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FOOD AND BEVERAGE OUTLET MANAGER -HILTON GARDEN INN - NASHVILLE CONV CTR

Dimension Hospitality • Nashville, TN 37201 • Posted 5 days ago

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In-person • Full-time • $80,000/yr • Mid Level Manager

Job Highlights

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The Food and Beverage Outlet Manager at Hilton Garden Inn - Nashville Convention Center is responsible for managing the restaurant's operation, maintaining established cost and quality standards to ensure superior service and maximize profits. This role involves developing financial and operational plans, preparing the annual budget, monitoring performance, maintaining product and service quality standards, implementing sales/marketing programs, and ensuring employee motivation, training, and development.

Responsibilities

  • Develop short term and long term financial and operational plans for the restaurant which support the overall objectives of the company.
  • Prepare the annual budget.
  • Monitor the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports. Initiate corrective action.
  • Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action.
  • Implement and maintain sales/marketing programs.
  • Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
  • Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant.
  • Maintain a security function which protects both the assets of the restaurant and the personal safety of employees and customers.
  • Implement and maintain effective two-way communication systems which reach all employees.
  • Develop new programs which result in an increased level of customer satisfaction and operational excellence.

Qualifications

Required

  • Bachelor's degree in Management, Business or related field.
  • 2 years dining room supervisor experience, 1 year host/cashier experience, 2 years waiter exp.; OR, equivalent combination of education and experience.
  • TIPS certification required
  • Food Safety certification

Full Job Description

Job Type

Full-time

Description

Reports To: AGM/Food and Beverage Director, Asst F & B Director

Supervises: F & B Outlet Supervisor, F & B Outlet Associates

Job Purpose: To manage the restaurant's operation, maintaining established cost and quality standards so as to ensure superior service and maximize profits.

Job Responsibilities:
  1. Develop short term and long term financial and operational plans for the restaurant which support the overall objectives of the company.
  2. Prepare the annual budget.
  3. Monitor the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports. Initiate corrective action.
  4. Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action.
  5. Implement and maintain sales/marketing programs.
  6. Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
  7. Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant.
  8. Maintain a security function which protects both the assets of the restaurant and the personal safety of employees and customers.
  9. Implement and maintain effective two-way communication systems which reach all employees.
  10. Develop new programs which result in an increased level of customer satisfaction and operational excellence.
  11. Other duties as assigned.

Job Skills:
  1. Read and interpret business records and statistical reports, and make business decisions based on production reports and similar facts, as well as experience and opinion.
  2. Use mathematical skills to interpret financial information and prepare budgets.
  3. Analyze and interpret policies established by administrators.
  4. Change activity frequently and cope with interruptions.


Requirements

Education
  • Bachelor's degree in Management, Business or related field.

Experience
  • 2 years dining room supervisor experience, 1 year host/cashier experience, 2 years waiter exp.; OR, equivalent combination of education and experience.

Licenses/Certifications
  • TIPS certification required and Food Safety certification

Salary Description

$80,000.00 a year

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