What are the responsibilities and job description for the Food and Beverage Manager l Holiday Inn Wilsonville position at PM New Logo?
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.
