- Assist to develop, implement and monitor schedules for the operation of all Food and Beverage areas to achieve a profitable result.
- Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department including, but not limited to: Plan and administer a training and development program within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development.
- Resolves food and beverage, staff, and guest service issues, complaints, and conflicts in a proper and timely manner in accordance with hotel policies and procedures ensuring Radisson Standard quality and service
- Direct supervision of all food and beverage staff, to include interviewing and selection of new team members, coordinating schedules and assigned duties, performance evaluations, corrective actions
- Responsible for providing assigned team members orientation, training, coaching, and counseling as needed.
- Provides input and feedback to food and beverage team members concerning work performance, confer with team members regarding housekeeping needs, projects, assignments and activities.
Qualifications:
- Considerable skill in complex mathematical calculations without error.
- Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
- Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions.
- Ability to read, listen and communicate effectively in English, both verbally and in writing.
- Ability to access and accurately input information using a moderately complex computer system.
- Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations.
- Ability to lift, bend, stoop, walk, push or pull heavy equipment,
- Lifting may include equipment or furniture weighing up to 50 lbs. including food product and tables, chairs and furniture in all food and beverage areas, including banquet.
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