Dimension Development Company has successfully been developing, acquiring and managing full-service, all-suite, and focus service hotels. Together with our owning partners we have produced winning combinations in markets throughout the country. Dimension's current management portfolio includes hotels in the Hilton, Holiday, Marriott and Starwood brand families. These hotels include Courtyard by Marriott, Embassy Suites, Fairfield Inn, Sheraton Four Points, Hampton Inns, Hilton, Holiday Inns, Holiday Inns & Suites, Homewood Suites by Hilton, Residence Inn by Marriott and TownePlace Suites by Marriott. The company operates 42 hotels in 11 states, and is actively working to acquire additional management contracts and acquire and/or develop additional hotel properties.

Dimension is a growth-oriented, hospitality management company maintaining long-term management contracts. Because Dimension's philosophy is geared towards long-tem management of assets, we take a significant interest in all aspects of property performance, product quality and service excellence. Many other hospitality management groups, who do not have long-term affiliation with a particular hotel as their goal, do not share. This philosophy translates into higher levels of guest satisfaction and product quality.

Managing food and beverage operations for the hotel restaurants, bars, room service and other outlets.  Achieving established goals for food and beverage quality, guest service quality, employee satisfaction and financial performance.  Adhering to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures.  

Some specific job duties and responsibilities include, but are not limited to:

• Manage and assign activities for staff, ensure proper coverage, communicate goals, and assign/prioritize work.  Communicate and enforce policies and procedures with all staff. 
• Recommend and/or initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies.  Alert Director of Food and Beverage of potentially serious issues.
• Ensure all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions.
• Monitor food and beverage sales and costs, and departmental profitability, against goals within assigned areas of the food and beverage department.  Provide input into the preparation of the annual departmental operating budget as required. 
• Monitor and maintain procedures to (1) ensure the security and proper storage of food and beverage products, inventory, and equipment, (2) ensure the security of monies, credit and financial transactions, (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) minimize waste and pilferage. 
• Ensure that all food and beverage equipment, including but not limited to sinks, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis.  Ensure that all food and beverage facilities including banquet/convention space are cleaned, vacuumed, and properly stocked according to anticipated business volume.  Notify Engineering immediately of any maintenance and repair needs. 
• Conduct inventory according to established procedures and timeframes as assigned.  Assist with determining minimum and maximum stocks for all food, beverage, material, and equipment.
• Assist with the development and implementation of local food and beverage marketing programs for the hotel; support system-wide food and beverage marketing programs and promotions.  May participate in menu design and concepts with Director of Food and Beverage.
• Promote teamwork and quality service through daily communication and coordination with other departments.  Key departmental contacts include Sales and Marketing, Catering, Rooms, Housekeeping, Maintenance and Guest Services. 
• Interact with outside contacts:
  • Guests- to ensure their total satisfaction
  • Vendors- to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
  • Regulatory agencies- regarding safety and compliance matters
  • Other contacts as needed (professional organizations, community groups, local media)
  • May serve as Manager on Duty or assist with other duties as assigned.

• Some college or advanced training in food and beverage operations plus 2 years related experience preferably in a facility of similar size and complexity, including supervisory experience, or an equivalent combination of education and experience.  Bachelor’s degree in Hotel Management, culinary arts, or related field preferred. 
• Must speak fluent English.
• Must be available for all shifts; schedules may have responsibilities for evenings, weekends, holidays and/or special events.
• Ability to move about facilities in both front and back of house, including occasional bending , stooping and kneeling.
• Ability to carry or  lift items weighing up to 50 pounds.
• Ability to safely handle food, products, utensils and other objects.
• Must have or be able to obtain a valid permit to serve alcohol, in accordance with State and Local guidelines.
• Must have or be able to obtain a valid certificate of Safe Food Handling for F&B Managers
• Demonstrated ability to interact with guests, employees and third parties.
• Ability to read and write proficiently  in English language to facilitate completion of paperwork, management reporting, interpreting results, giving and receiving instructions, and training.
• Must posses Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.

The statements in this job description are intended to describe the essential nature and level of work being performed.  They are not intended to be ALL responsibilities or qualifications of the job.