Food and Beverage Manager

We are looking for a Food and Beverage Manager for a property in Melbourne, FL

JOB OVERVIEW:

The Food and Beverage Manager will oversee all aspects of the hotel's food and beverage planning and service, with duties to include menu planning and costs, training & scheduling the team, preparation and presentation of food and drinks, and adherence to quality and safety standards.

DUTIES & RESPONSIBILITIES:

• Communicate financial information to the General Manager on a daily basis, including up-to-date budget information and revenue growth programs
• Formulate short term and long term operational and financial plans for the food and beverage department
• Prepare the annual hotel budget for food and beverage operations
• Responsible to select, train, evaluate, lead, motivate, coach, and discipline employees in the food and beverage department to make sure that established cultural core standards are met
• Develop new menu items and sets pricing, keeping in tune with the market
• Ensure the correct preparation presentation of a consistent level for food items prepared through production demonstration
• Control labor operating expenses through effective scheduling, purchasing decisions, budgeting, and also inventory control
• Assist with creating, implementing as well as monitoring action plans to minimize costs to make sure that budgetary goals are met
• Ensure outlets and kitchen are in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and health laws
• Responsible to make sure kitchen cleanliness as well as quality physical appearance of kitchen; ensure a neat, clean plus safe working environment; organize as well as maintain food storage, rotation utilization; Ensure guest satisfaction by ensuring food quality, production, presentation resolving of guest complaints
• Maintain control systems which will assure quality portion consistency, monitor food shipments to make sure they meet established purchasing specifications
• Foster an awareness of the importance of food preparation quality
• Communicate with employees as well as managers to make sure operational needs are met attend regular operational meetings to make sure effective coordination plus cooperation between departments
• Responsible to assist with administering, coordinating as well as distributing information to kitchen employees, maintaining accurate paperwork for scheduling, payroll employee records
• Assist with ordering food products ensuring the quality of products
• Responsible to taste as well as review food products to make sure quality plus consistency with preparation presentation
• Demonstrate to line staff how to properly prepare menu items as well as to preparation staff how to properly prepare store food items
• Responsible for conducting inspections of kitchen as well as delegate job tasks plus responsibilities throughout; completing food ordering as well as approve requisitions; assisting with developing, implementing maintaining new recipes, presentations products; implementing special menu; assisting with preparing menus
• Take an active role in sales and marketing by surveying market to know guest needs, creating special menus for catered events to increase sales and developing innovative ideas to increase average checks, increase covers and increase liquor sales in restaurant
• Conduct regular food and beverage meetings, providing objective and constructive feedback for the employees. Take time to listen to employee concerns and deals with any challenges in a timely manner
• Effectively hold training classes for all food and beverage employees to effectively train on safety, proper procedures, and service guidelines
• Maintain constant communication between departments and keeps other departments informed about special programs and events
• Perform other duties as requested by management

Qualifications and Requirements:

• High school diploma or GED certification.
• Culinary School degree or equivalent work experience.
• Alcohol awareness certification and/or food service permit as required by local or state government agency
• A minimum of two years food and beverage and/ or hospitality related work experience required.
• Food Service certification as required by franchise.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Moving about the function areas
• Handling objects
• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand, and the Company.
• Reading and writing abilities are utilized often when completing paperwork and banquet event orders, interpreting results, giving and receiving instructions, and training
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• This position requires work in evenings and weekends.

Job Type: Full-time

Pay: $55,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience:

• Restaurant: 1 year (Required)

Work Location: In person

Salary : $55,000