F&B Manager-in-Training: Leadership Rotations

HEI Hotels & Resorts; Fairfield (CT); On-site; USD 23,000 - 34,000; Full time

Benefits offered by this job

Medical and Dental insurance

Vision insurance

Vacation, Sick and Holiday programs

Pet insurance

401(k) Savings Plan with matching

Hotel room discounts

Job summary

HEI Hotels & Resorts is offering a Food and Beverage Manager-in-Training Program, a fast-track career development opportunity for recent college graduates. The MIT will spend 12 months immersing in all areas of the F&B discipline, building a foundation for a long-term HEI career.

The program shadows leaders across Outlets, Banquets and Culinary, completes shifts in each area, attends leadership meetings, and trains on PMS and labor-management tools to control costs and deliver exceptional guest

Qualifications

• Recent or current graduate of a hospitality program preferred.
• Ability to effectively communicate with diverse audiences, including supervisors and guests.
• Willingness to relocate for placement after program completion.

Responsibilities

• Shadow leaders in all Outlets, Banquets and Culinary departments.
• Complete shifts in each position within Outlets and Banquets.
• Attend department and leadership meetings related to F&B.
• Become proficient with PMS and F&B systems.
• Use labor tools to schedule and control labor costs.
• Interact with customers and resolve issues to maintain satisfaction.
• Understand steps of service for all meal periods.
• Ensure compliance with SOPs and policies.
• Maintain regular attendance and be available as required.
• Perform other duties as assigned.

Skills

Communication skills

Relocation ready

Education

Hospitality program degree

Job description

HEI Hotels & Resorts is offering a Food and Beverage Manager-in-Training Program, a fast-track career development opportunity for recent college graduates. The MIT will spend 12 months immersing in all areas of the F&B discipline, building a foundation for a long-term HEI career.

The program shadows leaders across Outlets, Banquets and Culinary, completes shifts in each area, attends leadership meetings, and trains on PMS and labor-management tools to control costs and deliver exceptional guest