Food and Beverage Manager l Holiday Inn Wilsonville

Responsibilities

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Manage the Banquet Department including food services
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers needs and respond proactively to all of their concerns
• Lead F&B team by attracting, recruiting, training and appraising talented personnel
• Establish targets, KPI’s, schedules, policies and procedures
• Provide a two way communication and nurture an ownership environment with emphasis in motivation and teamwork
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity
• Taking responsibility for the daily operations of the Front of House and Kitchen teams at The Management Centre
• Attending weekly venue operations meeting to provide catering updates
• Develop the business plan and identify commercial opportunities to maximise income and deliver budgets
• Proactively seek new and innovative opportunities to improve the customer experience
• Actively keep abreast of industry knowledge and concepts.
• Supporting the production and costing of menus and new dishes for the restaurant and special events
• Planning new promotions and initiatives, and contributing to business development
• Checking event bookings volumes and the allocation of resources and staff through weekly planning and rotas
• ront of house role to include overseeing of restaurant dinner service

Requirements and skills

• Proven food and beverage management experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Ability to spot and resolve problems efficiently
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest-oriented and service-minded
• Minimum 2 years management experience
• Proven and effective experience of managing in a commercial catering operation
• Effective financial management and budget controls
• Effective leadership, decision making, coaching, delegation and motivation skills.
• Experience in providing a service for a variety of customer types
• Ability to identify commercial issues and provide and deliver solutions in a timely manner ·
• Ability to deliver consistently exceptional service levels
• Proven ability to develop and produce a food offer which relates to the style and requirement of the individual facility.
• Ability to identify marketing needs to deliver on commercial, service and financial plans ·
• Work on development of the business plan
• Excellent written and oral communication skills
• Demonstrate ability to embrace change and build effective team work · Ambitious and flexible with the ability to set clear and achievable goals
• Excellent organizational skills and the ability to handle a varied and demanding workload.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)