Overview

As a Food and Beverage Manager, you would be responsible for assisting in the direction and organization of activities and services of all hotel food and beverage areas (restaurants, bars, room service, pool bar, etc.) in the hotel's continuing effort to deliver outstanding guest service and financial profitability. The assistant food and beverage director oversees the management, budget, and operation of the food service establishments, and maintains a close liaison with the culinary team to deliver the best quality dining experience. Responsible for performing the essential functions listed below to the highest standards:

Responsibilities

• Assist in the management of the general Food and Beverage operations including, but not limited to, guest service, food, and beverage quality, inventory management, restaurant reservations and occupancy, systems management, budget and forecasting, marketing, report generation, department management, and meeting participation and facilitation.
• Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations, and delivering recognition and reward.
• Communicates the goals and objectives of the Company and inspires/empowers employees to achieve those goals.
• Recruit, interview, and train team members.
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Develops and maintains effective communications between all operating departments. Uses purchasing and inventory knowledge to track costs, transfers, waste, promo, and forecasting in all revenue centers for food & beverage.
• Participates in the development of new menus with other senior leaders. Review potential food and beverage menus evaluate past popularity of menu options and develop new menus based on trends.
• Monitor and assess service and satisfaction trends, evaluate, and address issues and make improvements accordingly. Respond to guest concerns in a timely manner.
• Seeks alternative forms of advertising and promotion including but not limited to electronic marketing and communication (website, e-mail, Facebook, Twitter).
• Establishes and maintains annual revenue and cost projections which are to be reviewed and revised on a quarterly basis
• Ensure compliance with health, safety, sanitation, and alcohol awareness standards.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety. Develops standard operating procedures as needed.
• Assist and support restaurant managers as needed to cover days off, floor supervision, etc.
• Attend all required meetings and training.
• Perform other duties as requested by management

Qualifications

• Minimum 5 years as F&B department leader role in a luxury hotel setting.
• College education or equivalent, hotel or business administration degree preferred High School Diploma or equivalent required.
• Ability to function effectively with attention to detail while meeting established deadlines.
• Excellent organizational, multi-tasking, planning, written, and verbal communication skills with an attentive, friendly, courteous, and service-oriented manner.
• High performer with the ability to deal effectively with guests, management, team members, and outside contacts in a fast-paced environment.
• Ability to proficiently use hotel systems, POS, timekeeping, and any other programs required to meet business needs. (MS Office, Micros, Open Table, Alice, Unifocus, Revinate, ADP, Birchstreet, etc.)
• Must be able to work flexible schedules to include days, nights, weekends, and holidays.
• Knowledgeable of health department rules and regulations and liquor laws.
• Solutions-driven and effectively handle guest opportunities. Empowers team to anticipate, prevent, and identify guest concerns to quickly recover any guest opportunities.
• Must be able to maintain the confidentiality of information.
• Maintain high standards of personal appearance and grooming.

Physical setting:

• Fine dining restaurant and bar.

Schedule:

• 8–10-hour shift

License/Certification:

• Serve Safe Certificate.

Working Environment/Physical Demands:

The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job.

• While performing the duties of this job, the team member is regularly required to walk, stand, and sit 8-10 hours per day and may have exposure to basic cleaning supply chemicals.
• The team member is occasionally required to climb and use balance. Additionally, they will frequently be asked to use their hands and arms to reach, carry, pull, and lift up to 25 lbs. Specific vision abilities required by this job include close vision, distance vision, and peripheral vision.
• While performing the duties of this job, the team member will experience temperature fluctuations (rain, wind, heat, humidity), and moderate to high noise levels.

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. This job description is subject to change at any time. The team member will be required to follow other instructions and perform other work-related duties requested by his or her supervisor.