Auto Generated UID (For Official Use Only):
25-03-23446123097
O*NET Job Zone:
Job Zone 5
O*NET Job Code:
11 9051.00
Work Days Per Week:
Monday, Tuesday, Wednesday, Thursday, Friday
Work Hours Per Week:
40
Estimated Work Hours Per Day:
8
Hourly Work Schedule Per Day:
Workweek is at least 40-50 hours for exempt employees. Work schedule varies according to operational requirements of the Resort
Are Hours Per Day Flexible?:
Yes, hours are flexible.
Payment Frequency:
Bi-Weekly
Estimated Annual Salary (If value is 0, employer did not provide):
0
Opening Date of Announcement:
03/25/2025
Closing Date of Announcement:
04/24/2025
Anticipated Start Date of Employment:
00/00/0000
Anticipated Closing Date of Employment:
00/00/0000
Number of Job Openings:
1
Job Location:
Saipan
Job Location Address:
Coral Tree Avenue
FLSA Covered?:
Yes
DOD or VEVRAA Related?:
No
Overtime Available?:
Not Available
Payroll Deductions:
Social Security (FICA), Other Payroll Withholdings
Job Qualification Requirements:
Education
High School Diploma or equivalent, Bachelor’s degree in Culinary Arts, Hospitality Management or related field.
• Minimum 7-10 years of experience in food and beverage management, with at least 3-5 years in a senior leadership role.
• Experience running a multi outlet Food & Beverage operation.
• International experience with a hotel management company would be beneficial. Strong understanding of culinary techniques, menu engineering, and food presentation. Excellent financial acumen and experience with budget management.. Leadership and team-building skills with a focus on staff training and development. Exceptional customer service and communication skills.. Knowledge of food safety regulations and compliance standards. Ability to work under pressure in a fast-paced environment. Knowledge and skills
• Communication skills are utilized a significant amount of time when interacting with guests and employees.
• Problem solving, reasoning, analytical, motivating, and training abilities are often used when estimating food productions, coordinating functions, and performing general management duties.
• Basic math skills, reading, and writing are used when completing paperwork, budgets, and other reports.
• Must be able to obtain a government-issued Food Handler’s Certification.
• Must be able to work nights, weekends, holidays, and during inclement weather.
• Excellent interpersonal skills to build relationships internally and externally.. Language Fluent in English (speaking, listening, reading, and writing.) Preferred (if required)
• Carrying or lifting items weighing up to 50 pounds
• Frequently walking, standing up at guest-facing areas
• Bending, stooping, kneeling
• Handling food and beverages, stoves, utensils, and other food service or culinary supplies and equipment.
Additional Job Information: Benefits, Supplies, etc.: Competitive financial and benefits package which may include Health (medical, dental & vision) and Life Insurance. Paid time off, Employee discounts, Holiday Pay, 401(k) Retirement Plan subject to company policy.
Prospective applicants are advised to apply for the job opportunity directly with Crowne Plaza Resort Saipan via hand delivery, mail and email. Applicants may a) pick up Application for Employment form from the Security Office located at the South loading dock of Coral Tree Ave., Garapan Village, Saipan and submit a filled-out Application to the Security Office addressed to the HR Department; b) submit their Resumes to HR Department via email at hr.cprsaipan@ihg.com; c) contact the HR Department via phone at 670 237 0710 during regular office hours from 8:00 a.m. to 5:00 p.m., Mondays thru Friday's, or d) via the CNMI Department of Labor website:https://job.labor.cnmi.gov/.
