Achieve budgeted revenues, prepare monthly forecast, monitor and control food, beverage and labor costs, and maximize profitability within all areas of the food and beverage department. Participate in the preparation of the annual departmental operating budget and financial plans that support the overall objectives of the hotel.

Develop, implement, and maintain local food and beverage marketing programs for the hotel; participate in and maintain system-wide food and beverage marketing programs and promotions. Monitor local competitors and industry trends. Review and approve menu design and concepts with Executive Chef. Adhere to brand standards.

Ensure all staff is properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions.

Recommend and initiate salary, disciplinary, or other staffing/human resources-related actions in accordance with company rules and policies. Alert General Manager of potentially serious issues.

Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Rooms, Housekeeping, Maintenance, and Guest Services

• Interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Vendors – to ensure adequate inventory of supplies and equipment, to discuss pricing or service issues, to resolve any vendor performance issues, etc.
  • Regulatory agencies – regarding safety and compliance matters
  • Other contacts as needed (professional organizations, community groups, local media)
  • May serve as Manager on Duty or assist with other duties as assigned.
  • Establish and achieve quality and guest satisfaction goals. Respond in a courteous and prompt manner to all guest questions, complaints and/or requests to ensure a high level of guest satisfaction.
  • Direct the day-to-day activities and assignments of food and beverage staff, ensure proper coverage, develop and communicate departmental strategies and goals, and assign/prioritize work. Communicate and enforce policies and procedures with all staff.
  • Establish procedures and timeframes for conducting inventory. Determine minimum and maximum stocks for all food, beverage, material, and equipment.