General Managers and Management Executives
2nd Shift Position
-Manage operations and staffing according to the forecasted and actual needs of the hotel and restaurant. -Maintain standards of food, beverage, and quality guest service. -Establish and maintain a proactive human resources function to ensure associate motivation, training, and evaluating, counseling and employee development. -Manage in compliance with established labor, wage, hour and regulations and policies. -Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department. -Contribute to the profitability and guest satisfaction perception of other hotel departments. -Develop short- and long-term financial and operational plans for the restaurant that relate to the overall objectives of the hotel. -Participate in the preparation of the annual hotel budget. -Increase level of guest satisfaction by delivery of an exceptional product through employee development. -Maintain and correct procedures for credit control, financial transactions, security of financial assets, and inventory control. -Respond and resolve guest requests, complaints, or questions in a courteous and timely manner. -Attend required meetings.