Job Description

AREAS OF RESPONSIBILITY
Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson Hotel Group\xe2\x80\x99s overall mission, vision values and strategies \xc2\xa7 Develops and implements strategies for achieving food and beverage goals \xc2\xa7 Leads and participates in food and beverage projects as requested by the General Manager or Director of Food and Beverage.
Assists in managing food and beverage outlets \xc2\xa7 Audits and maintains food safety, including ensuring food-handling employees have necessary safety certifications \xc2\xa7 Responds to food safety inspections and reports \xc2\xa7 Participates in periodic inventory of food and beverage inventories \xc2\xa7 Tracks use of hotel foodstuff and requests changes in order amounts to maximize efficiency \xc2\xa7 Menus-suggest, review, and approve changes, set pricing \xc2\xa7 Ensures outlets meet or exceed brand standards \xc2\xa7 Reviews guest complaints and responds as appropriate \xc2\xa7 Tracks the completion of training new outlet management
Works with food vendors and purchasing to maintain high food quality \xc2\xa7 Establishes relationships with food vendors and negotiates pricing where possible \xc2\xa7 Attends vendor fairs and participates in food tastings \xc2\xa7 Assists Accounting with any vendor disputes regarding invoices and payment
Communicates effectively with guests, management, employees, and regional office \xc2\xa7 Promotes Food and Beverage outlets through advertising and public relations campaigns through local sources \xc2\xa7 Works closely with Restaurant and Kitchen Managers to maximize revenue while meeting or exceeding guest expectations \xc2\xa7 Communicates to corporate internal communications successful on-site programs \xc2\xa7 Reports food and beverage revenue, costs, Medallia scores, and prepares other reports regularly for management
Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations \xc2\xa7 Gives personal attention, takes personal responsibility and uses teamwork when providing guest service \xc2\xa7 Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems \xc2\xa7 Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis \xc2\xa7 Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction \xc2\xa7 Performs other duties required to provide the service brand behavior and genuine hospitality
Adheres to hotel policies and procedures \xc2\xa7 Attends work on time and as scheduled \xc2\xa7 Follows hotel grooming and hygiene standards \xc2\xa7 Minimise safety hazards by following all safety rules and procedures \xc2\xa7 Keeps Manager promptly and fully informed of all problems or unusual matters of significance \xc2\xa7 Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position \xc2\xa7 Maintains a favourable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment \xc2\xa7 At all times projects a favourable image of the Hotel to the public
REQUIREMENTS
\xc2\xa7 Familiarity with both the front and back of the house \xc2\xa7 Minimum of 3 years food and beverage management experience \xc2\xa7 Culinary program diploma required, bachelor\xe2\x80\x99s degree preferred \xc2\xa7 Experience managing to brand standards \xc2\xa7 Able to collaborate effectively with other hotel employees and managers to ensure teamwork \xc2\xa7 Strong verbal and written communication skills \xc2\xa7 Able to work a flexible schedule, including weekends and holidays AREAS OF RESPONSIBILITY
Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson Hotel Group\xe2\x80\x99s overall mission, vision values and strategies \xc2\xa7 Develops and implements strategies for achieving food and beverage goals \xc2\xa7 Leads and participates in food and beverage projects as requested by the General Manager or Director of Food and Beverage.
