Corporate Ethics & Compliance Manager jobs in Connecticut

At Moody, we believe that people are the most important ingredient of any business. It’s the people who ultimately determine what can be achieved. That’s why creating a culture based on trust, respect, and hard work is our top priority. We encourage our people to always reach higher, learn more, and live up to their potential, delivering our customers the best real estate solutions possible.

The Courtyard by Marriott Waterbury Downtown, managed by Moody National Management LP is currently looking for a Food & Beverage Manager to join our team. 

All associates are offered competitive pay, flexible scheduling opportunities, paid holidays and 401(k) with Employer Match. Full-time associates also enjoy paid time off and comprehensive benefits (including medical, dental, and vision).

The Foot & Beverage Manager plans and manages the Food & Beverage function to achieve high levels of guest satisfaction, while meeting/exceeding corporate/owner objectives and financial goals and complying with all brand standards and applicable laws, regulations, policies, and procedures.

Essential Functions:

• Develops an operating budget for each of the department’s revenue outlets; after approval, monitors and takes corrective action as necessary to help assure that budget goals are attained

• Assures that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.

• Inspects to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.

• Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized.

• Helps plan and approves external and internal marketing and sales promotion activities for the food and beverage department.

• Helps plan and approve the organizational chart, staffing and scheduling procedures and job description/specifications for all department staff.

• Manages the long-range staffing needs of the department.

• Develops and approves, in collaboration with the Director of Sales and the General Manager, the Catering menus.

• Timely champions all aspects of the Courtyard Bistro as specified by brand.

• Establishes quantity and quality output standards for personnel in all positions within the department.

• Ensures that all legal requirements are consistently adhered to including wage and hour and federal, state and/or local laws pertaining to alcoholic beverages and food safety and sanitation.

• Researches new products and develops an analysis of the cost/profit benefits.

• Maintains food and beverage food safety records.

• Develops and implements policies and procedures for food and beverage departments.

• Monitors purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases.

• Reviews new techniques for food preparation and presentation in a manner and variety to maximize guest satisfaction and to minimize food costs.

• Greets guests and oversees actual service on a routine, random basis.

• Helps develop wine lists and bottle/glass wine sales promotion programs

• Develops on-going professional development and training programs for food production, service and bar production/service personnel.

• Ensures correct handling procedures to minimize china and glassware breakage and food waste.

• Addresses guest complaints and advises the General Manager about appropriate corrective actions taken.

• Develops interesting ways of promoting Bistro functions.

• Assists in planning and implementing procedures for special employee events and banquet functions.

• Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.

• Monitors employee dress codes according to policies and procedures.

• Approves all product invoices before submitting to the accounting department.

• Manages physical inventory verification and provides updated information to the Accounting Department.

• Responsible for the proper accounting and reconciliation of the Point of Sale system.

• Maintains records of special events, house counts, food covers and daily business volumes.

• Audits and approves weekly payroll.

• Complete periodic china, glass and silverware inventories.

• Implement and monitor sanitation and cleaning schedules.

Supervisory Responsibility:

• Directly supervises the efforts and staff of the Culinary, Banquet and Bistro (branded restaurant) departments

Job Specifications:

• Solid working knowledge of related company and brand policies, procedures, and services. 

• Advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession; all certifications required for food and beverage staff. 

• Excellent managerial/supervisory skills. 

• Ability to study, analyze and interpret complex activities. 

• Excellent written and verbal communications skills, including:  the ability to effectively negotiate, convince, sell, and influence other managerial personnel, hotel guests, and corporate clients. 

• Intermediate proficiency with any systems or software related to Food & Beverage operations. 

• Intermediate proficiency with MS Office software, including Word, Excel, and Outlook. 

• Excellent time management skills and ability to multi-task and prioritize work

• Ability to maintain customer focus

• Excellent organizational  and planning skills

• Excellent interpersonal skills. 

• Ability to work well in a team environment

• Ability to follow corporate and brand standards and procedures 

Experience and Education:

• Undergraduate degree in Hospitality, business or related field or a combination of education/work experience

• 2 years Banquet experience within a hotel

• 2 years of managerial/supervisory experience

• ServSafe certified.

• TIPS certified or equivalent certification

• MICROS admin experience preferred.

Work Environment:

• This job operates in a hotel/restaurant environment. 

• May be exposed to abnormally low temperatures during inspections of walk in coolers.

• This position works indoors but may be required to go outdoors occasionally.

• Work days and work hours may vary.