Radisson Hotel Group™, formerly Carlson Rezidor Hotel Group, is one of the world’s largest hotel groups with eight distinctive hotel brands, more than 1,400 hotels, in destinations around the world. The Radisson Hotel Group portfolio includes Radisson Collection™, Radisson Blu®, Radisson®, Radisson RED®, Park Plaza®, Park Inn® by Radisson, Country Inn & Suites® by Radisson and prizeotel. Guests can benefit from the newly rebranded Radisson Rewards™, formerly Club Carlson, a global rewards program that delivers unique and personalized ways to create memorable moments that matter to our guests. Radisson Rewards spans our global footprint and offers exceptional benefits to our guests, meeting planners, travel agents and business partners. Radisson Meetings™ offers a variety of fully-equipped spaces featuring fast free Wi-Fi, A/V technology and on-site contacts designed to make every event unique. More than 95,000 global team members work for the Radisson Hotel Group and at the hotels licensed to operate in its systems. The company is headquartered in Brussels, Minneapolis and Singapore.
For more information, visit www.radissonhotelgroup.com.
Position Overview
This position is responsible for supervising the banquets, breakfast area, bar, catering, and other food & beverage services of the Venue to exceed the expectations of our guests.
Principal Duties and Responsibilities
Ensures that meeting space is readied including;
Supervising and assisting in set up of furniture, seating and equipment.
Ensuring that floors, walls and equipment are clean
in function rooms.
Contributing to the general upkeep of function rooms and related public areas.
Storing all furniture and equipment properly in designated areas following an event.
Ensuring proper equipment operation/maintenance.
Sets lighting and temperature to comfortable levels.
Works closely with Sales and client to maximize guest satisfaction and repeat business.
Supervises food & beverage outlets to Venue specifications and brand standards.
Completes and maintains inventory count to ensure
food cost control and profitability.
Creates food & beverage requisitions to meet estimated demand.
Creates menus and recipes to standardize food preparation and ensure consistent quality and presentation.
Coordinates servicing of special customer requirements along with the creation of specials and menus.
Oversees inventory, purchasing, disbursement and cost control for all linens, cleaning supplies, customer room and restroom supplies, laundry supplies, etc.
Manages operation of (and/or outsourced relationship with) laundry.
Monitors assigned departments with compliance to safety standards.
Coordinates room/studio availability with the Front Office Curator.
Coordinates room/studio maintenance with Director of Engineering.
Provides Creatives with the information needed to perform their job effectively.
Orients Creatives to the department and Venue and provides on-the-job training on job responsibilities.
Prioritizes and assigns work and work schedules.
Provides feedback to the Creative and department Curator on the Creative’s performance of job responsibilities.
Aligns with the service standards to build and reinforce skills that create a lasting service culture that provides caring, comfortable and consistent experiences.
Gives personal attention, takes personal responsibility and uses teamwork when providing guest service.
Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems.
Provides genuine hospitality and teamwork on an ongoing basis.
Assumes the responsibility to notice when the guest is not satisfied and works to resolve.
Performs other duties required to provide the service brand behavior and genuine hospitality.
Qualifications and Skills
Ideal candidate will have a minimum of 2 years of food & beverage experience.
Strong verbal, written, supervisory and interpersonal skills.
Works well independently or as part of a team.
Strong attention to detail.
Ability to create and manage the budget process.
Commitment to exceptional guest service.
Ability to maintain a positive and professional attitude when handling all situations.
Adhere to the policies and procedures of the Venue.
Ability to work a flexible schedule including holidays and weekends.
Demonstrated technical skills for the food and beverage area.
Physical Demands
Long hours are sometimes required, ability to work flexible schedule.
Ability to stand for long periods of time.
Ability to lift 25 pounds on a regular basis and push or pull up to 75 pounds.
Good manual dexterity for the use of common office equipment.
To apply for this job please visit www.radissonhotelgroup.com.
