Accepting Applications!!! Must have (or be able to obtain) an Indiana Liqour License, Serve Safe Certification a plus. Management experience. Culinary experience a plus, but not required.

Essential Duties & Responsibilities:

Maintain standards of food and beverage quality and guest service quality as established by system operations and Brand Standards.

Achieve budget revenues, control expenses, and maximize profitability within all areas of the food and beverage department.

Develop, implement and maintain local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions.

Assist Executive Chef with menu design and concepts.

Develop the annual departmental operating budget.

Maintain inventory control procedures.

Manage department to be in compliance with company policies and procedures and all local state and federal laws and regulations.

Schedule all employees under direct supervision and monitor scheduling of indirect subordinates to ensure proper levels of staffing and expertise.

Provide direction, support and development opportunities to staff.

Responsible for development of the department’s annual budget; monitor and report variances against plan; keep track of labor costs and related expenses.

Serve as member of Executive Committee/Management Team, Manager on Duty (when required) and work with other management personnel in establishing and implementing hotel service standards to achieve maximum profitability and efficiency.

Customarily and regularly directs the work of at least two or more other full-time employees or their equivalent.

Authority to hire or fire departmental employees.

Customer service aptitude, interpersonal communications. Carrying and lifting items (i.e. plates, utensils, trays, and tables) occurs frequently. Speaking, listening, and moving about.