FOOD MANAGER

TEXAS WESTERN MANAGEMENT PARTNERS; Grapevine (TX); On-site; USD 45,000 - 60,000; Full time

Job summary

TEXAS WESTERN MANAGEMENT PARTNERS is seeking a full-time Food Manager at Hilton Garden Inn DFW North Grapevine. The role involves overseeing front of house operations and catering.

Key responsibilities include monitoring efficiency, ensuring staff training, maintaining sanitation standards, and managing customer feedback effectively. Candidates should possess strong leadership skills and experience in food service management.

Qualifications

• Experience in food service management is preferred.
• Strong leadership and communication skills.
• Familiarity with health and safety regulations.

Responsibilities

• Monitor the efficiency of front of house and catering operations.
• Implement corrective actions as needed.
• Ensure compliance with hotel policies and guest satisfaction.

Skills

Operational efficiency monitoring

Staff management

Customer service

Compliance with regulations

Inventory management

Job description

Job Details

Job Location: Hilton Garden Inn DFW North Grapevine - Grapevine, TX 76051

Position Type: Full Time

Food Manager will:

• Monitor the efficiency of the front of the house operation and all catering operations and the performance of its associates through analysis of customer feedback and financial reports.
• Initiate corrective action when necessary.
• Work with the Food and Beverage Director to maintain sales/marketing programs.
• Establish and maintain a proactive human resource function to motivate subordinates and ensure proper training and development in compliance with established hotel and labor standards.
• Schedule subordinates, maintaining adequate staffing levels while adhering to established labor standards.
• Establish and maintain applicable preventative maintenance programs to protect the restaurants and caterings physical assets, including check monitoring and control.
• Implement and maintain effective two-way communication systems which reach all associates and department heads.
• Manage in compliance with established hotel policies and procedures.
• Manage in compliance with local, state, and federal laws and regulations.
• Assure product and service quality standards are maintained by conducting ongoing evaluations and investigating complaints.
• Supervise the restaurant staff and catering staff to assure professionalism of the staff and prompt, professional guest service, and that they are adhering to established hotel catering and restaurant service standards (e.g. hiring, terminating, disciplinary action, performance evaluations, training, and development).
• Remain current and familiar with and knowledgeable about menus and drink lists.
• Assign work stations.
• Assure guest satisfaction by promptly dealing with guest complaints and special requests.
• Complete all required forms and reports in a proper and timely manner.
• Assure that sanitation practices are followed and that front of the house and banquet areas are clean and orderly (reference Manager's Walk Through Checklist).
• Assures proper cleanliness of the dining room and banquet rooms via the implementation of cleaning schedules (e.g. nightly, weekly.
• Assist Food & Beverage Director with inventory and ordering supplies.
• Assist the Food & Beverage Director in the implementation of change.

Note: Other duties as assigned by supervisor or management