As a Front of House Manager, you would be responsible for directing and administering all Front Office operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Provides assistance with rooms financial reporting as needed and provides directional support and guidance to the Front office team.
The Food & Beverage Manager, under the Director of Food & Beverage and senior management, oversees all operations for a bar or restaurant to ensure exceptional guest experience.
As Front Office manager, you would be responsible for managing operations of the Front Office in an attentive, friendly, efficient and courteous manner, providing all guests with quality service prior to and throughout their stay, while maximizing room revenue and occupancy.
The Beverage Manager is responsible for leading a beverage program with a focus on modern mixology, curated wine selections, and exceptional guest service. This role is responsible for the strategic development, procurement, and execution of all beverage offerings, while also overseeing staff recruitment, training, and performance.
The Chef de Cuisine will direct, enhance, and refine the culinary experience through driving quality, innovation, execution, and consistency in the resort restaurant. The Chef de Cuisine will function as the business leader of the culinary operations to ensure profitability along with consistency and quality. As the Chef de Cuisine it is important to be visible to members and guests and become the personality of the resort restaurant by representing the culinary team for Public Relation and advertising efforts.
The Sous Chef will direct, enhance, and refine the culinary experience through driving quality, innovation, execution, and consistency in the resort restaurant. The Sous Chef will function as the business leader of the culinary operations to ensure profitability along with consistency and quality.
