PDK Hotel Group
Operations of the Food & Beverage department, ensuring exceptional service, efficient operations, and high levels of guest satisfaction. This leadership role is responsible for managing staff, controlling budgets, driving revenue, and ensuring full compliance with health, safety, and brand standards.
Key Responsibilities Operational Management
Oversee all food and beverage outlets, including restaurants, coffee bars, bars, banquets, and room service, ensuring smooth and efficient operations.
Develop, implement, and maintain standard operating procedures to ensure consistent service quality.
Monitor inventory levels, place orders, and manage vendor relationships to ensure timely delivery of supplies.
Collaborate with the culinary team to develop and update menus aligned with guest preferences, brand standards, and profitability goals.
Staff Leadership
Recruit, train, supervise, and motivate food and beverage team members.
Foster a positive, professional, and productive work environment.
Create staff schedules that ensure proper coverage while controlling labor costs.
Conduct regular team meetings to communicate goals, policies, and performance expectations.
Address employee performance issues and implement corrective or improvement plans as necessary.
Guest Experience
Maintain high service standards to ensure exceptional guest experiences across all outlets.
Respond promptly and professionally to guest feedback and concerns.
Regularly engage with guests to gather insights and implement service enhancements.
Financial Management
Develop, manage, and monitor departmental budgets to ensure profitability.
Analyze financial reports, revenue trends, and expenses to identify improvement opportunities.
Implement cost-control strategies, including portion control, waste reduction, and vendor negotiations.
Compliance & Safety
Ensure full compliance with all local, state, and federal health and safety regulations.
Conduct regular inspections to maintain cleanliness, sanitation, and operational standards.
Enforce policies related to alcohol service, food handling, and employee safety.
Qualifications
Previous Food & Beverage management experience in a hotel or hospitality environment.
Strong leadership, organizational, and communication skills.
Proven ability to manage budgets and control costs.
Knowledge of food safety, sanitation, and alcohol service regulations.
Ability to work flexible hours, including evenings, weekends, and holidays.
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Key Responsibilities Operational Management
Oversee all food and beverage outlets, including restaurants, coffee bars, bars, banquets, and room service, ensuring smooth and efficient operations.
Develop, implement, and maintain standard operating procedures to ensure consistent service quality.
Monitor inventory levels, place orders, and manage vendor relationships to ensure timely delivery of supplies.
Collaborate with the culinary team to develop and update menus aligned with guest preferences, brand standards, and profitability goals.
Staff Leadership
Recruit, train, supervise, and motivate food and beverage team members.
Foster a positive, professional, and productive work environment.
Create staff schedules that ensure proper coverage while controlling labor costs.
Conduct regular team meetings to communicate goals, policies, and performance expectations.
Address employee performance issues and implement corrective or improvement plans as necessary.
Guest Experience
Maintain high service standards to ensure exceptional guest experiences across all outlets.
Respond promptly and professionally to guest feedback and concerns.
Regularly engage with guests to gather insights and implement service enhancements.
Financial Management
Develop, manage, and monitor departmental budgets to ensure profitability.
Analyze financial reports, revenue trends, and expenses to identify improvement opportunities.
Implement cost-control strategies, including portion control, waste reduction, and vendor negotiations.
Compliance & Safety
Ensure full compliance with all local, state, and federal health and safety regulations.
Conduct regular inspections to maintain cleanliness, sanitation, and operational standards.
Enforce policies related to alcohol service, food handling, and employee safety.
Qualifications
Previous Food & Beverage management experience in a hotel or hospitality environment.
Strong leadership, organizational, and communication skills.
Proven ability to manage budgets and control costs.
Knowledge of food safety, sanitation, and alcohol service regulations.
Ability to work flexible hours, including evenings, weekends, and holidays.
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