Job Purpose : Under the general guidance of the Director of Food & Beverage, ensuring that all guests have an Engaging, Dynamic Experience.
Lead and drive Morgans Hotel Group’s vision by ensuring that all F&B employees consistently use the established tools.
Responsible for coordinating, supervising and directing restaurant operations, while maintaining a profitable department and high quality products and service levels.
and meet budgeted productivity while keeping quality consistently high.
Duties & Functions : Promote restaurant business and continually increase database contacts Maintained professional business relationship with all 3rd party F&B partners Ensure the restaurant ethos is in line with MHG standards are consistently maintained Ensure and promote compliance with all local liquor, health and sanitation regulations Manage and provide direction to all bar employees on the floor during shifts and events Hold staff accountable to uphold uniform and grooming standards to the highest level Ensure that staff receives consistent and proper communication (verbal, email, memos etc) Monitor departments performance with respect to the restaurant budgets Monitor and maintain proper inventory to ensure it’s in line with budgeted cost of sales Seek out and produce events to generate revenues for the property Hold staff accountable for giving an Engaging Dynamic Guest Experience to all guests on property Consistently monitor quality of service and product delivered on property Collaborate on needs of departmental staff scheduling Instruct staff in on-
going training to uphold service standards Coordinate menu sponsorship deals and menu product placement Act as the direct liaison to the Engineering and Housekeeping Departments in regards to maintenance of the property’s functionality and overall look.
Interview employees and provide input on talent selection Assess employee performance and provide feedback annually and throughout the year Specific Job Knowledge & Skills : High School Diploma or equivalent required, College Degree in Business, Hospitality, or Related field preferred Two to three years experience in overall Food and Beverage operation as well as senior F&B management experience Licenses or Certificates : Ability to obtain and / or maintain any government required licenses, certificates or permits Must have knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations bar operation One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel Ability to multitask, work in a fast paced environment and have a high level attention to detail Strong verbal and written communication skills in English Maintain positive and productive working relationships with other employees and departments Ability to work independently and to partner with others to promote an environment of teamwork Physical Abilities : Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 kg without assistance Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Requires manual ability to use, carry, and operate all necessary equipment This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.
This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements.
Such changes will be discussed with the job holder and the job description amended accordingly.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.
Employees will be required to perform any other job-related duties assigned by their supervisor.
This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.
Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays.
The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department / Division.
The employee will actively follow MHG policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.