Job Summary:

• Overlook and support all the F&B outlet operations
• Closely work with the Hotel Manager and the F&B Group Director to continually enhance and advance the hotel’s goals
• Ensure SOP implementation in F&B departments and check the same during routine operational checks
• Ensure that the F&B operational staff and managers/supervisors are properly trained according to standards and the hotel’s code of conduct and can carry out the operations of each function of department
• Conduct daily operations meetings - team meetings to discuss routine operational matters, guests’ feedback and action taken for service recovery and any staff issues. 
• Manage and train the Restaurant & Bar teams on regular basis
• Ensure the team provides a professional and friendly service for guests
• Support and assist the Executive Chef in operations whenever necessary
• Ensures food & beverage quality and has effectively forecasted F&B needs
• Provide F&B staff special training for wines

Skills on Resume: 

• F&B Operations Management (Hard Skills)
• SOP Implementation (Hard Skills)
• Staff Training (Soft Skills)
• Team Leadership (Soft Skills)
• Guest Service Recovery (Soft Skills)
• Operational Forecasting (Hard Skills)
• Wine Knowledge (Hard Skills)
• Cross-Department Collaboration (Soft Skills)

Job Summary:

• Recommendations on tasting and food pairings
• Responsible for all the F&B staff's appearance, hygiene, and attitude to the different departments’ associates
• Arrange for maintenance and repair of equipment and other services
• Organize monthly inventory records and all the internal inventory procedures
• Excellent knowledge of HACCP & ISO procedures
• Maintain records of staff periodic manner and operating costs and budget
• Handle all guest complaints, requests and inquiries on food, beverage, and service
• Professional communication skills with an innate teamwork mentality
• Able to take personal responsibilities and overcome problems in an efficient way
• Bring new and fresh ideas

Skills on Resume: 

• Food Pairing Expertise (Hard Skills)
• Staff Hygiene Management (Soft Skills)
• Equipment Maintenance (Hard Skills)
• Inventory Management (Hard Skills)
• HACCP & ISO Knowledge (Hard Skills)
• Budget Management (Hard Skills)
• Guest Relations (Soft Skills)
• Problem Solving (Soft Skills)

Job Summary:

• Evaluate and maintain competitive pricing for food and beverage items sold at events and beverage control and consumption enforcement.
• Work to ensure that all beverage service areas and equipment are maintained and sanitary and develops procedures and schedules for cleaning and sanitizing.
• Plan, organize and direct the stocking and sale of inventory and merchandise for resale at both permanent and portable food and beverage stations.
• Work closely with preferred caterers on menu selection and special event coordination.
• Coordinate all large-scale external events, such as Tough Mudder, RV & Boat Show, Pathfinders, etc.
• Develop training and orientation materials for concessions staff.
• Maintain accurate financial reports to track and reconcile sales and inventory of food and beverage equipment and supplies.
• Develop, implement and maintain policies and procedures relating to customer service, inventory management and responsible liquor and beverage service.
• Collaborate with the events team on a cohesive event service offering.
• Develop positive vendor relations and works to maximize profits, control cost and minimize waste through proper inventory management, budget preparation and financial forecasting.

Skills on Resume: 

• Pricing Strategy (Hard Skills)
• Sanitation Management (Hard Skills)
• Inventory Control (Hard Skills)
• Event Coordination (Soft Skills)
• Staff Training (Soft Skills)
• Financial Reporting (Hard Skills)
• Policy Development (Hard Skills)
• Vendor Relations (Soft Skills)

Job Summary:

• Independent and autonomous management of the restaurant
• Ensuring excellent guest experiences with consistent quality
• Receiving, managing & coordinating event requests, also in cooperation with the events department
• Operational presence and support
• Leading and motivating associates, as well as conducting regular training sessions
• Efficient rostering, vacation planning and time management
• Maintain and control hygiene and quality regulations
• Budget responsibility and cost coordination for the restaurant
• Close cooperation with the Food & Beverage Manager

Skills on Resume: 

• Restaurant Management (Hard Skills)
• Guest Experience (Soft Skills)
• Event Coordination (Soft Skills)
• Operational Support (Soft Skills)
• Staff Leadership (Soft Skills)
• Time Management (Soft Skills)
• Hygiene Management (Hard Skills)
• Budgeting (Hard Skills)

Job Summary:

• Monitoring of the implementation of the commercial, marketing and communication strategy of the Experimental Group
• Improving the revenue
• Reaching the yearly budgets (with finance team)
• Supervision of managers and support on daily issues
• Team training and development with a bi-annual review of the staff
• Participation in the recruitment process and talent retention strategy
• Application of the salary policy after validation of HR guidelines.
• Integration of new team members, presentation of the group, venues and Experimental ways of running service and welcoming guests
• Take the lead and be the right arm of the COO
• Guaranteeing the quality of the services and ensuring that the standards are maintained

Skills on Resume: 

