ABOUT WESTGATE RESORTS
Westgate Resorts provides a diverse range of vacation experiences. From sandy beaches on the Atlantic Ocean to snow-covered Utah mountains, families can affordably experience the country's most desirable vacation destinations. A world leader in the timeshare and hospitality industry, Westgate has resorts in Florida, Tennessee, South Carolina, Missouri, Utah, Nevada, and Arizona. Westgate meets every vacation expectation, for every family, for every budget. As we continue growing, we will continue offering the best and most-affordable vacation options out there!

General Summary Of Duties:

Directs the supervision of all Food & Beverage operations in order to ensure the highest quality standards are met for food, service, cleanliness and marketing of all operations.

Role and Responsibilities: (Includes but is not limited to the following)

Oversee the daily operation of all food outlets on property.
Communicate effectively to provide clear direction to staff, chefs and ensure daily quality is up to standard
Oversees scheduling, staffing levels and performance of employee to ensure proper level of service.
Analyze outlet accounting information, cost and revenue reports. Make decisions based on that information to ensure maximizing of profits.
Observe food outlet operations and take needed action to ensure standards of product presentation and service are being maintained, constantly work on new trends and develop menus across the hotel.
Work with staff to improve performance and development.
Develop menus for special events across the hotel.

Create and cost out recipe cards
Implement new menus with room chefs, develop and work close with all Culinary chefs on test kitchens

Performance Requirements: (Knowledge, skills and abilities)
Communicate effectively both verbally and in writing to provide clear direction, instruction and guidance to staff. Assign and instruct all personnel in details of work. Observe performance and encourage improvement. Monitor workload and make staffing adjustments accordingly.
Ability to read, write, speak and understand the English language clearly to ascertain and document important information, to follow written and/or verbal instructions and to provide clear direction/guidance. Ability to relate to all levels of management and employees in verbal/written form.
Remain calm and alert, especially during emergency situations and/or heavy hotel activity, serving as a role model for other employees. Resolve complications and complaints by conducting thorough research of the situation and the most effective solutions. Make decisions and take action based on previous experience & judgment, sometimes revising procedures to accommodate unusual situations.
Ability to organize/prioritize work, meet deadlines, work with minimal supervision and multiple interruptions, exercise judgment and adapt instructions/directions from one assignment to another.
Ability to exercise judgment and implement control over the performance of staff.
Ability to deal with a number of problems requiring good judgment and initiative.
Mathematical skills necessary to analyze reports, prepare forecasts and budgets.
Listen & respond to guest / team member inquiries using a positive, clear speaking voice, answer questions and offer assistance giving accurate information.
Ability to access and input information using a moderately complex computer system.
Social skills as demonstrated by the ability to deal with internal/external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve problems and concerns.
Social skills as demonstrated by the ability to listen and respond to employee or management inquiries/concerns using a positive, clear speaking voice, answering questions and/or offering assistance giving accurate information regarding plans, policy or procedures.
Respond to guest inquiries. Provide guest satisfaction through assistance, direction and information within hotel guidelines.
Supervise all staff including selection, training, counseling and discipline.
Ability to maintain attendance in conformance with standards.
Ability to maintain a neat, clean and well-groomed appearance.

Experience Requirements:

10 Years Management Experience

Education Requirements:

Culinary Degree or similar experience

Desirables:

ServSafe Food Managers Certification