Hotel Lincoln Jobs (2)

• The Director of Food and Beverage will supervise, guide and train all management level associates in the food and beverage discipline.
• The Director of Food and Beverage will provide associates with the necessary tools or equipment they need to perform their job.
• Ensure that management in the food and beverage discipline are covering all hours of every shift to ensure constant supervision of each department.

Circulate throughout outlets, courteously and warmly greeting guests and associates. Ensure service is prompt and courteous.

• Schedule, evaluate and direct all food and beverage personnel.
• Provide disciplinary action when, and if, necessary.
• Take immediate action on problems that are encountered in the food and beverage department.
• The Director of Food and Beverage will participate in the following :
• Monthly department meetings
• Property M.O.D. programs
• Weekly staff meetings
• Weekly food and beverage meetings
• Monthly inventories
• Executive Committee meetings
• Department meetings from each food and beverage outlet monthly
• Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved, (i.

e. specs, recipe cards, menu costing, inventory control, etc.).

• Monitor, direct and coordinate effective sanitation, cleanliness and organization effort in food and beverage operating areas, to include maintenance and control of glassware, china, silver and linen use and supplies.
• The Director of Food and Beverage will coordinate efforts of the food and beverage departments to coincide with volumes in business generated by the Catering / Sales and Rooms Division, (i.

e. group appointments, full occupancy, etc.) ensuring correct staffing levels for maximum profitability without sacrificing prompt and courteous service.

Ensure proper staffing procedures to ensure the highest possible payroll productivity at the lowest possible costs in keeping with the standards of the management company.

• Establish, direct and review liquor procedures to ensure adequate security and accountability, presentation and service performance.
• Handle or assist with any guest-related complaints, as well as coordinate the follow-up on those complaints.
• The Director of Food and Beverage will be knowledgeable and comply with federal, state and local laws and regulations as it relates to food and liquor.

Ensure food and beverage staff has all been trained in responsible alcohol service.

• Conduct regularly scheduled training sessions on proper and safe work habits. Identify hazards and take corrective measures immediately.
• Produce approved budget and operate within established guidelines in regard to costs, expenses, sales and profit for food and beverage department.

Develop, institute and maintain controls and procedures to ensure a profitable operation.

• Prepare an accurate weekly sales and payroll forecast for food and beverage department.
• The Director of Food and Beverage will work in close cooperation with the Accounting Department to ensure that proper controls are followed in all food and beverage areas (i.

e. food cost, inventory, payroll, etc.).

• Develop, institute and coordinate promotional and operational efforts to maximize achievement of sales (i.e. advertising, posters, mailers, etc.).
• Analyze and monitor profit and loss statements.
• Interview and hire new personnel when needed.
• Review and approve all food and beverage department hires, job transfers, reviews, warning notices, counseling sessions and termination records.
• Understand and refer to the applicable Franchise or management company's Standard Operating Procedures.
• The Director of Food and Beverage will conduct performance evaluations and training sessions with each manager within the food and beverage department;

promote and ensure the upkeep of each department's training procedures and personnel development. Evaluate staff performance and maintain on-going feedback for maximum performance standards .

• Develop and institute new food menus for the Restaurant, Room Service Lounge and Catering / Sales Department.
• Participate as an active member of the property's Executive Committee.
• Conduct self to reflect the high standards of professionalism within the organization and hotel.
• Assist other Executive Committee members and / or managers when needed.

JOB OVERVIEW : Supervise the daily operations of the Front Desk staff to maximize revenues and profits while attaining optimal guest satisfaction.

ESSENTIAL JOB FUNCTIONS :

1. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and / or termination when appropriate.

2. Respond to guest's special requests, needs, problems, issues and concerns and accommodate groups to ensure optimal levels of guest satisfaction and repeat business.

3. Implement company programs and supervise the daily operations of the Front Desk to comply with SOPS and LSOPs, maximize revenues, and motivate associates to ensure an optimal level of quality service and hospitality are provided to the hotel customers.

4. Supervise the Guest Service Agents.

5. Remain calm and alert, especially during emergency situations and / or heavy hotel activity, serving as a role model for clerks and other employees.

Resolve customer complications and complaints by conducting thorough research of the situation and determining the most effective solutions.

Make decisions and take action based on previous experience and good judgment, sometimes revising approach to accommodate unusual situation.

Authorize revenue allowances to remedy problems only after other alternative solutions have been offered.

6. Comply with attendance rules and be available to work on a regular basis.

7. Perform any other job related duties as assigned.

REQUIRED SKILLS AND ABILITIES :

Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times.

Can communicate well with guests. Must be willing to "pitch-in" and help co- workers with their job duties and be a team player.

Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger and collect accurate information and resolve conflicts.

Basic mathematical skills and considerable skill in the use of a calculator to prepare moderately complex mathematical calculations without error.

Ability to access and accurately input information using a moderately complex computer system. Ability to stand, walk and continuously perform behind the front desk.

Ability to observe and detect signs of emergency situations. Ability to communicate verbally and in writing and prepare complex reports of room availability and revenues generated.

Ability to establish and maintain effective working relationships with associates, customers and patrons.

PERFORMANCE STANDARDS

Customer Satisfaction :

Our customers are what we are about. One of the keys to a positive guest experience is positive interaction with Crescent staff.

It is essential that you remain professional at all times, and that you treat all guests and associates with courtesy and respect, under all circumstances.

Every Crescent associate is a guest relations ambassador, every working minute of every day.

Work Habits :

In order to maintain a positive guest and associate experience, your work habits should always meet and strive to exceed hotel standards for work procedures, dress, grooming, punctuality and attendance.

You should be adaptable to change in your work area and in hotel procedures with a willingness to learn new skills and / or improve existing ones, have the ability to solve routine problems that occur on the job and ask for help whenever you are not sure how to do something.

Safety & Security :

The safety and security of our guests and associates is of utmost importance to Crescent. Every Crescent associate should adhere to the hotel security policies and procedures, particularly regarding key controls, lifting heavy objects, using chemicals, and effectively reporting safety hazards and safety concerns.

NOTE :

This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties.

Furthermore, the specific examples in each section are not intended to be all-inclusive. Rather, they represent the typical elements and criteria considered necessary to perform the job successfully.

Other job-related duties may be assigned by the associate's supervisor.

Furthermore, this description is subject to change, in the sole discretion of the Company, and in no way creates an employment contract, implied or otherwise;

each associate remains, at all times, an "at will" associate.