Corporate Food and Beverage Manager

Job Overview

The Corporate Food and Beverage Manager is a polished, well-spoken, and well-regarded ambassador of Charlestowne Hotels and the properties we serve. Deployed on property in a task force support role, this person will assist in the management and execution of culinary functions at the property to which they are assigned. While primarily focused on supporting and executing daily operations, this person will assist with the procurement, production, preparation and presentation of all property F&B offerings, as well as ensuring that the F&B operations are in compliance with state, federal, and local regulations in addition to applicable company and brand standards. Strong written and verbal communication skills and the ability to accomplish any assigned tasks while working remotely will be key factors in achieving success in this role. This position can be based remotely and will involve travel, sometimes for extended periods depending on the specific needs of the task force property.

Responsibilities

• Support and contribute to the execution of daily departmental operations.
• Stabilize front-of-house operations with a focus on proper staffing, tools to do the job, and expense controls.
• Travel to the assigned property and responsibility for long and short term planning and day-to-day operations of the outlets and related areas.
• Ensure all applicable standards and safety regulations are closely followed at all times.
• Forecast, implement, monitor, control and report on the culinary budget and its components (labor costs, beverage costs, operating supplies, etc.) to maximize revenue and minimize expenses while ensuring quality products are delivered.
• Abide by all State, Federal and corporate requirements pertaining to the serving of food and alcoholic beverages.
• Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline when appropriate.
• Performs any other job related duties as assigned.

Job Knowledge, Skills, and Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that they can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be willing and able to travel, and work at a remote property, up to 100% of the time.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace in order to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess strong computational ability and computer skill.
• Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
• Ability to lead and perform in a fast paced work environment and in high pressure situations.
• Thorough knowledge of beverage products, standard recipes and proper preparation.
• Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Ability to supervise large staff and accomplish goals on a timely basis.
• Ability to create and lead in a team oriented environment.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Ability to understand and follow recipes cards/use records.
• Must participate in regularly scheduled property leadership meetings and work directly with other department heads to ensure the collective success of the hotel.
• Must be able to work flexible hours, including evenings, weekends, holidays and travel for extended periods.
• Ensure a safe working environment at all times for all associates.

Qualification Standards

• Must be able and willing to travel up to 100% of the time.
• Must possess and maintain active ServSafe Manager and ServSafe Alcohol certification.
• Some post-secondary education in an F&B relevant discipline is preferred.
• Minimum of 3-5 years relevant Food and Beverage experience.