• Strategy Implementation (Hard Skills)
• Revenue Management (Hard Skills)
• Budgeting (Hard Skills)
• Team Supervision (Soft Skills)
• Staff Training (Soft Skills)
• Recruitment (Soft Skills)
• Talent Retention (Soft Skills)
• Service Quality (Hard Skills)

Job Summary:

• Maintenance follow-up, quotes request and validation
• Monitoring of Health & Safety and risk assessment
• Ensuring the proper functioning of technical equipment as well as the condition of the furniture/decoration in every venue.
• Follow-up and updating of decoration and tableware references when updates are made
• Quotation and organization of events with managers and events team.
• Management software training including Netsuite, Expensify, Micros & Ikentoo
• Monitoring and monthly optimization of P&L
• Qualitative and quantitative monitoring by establishments
• Participation in the elaboration of budgets
• Monthly reporting to management

Skills on Resume: 

• Maintenance (Hard Skills)
• Health & Safety (Hard Skills)
• Equipment Management (Hard Skills)
• Event Coordination (Soft Skills)
• Software Training (Hard Skills)
• P&L Management (Hard Skills)
• Budgeting (Hard Skills)
• Reporting (Hard Skills)

Job Summary:

• Identify and establish internal and external stakeholder relationships
• Manage cross-functional and culturally diverse teams
• Optimize workforce for service excellence
• Take responsibility for completing the work to the satisfaction of the Management.
• Perform any other duties/tasks by the Management.
• Respond promptly and tactfully to guest’s inquiries, complaints and requests. 
• Inform management on the nature of complaints.
• Maintain consistent quality service and product delivery
• Maintain the quality of product and service & cost of control
• Ensure quality control is being done for shift and throughout shift
• Cultivate staff motivation and team bonding to deliver goals.
• Create and maintain the staff schedule and track tardiness and absenteeism and ensure staff are properly attired, well-groomed and disciplined.

Skills on Resume: 

• Stakeholder Management (Soft Skills)
• Team Management (Soft Skills)
• Workforce Optimization (Hard Skills)
• Accountability (Soft Skills)
• Guest Relations (Soft Skills)
• Quality Control (Hard Skills)
• Staff Motivation (Soft Skills)
• Scheduling (Hard Skills)

Job Summary:

• Provide leadership and team building for staff
• Perform appraisal of all service staff and recommend for promotions and merits.
• Reprimand staff where necessary and bring them to the Management's attention if necessary.
• Ensure company culture is always established and maintained within the workplace
• Risk Management/ Site Outlet And Equipment Management
• Maintain personal hygiene and upkeep of cleanliness
• Facilitate compliance with legislative and regulatory requirements
• Manage site/outlet and equipment maintenance
• Forecast sales cover for the outlet and minimize various expenditures cost
• Report on the daily sales to Management
• Assists with the development and implementation of the menu offerings and pricing based on competition, market trends, costs, etc. in liaison with the Sales & Marketing and Head Chef.
• Handle purchasing orders in the respective outlets
• Work closely with the Finance department on monthly inventory and monitor stock.

Skills on Resume: 

• Leadership (Soft Skills)
• Staff Appraisal (Soft Skills)
• Risk Management (Hard Skills)
• Hygiene Management (Hard Skills)
• Compliance (Hard Skills)
• Equipment Management (Hard Skills)
• Sales Forecasting (Hard Skills)
• Purchasing (Hard Skills)

Job Summary:

• Ensuring that key standards are delivered consistently within all F&B Outlets
• Collaborate with the Group Operations Manager in driving organizational vision, operational strategy, and company and Brand Standards in all areas of Food and Beverage
• Ensure plans are in place to support the Hotels in achieving Food and Beverage goals
• Oversee Hotel F&B activity, building a highly inclusive culture ensuring team members thrive and organisational outcomes are met, working with HOD’s at the Hotels to help deliver this
• Communicate all F&B initiatives, in accordance with company goals and objectives
• Work with wider teams on new concept development and company and Brand standard delivery
• Ensure F&B standards within the Hotels are delivered, and the teams have adequate, training, coaching and feedback to consistently deliver the results in line with the Brand requirements
• Ensure training for all Food & Beverage Outlets is up to date in the strive for excellence
• Ensure all food specifications are up to date and in line with menu and Brand standards
• Ensure all allergen information is up to date and the procedures are in place and are monitored in the Hotels
• Hands-on exposure to the F&B departments to ensure the training is being implemented
• Review stock take reports for the Hotels and assist in the implementation of solutions and sharing best practice

Skills on Resume: 

• Standard Delivery (Hard Skills)
• Strategy Collaboration (Soft Skills)
• Team Culture (Soft Skills)
• Communication (Soft Skills)
• Concept Development (Hard Skills)
• Training & Coaching (Soft Skills)
• Food Specifications (Hard Skills)
• Stock Management (Hard Skills)

Job Summary:

