Our exciting and fast paced Hotel offers a break from the repetition, with no two days that are ever the same. We are proud to offer package that includes competitive pay, generous vacation package, 7 paid holidays, and excellent benefit package for fulltime employees.
Salary starting at $70K Annual Salary. We are also offering a $500 signing bonus after the completion of our probationary period.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Assists in the development and implementation of business strategies for the hotel which are aligned with Radisson’s overall mission, vision values and strategies
Participates in the development of the hotel’s business strategies
Develops and implements strategies for Food and Beverage operations, marketing and sales that support achievement of the hotel’s goals
Monitors status regularly and adjusts strategies as appropriate
Assists with the development of the annual budget in conjunction with the Executive Committee, implements the approved budget; monitors revenues and costs on a daily basis, taking corrective action when necessary
Achieves revenue goals by assisting in the development and management of the food & beverage marketing, sales and product strategies
Analyzes sales and competition on a regular basis and develops strategies to increase market share
Assists with the development and implementation of the food and beverage marketing and sales plan
Assists with the development and implementation of the menu offerings and pricing based on competition, market trends, costs, etc.
Takes monthly inventories for supplies and maintains optimum stock levels to meet customer demand, detect waste and avoid excess expense for optimal profit without adversely affecting hotel performance.
Establish matrices and systems to ensure smooth functioning hotel outlets.
Adheres to Radisson’s marketing and sales standards
Works with restaurant staff to achieve daily, weekly, or monthly revenue goals.
Maximizes profitability by managing Food & Beverage operations
Analyzes business results on a regular basis and takes actions to improve results as appropriate
Ensures that there is smooth coordination between the kitchen staff/stewards and the front-house serving staff
Plans new and popular menus and monitors to ensure top-notch quality and prompt service
Leverages system-wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost effective basis
Determines appropriate staffing levels for forecasted business and schedules employees accordingly
Evaluates food & beverage service quality and service levels regularly and implements strategies to improve areas of concern
Sets objectives for each specified team within food and beverage and supervises the department managers
Ensures department adheres to Radisson, local and state health, hygiene and safety policies
Develops and implements strategies and practices which support employee engagement
Recruits and selects qualified candidates
Provides employees with the orientation and training needed to understand expectations and perform job responsibilities
Communicates performance expectations and provides employees with on-going feedback
Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
Creates 100% guest satisfaction by providing the Radisson experience through performance that demonstrates the standards of, genuine hospitality and exceeding guest expectations
Gives personal attention, takes personal responsibility and uses teamwork when providing guest service
Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems
Provides Yes I Can! genuine hospitality and teamwork on an ongoing basis
Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% Guest Satisfaction
Performs other duties required to provide the service brand behavior and genuine hospitality
REQUIREMENTS:
Minimum three years management experience
High school diploma required, bachelor’s degree preferred
Excellent oral and written communication skills
Collaborate effectively with other hotel employees and managers to ensure teamwork
Able to resolve conflicts guests, supervisor and employee
Ability to multitask and work well under pressure
In-depth knowledge of all areas of food and beverage including wines and liqueurs
Knowledge of local, state and federal liquor laws and regulations
Strong floor presence with focus and energy
Basic computer skills in MS Office, reservation systems, and point of sales systems
PHYSICAL DEMANDS
Long hours are sometimes required, ability to work flexible schedule
Ability to stand for long periods of time
Ability to lift 25 pounds on a regular basis and push or pull up to 75 pounds
Good manual dexterity for the use of common office equipment
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