F&B Outlets Manager

DUTIES & FUNCTIONS 

• Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, ) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
• Create, recommend and implement promotions, displays, buffet presentations and ideas to capture in house guests and a larger share of the local market.
• Supervise and coordinate activities of outlet employees; hire, train, develop, assess and empower staff to achieve the department's goals.
• Ensure that the F&B operation is clean and in compliance with company, brand, federal, state, and local laws/regulations for example, OSHA, Wage and Hour (tip reporting), Health, Sanitation, Alcohol Beverage Control, hotel and company policies.
• Plan and direct food and beverage preparation and ensure that all products sent from the kitchen and bar are visually inspected to ensure quality and timeliness.
• Estimate food and beverage consumption and demand and order supplies and ingredients
• Monitor, control and manage restaurant and bar costs and expenses according to guidelines 
• Ensure proper equipment operation/maintenance.
• Practice and ensure restaurant and bar cleanliness, correct food handling and food storage procedures according to federal, state, local and company regulations.
• Manage loss prevention and security of food and beverage
• Ensure that the restaurant & bar are set-up, organized and cleaned prior to opening and at the end of the shift according to operational policies and standards to ensure guest comfort and satisfaction.
• Take ownership of the department and be ready to step in and support restaurant and other F&B employees as needed to ensure efficient operation.
• Resolve guest’s complaints and answer questions regarding menu items and beverages served
• Take ownership of the department and be ready to step in and support restaurant and other F&B employees as needed to ensure efficient operation.
• Complete and maintain up-to-date alcohol serving class, such as TIPS or other state approved
  
• Adhere to all local and national liquor laws as well as established company, hotel and brand
• Oversee all meal periods e. breakfast, lunch and dinner.
• Perform duties, special assignments and projects as requested by Executive Chef