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Manage department within budget. Accurately forecast revenues/expenses. Anticipate revenue/cost problems (POS, cash, tips, etc.). Maximize department resources to contribute to the successful achievement of the budget. Identify major revenue and expense opportunities and possible problems
Responsible for interviewing, hiring, training, developing, and evaluating assigned staff
Know the general operations of departments and how all departments work together to achieve business objectives and to meet customer expectations
Provide high levels of customer service and create first class dining experiences
Work with staff to plan, write, and execute menus and recipes based on resident likes and dislikes, budget, and seasonal options
Responsible for the implementation and adherence to the Atria Quality Enhancement Program
Work with the department head team as it pertains to sales and marketing for the community
Responsible for planning, preparation, and execution of menus, special events, banquets, and theme meals
Management of Liquor License and liquor revenue, where applicable
Oversight of Bistro operations including revenue, expense, labor and customer experience
Demonstrate a commitment to customer service by inquiring about service quality and responding promptly to guest needs
May perform other duties as needed and/or assigned
Requirements:
High School Diploma or general education degree (GED)
Culinary Degree Preferred
Five (5) or more years of progressive experience within various functions of a Food and Beverage operations, preferably within a hotel environment
Two (2) or more years of food service management
Serve Safe Certified or other nationally recognized Food Safety Certification
Working knowledge of all kitchen operations and food safety standards
Previous experience in banquets or special event planning