Food & Beverage Manager in Training

Summary:

The Food & Beverage Manager in Training program offers college graduates a comprehensive training program designed to prepare them for a permanent role as a Food & Beverage leader. Upon successful completion of the program (approximately 6 to 12 months), the F&B MIT will be offered a permanent management position that best matches their strengths at one of our properties.

The Food & Beverage Manager in Training is a regular, full-time, exempt salaried position based in Asheville, NC. The position may require extended periods of travel to the corporate office in Raleigh, NC and other Parks hotels in Burlington, NC, Asheville, NC, Greenville, NC, Franklin, TN, or Wilmington, NC.

The F&B MIT program is rotational, allowing you to understand each outlet in our Food & Beverage operation, while developing your managerial skills. You will gain hands-on, in-depth working experience in all aspects of the Food & Beverage operations including serving, cooking, bartending, cleaning, and banquets. You will also gain basic exposure to human resources, sales, compliance and regulations, and revenue management.

The program will begin with a comprehensive on-boarding covering Parks operational standards and best practices led by our Food & Beverage Director and Vice President of Food & Beverage. After this onboarding, the Food & Beverage Manager in Training will be provided assignments at various locations within the portfolio. In addition, the F&B MIT will be mentored for the duration of the program by the Food & Beverage Director and Vice President of Food & Beverage.

Essential Duties and Responsibilities:

• Rotate through the functional areas of the property to gain an understanding of how each department contributes to the success of the hotel.
• Develop skills and leadership under the guidance of the Food & Beverage Director and other departmental leaders through hands-on work and shadowing.
• Assist Food & Beverage leadership as needed or directed by management.
• Learn the operational workings of each department by observation of team members, participation in meetings, asking questions, and special departmental projects.
• Provide input into the development and implementation of services and processes.
• Comply with company policies and procedures of each outlet in a satisfactory manner.
• Assist each Food & Beverage leader with assigned operational functions and help with strategic plans for the department.
• Completing tasks by utilizing and learning systems, tools, equipment, and software that apply.
• Assist in the implementation of strategies for meeting goals in the areas of revenue generation, health code, profitability, guest satisfaction scores and net operating income.
• Uphold all state and local food and alcohol regulations.

Supportive Functions:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions:

• Be able to work well with others.
• Highly motivated and able to take on new tasks.
• Able to adapt to various departments and projects.
• Participate in all mandatory job training and meetings.
• Participate in budget reviews; develop short and long term financial operating plans.
• Utilize computer equipment to analyze forecast, cost and revenue reports and make informed decisions to ensure profits are maximized.
• Keep work area clean and organized.

Supervisory Responsibilities:

• Cooks, Servers, Bartenders

Qualification Requirements:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Required qualifications include but are not limited to the following:

• B.S. or B.A. Degree with a Major in Hospitality or Hospitality-related field (preferred).
• Experience working in hotel operations as PT or FT employee or Internship.
• Will have had prior leadership experience (at work or in the classroom environment).
• Must have ability to travel for extended periods of time.

Knowledge, Skills and Abilities:

• Ability to deal with management, team members, guests, and general public in a courteous, tactful and patient manner.
• Approach each guest interaction with the mindset of exceeding guest expectations and contributing to the overall guest experience.
• Establish and maintain effective working relationships with team members and department heads.
• Thorough knowledge of the Food & Beverage operation from the back of the house and front of the house.
• Ability to work well under pressure and deal with stressful situations during busy periods.
• Help create a totally satisfying Food and Beverage experience through friendly and personalized service.
• Contribute to a fun, energized and comfortable working environment as an active member of the element hotels team.
• Build strong relationships with peers and coworkers to facilitate communication and efficient operation of the hotel.
• Illustrate professionalism through positive attitude, spirit and leading by example.
• Drive product quality and guest satisfaction consistently operating as if they “own it”.
• Strong interpersonal skins needed to cultivate customer relations and work with associates of various levels and backgrounds.
• Dedicated, hard-working, self-motivated to work independently with little guidance.
• Practice safety standards at all times.

Special Requirements:

• The hotel operates 7 days a week, 24 hours a day. Weekly work schedule may vary and will fluctuate based on business demand.
• Adherence to all Parks, Hotel Brand, State and local Safety Guidelines including but limited to use of non-slip shoes, utilization of back brace when lifting heavy items, etc.
• Team members are expected to carry out all reasonable requests by team leaders and managers and act as a team player with all levels of staff.
• Ability to provide excellent guest relation skills that meet and exceed guest expectations.
• Adhere to requirements, policies, and procedures as outlined in Employee Handbook and/or other property documents.
• Requires excellent communication skills, both verbal and written.
• Knowledge of Microsoft Office, programs including Word, Excel, Power Point & Publisher.
• Must be a creative and innovative thinker who can bring thoughts to actions with speed.

Physical Demands and Work Environment:

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must be able to perform major life activities: standing, lifting, bending, learning, reading, concentrating, thinking and communicating.
• While performing the duties of this job, the employee is frequently required to sit; regularly use hands to handle, or feel objects, tools, or controls; and talk and hear. The employee is regularly required to stand (up to 8 hours daily), walk, and reach with hands and arms.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• The employee may occasionally be asked to move up to 30 pounds and occasionally lift and/or move up to 50 pounds.
• Employee is required to wear a Safety Support Belt when lifting any weight over 25 pounds.
• Must be able to exert well-paced ability in limited space.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• The noise level in the work environment is usually moderate.