F & B Manager

SUMMARY

The Food and Beverage Outlet Manager is responsible for supervising/managing/overseeing all F&B outlets with a focus on outside F&B Operations. 

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Spends 80% of their shift outside supervising the team members and communicating with guests to ensure memorable experiences. Cover staff breaks when needed.
• Train in all outlets and able to cover shifts in all areas as needed
• Complete stand up daily and in the event of staggered shifts hold multiple meetings. Ensure during this meeting that we address uniform and grooming standards.
• Know and communicate all Forbes service standards.
• Trains all incoming staff on all Forbes star service standards.
• Consistently perform audits to ensure team members are performing to standard
• Ensure staff completes “Daily Opening and Closing Checklists”
• Ensure completion of the “Manager Timeline Checklists” and “Daily Recap Report” on every shift
• Assists with adhering to the Rules and Codes set forth by the City in regard to Beach and Pool Operation on the beach.
• Resolve all guest issues and follow up to ensure their satisfaction with the resolution Communicate these issues/outcomes to F&B Management Team in real time
• Perform monthly inventory
• Enter weekly schedules in payroll system & Update timesheets on every shift. Update Attendance Tracker as needed
• Have good working knowledge of current food & beverage trends and menu presentation.
• Has working knowledge of restaurant and bar promotions, cost control, beverage inventory, purchasing, and checkbook accounting.
• Have good working knowledge of current food trends and menu presentation.
• Responsible for ensuring that all staff is trained to hotel standards and applicable government food handling regulations.
• Preserve excellent levels of internal and external customer service
• Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all.
• Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the Hotel handbook
• Attends and participates in weekly management meetings
• Communicates and teams well with other departments (i.e. Banquets, Catering, Culinary, Front Desk, etc.) ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out.
• Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on “up-selling.”
• Communicates with service and kitchen staff regarding reservations and/or special events
• Establish par levels for supplies and equipment.
• Complete requisitions to replenish shortages or additional items needed for anticipated business.
• Develop and implement strategies and practices which support employee engagement.
• Responsible for all safety, sanitation and cleanliness of the outlets areas.
• Must be able to handle multiple tasks. 
• Must have strong commitment to guest service, the ability to respond to guest complaints in a timely, professional manner.
• Assists with updating par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for anticipated business.
• Strong Computer knowledge- Micros, Microsoft , SMS this knowledge is continuously improved as the systems develop
• Consistently offers professional, engaging, and friendly service, acting as a role model and support for all levels of positions throughout the Team.
• Participate in the training and coaching of new and existing team members to meet Forbes Standards
• Supports and participates in any incentive/motivation’s programs developed for the team members.
• Actively participates in operations to evaluate shortfalls and training needs
• Knows and follows up consistently on Forbes standards
• Other duties and areas may be assigned as needed

EDUCATION / EXPERIENCE

The requirements listed below are representative of the knowledge, skill, and/or ability required.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum of 2 years food and beverage supervisory/management outlet experience, preferably in a hotel of similar size

• Complete knowledge and strict adherence to state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving
• Food handling certificate
• Knowledge of various food service styles (i.e., French service, Russian service, tableside flambé service, butler style service)
• Ability to compute basic mathematical calculations
• Familiarity with food and beverage cost controls

• Certification in alcohol awareness program

• Computer literate

REQUIREMENTS

• Physical demands
  • While performing the duties of this job, the team member is frequently required to sit, stand, walk, talk and hear.

• • Ability to lift at least 80 pounds.
  • The employee is frequently required to use hands to finger, handle, or feel objects, tools, or controls
  • Position may require reaching with hands and arms
• Communication
  • Must possess clear, concise written and verbal communication skills

WORK ENVIRONMENT

The work environment characteristics described here are representative of those that an employee must be able to handle to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform in this environment.

Noise level in the work environment is usually moderate.