EAM in charge of F&B

At The St. Regis Rome we are looking for an Executive Assistant manager (EAM) in charge of F&B. JOB SUMMARY 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. CANDIDATE PROFILE Education and Experience

High school diploma or GED; 6 years’ experience in the culinary, food and beverage, or related professional area.

OR

2-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.

Developing and Maintaining Food and Beverage/Culinary Goals

Develops and implements guidelines and control procedures for purchasing and receiving areas. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department’s financial performance. Establishes challenging, realistic and obtainable goals to guide operational performance, service excellence and desired leadership behaviors.

Ensuring Culinary Standards and Responsibilities are Met

Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Leading Food and Beverage/Culinary Team

Leads kitchen management team and ensures proper supervision and coordination activities of cooks and workers engaged in food preparation. Demonstrates new cooking techniques and equipment to staff. Encourages and builds mutual trust, respect, and cooperation among team members. Achieves and exceeds goals including performance goals, budget goals, team goals, etc. Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team). Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage and culinary team by