Opportunity:
This position is for a 5 day a week AM Manager. Shifts start at 5:45am on weekdays & 6:15am on Weekends. This manager will be working on a full management team to support them. Lacroix is currently open for breakfast 7 days a week & looking to open for lunch in the near furture so we are looking to add another great manager to the team.
Potential Career Path
General Manager - Director of Outlets - Assistant Food & Beverage Director
Essential Job Functions
- A college degree preferably specializing in hotel/restaurant management or business administration, or equivalent experience is required.
- Applicants are required to have three to five years’ experience with a diversity of Food and Beverage management positions including Hotel experience
- We are looking for an individual who has a solid knowledge of food & beverage, has creativity and flair, and is able to evidence good business acumen, a strong work ethic and people-management skills.
- Demonstrated experience developing food and beverage outlets and menu concepts.
- Strong written and verbal communication skills.
- Familiar with Hotel Forbes and/or LQA standards
Position Requirements
- Ability to work with General Manager & Co Restaurant Managers in all day to day restaurant/bar functions.
- Assist in managing F&B outlets & day-to-day operations within budgeted guidelines & to the highest standards.
- Preserve excellent levels of internal and external customer service
- Identify customers’ needs and respond proactively to all of their concerns
- Lead F&B team by attracting, recruiting, training and appraising talented personnel
- Implement policies and procedures
- Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork
- Comply with all health and safety regulations
- Report to management regarding sales results and productivity
- Maximizes the revenue opportunity by evaluating and executing plans that get results.
- Follows and knows trends in the industry and evaluates how to incorporate them into our product offering.
- Helps Developing menus that reflect the concept and current industry trends consistent with the branding concept.
- Has assisted with promo plan development to drive revenue.
- Is entrepreneurial and sees beyond the current day.
- Knows operating costs and can develop an operational business model to maximize results.
- Collaborate with the hotel chefs, F&B/Banquet managers, and catering managers with menu creation, menu costing, and the development and implementation of service standards.
- Develop metrics to evaluate performance of food and beverage departments.
- Ensure food and beverage purchases are made and managed according to company standards, using appropriate systems and processes.
- Follow sustainability guidelines and practices related to HHM’s EarthView program.
- Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards.
- Perform other duties as requested by management.
Work Environment and Context
- Work schedule varies and may include working on holidays and weekends.
- Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, bending and reaching, stooping, kneeling, or crouching.
