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Restaurant Manager/F&B Manager (Taskforce/Travel)

Cleveland, OH 44104

Posted: 02/23/2022 Job Category: TASKFORCE Job Number: 1154 Pay Rate: Open

Job Description

Hospitality Staffing Solutions (HSS), a division of KBS, and is recognized as the largest hospitality staffing firms in the nation supporting over 90 markets in 38 states. Our family of companies support industry leaders in: hotels & resorts, senior living facilities, hospitals & medical facilities, event venues, restaurants, convention centers and stadiums, colleges & universities, manufacturing & production facilities, and more.

Taskforce Restaurant Manager/F&B Manager4-8 weeksCleveland OH
JOB OVERVIEW Manage the operation of the kitchen including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.
we want our guests to feel special, cosmopolitan and In the Know which means we need you to: * Be charming by being approachable, having confidence and showing respect. * Stay in the moment by understanding and anticipating guests' needs, being attentive and taking ownership of getting things done. * Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special
DUTIES AND RESPONSIBILITIES FINANCIAL RETURNS * Supervise the preparation and presentation of all menu items in accordance with established recipes and standards. Assist in the planning of all meals and menus for the restaurant and catered events within brand or local menu guidelines. * Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, material, and kitchen equipment. 
PEOPLE * Recommend and initiate salary, disciplinary, or other staffing/human resource-related actions in accordance with company rules and policies. Alert management of potentially serious issues. * Ensure all staff is properly trained and have the tools and equipment needed to effectively carry out their job functions. * Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services. * Interact with outside contacts:  o Guests? To ensure their total satisfaction  o Vendors? To order supplies and equipment  o Health Department and other regulatory agencies? Regarding safety matters and kitchen inspections 
GUEST EXPERIENCE * May occasionally prepare meals and/or set up and replenish buffets to ensure the smooth operation of the hotel's food and beverage facilities.  RESPONSIBLE BUSINESS * Manage the day-to-day operations and assignments of the kitchen staff, communicate goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff. * Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. In a timely and efficient manner, and (3) to minimize waste and pilferage. * Ensure that all kitchen equipment, including but not limited to sinks, hoods, coolers, freezers, dishes, flatware, pots and pans, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, vacuumed, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs. * Assist sales, catering and banquet staff with banquets, parties and other special events. * May serve as Manager on Duty or perform other duties as assigned.
  ACCOUNTABILITY  Supervises a number of kitchen employees in a small to medium full-service hotel with one or two food and beverage outlets, and catering and banquet facilities serving less than 500 people. May oversee subordinate supervisors or chefs.  QUALIFICATIONS AND REQUIREMENTS  Completion of a degree or certificate in culinary arts, or equivalent combination of education and culinary/kitchen operations experience This job requires ability to perform the following: * Carrying or lifting items weighing up to 50 pounds * Moving about the kitchen * Handling food, objects, products and utensils * Bending, stooping, kneeling Other: * Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflects highly on the hotel, the brand and the Company. * Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions. * Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.* Problem solving, reasoning, motivating, organizational and training abilities are used often. * Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. * May be required to work nights, weekends, and/or holidays.  HSS is an Equal Opportunity Employer and it is our policy to not discriminate against any employee or applicant for employment because of race, color, religion, sex, national origin, age, marital status, sexual orientation, gender identity, genetic information, disability, veteran status, or any other status protected by federal, state, or local laws. 
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