Food & Beverage Manager

POSITION SUMMARY

The Food & Beverage Manager manages all Food and Beverage departments (restaurant, pool, banquets, bar) within the hotel.  Responsible for maintaining high food and beverage quality and directing overall operations to maintain and improve the food and beverage outlets and functions.  

ESSENTIAL DUTIES AND RESPONSIBILITIES 

The following reflects the essential duties for this job, however, does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities of this job at any time. To perform this job successfully, an individual must be able to perform the following essential duties satisfactorily with or without reasonable accommodations. 

1.  Participates in the development and implementation of business strategies for the hotel which are aligned with the Company’s overall mission, vision values and strategies. 

•     Develops and implements strategies for achieving food and beverage goals and supports achievement of the hotel’s goals. 
•     Monitors status regularly and adjusts strategies as appropriate. 
•     Develops the annual budget in conjunction with the GM and Corporate office. 
•     Participates in the development of the annual marketing, sales, and strategies. 
•     Continually improves hotel food and beverage and adheres to brand standards.

2.  Maximizes profitability and revenue by directing the hotel food and beverage operations. 

• Leverages system-wide expertise and resources where possible in order to incorporate best practices and deliver services on a cost-effective basis. 
• Controls costs by adhering to standards of operations for forecasting, budgeting, scheduling, payroll control and other expense management systems. 
• Audits and maintains food safety, ensuring all food and beverage staff have necessary safety certifications. 
• Responds to food safety inspections and reports. 
• Oversees monthly food and beverage inventories for supplies and maintains optimum stock levels to meet customer demand, detect waste and avoid excess expense for optimal profit without adversely affecting hotel performance. 
• Develops and implements the menu offerings and pricing based on competition, market trends, costs, etc. 
•  Ensures outlets meet or exceed brand standards. 
•  Reviews guest complaints and responds as appropriate.  

3.  Develops and implements strategies and practices which support employee engagement. 

•  Recruits and selects qualified candidates. 
• Provides employees with the orientation and training needed to understand expectations and perform job responsibilities. 
• Communicates performance expectations and provides employees with on-going feedback. 
• Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. 
• Drives employee engagement through the creation and implementation of departmental action plans. 

4.  Works with food vendors and purchasing to maintain high food quality. 

•     Establishes relationships with food vendors and negotiates pricing where possible. 
•     Attends vendor fairs and participates in food tastings. 
•     Assists Accounting with any vendor disputes regarding invoices and payment. 

5.  Communicates effectively with guests, management, employees, and corporate office. 

• Promotes food and beverage outlets through advertising and public relations campaigns through local sources. 
• Works closely with Restaurant and Kitchen Managers to maximize revenue while meeting or exceeding guest expectations. 
• Reports food and beverage revenue, costs, satisfaction scores, and prepares other reports regularly for management. 

6.  Creates 100% guest satisfaction by providing the guest experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. 

• Gives personal attention, takes personal responsibility and uses teamwork when providing guest service 
• Listens, apologizes with empathy, finds a solution and follows through when resolving guest problems. 
• Assumes the responsibility to notice when the guest is not satisfied and uses their best judgment as to when it is appropriate to use the 100% guest satisfaction. 
•  Performs other duties required to provide the service brand behavior and genuine hospitality. 

REQUIRED SKILLS, KNOWLEDGE AND ABILITIES 

•  Able to collaborate effectively with other hotel employees and managers to ensure teamwork. 
• Strong verbal and written communication skills. 
• Strong negotiation skills. 
• Be knowledgeable about your property’s layout, facilities and services so that you can answer questions from Guests. 
• Know emergency procedures, Material Safety Data Sheet (MSDS), safety precautions and safest work habits. 
•  Able to work a varied schedule including holidays, weekends and nights as the business dictates. 
•  Valid driver's license. 

EXPERIENCE AND/OR EDUCATION

  Food and beverage experience in both the front and back of the house. 

  Minimum of 1-2 years food and beverage management experience. 

  Experience managing to brand standards. 

  Valid driver's license 

   Title 4 certification

PHYSICAL REQUIREMENTS

Sitting, standing, walking for extended periods of time. 

    Able to walk and stand for five (5) hours at a time, total of ten (10) hours in total. 

    Continually reaches, bends, lifts, carries, stoops and wipes during entire shift. 

    Able to lift 45 pounds.