Be fully involved in the operation and maintain COMO standards by providing direct oversight of the Restaurant, Bar and all Food and Beverage outlets to operate the department with maximum efficiency and profitability.

OPERATIONS

• Act as Department Head to oversee the entire food and beverage operation at the Traymore restaurant including pool/beach outlets, room service outlets and minibar operation.
• Develop and implement standard operating procedures, steps of services and other policies and procedures for the food and beverage operation.
• Charged with financial and profit & loss responsibilities to exceed departmental budgets while controlling departmental cost and expenditures.
• Work collaboratively with the planning committee members in carrying out hotel objectives.
• Develop an operating budget for each of the department’s revenue outlets; after approval, monitor and take corrective action as necessary to help assure that budget goals are attained.
• Help plan and approve internal and external sales and marketing promotion activities for the food and beverage department.
• To maintain high visibility in the outlets on a day to day basis at peak times.
• Researches new products and trends, develop an analysis of the cost/profit benefits.
• Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases.
• Timely analysis of food & beverage prices in relation to competition.
• Helps develop wine lists and bottle/glass wine sales promotion programs.
• Participation in Manager on Duty shifts as required.
• Participation towards overall Hotel Maintenance and cleanliness.
• Up to date with current food and beverage trends in the City and worldwide and stay a step ahead of the competition by offering unique service and product elements at the Hotel.
• Actively propose innovative ideas regarding product and service including but not limited to table top presentation and beverage program.
• Ensure success of Restaurant concierge program for the restaurant & bar.
• Achieve excellent ratings and standards of the Traymore Restaurant and Bar by Hotel and industry reviews, including social media sites.
• Charged with hiring, training and developing food and beverage associates.
• Ensure COMO corporate brand and standards are observed.
• Monitor compliance with health and safety regulations regarding food preparation and serving in dining facilities.
• Maintain food and equipment inventories, keeping inventory records, submit purchase orders, and cost control responsibilities.
• Review financial transactions to ensure that expenditures are authorized and budgeted.
• Monitor budgets, timekeeping records, and team scheduling.
• Works closely with the Executive Chef on menu design, food utilization based on anticipated number of guests and costs.
• Proactively works with the COMO Approach Champion (EAM | Hotel Manager) to identify opportunities for sustainability within the department and to implement departmental, hotel and Group sustainability initiatives, including reporting
• Ability to perform other tasks and/or projects as assigned by Management.
• From time to time the resort may ask you to perform duties that are not included in this job description. You should do these duties as long as the request is reasonable and will not affect your health, safety or security.

JOB REQUIREMENTS

• Bachelor’s degree or higher preferred
• Excellent organizational skills
• Solid knowledge of food, beverage and wine knowledge
• Solid computer knowledge, with a high degree of competency in Microsoft suite products; knowledge in Micros 3700 or 9700, Open table and HotSos also highly preferred.
• 3-5 years fine dining/ upscale restaurant experience required in a restaurant management role 
• Open availability to work nights, weekends and most major holidays
• Genuine and warm hospitality skills
• Energetic and dynamic personality
• The ability to lead, manage and train staff
• Excellent written and verbal communication skills
• Attention to detail
• The ability to work well under pressure
• Strong knowledge and understanding of daily restaurant accounting procedures
• Requires standing for extended periods, walking, pushing, kneeling or crouching.
• Must be able to reach overhead and below the knees; including bending, twisting, pulling, and stooping.
• Able to move, lift, carry, push, pull, and place objects weighing less than or equal to 30 pounds without assistance.

Required Skills Required Experience

THE FOLLOWING TASKS ARE PERFORMED BY LABORERS:

• Tends pumps, compressors, and generators to provide power for tools, machinery, and equipment
• Lubricates, cleans, and repairs machinery, equipment, and tools
• Mixes ingredients to create compounds used to cover or clean surfaces
• Loads and unloads trucks, and hauls and hoists materials
• Erects and disassembles scaffolding, shoring, braces, and other temporary structure
• Builds and positions forms for pouring concrete and dismantles forms after use, using saws, hammers, nails, or bolts
• Measures, marks, and records openings and distances to layout area to be graded or to erect building structures
• Smooth and finishes freshly poured cement or concrete, using a float, trowel, screed, or powered cement finishing tool
• Applies caulking compounds by hand or with a caulking gun to seal crevices
• Positions join, aligns, and seals structural components, such as concrete wall sections and pipes
• May assist other craft workers
• Performs other related duties as required

THE FOLLOWING KNOWLEDGE IS REQUIRED TO SKILLFULLY PERFORM THE JOB OF  LABORER:

• Knowledge of materials, methods, and the tools involved in the construction
• Knowledge of machines and tools; their use, repair, and maintenance
• Knowledge of company safety policies and procedures to comply with company, local, state, and/or federal laws
• Previous manufacturing or concrete finishing work a plus

THE FOLLOWING SKILLS ARE REQUIRED TO PERFORM THE JOB OF  LABORER:

• Adjusting actions in relation to others’ actions
• Performing routine maintenance on equipment and determine when and what type of maintenance is needed
• Watching gauges, dials, or other indicators to make certain equipment is working properly
• Determining the kind of tools and equipment needed to perform a job
• Controlling operations of equipment or systems
• Conducting tests and inspections of work to evaluate quality or performance
• Installing equipment, machines, wiring, or programs to meet specifications
• Generating or adapting equipment and technology to serve user needs
• Determining how a system should work and how changes in conditions, operation, and the environment will affect outcomes
• Ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules
• Ability to operate a two-way radio

THE FOLLOWING PHYSICAL DEMANDS ARE REQUIRED TO PERFORM THE JOB OF LABORER:

• Constant bending, stooping, twisting, crawling, kneeling
• Constant standing/walking on uneven surfaces
• Occasional working with arms/hands above head
• Frequent climbing of ladders, platforms, scaffolding
• Frequent lifting up to 50 pounds from ground to waist level
• Frequent lifting up to 50 pounds overhead
• Occasional, repetitive lifting up to 100 pounds team lift from ground to waist level with arms extended
• Frequent, repetitive pushing and pulling up to 100 pounds
• Constant repetitive hand and forearming activities
• Constant use of both power and non-power hand tools
• Ability to work heights
• Work in environmental extremes of heat and cold dependent upon job location
• Frequent work in dusty environments
• Frequent work in areas of excessive noise
• Ability to work swing shifts
• Work variable hours including overtime hours as needed

Occasional   =    up to 3 hours per day                                Frequent =          3 to 6 hours per day

Constant       =    6 to 8 hours per day                                  Repetitive           =          15 or more times per hour