What are the responsibilities and job description for the Manager, Food & Beverage Operations position at CSM Corporation?
This position is responsible for supporting food and beverage operations through leadership of restaurant and banquet teams and by performing key administrative duties. Works closely with restaurant and banquet employees to ensure excellence in guest service and positive employee relations. Partners with restaurant and banquet leadership to train, coach, motivate, and reward employees. Identifies areas for operational improvement and implements changes to improve results. Responsible for key administrative duties for food and beverage departments including scheduling, timekeeping, payroll, and billing.
Operational Leadership: Provides leadership to restaurant and banquet teams to ensure departments operate efficiently and business goals are achieved. Leads teams to ensure guests receive excellent service and that guest needs are anticipated and met. Motivates teams by setting goals, providing ongoing feedback, and rewarding/recognizing employees. Analyzes quality issues, identifies training needs, and ensures implementation of solutions to improve results. Acts as floor supervisor in restaurant during key times. Directs and assists with banquet event preparation, set-up, and execution. Works with banquet clients before and during events to ensure needs are met. Plans and executes private dining events, including partnering with catering and sales department. Attends appropriate meetings and communicates effectively with all responsible leaders and staff to ensure guest and employee needs are met.
Guest Service: Accountable for guest satisfaction by ensuring food and beverage service standards are met and guest needs are responded to in a timely manner. Works side by side with employees to train and model appropriate guest service standards. Resolves guest concerns/complaints in a courteous and friendly manner, focusing on service recovery when applicable.
Administration: Responsible for administrative duties throughout the food and beverage operation. Assists in the creation of schedules and completes daily schedule updates and adjustments. Processes payroll for restaurant and banquet employees, including ensuring accurate timekeeping records and verifying/entering gratuities and tips. Processes daily banquet and event billing. Assists with product ordering, invoice processing, and inventory control. Creates and audits banquet signage and other branded materials. Ensures required trainings are completed and training records are maintained.
Financial Expectations: Assists in the development and implementation of service programs to achieve business revenue goals. Responsible for building and maintaining client relationships to drive repeat business/customer referrals. Partners with restaurant and banquet leadership to develop and implement changes to food and beverage operations based on sales and guest comments. Responsible for management of expenses to maximize hotel profitability. Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs and the departmental budget. Follows CSM procurement guidelines and applies good business judgment. Manages and maintains company assets to stay within budget guidelines.
Safety/Risk Management: Conduct routine inspections of food and beverage operations to maintain quality food, beverage, and kitchen/restaurant standards per CSM, brand, local, state and federal regulations. Ensures a clean and safe work environment and follows all CSM’s procedures for guest/employee incidents.
Education: High school diploma or GED required. Serve Safe, TIPS or CARE beverage service certification or the ability to obtain certification is required.
Experience/Knowledge/Skills/Abilities: 2 years of food and beverage supervisory/management experience in a hotel or full-service restaurant setting of similar brand or distinction. Must demonstrate clear written and verbal communication skills and have the ability to communicate well with all levels within and outside the organization. Must have the ability to effectively problem-solve with employees and guests. Must promote a collaborative, positive, and professional work environment. Must have the ability to manage multiple priorities in a fast-paced environment. Must be proficient in Microsoft Word, Excel, and Outlook. Must be detail-oriented and be accurate and thorough in completing administrative work.
Physical: Ability to lift, push and pull up to 50 pounds on a regular basis throughout shift. Requires ability to work flexible and extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the extended shift.
Education: College degree or equivalent experience preferred.
Experience/Knowledge/Skills/Abilities: Prefer experience with food and beverage venue of similar size, volume, and reputation for focus on guest satisfaction. Prefer experience with Micros and OpenTable as well as Marriott systems including Marriott Global Source and CI/TY.
