EAM-Food&Beverage

At more than 80 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. As the premier worldwide provider of luxury experiences, we set the standard for rare and special luxury service the world over. We invite you to explore The Ritz-Carlton.

Job Summary

Functions as the strategic business leader of the property’s food and beverage operation, including Restaurants/Bars, Room Service, Purchasing, Banquets/Catering, Stewarding and employee cafeteria, where applicable. Position monitors the development and implementation of departmental strategies and verifies implementation of the brand service strategy and brand initiatives. The position verifies that the food and beverage operation meets the brand’s target customer needs, verifies employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and property employees and provides a return on investment. Responsible for guiding and developing staff including direct reports. Must verify sanitation and food standards are achieved.

CANDIDATE PROFILE

Education And Experience

High school diploma or GED; 6 years’ experience in the food and beverage, or related professional area.

OR

2-year degree from an accredited university in Hotel and Restaurant Management, or related major; 4 years experience in the food and beverage, or related professional area.

CORE WORK ACTIVITIES

Developing and Maintaining Food and Beverage Goals

Develops and implements guidelines and control procedures for purchasing and receiving areas. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance. Establishes challenging, realistic and obtainable goals to guide operational performance, service excellence and desired leadership behaviors.

Developing and Maintaining Budgets

Develops and manages Food and Beverage budget. Monitors the department’s actual and projected sales to verify revenue goals are met or exceeded and opportunities are identified and addressed. Verifies that cash control and liquor control policies are in place in food & beverage areas and followed by all related employees. Focuses on maintaining profit margins without compromising guest or employee satisfaction.

Ensuring Food And Beverage Standards And Responsibilities Are Met

Provides direction for menu development. Monitors the quality of raw and cooked food products to verify that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Verifies compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Verifies that employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Leading Food and Beverage Team

Leads kitchen management team and verifies proper supervision and coordination activities of cooks and workers engaged in food preparation. Demonstrates new cooking techniques and equipment to staff. Encourages and builds mutual trust, respect, and cooperation among team members. Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. Verifies that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, food and beverage team). Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team by soliciting employee feedback, utilizing the \