Food/Beverage Manager

JOB SUMMARY:

· Works closely with the General Manager (GM) in overseeing all Food & Beverage operations for the hotel, including complimentary breakfast service, lunch & dinner service, beverage service and banquet service.

· Supervises the work of the restaurant staff, breakfast room staff and banquet staff.

· Responsible for the operation of all aspects of the restaurant, breakfast room and banquet facilities.

· Prepares a completed payroll by calculating pay and deductions for Food & Beverage staff.

· Works scheduled shifts as a cook or bar tender/server while in the role of Restaurant Manager as needed (follow Job Description for Cook or bar tender/server while working in that capacity)

· Maintain restaurant operations cleanly and safely as mandated by the Coconino Health Department

· Onsite housing is available if needed.

QUALIFICATION STANDARDS

Education & Experience:

· Hotel/Restaurant Management or Business or equivalent combination of education and experience preferred.

· Minimum of three years of restaurant management or supervisory experience.

· Strong leadership and a professional image.

· Strong interpersonal, written and verbal communication skills.

· Excellent decision-making ability and analytical skills.

· Skilled in data entry and analyzing information.

· Must have general math skills and attention to detail.

· Ability to communicate effectively and maintain confidentiality.

· Working knowledge of payroll software.

· Ability to work a flexible schedule, including weekends and holidays.

Physical Requirements:

· Long hours are sometimes required.

· Stand close to a heated area for long periods of time.

· Light work-Exerting up to 50 pounds of and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

· Ability to stand for prolonged periods.

Mental Requirements:

· Must work well in stressful, high-pressure situations.

· Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.

· Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.

· Must maintain composure and objectivity under pressure. Must be able to convey information and ideas clearly.

· Must be able to evaluate and select among alternative courses of action quickly and accurately.

· Must have the ability to assimilate complex information and data from desperate sources and consider, adjust, or modify to meet the constraints of the particular need.

· Must be able to work with and understand financial information and data, and basic arithmetic functions.

· Must be capable of self-supervision and have the ability to manage multiple tasks and personnel.

· Must maintain a clear focus on providing great timing on all food being served.

DUTIES AND RESPONSIBILITIES

The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

Service Attitude and Communication

· Maintain high standards of personal appearance and grooming. Enforce the same standards for all restaurant employees.

· Maintain a warm and friendly demeanor at all times.

· Ensure that employees are always friendly, attentive, courteous, and efficient in dealings with customers, guests, managers, and all other employees.

· Establish and maintain good communications and teamwork with fellow employees and other departments within the hotel.

· Assist in creating a positive team-oriented environment which focuses on the guest, through employee development and motivation.

· Approach all encounters with customers, guests and employees in an attentive, friendly, courteous and service oriented manner.

Managerial Responsibility

· Lead by example.

· Show genuine care and concern for all employees.

· Safeguard company assets.

· Maintain a high level of confidentiality at all times.

· Ensure that all employees receive fair and equitable treatment.

· Motivate, coach, counsel, and discipline personnel according to standards and ensure that employees are in compliance with the standards in their administration on counseling and disciplinary steps.

· Review staff worked hours for payroll compilation and submit to payroll on a timely basis.

· Focus the entire staff on their role in contributing to the customer/guest satisfaction.

· Encourage employee morale and ensure proper training of restaurant employees.

· Monitor the process of taking customer orders and ensuring that standards are maintained.

· Review guest requests daily and ensure that they have been handled.

· Assist in the preparation and monitoring of budget items for the restaurant.

· Prepare employee schedule according to business forecast, payroll budget guidelines and productivity requirements. Monitor and update the General Manager weekly.

· Ensure correct and accurate cash handling at register.

· Monitor all VIP's, special guest, and requests.

Operational Responsibility.

· Continually seek more cost-effective operation methods.

· Inspect facilities regularly (daily).

· Order food/alcohol/beer/wine stock as needed, keeping adequate stock for operations.

· Develop & maintain inventory logs and inventory control systems.

· Responsible for Advertising & Marketing restaurant to hotel guests.

General Responsibility

· Possess entrepreneurial initiative.

· Make sound business decisions.

· Possess a keen sense of competitive drive.

· Participate in all-employee meetings, events and other functions required by management.

· Maintain all compliance standards and regulations to encourage safe and efficient hotel operations.

· Adhere to all policies and procedures and train new employees to ensure compliance.

· Be familiar with all policies and hotel rules, as well as hotel terminology.

· Follow all credit policies.

· Understand emergency procedures and be prepared to help when necessary.

· Carry a cell phone when necessary.

· Participate in required Manager on Duty program as scheduled.

· Serve as a member of the Hotel Management Team.

· Operate pagers and radios efficiently and professionally in communicating with the hotel staff.

· Attend meetings as required by management.

· Perform any other duties as requested by management.

Job Type: Full-time

Pay: $60,000.00 - $72,000.00 per year

Benefits:

• Paid time off
• Paid training

License/Certification:

• Driver's License (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

Salary : $60,000 - $72,000