Ricerca Responsabile Ristorazione
h3Additional Information /h3 pJob Number /p pJob Category Food and Beverage Culinary /p pLocation Salita di San Nicola da Tolentino 14, Rome Rome 187, ItalyVIEW ON MAP /p pSchedule Tempo pieno /p pLocated Remotely? N /p pPosition Type Management /p pPay Range EUR 45000
- 55000 Annual Salary /p h3Job Summary /h3 pPosition responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. /p h3CANDIDATE PROFILE /h3 h3Education And Experience /h3 ul liHigh school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. /li /ul pOR /p ul li2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. /li /ul h3CORE WORK ACTIVITIES /h3 h3Developing and Maintaining Budgets /h3 ul liDevelops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments. /li liMaintains a positive cost management index for kitchen and restaurant operations. /li liUtilizes budgets to understand financial objectives. /li /ul h3Leading Food and Beverage Team /h3 ul liManages the Food and Beverage departments (not catering sales). /li liSupervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
/li liUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. /li liOversees all culinary, restaurant, beverage and room service operations. /li liCreates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. /li liProvides excellent customer service to all employees. /li liResponds quickly and proactively to employee's concerns. /li liProvides a learning atmosphere with a focus on continuous improvement. /li liProvides proactive coaching and counseling to team members. /li liEncourages and builds mutual trust, respect, and cooperation among team members. /li liMonitors and maintains the productivity level of employees. /li liDevelops specific goals and plans to prioritize, organize, and accomplish work. /li liProvides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. /li liSets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded. /li /ul h3Ensuring Exceptional Customer Service /h3 ul liProvides excellent customer service. /li liResponds quickly and proactively to guest's concerns. /li liUnderstands the brand's service culture.
/li liDrives alignment of all employees, team leaders and managers to the brand's service culture. /li liSets service expectations for all guests internally and externally. /li liTakes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. /li liVerifies all banquet functions are up to standard and exceed guest's expectations. /li liProvides services that are above and beyond for customer satisfaction and retention. /li liImproves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. /li liServes as a role model to demonstrate appropriate behaviors. /li liManages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis. /li /ul h3Managing and Conducting Human Resource Activities /h3 ul liProvides guidance and direction to subordinates, including setting performance standards and monitoring performance. /li liConducts performance reviews in a timely manner. /li liPromotes both Guarantee of Fair Treatment and Open Door policies. /li liIdentifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. /li liIdentifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. /li liDevelops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results. /li /ul h3Additional Responsibilities /h3 ul liComplies with all corporate accounting procedures. /li liProvides information to supervisors, co-workers, and subordinates by tele
- 55000 Annual Salary /p h3Job Summary /h3 pPosition responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. /p h3CANDIDATE PROFILE /h3 h3Education And Experience /h3 ul liHigh school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. /li /ul pOR /p ul li2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. /li /ul h3CORE WORK ACTIVITIES /h3 h3Developing and Maintaining Budgets /h3 ul liDevelops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments. /li liMaintains a positive cost management index for kitchen and restaurant operations. /li liUtilizes budgets to understand financial objectives. /li /ul h3Leading Food and Beverage Team /h3 ul liManages the Food and Beverage departments (not catering sales). /li liSupervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
/li liUtilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. /li liOversees all culinary, restaurant, beverage and room service operations. /li liCreates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. /li liProvides excellent customer service to all employees. /li liResponds quickly and proactively to employee's concerns. /li liProvides a learning atmosphere with a focus on continuous improvement. /li liProvides proactive coaching and counseling to team members. /li liEncourages and builds mutual trust, respect, and cooperation among team members. /li liMonitors and maintains the productivity level of employees. /li liDevelops specific goals and plans to prioritize, organize, and accomplish work. /li liProvides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. /li liSets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded. /li /ul h3Ensuring Exceptional Customer Service /h3 ul liProvides excellent customer service. /li liResponds quickly and proactively to guest's concerns. /li liUnderstands the brand's service culture.
/li liDrives alignment of all employees, team leaders and managers to the brand's service culture. /li liSets service expectations for all guests internally and externally. /li liTakes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. /li liVerifies all banquet functions are up to standard and exceed guest's expectations. /li liProvides services that are above and beyond for customer satisfaction and retention. /li liImproves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. /li liServes as a role model to demonstrate appropriate behaviors. /li liManages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis. /li /ul h3Managing and Conducting Human Resource Activities /h3 ul liProvides guidance and direction to subordinates, including setting performance standards and monitoring performance. /li liConducts performance reviews in a timely manner. /li liPromotes both Guarantee of Fair Treatment and Open Door policies. /li liIdentifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. /li liIdentifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. /li liDevelops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results. /li /ul h3Additional Responsibilities /h3 ul liComplies with all corporate accounting procedures. /li liProvides information to supervisors, co-workers, and subordinates by tele