Food and Beverage Manager

Overview

In collaboration with the Director of F&B, the Food & Beverage Manager will manage and guide the day to day operations of the restaurant and bar to meet and exceed profitability objectives.

The Food & Beverage Manager is responsible for ensuring a positive guest experience for all guests and ensuring that employees under his / her leadership are led and empowered in a positive manner so that financial contributions to the restaurant and bar are maximized.

Monitor and ensure exceptional drink quality and presentation. This position also requires customary and regular exercise of independent judgment and discretionary powers in the day to day performance of job duties.

The Food & Beverage Manager sets and maintains high level of guest service and ensures that all standards of operation and Hotel and Restaurant’s policies and procedures are implemented and maintained in a consistent manner.

ESSENTIAL FUNCTIONS : (This list of essential functions is not exhaustive and may be supplemented and changed as necessary.

Lead, direct and administer all bar operations to include, but not limited to budgeting and forecasting, purchasing and inventory control, department management, policy, procedure and operation standards implementation and enforcement, meeting participation and facilitation.

Manage and develop the performance of employees to include, but not limited to, providing supervision and professional development, scheduling, conducting coaching, counseling and evaluations and, delivering recognition and reward.

Interview prospective candidates, hire, train, direct, supervise and discipline employees. Train workers in Food and Beverage presentation, and in service, sanitation, and safety procedures.

Determine schedules, sequences, and assignments for work activities, based on work priority, business forecast, payroll budget guidelines and productivity requirements, monitor timecards, submits payroll, and manage labor standards.

Function as a liaison between guests and the hotel while maintaining a high level of customer service. Meet, greet and make guests feel welcomed, respond to all guest requests, problems, complaints and / or accidents presented through reservations, comment cards, letters, and / or phone calls, in an attentive, courteous and efficient manner.

Follow up to ensure guest satisfaction. Implement effective control of food, beverage, labor costs and operating expenses among the department to Company standards.

Regularly review and evaluate the degree of guest satisfaction of the Restaurant and Bar to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.

Continuously evaluate the performance and encourage improvement of the team members in the food and beverage department, emphasis on beverage.

Plan and administer a training and development program within the department which will provide well trained team members at all levels.

Communicate both verbally and in writing to provide clear direction to staff. Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

Manage and train staff in effective guest relations and hotel service culture to ensure department provides a high level of customer service.

Evaluate and recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.

Ensure sequences of service, standards and expectations are consistently met by all employees and follow up with employees when these are not met.

Daily coaching with employees at end of shift to review positive feedback as well as areas of opportunities. Collaborate with other personnel to plan menus, serving arrangements, and related details.

Compile and balance cash receipts at the end of the day or shift. Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.

Qualifications QUALIFICATIONS REQUIREMENTS : The requirements listed below are representative of the knowledge, skill, and / or ability required.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Knowledge of operations management, profit and loss responsibility, departmental budget preparation and budget controls.

Ability to handle sensitive, confidential information discreetly and professionally Strong detail orientation; ability to set priorities, multi-task and meet deadlines Basic computer skills;

proficiency in Microsoft Office Suite (Outlook, Word, PowerPoint, Excel) Excellent verbal and written communication skills Excellent time management and organizational skills Excellent problem-solving skills, including the ability to problem solve without direct supervision.

Ability to use front office software and payroll system. Demonstrated knowledge in wine and spirits Food and Beverage leadership experience within an upscale bar / hotel preferred Strong personnel training background with an ability to teach and mentor others EDUCATION and / or EXPERIENCE : Bachelor’s degree or Hotel Management program certificate;

or minimum of two years related experience and / or training; or equivalent combination of education and experience. Previous experience in an upscale bar / restaurant (and the quality and services expectations associated therewith) preferred.

Minimum of two years of experience in a food and beverage or related field, and supervisory experience. Multilingual skills are preferred.