Food & Beverage Outlet Manager

The Portland Regency Hotel & Spa is looking for a Food & Beverage Outlet Manager to join our team! A beautiful Historic Hotel of America located in the heart of Portland's Old Port District.

Full-Time benefits include Medical, Dental, Life and Short-Term Disability insurances, Holidays, and PTO. All employees receive HHA Discounts, Fitness Center use, Uniform, Parking and Employee Meal. 401k plan with a match after one year.

Summary:
The F&B Outlets Manager works closely with Director of Operations, Banquet Manager, Events & Wedding Manager, Executive Chef/Executive Sous Chef, Sous Chefs and all other hotel departments.

Primary Responsibilities:

Financial and operational responsibility for F&B Outlets (Armory Lounge, Eighteen95, Room Service, Ironside Bar & Lounge and Garden Café) while maintaining highest levels of service and ensuring that all operational and financial objectives are met on daily basis.

Additional Responsibilities:

Support of overall management of catering functions, planning and execution of banquet events in collaboration with Banquet Manager, complete operational responsibilities for Banquet Department when acting as Banquet MOD

Essential Duties:

• Ensure proper set-up of all outlet locations prior to opening for service, run daily shift briefing (both AM and PM)
• Confer with Sous Chef on duty to ensure levels of food production based upon projected volume
• Conduct walkthrough at the beginning and end of each shift (both AM and PM MODs) and complete checklist (both AM and PM)
• Oversee and manage all F&B Outlets venues prior, during and after events or meal periods
• Adhere to scheduled start times for shifts, arrive first and leave last.  When acting as Banquet MOD the shifts start times are two hours prior to the start of time of the function(s)
• Monitor server cash out procedures and work with the Controller to correct errors
• Maintain and keep daily attendance calendar tracking call outs, sick call, tardiness, etc.
• Monitor hotel occupancy and any special guest or group needs, adjust daily and weekly staffing as needed as dictated by projected business volume
• Issue, reconcile and make change for banks daily, audit Managers’ Bank weekly and document counts
• Work consistently to improve customer satisfaction, monitor guest service feedback, provide coaching and counselling to increase guest satisfaction scores
• Review and authorize weekly timesheets & gratuity distributions and deliver to accounting and human resources in a timely manner
• Report and document all personnel issues with Human Resources, complete all personnel action forms in an accurate and timely manner
• Assign and delegate responsibility and supervise all F&B Outlets staff and Banquet staff when acting as Banquet MOD
• Compile and review weekly staff schedules review with Director of Operations and post no later than 9:00 AM on Thursdays
• Oversee the ordering of paper, computer supplies, glassware, tableware, liquor, beer, soda, wine etc. for the F&B department
• Conduct weekly par reconciliation of direct expenses and weekly beverage inventories to ensure proper ordering
• Compile daily beverage logs to calculate beverage cost potentials based on purchases
• Oversee large volume of inventory, conduct monthly Beverage Inventories on the last day of the current month/first day of the upcoming month, compile results and submit to the Controller no later than 3rd day of the new month
• Have a thorough knowledge of Silverware POS and working knowledge of Opera Sales & Events Management system, program Silverware POS for any new employees, specials, changes in menu or pricing, etc.
• Manage OpenTable and offer suggestions/ideas for social media campaigns as well as weekly/daily F&B promotions
• Contribute to the ongoing marketing efforts to help maximize revenues, participate in bi-weekly F&B Marketing meetings
• Work closely with the kitchen team, collaborate with Executive Chef/Sous Chefs on daily specials, holiday & PDR menus; review menu item sales monthly and actively participate in menu development, seasonal menu changes and menu pricing
• Review liquor, wine, and food sales; review menu items sales weekly, focus on changing and rotating products as needed to keep cost of goods in line with budget, participate in weekly reviews of Food and Beverage logs and cost potentials conducted by Director of Operations
• Review weekly Payroll Reports with Director of Operations and make necessary adjustments, participate in monthly P&L reviews conducted by Director of Operations
• Actively participate in planning special events and promotional activities for all F&B Outlets to maximize revenues 
• Review all aspects of AV capabilities in F&B Outlets, all function rooms and Mariners Church, gain working knowledge of all systems to trouble shoot potential setup and/or execution issues
• Notify HR of any upcoming coaching/counselling sessions, complete all documentation of employee performance and attendance issues in accordance with company policy and practice
• Continuously train new & current team members on property procedures, service techniques, customer relations and best practices utilizing “Standard of the Week” Program
• Obtain working knowledge of all F&B outlets and function space: locations & configurations, equipment specifications, emergency & evacuation procedures, access to locations, handicapped access & requirements, etc.
• Understand and perform all job functions within the department when/if needed, provide back-up coverage for any open position to assure the location is fully operational and company standards pertaining to speed of service and guest satisfaction are met; assist with execution of all guest service operations and event needs
• Ensure that all State / Federal policies, procedures, and practices are adhered to, including compliance with alcohol distribution / service and food handling / sanitation guidelines, general safety policies and procedures
• Report any alcohol service or other compliance issues or discrepancies to the Director of Operations and/or the General Manager immediately
• Complete post-event evaluations, end of day data compilation, tracking of monetary and product shortages, generating reports; serve as a resource for POS applications and training
• Ensure the work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents
• When acting as Banquet MOD ensure banquet team is aware of workplace expectations; provide on-going assistance, training and mentoring to banquet team
• Promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback
• Provide continuous support to overall management of catering functions to Banquet Manager and/or Weddings and Events Manager or any coverage for execution of any scheduled event management shifts
• Simultaneously manage multiple projects and assignments consistently meeting assigned deadlines
• Maintain working knowledge of all aspects of hotel facilities
• Complete any additional duties as assigned by either the General Manager or the Director of Operations

Language Skills The ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals is essential.  Also required is the ability to write routine reports and correspondence.  Lastly the ability to speak effectively before groups of customers or employees of this organization will be required as well. Must have level three English.

Reasoning Ability The ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Also, the ability to deal with problems involving several concrete variables in standardized situations shall be required as a job description.

Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of this job.  While performing the duties of this job, the employee is regularly required to stand for lengthy periods of time.  The employee frequently is required to walk and talk, hear, taste and smell. The employee is occasionally required to sit, stoop, crouch, kneel, or crawl, and to use hands to finger, handle, or feel; reach with hands and arms; and climb or balance. (80% walking & standing – 20% sitting) The employee must occasionally lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, distance vision, depth perception, and the ability to adjust focus.

Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions and extreme heat.  The noise level in the work environment is usually moderate.

Safety To abide by the safety requirements of the Portland Regency Hotel & Spa and this department as outlined in the department safety manual and to report all accidents to a supervisor immediately.