Job Description

The Food and Beverage Manager of Operations (F&B Manager) oversees events and ensures efficient operations within pre-established cost controls. Responsibilities include selecting, scheduling, directing, training, and developing all F&B staff. This role involves developing and implementing systems, controls, service methods, departmental budgets, and policies. The F&B Manager ensures effective team performance during events.

Essential Duties

• Ensure full execution of the HTC Banquet Agreement.
• Maintain a system and method of inventory control and par stock levels for all Event beverages.
• Maintain established food and beverage cost as it pertains to Events.
• Assist in developing and implementing appropriate promotions for Events.
• Ensure that staff follows a requisition system for restocking bar inventory levels.
• Selection, scheduling, directing, supervising, training and developing staff.
• Ensure compliance with all department and company rules, regulations, policies, procedures and internal controls and government rules and regulations.
• Develop and implements quality and service standards.
• Establish and maintain a system and method of inventory.
• Maintain food and beverage liquor costs at appropriate levels.
• Ensure ongoing T.I.P.S. and service to Events by Beverage department and service training for all Event employees.
• Assist in developing marketing promotions to increase bar sales at Events.
• Follow a requisition system for restocking Event bar liquors.
• Monitor the proper sanitation of the Event areas and storage and rotation of stock.
• Attend periodic meetings and training sessions.
• Participate in budget planning and monthly P&L reviews.
• Utilize P.O.S. system to revise pricing, retrieve reports and track promotions.
• Develop a measurable pre-employment screening program for Food and Beverage staff.
• Develop and implements quality service standards and standard operating procedures.
• Promote positive public relations and employee relations.
• Perform other duties as assigned.

Job Requirements

To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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

Physical and Mental Demands:

While performing the duties of this job, the employee is regularly required to talk and hear. The employee is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The employee is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least fifty (50) pounds, and varied instances of standing/walking. 

Language Skills:

Ability to read, analyze, and interpret documents, such as policy and procedure manuals, maintenance instructions, and other related documents. Ability to respond to common inquiries from other employees or guests. Fluency in English required, second language a plus. Ability to write detailed instructions and correspondence. Ability to effectively present information in one-on-one and group situations.

Mathematical Skills & Reasoning Ability:

Ability to compute basic mathematical calculations. Ability to decipher various reports and maintains reports upon request. Must have the ability to understand financial statements F&B sales. 

Work Environment:

The work environment characteristics described here are representative of those that exists while employees are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in the work environment is typically moderate. When on the property or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner.
• Due to the unpredictable nature of the hospitality/entertainment industry, employees must be able to work varying schedules to reflect the business needs of the property.

Work/Educational Experience

• Must be at least 18 years old, possess a high school or equivalent diploma and have the ability to obtain the appropriate license pursuant to the New York State Lottery regulations.
• Bachelor’s Degree in related field AND two (2) years’ experience in a Supervisory position
  • OR Four (4) years’ experience in a Management position
  • OR Two (2) years’ experience in a Supervisory position within Resorts World
• Six (6) years’ related work experience