The Power of One®

The "Power of One" is the key component of the Omni Hotels' company culture:  it's the way we work.

Omni Hotels associates are encouraged to make decisions that exceed the expectations of our internal and external customers by using The Power of One" service code.  Our culture provides associates with the training and authority to make these decisions in a positive, supportive environment and rewards them through the Omni Service Champions program.

Job Description

Essential Functions:

Cost Related
* Review daily high cost item inventory control sheets
* Review daily food cost comparison to potential
* Develop action plan if food cost is off target
* Review Production Planning:
- Production Planning to forecasted covers
- Production Planning for Banquets
* Check Banquet reconciliation
* Review and maintain other expense control sheet
* Review missing check report
Sales Related
* Review abstracts (breakfast, lunch, dinner and
banquet):
- In regard to sales trends per item
- Trend of daily specials; appetizers, desserts, side
orders in percent to total covers
- Compare to production sheets
* Review cover counts against sales goals
* Compare average checks
* Develop action plan if average check falls below
budget
* Develop action plan for missing checks
Food Production
* Monitor to ensure that:
- All Stations are working with production sheets
- Amounts are produced as listed on production sheets
- Amounts are sufficient for forecasted covers
- Cooks follow recipes
- Food for Banquets is not being overproduced
* Stream-line coordination of Food and Beverage products
served in Banquets

Portion Control
* Check portions for size as established in menu item
recipe
* Check that food products meet purchasing specs
* Check that there is no free pouring of liquor
* Quality Control
* Spot check food quality on line
* Ensure that plates meet specs and pictures
* Ensure that specials served have price value
relationship
* Check on pick-up time for service personnel
* Check that food items in kitchen area are properly
stored
* Ensure that sanitation standards are met (local Health
Code Requirements)
* Monitor waste in kitchen:
- garbage pails
- on the line
- in the refrigerator and walk-in areas
* Ensure quality in associate's meal product
Security
* Ensure the following is adhered to:
- Storerooms and refrigerators are locked
- Back door(s) is/are secured
- Overnight security is established and performing their
duty
Food Merchandising
* Ensure that the following meet predefined
specifications (where applicable):
- Salad Bar
- Dessert cart/bar
- Buffets
- Wine displays
Control
* Ensure that:
- Checks are issued properly
- Management spot checks all items served to customer to
see if they are charged for
- Dupe system strictly followed
- Beverage check redlining followed
- Par stocks maintained in bar
JOB DESCRIPTION
Essential Functions:
Banquet
* Ensure the following meet specifications:
- Buffets and coffee breaks set ups
- Table tops
- Uniforms
- Sanitation and cleaning programs
Personnel
* Develop growth and development plans for high
potential middle managers
* Ensure that KRA process is implemented and achieved;
inclusive of self, chef and middle management
* Ensure the LCI Programs are in effect for all
restaurant management
* Monitor turnover rate and ensure it is at a reasonable
level
Payroll
* Review weekly forecast volume in covers
* Review scheduled hours in line with volume range
* Ensure all overtime is authorized
* Decrease or increase staff as required
* Identify and implement better methods for efficiency
and reduction of payroll costs
General
* Ensure service to all guests follows established
standards, is consistent, efficient and courteous
* Know emergency procedures (including CPR) and work to
prevent accidents
* Know and adhere to all liquor liability laws
* Know and adhere to all company policy and procedure
* Perform any other duties required by senior management

Job Requirements

Mimimum of 5 years of experience as a Director of Food
and Beverage
in a Resort setting hotel.