Food & Beverage Manager

Food & Beverage Manager

The Food & Beverage Manager works under the direction of the General Manager. This position is responsible for creating an atmosphere that will inspire guest and team members to return. The individual will instill a strong atmosphere of service excellence in order to promote self-motivation and will redirect performance as soon as discrepancies are observed/experienced. The individual will develop guidelines and goals within the structure of the budget, achieving results through prudent management techniques and cost controlling measures.

Primary Responsibilities

• Oversee the Food & Beverage department of the hotel including restaurant food service and production, lounge service, and banquet/catering service.
• Establish a positive work environment.
• Supervise food & beverage staff to include recruitment & selection, orientation, training & development, scheduling, performance management and employee relations.
• Enforce policies and procedures established by the company, the hotel brand and applicable state and local health codes.
• Ensure equipment is kept clean and in excellent working condition through personal inspection
• Supervise set-up, service and break-down of banquets.
• Supports revenue and cost objections by controlling food costs, payroll hours used and avoids food wastage.
• Aims to meet or exceed budgeted Gross Operating Profit.
• Provides courteous guest service promptly and efficiently
• Responds promptly to any guests inquiries or complaints (if reasonable) by either doing it himself/herself or delegating a co-employee;
• Offers alternate solution if guest demand cannot be met
• Other duties as assigned

Education/Experience

• Five years of food & beverage experience with three years in a management position.
• Bachelor’s Degree in Hospitality, Food Service Management preferred
• Strong organization skills and attention to detail.

Physical Requirements

• Generally work in an indoor office setting
• Will be using a computer frequently
• Frequent standing and walking for inspection
• Set up of banquet tables to include lifting and bending
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions