Chefkoch und Getränkemanager
Hotelmarke: Hotel Indigo
Standort: Vereinigte Staaten, Illinois, Naperville
Hotel: Naperville Riverwalk (CHINS), 120 Water Street, 60540
Job number: 124721
Role Purpose
As Chef and Beverage Manager, you’ll manage food and beverage operations to ensuring quality service and standards are maintained to deliver a memorable guest experience. Always following government regulations concerning health, safety or other requirements.
Key Accountabilities
People
- Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers
- Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues
- Train colleagues to make sure they deliver with compliance and to the standards we expect
- Recommend or initiate any HR elated actions where needed
Guest Experience
- Make sure all food and beverage equipment is in operational condition and regularly cleaned
- Develop and change menus every season, develop great food items and the head Chef
- Make sure all food and beverage facilities spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs
- Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction
Responsible Business
- Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions
- Keep an eye on competitor activity / industry innovation. Review and approve menu design
- Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste
- Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment
- Other ad-hoc duties - unexpected moments when we have to pull together to get a task done
Financial
- Help prepare the hotel’s annual budget and the setting of departmental goals
- Monitor budget and control expenses with a focus on food, beverage and labour costs
- Working with the catering office, identify additional sales opportunities to enhance revenue
- Drive promotions that deliver great dining experiences for guests at a good value
- Make sure credit and financial transactions are handled in a secure manner
Accountabilities
This is the top food and beverage job in the hotel. Supervising a large number of team members in one or two food and beverage outlets, kitchens, May oversee one or more supervisors.
Key Skills & Experiences
- Some college and/or advanced training in food and beverage management
- 2 years of related experience, including supervisory experience, or an equivalent combination of education and experience
- Bachelor’s degree / higher education qualification in Hotel Management, culinary arts, or related field preferred
- Must speak local language
- Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law
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