EAM in charge of F&B

h3Job Number /h3 h3Job Category /h3 pRooms Guest Services Operations /p h3Location /h3 pVia Vittorio E. Orlando, 3, Rome RM 185, Italy VIEW ON MAP /p h3Schedule /h3 pFull Time /p h3Located Remotely? /h3 pN /p h3Position Type /h3 pManagement /p h3Pay Range /h3 pEUR 65.000
- 70.000 Annual Salary /p h3Job Summary /h3 pAt The St. Regis Rome we are looking for an Executive Assistant manager (EAM) in charge of FB. Functions as the strategic business leader of the property responsible for food and beverage/culinary operation, including Restaurants/Bars, Room Service, Banquets/Catering, Stewarding and employee cafeteria. Must ensure sanitation and food standards are achieved. The position ensures food and beverage/culinary operations and others hotel operations meet the brand’s standards, targets customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the departments and developing positive owner relations. Supports the General Manager in monitoring development and implementation of hotel strategies and special project and works with department heads to ensure implementation of the brand service strategy and brand initiatives in order to deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and employees and provides a return on investment. /p h3CANDIDATE PROFILE /h3 h3Education and Experience /h3 ulliHigh school diploma or GED; 6 years’ experience in the culinary, food and beverage, or related professional area. /li /ul pOR /p ulli2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. /li /ul h3Developing and Maintaining Food and Beverage/Culinary Goals /h3 ulliDevelops and implements guidelines and control procedures for purchasing and receiving areas. /liliCommunicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. /liliManages department controllable expenses including food cost, supplies, uniforms and equipment. /liliMakes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. /liliWorks with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance. /liliEstablishes challenging, realistic and obtainable goals to guide operational performance, service excellence and desired leadership behaviors. /li /ul h3Ensuring Culinary Standards And Responsibilities Are Met /h3 ulliProvides direction for menu development. /liliMonitors the quality of raw and cooked food products to ensure that standards are met. /liliDetermines how food should be presented and create decorative food displays. /liliRecognizes superior quality products, presentations and flavor. /liliEnsures compliance with food handling and sanitation standards. /liliFollows proper handling and right temperature of all food products. /liliEnsures employees maintain required food handling and sanitation certifications. /liliMaintains purchasing, receiving and food storage standards. /liliPrepares and cooks foods of all types, either on a regular basis or for special guests or functions. /li /ul h3Leading Food and Beverage/Culinary Team /h3 ulliLeads kitchen management team and ensures proper supervision and coordination activities of cooks and workers engaged in food preparation. /liliDemonstrates new cooking techniques and equipment to staff. /liliEncourages and builds mutual trust, respect, and cooperation among team members. /liliAchieves and exceeds goals including performance goals, budget goals, team goals, etc. /liliDevelops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. /liliIdentifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. /liliEnsures that regular, on‑going communication occurs in all areas of food and beverage (e.g., pre‑meal briefings, staff meetings, culinary team). /liliEstablishes and maintains open, collaborative relationships with direct reports and entire food beverage and culinary team by soliciting employee feedback, utilizing the "open door" policy and reviewing employee satisfaction results to identify and address employee problems or concerns. /liliDevelops a food and beverage operating strategy that is aligned with the brand’s business strategy and leads its execution. /liliIdentifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. /liliStays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue an