Plan and manage the Human Resources and Operations of the Food and Beverage divisions to achieve customer (guest, associates, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals
Manage catering accounts to achieve guest satisfaction and to solicit past and new business to ensure all revenue goals are achieved or exceeded. Responsible for soliciting new catering sales accounts, entertaining, and maintaining relationships with existing accounts to meet and exceed revenue goals in food, beverage and room rental segments.
Plan and manage the Restaurant, Room Service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.
The Manager, Hotel Sales optimizes group rooms, banquet and catering revenues through the monitoring of group and banquet/catering pricing through utilization of HEI and brand tools and resources. Provides pricing and guidance recommendations to designated HEI Regional team members. Analyzes Sales System and HEI sales, catering and revenue management reports to identify trends and future demand opportunities.
Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.