Food & Beverage Manager

AC Hotel by Marriott New Orleans is seeking an enthusiastic, dynamic individual to join our team as Food and Beverage Manager.

Are you an enthusiastic team player that enjoys interacting with co-workers and customers with great tact and charm? Do you have a pro-active nature and an "I can help you" attitude and enjoy working with a team that appreciates it? Do you enjoy a variety of activities, are fast thinking and possess good follow through skills to ensure the job is done right?

If the answer is YES, AC Hotel New Orleans has an opportunity for you!

Position Summary:

Manages the Food and Beverage teams in assigned restaurants or Food & Beverage areas to ensure guests receive the highest level of service and quality on a daily and consistent basis.

Duties & Responsibilities

Primary Responsibilities/Essential Functions:

Manages subordinate supervisors/lead personnel who supervise team members in the assigned restaurants and/or In-Room Dining. Is responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems.

Responsible for planning department goals and directing team members to achieve results.

Monitors day-to-day restaurant operations to ensure standards of product presentation and service exceed guest expectations and meet or exceed property standards. Takes corrective action as needed.

Achieves budgeted revenues, controls expenses and maximizes profitability within assigned areas. Utilizes computer programs to analyze forecasts, cost and revenue reports. Makes decisions and takes action based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.

Maximizes profitability by optimizing menu prices and selection. Assists in developing and implementing new menu ideas, wine list, pricing and marketing programs.

Ensures guests receive outstanding, consistent, exceptional service by circulating through each dining area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.

Ensures all dining, service and kitchen areas are clean and properly set up. Maintains sufficient inventory of food, supplies and equipment and orders as needed. Participates in weekly/monthly inventories. Prepares and submits liquor and supply orders. Ensures equipment is properly maintained. Ensures compliance with all food and beverage regulations.

Monitors SOPs to ensure consistent exceptional service is provided. Assists in developing and updating policies and procedures. Participates in weekly meeting with Food & Beverage Management Team to ensure weekly goals, challenges, and service standards are met.

Follows all standard food handling, TIPS, sanitation and health department guidelines.

Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.

Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

Special Skills & Abilities/Mental and Physical Demands:

While performing the duties of the job the team member regularly stands and walks for sustained periods of time. Works at a quick pace, maneuvering between functions occurring simultaneously. The team member regularly grasps objects such as plateware and glassware. The team member frequently feels the temperature of objects such as hot plateware. The team member regularly reaches by extending hand(s) and arm(s) inany direction while serving and performing other essential functions of the job. The team member frequently talks when communicating with guests, dining and kitchen staff. The team member frequently needs to hear voices while interacting with guests and staff. Many aromas and smells are present in the kitchen and dining areas. Balance is frequently required to prevent falling when walking, standing, moving or carrying plates, beverages and food items. Lifting is occasionally required to prepare dining areas and serve food and beverages. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes. The team member is required to have close visual acuity to operate a computer. The team member is required to have visual acuity to determine the accuracy, neatness, and thoroughness of the work areas. The team member is subject to environmental conditions found working both inside and outside. The team member is occasionally subject to extreme heat, with temperatures above 100 degrees while moving around in the kitchen or performing duties while outside temperatures are high. Occasionally subject to extreme cold when working in refrigerated areas. The team member is occasionally subject to loud noise (or music) when working in or around the kitchen and dining areas. The team member is subject to hazards which includes proximity to moving mechanical parts, equipment found in kitchens and food service areas, sharp objects, and exposure to cleaning chemicals. Other hazards may include slick floors and hot plateware or glassware. The team member is occasionally subject to atmospheric condition such as fumes, odors, or dusts. The team member is required to function in crowded or narrow aisles, passageways or work areas in the kitchen and dining/banquet areas. (To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. I hereby acknowledge that I have read and understand the content of this job description. I understand the Company at its discretion may revise the job description from time to time in the future. I understand and agree that nothing in this job description should be construed as a contract of employment, and that employment with this Company is at-will meaning that the terms of employment may be changed with or without notice, with or without cause, including, but not limited to termination, demotion, promotion, transfer, compensation, benefits, duties and location of work.

AC Hotel New Orleans is an equal opportunity Employer M/F/V/D

(ref. 44090)