EAM in charge of F&B

At The St. Regis Rome we are looking for an Executive Assistant manager (EAM) in charge of F&B.

JOB SUMMARY

Functions as the strategic business leader of the property responsible for food and beverage/culinary operation, including Restaurants/Bars, Room Service, Banquets/Catering, Stewarding and employee cafeteria. Must ensure sanitation and food standards are achieved. The position ensures food and beverage/culinary operations and others hotel operations meet the brands standards, targets customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the departments and developing positive owner relations.

Supports the General Manager in monitoring development and implementation of hotel strategies and special project and works with department heads to ensure implementation of the brand service strategy and brand initiatives in order to deliver products and services to meet or exceed the needs and expectations of the brands target customer and employees and provides a return on investment.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.
• OR
• 2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

Developing and Maintaining Food and Beverage/Culinary 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 departments financial performance.
• Establishes challenging, realistic and obtainable goals to guide operational performance, service excellence and desired leadership behaviors.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures 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/Culinary Team

Leads kitchen management team and ensures 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.

Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).

Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage and culinary team by soliciting employee feedback, utilizing the 'open door' policy and reviewing employee satisfaction results to identify and address employee problems or concerns.

Develops a food and beverage operating strategy that is aligned with the brands business strategy and leads its execution.

Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.

Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.

Managing Profitability

• Demonstrates and communicates key drivers of guest satisfaction for the brands target customer.
• Analyzes service issues and identifies trends.
• Makes and executes the necessary decisions to keep property moving forward toward achievement of goals.
• Works with hotel management team to develop an operational strategy that is aligned with the brands business strategy and leads its execution.

Managing Revenue Goals

• Monitors hotel operations sales performance against budget.
• Reviews reports and financial statements to determine hotel operations performance against budget.
• Coaches and supports operations team to effectively manage occupancy & rate, wages and controllable expenses.
• Reviews the Wage Progress Report and compares budgeted wages to actual wages, coaching direct reports to address problem areas and holding team accountable for results.

Ensuring Exceptional Customer Service

• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Empowers employees to provide excellent guest service.
• Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
• Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership.

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
• Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
• Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
• Brings issues to the attention of Human Resources as necessary.
• Ensures employees are treated fairly and equitably.
• Coaches team by providing specific feedback to improve performance.

Additional Responsibilities

• Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.
• Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
• Order and purchase equipment and supplies.

MANAGEMENT COMPETENCIES

Leadership

Adaptability – Develops strategies and identifies resources to implement and manage change; models flexibility in adjusting priorities; and communicates the need for change in a positive way that encourages commitment.

Communication - Actively listens and uses appropriate communication styles to deliver complex information in a clear concise way and influences others to accept a point of view, gain consensus, or take action.

Problem Solving and Decision Making - Models and sets expectations for solving complex problems, collecting and comparing information to evaluate alternatives, considering their potential impact before making decisions, involving others to gain agreement and support, and guiding others to implement solutions.

Professional Demeanor - Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution

• Building and Contributing to Teams - Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
• Driving for Results - Focuses and guides others in accomplishing work objectives.
• Planning and Organizing - Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements self and/or others to accomplish goals and ensure work is completed.

Building Relationships

Coworker Relationships - Develops and uses collaborative relationships to facilitate the accomplishment of work goals.

Customer Relationships - Develops and sustains relationships based on an understanding of customer needs and actions consistent with the companys service standards.

Global Mindset - Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

Organizational Capability - E