Job description

Warwick Hotels and Resorts is a refined collection of more than 50 luxury hotels and resorts around the world – from New York to Paris, Geneva to Bali, and Barcelona to Bangkok. All of our sumptuous hotels can be found in prime locations in some of the world’s finest business and leisure destinations.

Launched in 1980, Warwick Hotels and Resorts offers a unique collection of luxury hotels that boast a warm welcome and opulent ambiance throughout the world. Known for our quality and unique sense of style, Warwick Hotels and Resorts offers guests, who are looking for out of this world travel experiences, the perfect balance of quality, authenticity, luxury standards, and prime location.

We are proud of our passion, our people, and our commitment of delivering the ultimate hotel experience.

F&B Manager - Warwick Hotel

POSITION PURPOSE

Direct and organize the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits.

ESSENTIAL FUNCTIONS

Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.

Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc.

Implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.

Participate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.

Implement effective control of food, beverage and labor costs among all sub-departments.

Assist the area managers in establishing and achieving predetermined

profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.

Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service. Recommend to management

new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.

Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.

Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department that will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.

QUALIFICATION STANDARDS Education

High school or equivalent education required. Bachelor’s Degree preferred.

Experience

3+ years of experience in overall Food & Beverage operation, as well as management experience. Culinary, sales and service background required.

Job Type: Full-time

Pay: $65,000.00 - $85,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Paid training
• Vision insurance

Experience level:

• 3 years

Restaurant type:

• Bar
• Casual dining restaurant

Shift:

• 8 hour shift
• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: One location

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