Food and Beverage Manager

Job Summary:

The Westin Chattanooga is located right in the heart of Downtown Chattanooga, making it the ideal launch pad for a visit to the Gateway of the South. The Westin Chattanooga boasts three food and beverage outlets including Alimentari restaurant & bar, Paloma rooftop bar, and The Westin Marketplace.

We are seeking a self-motivated, positive, energetic and service-oriented Food & Beverage Manger of Outlets to join our team. The position reports to the General Manager and works closely with both the culinary team and the banquets team. Primary responsibility is to coordinate, supervise, and manage all aspect of the outlet front of house operations while maintaining a profitable F&B outlet and high-quality products and service levels. This manager is expected to market ideas to promote business, reduce team member turnover, maintain revenue and payroll budgets and meet budgeted productivity while keeping quality and customer satisfaction consistently high.

Duties/Responsibilities:

• Approach all encounters with guests and team members in a friendly, service-oriented manner.
• Maintain high standards of personal appearance and grooming, which includes proper dress and correct nametag when working.
• Must, at all times, be attentive, friendly, helpful and courteous to all guests, managers, and other team members
• Develop short-term financial and operational plans for the restaurant, which support the overall objectives of the restaurant and of the hotel.
• Schedule team members at proper staffing levels; watch labor cost daily to ensure efficiency in scheduling.
• Ensure restaurant adheres to all standards as determined by brand or hotel franchise.
• Conduct daily pre-shift meetings to inform staff of events; reviews daily specials.
• Review performance evaluations, recognize employees for outstanding services.
• Coach, counsel and disciplines employees when necessary.
• Monitor performance of the restaurant through analysis of guest feedback and financial reports; initiate corrective action, as necessary.
• Inspect restaurant daily to ensure high quality food and food presentation, cleanliness and side work duties completed.
• Create programs to increase sales through employee incentive plans and programs to increase customer satisfaction.
• Maintain open lines of communication with all employees and departments.
• Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction. Communicate requests and complaints with other F&B managers
• Aggressively recruit and staff department using company hiring standards.
• Conduct training classes regarding safety, security, department procedures and service guidelines.
• Fulfill Manager on Duty shifts.
• Ensure department is in compliance with all federal, state and local laws, including OSHA, EEOC, HazCOMM, Wage Hour and Health laws.
• Encourage openness, problem solving and positive communications between team members by conducting productive monthly meetings.
• Support and conduct departmental new hire orientation and ensure all team members attend.
• Ensure ongoing training of team members by developing/maintaining structured training schedule and daily training.
• Understand, implement, and monitor all sales promotions and encourage feedback from team members.
• Prepare and submit all required reports in a timely manner.
• Assist in coordinating and monitoring all phases of Loss Prevention in the outlet.
• Know and maintain safety and sanitation standards to provide team members and guests with a safe environment.
• Ensure compliance of all local liquor laws and sanitation/safety regulations.
• Assist in menu planning and preparation.
• Ensure daily and weekly cleaning schedule and side work is maintained.
• Be visible and interact with guests and team members to provide consistently high levels of quality service.
• Assist with administrative duties such as budget process, P&L, forecast and payroll.
• Provide responsible service of alcoholic beverages.
• Ensure service staff review and successfully complete alcohol awareness certification program, as required by state and franchise.
• Understand procedure for month end inventory, maintenance of perpetual log and bar pars. Order alcohol, receive, store and maintain security of liquor inventories.
• Maintain physical plant by completing equipment checklist and work order procedures and conducting weekly inspections. Inform Engineering of any broken equipment immediately.
• Perform other duties as requested by management.
• Attend meetings/training as required by management.

Required Skills/Abilities:

• Thorough knowledge of food and beverage costs, controls, sanitation, operation and maintenance of food service areas.
• Must be able to communicate effectively by writing, telephone and personal meeting situations.
• Must be well organized and take initiative.
• Must be outgoing, honest and work well with others.

Education and Experience:

• High School diploma or GED certificate required, and equivalent work experience.
• Alcohol awareness certification and/or food service permit as required by local or state government agency.
• Other certification as required by franchise.
• Previous department managerial experience in a hotel environment preferred.
• Strong computer skills and financial knowledge required.
• Front of house management for 2 years required in a restaurant and or hotel environment

Supervisory Responsibilities:

• Responsible for managing all food & beverage and outlet staff
• Ability to lead, direct and work with people.
• Must manage all associates in a firm and fair manner

Physical Requirements:

• Stand/walk on feet for 8 hours and work in a restrictive space/environment.
• Must be able to work in extremely warm temperatures.
• Must have eyesight enabling vision both near and far.
• Finger dexterity to type, to write, and work on a computer.
• Must speak in a clear, understandable voice and hear at a basic level, and understand English.
• Must be able to bend, stretch arms overhead and lift and/or carry up to 30 pounds.

Schedule

• Expected to work weekends as part of a regular schedule
• Must be able to work a flexible schedule including evenings, weekends and Holidays– serve as MOD when necessary.

Benefits

The salary pay range for this position is based on experience. Defoor Hospitality offers a bonus program, comprehensive health care benefits, 401(k) plan with up company match, accrued paid time off, life insurance, group disability insurance, travel discounts, health savings account, flexible spending accounts, and other life and work wellness benefits. Benefits may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.

Note:

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

The company is an Equal Opportunity Employer and complies with ADA regulations as applicable. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities.