To achieve food and beverage revenue, profit and guest satisfaction goals by maintaining a clean, sanitized kitchen, bar, dining areas and managing the stewarding area. Oversee resort purchasing, such as office supplies, spa products, source suppliers, quotes, prepare purchase plans and maintain inventory controls.
Guests Employees Associate team Management team
The local community Vendors
Indicators of Success
Achievement of guest satisfaction and loyalty goals
Achievement of food and beverage revenue, profit and guest satisfaction goals
Achievement of employee satisfaction and retention goals
Achievement of the resort’s financial goals
s Achievement of purchasing management and maintaining inventory controls revenue, profit and guest satisfaction goals
Areas of Responsibility
Develop and implement strategies for purchasing area aligned with the resort’s food and beverage objectives and overall purchasing and inventory controls.
Create an environment for employees aligned with the Briars culture through constant communication and reinforcement. Develop and implement strategies for attracting and retaining employees.
Deliver the Briars experience for guests and employees.
Communicate and reinforce the service vision for the resort to supervisors and employees.
Create an environment at the resort designed to stimulate all senses through personal services, amenities and experiences provided by employees.
Ensure that the resort delivers the Briars experience by reviewing resort operations from the guest’s perspective as well as from a business perspective.
Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience. Provide employees with the tools and environment they need to deliver the Briars experience.
Develop and implement strategies and practices that support employee engagement. Support the luxury dining experience by maintaining supplies for food and beverage service. Maintain par levels of stock; complete requisition for additional supplies as appropriate.
Maintain and research pricing for all purchased goods. Maintain all records needed for accounting.
Maintain all specifications and update them in conjunction with the chef on a constant basis. Insure that all goods required to run the F&B department are available when necessary.
Schedule employees based upon forecasted volumes.
Manage the operation of the purchasing department; train employees on proper goods receiving and storage methods. Check the proper operation of the kitchen and general cleaning equipment daily.
Keep purchasing and storage areas clean and organized as per the chef’s and administration standards.
Focus on the guest: Seek to understand the internal/external guest and meet the needs of both the guest and the Briars.
Drive for results: Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives.
Foster teamwork: Work well in a team environment and motivate teams to sustain exceptional levels of performance. Improve continuously: Constantly assess and adapt to current practices to perform a task better, faster or more efficiently. Attend to detail: Ensure that data is accurate and work is thorough, meeting the highest standards.
Build strong relationships: Foster trust and cooperation among coworkers, guests and suppliers; develop and sustain personal contact in order to provide mutual benefit.
Share information: Provide information so that coworkers, guests and suppliers understand and can take action.
Key Skills and Requirements
Delegation: Assign tasks using such techniques as needs analysis, individual skills assessment, objective setting and communication.
Organization: Demonstrate ability to proactively prioritize needs and effectively manage resources.
Performance management, supervisory: Demonstrate ability to relate to, communicate with and motivate employees to sustained high performance and quality levels.
Planning: Skilled in determining whether tasks should be attempted, identifying the most effective way to complete the task, and preparing to overcome expected difficulties.
Three to four years’ mgmt experience in hotel/resort purchasing operations Diploma or Degree in hospitality, culinary or related area
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