Traveling Food and Beverage Manager

Renaissance Chicago (Kinseth Hospitality)•Glenview, IL

85d•$65,000 - $70,000•Remote

About The Position

Traveling Food and Beverage Managers are needed to travel among 130 hotels in 18 states (and growing!) to provide customer service to guests of our hotels. Candidates will be trained in restaurant operations and must be able to work any position in the restaurant as needed, including front of the house. This role requires full knowledge of culinary cost control operations, including inventory, ordering, and receiving, as well as knowledge of P&L statements and accountability. The manager will ensure the restaurant is properly maintained and in full compliance with all federal, state, and local health codes. They will manage the hiring, supervision, and development of hourly staff, developing talent by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. The role involves monitoring staff morale and taking action to correct breakdowns in employee satisfaction and engagement. Qualified candidates will have knowledge of food and catering trends with a focus on production, cost controls, and presentation. They will assure food is prepared according to menu and recipe specifications, inspect meals to ensure standards for appearance, palatability, temperature, and serving times are met, and meet with sales staff, customers, or client groups to resolve menu inconsistencies or plan menus for special occasions. Employees must follow all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards, including dress code, safety, and performance standards, and maintain a professional image and report to work as scheduled.

Requirements

Valid Driver License
Insurance driving record
Proof of vehicle insurance
Reliable transportation
Bachelor's degree (BA) from four-year college or university; or one to four years related experience and/or training; or equivalent combination of education and experience.
Valid driver's license and proof of insurability required.

Nice To Haves

ServSafe certification a plus.
May require franchise specific certification.

Responsibilities

Trained in restaurant operations and must be able to work any position in the restaurant as needed, including front of the house.
Full knowledge of culinary cost control operation to include inventory, ordering and receiving.
Knowledge of P&L statements and accountability.
Ensure restaurant is properly maintained and in full compliance with all federal, state and local health codes.
Manage hiring, supervision and development of hourly staff.
Develop talent by providing ongoing feedback, establishing performance expectations and conducting performance reviews/conversations.
Monitor staff morale by taking action to correct breakdowns in employee satisfaction and engagement at the restaurant.
Qualified knowledge of food and catering trends with a focus on production, cost controls and presentation.
Assure food is prepared according to menu and recipe specifications.
Inspect meals and assure standards for appearance, palatability, temperature and serving times are met.
Meets with sales staff, customers, or client groups to resolve menu inconsistencies or to plan menus for special occasions.
Directly supervises 1-25 employees in the Food and Beverage Department.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.