Assists in managing food and beverage outlets \xc2\xa7 Audits and maintains food safety, including ensuring food-handling employees have necessary safety certifications \xc2\xa7 Responds to food safety inspections and reports \xc2\xa7 Participates in periodic inventory of food and beverage inventories \xc2\xa7 Tracks use of hotel foodstuff and requests changes in order amounts to maximize efficiency \xc2\xa7 Menus-suggest, review, and approve changes, set pricing \xc2\xa7 Ensures outlets meet or exceed brand standards \xc2\xa7 Reviews guest complaints and responds as appropriate \xc2\xa7 Tracks the completion of training new outlet management
Works with food vendors and purchasing to maintain high food quality \xc2\xa7 Establishes relationships with food vendors and negotiates pricing where possible \xc2\xa7 Attends vendor fairs and participates in food tastings \xc2\xa7 Assists Accounting with any vendor disputes regarding invoices and payment
Communicates effectively with guests, management, employees, and regional office \xc2\xa7 Promotes Food and Beverage outlets through advertising and public relations campaigns through local sources \xc2\xa7 Works closely with Restaurant and Kitchen Managers to maximize revenue while meeting or exceeding guest expectations \xc2\xa7 Communicates to corporate internal communications successful on-site programs \xc2\xa7 Reports food and beverage revenue, costs, Medallia scores, and prepares other reports regularly for management
Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations \xc2\xa7 Gives personal attention, takes personal responsibility and uses teamwork when providing guest service \xc2\xa7 Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems \xc2\xa7 Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis \xc2\xa7 Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction \xc2\xa7 Performs other duties required to provide the service brand behavior and genuine hospitality
Adheres to hotel policies and procedures \xc2\xa7 Attends work on time and as scheduled \xc2\xa7 Follows hotel grooming and hygiene standards \xc2\xa7 Minimise safety hazards by following all safety rules and procedures \xc2\xa7 Keeps Manager promptly and fully informed of all problems or unusual matters of significance \xc2\xa7 Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position \xc2\xa7 Maintains a favourable working relationship with all other hotel employees to foster and promote a co-operative and harmonious working environment \xc2\xa7 At all times projects a favourable image of the Hotel to the public
REQUIREMENTS
\xc2\xa7 Familiarity with both the front and back of the house \xc2\xa7 Minimum of 3 years food and beverage management experience \xc2\xa7 Culinary program diploma required, bachelor\xe2\x80\x99s degree preferred \xc2\xa7 Experience managing to brand standards \xc2\xa7 Able to collaborate effectively with other hotel employees and managers to ensure teamwork \xc2\xa7 Strong verbal and written communication skills \xc2\xa7 Able to work a flexible schedule, including weekends and holidays AREAS OF RESPONSIBILITY
Participates in the development and implementation of business strategies for the hotel which are aligned with Radisson Hotel Group\xe2\x80\x99s overall mission, vision values and strategies \xc2\xa7 Develops and implements strategies for achieving food and beverage goals \xc2\xa7 Leads and participates in food and beverage projects as requested by the General Manager or Director of Food and Beverage.
Assists in managing food and beverage outlets \xc2\xa7 Audits and maintains food safety, including ensuring food-handling employees have necessary safety certifications \xc2\xa7 Responds to food safety inspections and reports \xc2\xa7 Participates in periodic inventory of food and beverage inventories \xc2\xa7 Tracks use of hotel foodstuff and requests changes in order amounts to maximize efficiency \xc2\xa7 Menus-suggest, review, and approve changes, set pricing \xc2\xa7 Ensures outlets meet or exceed brand standards \xc2\xa7 Reviews guest complaints and responds as appropriate \xc2\xa7 Tracks the completion of training new outlet management
Works with food vendors and purchasing to maintain high food quality \xc2\xa7 Establishes relationships with food vendors and negotiates pricing where possible \xc2\xa7 Attends vendor fairs and participates in food tastings \xc2\xa7 Assists Accounting with any vendor disputes regarding invoices and payment
Communicates effectively with guests, management, employees, and regional office \xc2\xa7 Promotes Food and Beverage outlets through advertising and public relations campaigns through local sources \xc2\xa7 Works closely with Restaurant and Kitchen Managers to maximize revenue while meeting or exceeding guest expectations \xc2\xa7 Communicates to corporate internal communications successful on-site programs \xc2\xa7 Reports food and beverage revenue, costs, Medallia scores, and prepares other reports regularly for management
Creates 100% guest satisfaction by providing the Yes I Can! experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations \xc2\xa7 Gives personal attention, takes personal responsibility and uses teamwork when providing guest service \xc2\xa7 Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems \xc2\xa7 Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis \xc2\xa7 Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction


INDHOTEL