Looking for Manager to oversee Evening Dining Room and Banquets Operation

POSITION PURPOSE

Work with Ranch in planning, organizing, staffing, directing and controlling the Restaurant, Saloon and Banquet operation.  Develop maximum profits through cost and labor control.  Maintain the highest standards of quality in service to the guests, including cleanliness of guests’ rooms and associated facilities, and security for ranch patrons and employees. Direct and organize the Food & Beverage function within the ranch in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits.  

ESSENTIAL FUNCTIONS

AVERAGE %

OF TIME

80%                            Direct and coordinate the Restaurant, Saloon and Banquet and the food and beverage operations of the ranch to ensure maximum profits, at the highest standard of service and quality, including food production, equipment use and control, banquet service, room service, beverage service, restaurant service and food and beverage purchasing.  Ensure the cleanliness of all food and beverage facilities including the restaurant, lounges, banquet rooms, storage rooms and kitchen.  Implement effective control of food, beverage and labor costs among all sub-departments.  Clearly describe, assign, and delegate responsibility and authority for the operation of the various outlets and other sub-departments under his/her supervision; conduct appropriate meetings and coordinate with the other department heads to ensure that proper communication leads to guest satisfaction and maximum profit and productivity. Participate with the chef, outlet managers, and catering and convention service managers in the creation of attractive menus designed to attract a predetermined customer market and maximize profitability of Banquet and Catering offerings.  Assist all Operations area managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.

10%                            Direct the function of Operations Management and planning in conjunction with the Food and Beverage Director to meet the daily needs of the hotel, including, but not limited to, staffing, forecasting, controlling and supervising.  Ensure that all employees are trained for their positions to maximize service, production and efficiency; control staffing, maximize profits and control costs. Carry out all policies established by Rancho de ,los Caballeros and the General Manager 

5%                              Understand and participate in plans for marketing, attend Sales meetings and sales strategies along with occasionally attending Revenue meetings and understand the strategies for Revenue Management.

5%                              Understand and participate in the budgeting process, the balance sheet, accounts receivable, month end package, payroll and cash flow.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the ranch:

• Maintain compliance with all local, state and federal laws and regulations.

• Participate in the development of short and long term financial and operational goods of the hotel.

• Ensure that guest satisfaction is consistently obtained and maintained. 

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.

• Must be able to read and write to facilitate the communication process.

• Requires good communication skills, both verbal and written.

• Must possess basic computational ability.

• Must possess basic computer skills.

• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.

• Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.

• Advanced knowledge of the principles and practices within the Food & Beverage Disciplines, including experiential knowledge for management of people and complex problems.

• Ability to study, analyze and interpret complex activities and/or information in order to improve new practices or develop new approaches.

• Ability to make decisions with only general policies and procedures available for guidance.

• Must possess communication skills in terms of the ability to negotiate, convince, sell and influence professionals, employees and/or hotel guests.

• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

Physical Demands

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.

• Must be able to read and write to facilitate the communication process.

• Requires good communication skills, both verbal and written.

• Must possess basic computational ability.

• Must possess basic computer skills.

• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required

• Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.

• Advanced knowledge of the principles and practices within the Food & Beverage Disciplines, including experiential knowledge for management of people and complex problems.

• Ability to study, analyze and interpret complex activities and/or information in order to improve new practices or develop new approaches.

• Ability to make decisions with only general policies and procedures available for guidance.

• Must possess communication skills in terms of the ability to negotiate, convince, sell and influence professionals, employees and/or hotel guests.

• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

• Work tasks are performed indoors and outdoors.

• Must be able to sit at a desk for up to 3 hours per day. Walking and standing are required the rest of the working day.

• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

• Must be able to exert well-paced ability to reach other departments of the ranch on a timely basis.

• Must be able to lift up to 20 lbs. occasionally.

• Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally.

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.

• Requires manual dexterity to use and operate all necessary equipment.

QUALIFICATION STANDARDS

Experience

Four to five years of employment in a related position.

Licenses or Certificates  

Not applicable.

Grooming

All employees must maintain a neat, clean and well-groomed appearance per Ranch standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Rancho de los Caballeros rules and regulations for the safe and effective operation of the hotel’s facilities.  Employees who violate ranch rules and regulations will be subject to disciplinary action, up to and including termination of employment