• Responsible for ensuring that all visitors to the property are delighted by the quality of service, creativity, and variety of food and beverage offerings
• Ensuring excellent hospitality and customer service
• Lead and analyze guest satisfaction, quality of service
• Works to create a positive and collaborative culture among team members.
• Ensure that an effective orientation and onboarding program exists in all areas of responsibility, along with consistent professional development and training.
• Encourages and helps team members to continue to grow professionally and develop personal responsibility
• Compiling & Monitoring work schedules and hours
• Assisting/Supporting in FOH & BOH roles
• Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other food and beverage regulations. 
• Keep current on all matters pertaining to the food and beverage industry.
• Ensuring all permits are up to date

Skills on Resume: 

• Guest Satisfaction (Soft Skills)
• Customer Service (Soft Skills)
• Team Collaboration (Soft Skills)
• Staff Training (Soft Skills)
• Scheduling (Hard Skills)
• Compliance (Hard Skills)
• Industry Knowledge (Hard Skills)
• Permit Management (Hard Skills)

Job Summary:

• Support the General Manager in the implementation of the strategic plan and vision for the division consistent with the company’s objectives
• Provide leadership in the development and monitoring of division operations, Profit & Loss statements, fiscal budgets, cost controls, and marketing strategies to produce both short-term and long-term profitability
• Ensure all policies, procedures and practices are consistent with the company’s core service standards and brand attributes
• Develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of the company’s policies.
• Delegate responsibilities to employees and supervise tasks to completion, correctly and on time.
• Oversee weekly work schedules and floor plans in accordance with staffing guidelines and labor forecasts, adjusting schedules throughout the week to meet the business demands.
• Effectively communicate with management, chefs and culinary staff in order to fulfill and address any issues or needs requested by guests and or other employees
• Create and implement OSE strategy across all outlets, including sourcing, warehousing, distribution and cost controls
• Obtain maximum results in the utilization and appearance of all Food and Beverage areas
• Review POS pricing/maintenance issues to ensure proper check handling procedures followed
• Create and manage proper policies and procedures for Manager comps and voids
• Utilize management tools to maximize sales, drive profits, manage labor and control costs

Skills on Resume: 

• Strategic Planning (Hard Skills)
• Financial Management (Hard Skills)
• Policy Development (Hard Skills)
• Staff Delegation (Soft Skills)
• Scheduling (Hard Skills)
• Communication (Soft Skills)
• OSE Strategy (Hard Skills)
• Sales Maximization (Hard Skills)

Job Summary:

• Create and manage F&B FOH compendium working in conjunction with Finance, through weekly review of reports and schedules with the goal of maximizing productivity
• Create ways to further enrich the guest experience by continuously reviewing, implementing and refining procedures to ensure every opportunity to offer extraordinary guest experiences
• Manages guest requests and  all complaints, resolves issues immediately and follows up to ensure the guest’s satisfaction
• Assist with the implementation of new venues, products, services, technology and processes to ensure the company’s competitive position in anticipation of changing customer needs within the dynamic hospitality environment
• Educates management on departmental goals ensuring the buy-in and support of all team members as they directly affect the success of the department
• Provide leadership for the division’s Human Resources element with responsibilities to including creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction including quality hiring, training, and succession planning processes that encompass the company’s diversity commitment.
• Ensures compliance with the company’s status quo third-party representation philosophy, company policies, legal requirements, and collective bargaining agreements.
• Coordinates the development, interpretation and implementation of hotel policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff and personnel.
• Creates a succession plan for departmental leadership by meeting frequently to review career objectives, and leadership strengths, identifying personal constraints for improvement and career obstacles in an effort to cultivate future leaders for MGM Resorts International
• Fosters a management team that possesses and delivers on key strategies of guest service, employee relations, team cooperation, financial responsibility and asset management
• Ensures all accounting, payroll and employee relations matters are handled in compliance with Company policy

Skills on Resume: 

• F&B Management (Hard Skills)
• Guest Experience (Soft Skills)
• Complaint Resolution (Soft Skills)
• Process Implementation (Hard Skills)
• Leadership (Soft Skills)
• Compliance (Hard Skills)
• Staff Development (Soft Skills)
• Financial Responsibility (Hard Skills)

Job Summary:

• Train, develop, and motivate team
• Control costs and achieve financial results
• Set a high standard for health codes and inspections
• Ensure the quality of food, recipes, and procedures
• Ensure quality levels, performance and service standards of all Food and Beverage areas
• Develop new techniques of service focused on quality, maximum guest satisfaction and profitability
• Ensure associates clearly understand performance expectations and assigned tasks are reasonable, well-conceived and appropriately conveyed. 
• Provide resources necessary to allow employees to perform jobs effectively and be fair and firm in adherence to company policies
• Responsible for the delivery of the annual budget goals
• Responsible for restaurant P&L and managing reservations
• Assist Hotels in managing compliance folders for Food Safety
• Work within the F&B Outlets to meet the needs of the Business

Skills on Resume: 

• Staff Training (Soft Skills)
• Cost Control (Hard Skills)
• Health & Safety (Hard Skills)
• Quality Assurance (Hard Skills)
• Service Innovation (Soft Skills)
• Performance Management (Soft Skills)
• Budgeting (Hard Skills)
• P&L Management (Hard Skills)