Hotel/Resort
HOTEL CORPORATE DIRECTOR OF ENGINEERING / MAINTENANCE (MULTIPLE LIMITED SERVICE HOTEL PROPERTIES) - METRO DETROIT SUBURBS, MI
Confidential Search by Harper Associates
Responsibilities:
- Negotiates and maintains vendor contracts for maintenance related services throughout portfolio. This includes, but is not limited to: Elevator Services, Fire Monitoring, Lawn/Snow/Landscaping, Laundry Equipment, Kitchen Equipment, HVAC, Roofing & Construction.
- Reviews and approves major building maintenance projects involving significant functional changes within the Maintenance Hotel Properties' operational areas.
- Assesses incidents, complaints, etc. (i.e. building life safety, utility, condition, etc.) for the purpose of resolving or recommending a resolution to the situation.
- Evaluates performance against operating plans and standards. Provides reports to superiors and subordinates on interpretation of results and approves changes in direction of plans.
- Defines and recommends objectives in each area of building maintenance operations.
- Develops specific short-term and long-term plans and programs, together with supporting budget requests and financial estimates.
- Coordinates and collaborates with other departments of the corporation in establishing and carrying out responsibilities.
Education & Experience:
- Bachelor degree and 10 years' experience in a hotel maintenance or similar industry.
- Previous experience overseeing multiple properties/units preferred. $100,000 - $110,000+
Please forward resume to Ben Schwartz: ben@harperjobs.com
BANQUET MANAGER - HOSPITALITY / CATERING VENUE - BIRMINGHAM, MI AREA
Weddings, Social, Corporate, Holiday and Community Events
$65,000 - $70,000 ++ bonus and excellent benefits
We are seeking a personable, professional, energetic and organized Banquet Manager. The ideal candidate must have extensive experience in managing large dining events and providing excellent customer service that surpasses all guest expectations.
Job Description:
As Banquet Manager, you will oversee the daily operations of the Catering Service Staff, working as a team with the General Manager and Executive Chef. Range of events includes, but not be limited to: weddings, social, corporate, holiday and community events. The position is responsible for the execution of catered events, which includes coordinating with the catering and culinary teams to ensure all guest expectations are met/exceeded. The Banquet Service Staff and Events Setup Staff will also be expected to go above and beyond to deliver memorable events, while bringing a high level of energy and professionalism.
Banquet Manager Job Responsibilities:
- Manage service staff; duties include hiring /staffing, scheduling, training, performance, appearance, reviews, pre-event set-up and service standards
- Provide support on a daily basis with Caterease software, BEOs related to all duties of the service staff
- Coordinate the service type, style and implementation to best fit the event including services for all food and beverages, and bar beverages
- Consult with the Executive Chef to discuss the timing of the meal courses being served. Work directly with Executive Chef for special menu requests
- Control the designated costs and quality of services offered
- Participate in preparing the venue for each event including the supervision of bars, tables, chairs, table settings, and serving stations to make sure they are placed properly
- Oversee the seating of guests, serving of meals and beverages including efficient and timely table maintenance
- Prepare product requisitions to ensure the availability of all alcoholic and non-alcoholic beverages and specialty beverage stations
- Work with and assist in directing third-party vendors such as florists, entertainers, decor providers and other third-party vendors
- Answer guest questions and accommodate special requests as necessary
- Participate in completing the billing functions for each event
- Oversee events from start to finish
- Attend weekly Sheets meetings - BEO review
- Manage pre-shift meetings for service team day of event
- Maintain proper linen inventory
- Develop onboarding training schedule and best training practices
Requirements:
- The ideal employee should have an outgoing personality, spectacular decision-making skills, exhibit well developed organizational and leadership skills, possess computer skills with experience in detailing events, and have the ability to work well in a fast-paced environment while always maintaining a professional demeanor in all circumstances.
- Highly developed customer service skills
- Effective interpersonal and verbal communication skills
- Proficiency in using a moderately complex catering software system (Caterease)
- Available to work nights, weekends, and holidays, as events and business dictates
- Must be able to work well within a team
Desired:
- Bachelor degree in Hospitality Management or another related field
- Accredited training /certifications in Catering, Culinary Arts, Hospitality
- Impeccable service standards and perceptiveness
- Experience with Caterease software
- 5+ years of Event, Managerial and/or Customer Service experience
Send resume in a Word format attachment to: ben@harperjobs.com
DIRECTOR OF FOOD AND BEVERAGE - TREETOPS RESORT - GAYLORD, MI
Harper Associates has been retained for this search
Join a Summer and Winter Resort in beautiful Northern Michigan. 226 Room Resort with 5 dining concepts, 25,000 sq. ft. of meeting space, 81 holes of Golf, 80 acres of ski terrain, 23 downhill ski runs, cross country ski trails.
The Food and Beverage Director is responsible for the overall operations of the restaurants, banquet and catering facilities and seasonal outlet services. Will lead and work directly with the F&B Management team to ensure good culinary excellence as well as outstanding customer service in all restaurants and outlets at the Resort. Require candidate with multi unit operations experience, and demonstrated ability to spearhead Catering Division growth and executional excellence.
PRIMARY DUTIES AND RESPONSIBILITIES
- Leadership & Management to the Food & Beverage team
- Achieve F&B revenue and profit budget
- Ensure culinary experience the wow guests
- Crisp & Clean outlets, events and culture
- Develop & cultivate vendor relationships
- Develops, recommends, implements, and manages the department’s annual budget.
- Implement and manage all compliance to safety and sanitary regulations.
- Oversee the hiring and training of staff.
- Oversee that outlets are implementing policies following the Treetops Core Values
- Develop and manage the implementation of menus, package deals, promotions, etc.
- Resolve customer complaints and maintain a high level of guest satisfaction.
- Control labor costs in all outlets.
- Oversee that the POS system is appropriate for each outlet
- Oversee that the handling of cash, credit card transactions, house accounts is accurate.
EMPLOYMENT QUALIFICATIONS
Required:
- Demonstrated F&B leadership experience in a resort setting
- Experience managing restaurant and banquet operations
- Experience with budgeting, forecasting, and writing policies and procedures.
- Proficiency in Internet, Excel, Outlook and Word
- Experience Administering POS systems
- TAM/TIPS Certified
- Serve Safe Certified
Preferred:
- Experience with seasonal businesses, preferably golf & ski industry
- Bachelor’s degree
Excellent benefit package and six figure salary plus bonus and incentives.
Send resume in a Word format attachment to Ben Schwartz: ben@harperjobs.com