Additional Job Information: Benefits, Required Tools, Supplies, etc.:
Manage all personnel and daily food-related operations in multiple outlets. Lead, train and mentor a team of chefs, kitchen staff, servers and dinning personnel. Lead the team by example by promoting and maintaining a safe and positive workplace. Promote teamwork across all departments and promote quality service through daily communication and coordination with other departments. Recruit, onboard, and retain top culinary and hospitality talent. Monitor projects of kitchen and service management teams, communicate goals, and ensure compliance of policies and procedures. Review F&B staff operations and initiate performance appraisals, salary adjustments, disciplinary measures, and other HR-related actions. Ensure all staff are trained in proper food safety and service standards. • Develop, manage, and oversee the food and beverage budget, ensuring profitability. Monitor food costs, labor expenses, and overall operational expenditures. Analyse financial reports to assess performance and make data-driven decisions. Implement cost-saving measures while maintaining high culinary standards. Assess market situation to maximize opportunities. Consult with GM on maximizing revenues and profitability of F&B outlets. • Oversee dining service operations to ensure a high level of guest satisfaction. Gather customer feedback and implement improvements based on reviews and suggestions. Create and maintain personalized dining experiences for VIP guests and special events. Address and resolve guest complaints promptly and professionally. Establish and regularly review menus and service delivery and implement innovative concepts. • Stay up to date with the latest culinary trends, dining innovations, and industry best practices. Implement new food and beverage technologies to improve efficiency. Partner with vendors, suppliers, and culinary professionals to enhance dining experiences.
Job Posting Type:
New
Visa Type:
Not Applicable
H-1A/H-2A/H-2B Related?:
Not Applicable
Staff Notes (For Official Use Only):
Confirmed by DC. 03/25/2025
The Director of Food and Beverage Operations is responsible for overseeing all aspects of the food and beverage operations within an establishment, ensuring excellence in food quality, customer service, and operational efficiency. This role involves strategic planning, budgeting, menu development, staff leadership, and maintaining high industry standards in culinary operations. Key Roles & Responsibilities include: Strategic Leadership & Operations Management
- Develop and implement the overall dining and culinary strategy aligned with the company’s vision.
- Oversee daily operations of all dining outlets, including restaurants, room service, catering, and banqueting.
- Establish and maintain high-quality service and food standards across all dining experiences.
- Ensure compliance with health, safety, and sanitation regulations.
- Implement cost-effective strategies to maximize profitability without compromising quality.
Culinary & Menu Development
- Collaborate with Executive Chefs and culinary teams to design creative, innovative, and seasonal menus.
- Ensure menu offerings meet guest expectations and reflect market trends.
- Source and maintain high-quality ingredients and sustainable sourcing practices.
- Introduce and implement new dining concepts and food presentation trends.
Financial & Budget Management
- Develop, manage, and oversee the food and beverage budget, ensuring profitability.
- Monitor food costs, labor expenses, and overall operational expenditures.
- Analyze financial reports to assess performance and make data-driven decisions.
- Implement cost-saving measures while maintaining high culinary standards.
Team Leadership & Staff Development
- Lead, train, and mentor a team of chefs, kitchen staff, servers, and dining personnel.
- Recruit, onboard, and retain top culinary and hospitality talent.
- Foster a positive work environment and promote teamwork across departments.
- Ensure all staff are trained in proper food safety and service standards.
Guest Experience & Customer Satisfaction
- Oversee dining service operations to ensure a high level of guest satisfaction.
- Gather customer feedback and implement improvements based on reviews and suggestions.
- Create and maintain personalized dining experiences for VIP guests and special events.
- Address and resolve guest complaints promptly and professionally.
Compliance & Quality Control
- Ensure all food safety, sanitation, and hygiene standards meet local and international regulations.
- Conduct regular inspections and audits to maintain operational excellence.
- Work closely with regulatory agencies to maintain all required licenses and certifications.
Innovation & Industry Trends
- Stay up to date with the latest culinary trends, dining innovations, and industry best practices.
- Implement new food and beverage technologies to improve efficiency.
- Partner with vendors, suppliers, and culinary professionals to enhance dining experiences.
Qualifications & Skills
- Bachelor's degree in Culinary Arts, Hospitality Management, or a related field. Minimum 7-10 years of experience in food and beverage management, with at least 3-5 years in a senior leadership role.
· Experience running a multi outlet Food & Beverage operation.
· International experience with a hotel management company would be beneficial.
- Strong understanding of culinary techniques, menu engineering, and food presentation.
- Excellent financial acumen and experience with budget management.
- Leadership and team-building skills with a focus on staff training and development.
- Exceptional customer service and communication skills.
- Knowledge of food safety regulations and compliance standards.
- Ability to work under pressure in a fast-paced environment.
