What are the responsibilities and job description for the Food & Beverage Manager position at Le Meridien Dania Beach at Fort Lauderdale Airport?
Duties And Responsibilities
Equal Opportunity Employment
It is the policy of the hotel to be fair in all of its relations with its associates and applicants for employment, and to make all employment related decisions without regard to race, color, religion, sex, gender, sexual orientation, gender identity, national origin or ancestry, age, disability, genetic information, marital status, pregnancy, HIV/AIDS status, sickle cell trait/testing, or DNA analysis, amnesty or status as a covered veteran in accordance with applicable state, federal, and local laws.
This policy applies to recruitment, hiring, training, promotion, transfer and all other personnel actions and conditions of employment such as compensation, benefits, layoffs, and reinstatements, leaves of absence, disciplinary measures, and termination. Decisions regarding employment and promotion will be based solely upon valid job-related factors.
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
- Review banquet event orders (BEO) on a daily basis and make note of any changes.
- Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props).
- Applies knowledge of all laws, as they relate to an event.
- Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction.
- Adheres to and reinforces all standards, policies, and procedures.
- Maintains established sanitation levels.
- Manages departmental inventories and maintains equipment.
- Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory.
- Schedules banquet service staff to forecast and service standards, while maximizing profits.
- Assists team in developing lasting relationships with groups to retain business and increase growth.
- Sets goals and delegates tasks to improve departmental performance.
- Conducts monthly department meetings with the Banquet team.
- Applies and continually broadens knowledge of food and wine pairings and cutting-edge cuisine with emphasis on current event trends.
- Acts as a liaison to the kitchen staff.
- Leads shifts and actively participates in the servicing of events.
- Sets a positive example for guest relations.
- Interacts with guests to obtain feedback on product quality and service levels.
- Responds to and handles guest problems and complaints.
- Empowers employees to provide excellent customer service.
- Ensures employees understand expectations and parameters.
- Strives to improve service performance.
- Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
- Reviews comment cards and guest satisfaction results with employees.
- Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures.
- Observes service behaviors of employees and provides feedback to individuals.
- Monitors progress and leads discussion with staff each period.
- Participates in the development and implementation of corrective action plans.
- Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction.
- Attends and participates in all pertinent meetings.
- Able to perform other duties as assigned by the management.
- Proficient knowledge of food safety & sanitation.
- ServeSafe and/or Food Manager Certification.
- Ability to lead and mentor a medium size team.
- 2-year or 4-year degree from an accredited university in Hotel and/or Restaurant Management, or related major.
- Minimum of 2-4 years’ experience in the event management, food and beverage, or related professional area.
Equal Opportunity Employment
It is the policy of the hotel to be fair in all of its relations with its associates and applicants for employment, and to make all employment related decisions without regard to race, color, religion, sex, gender, sexual orientation, gender identity, national origin or ancestry, age, disability, genetic information, marital status, pregnancy, HIV/AIDS status, sickle cell trait/testing, or DNA analysis, amnesty or status as a covered veteran in accordance with applicable state, federal, and local laws.
This policy applies to recruitment, hiring, training, promotion, transfer and all other personnel actions and conditions of employment such as compensation, benefits, layoffs, and reinstatements, leaves of absence, disciplinary measures, and termination. Decisions regarding employment and promotion will be based solely upon valid job-related factors.
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
