVENUE LEVELS AS WELL AS GUEST SATISFACTION.
PARTICIPATE IN THE DEVELOPMENT OF SHORT TERM AND LONG TERM FINANCIAL AND OPERATIONAL PLANS FOR THE FOOD AND BEVERAGE DEPARTMENT.
PARTICIPATE AND PROVIDE INPUT TOWARDS FOOD AND BEVERAGE MARKETING ACTIVITIES AND SALES PROMOTIONS/COLLATERAL.
PERFORM OTHER DUTIES AS ASSIGNED BY THE GENERAL MANAGER AND ASSISTANT GENERAL MANAGER.
PARTICIPATE IN MANAGER ON DUTY PROGRAM AND PERFORM WORK ON WEEKENDS AND EVENINGS AS NEEDED.