Food & Beverage Manager

POSITION TITLE: Food & Beverage Manager

REPORTS TO: General Manager

POSITION SUMMARY:

Responsible for management of the Food and Beverage department, ensuring compliance with service and operational standards, maximization of profits in the hotel. Responsible for the restaurant functions, including production of new menus, creating and implementing food promotions, developing portion specifications and maintaining a high quality of service, staff supervision and development.

DUTIES AND RESPONSIBILITIES:

• Responsible for the entire front of the house food & beverage department operations that include; restaurant, bar, room service, and banquets.
• Create and maintain relationships with clients and guests in our restaurant, bar, room service and banquet areas, with a strong passion to elevate ones dining experience. Act as a liaison between the F&B team and the guests to provide a truly wonderful and memorable experience.
• Creating and maintaining an exceptional guest experience while motivating and training our staff that offers a delight and surprise atmosphere. Leads the team to ensure outstanding internal and external customer service standards.
• Assists with entire Employment Process to include; creative recruitment, interviews, references, hiring, training & development of staff.
• Manage positive Employee Relations Standards and enforce all SOPs that include; effective communication venues, coaching, counseling, evaluating, hiring & training of staff.
• Manage the budgets, scheduling, forecasting, inventory, expenses, promotions and systems and controls for all F&B departments.
• Creates a fun, energetic and team oriented working environment for entire staff.
• Manages all; health, sanitation, safety and security, laws, policies and procedures in all F&B departments/hotel.
• Develop, maintain and administer F&B sales and marketing strategies i.e.; menus, advertisements, entertainment, food & beverage promotions, signs, incentives, flyers, e-blasts, etc.
• Maintain all Point of Sale (POS) systems to include; updating pricing, making adjustments, enter specials, maintain counts, use of time clock system, etc.
• Other duties as assigned/required.

QUALIFICATIONS:

• 3-5 years of recent Restaurant Management Operations experience.
• Hotel F&B background with some knowledge of culinary and banquets
• Be willing to become the 'face' of the Restaurant with our guests as well as in the local community
• Experience designing creative bar menus
• Proven ability to drive sales and motivate teams
• Able to expedite, greet and host guests, and act as a server as needed
• Ability to focus on cost management, capable of working with finely tuned existing F&B control models (Excel), including efficient labor cost management, inventory management, forecasting, and review of revenue.
• Proven ability to control costs pursuant to the annual operating budget.
• Must have excellent verbal and written communication skills.
• Proven training, communication, leadership and financial management skills
• Ability to multitask, adapt to change, think quickly and prioritize effectively in a fast paced and demanding environment while maintaining calmness, composure, and hospitality
• Must have flexibility with schedule to include evenings and weekend.
• Ability to furnish appropriate state mandated certifications (TIPS, ServSafe, CPR, Allergy Awareness, etc.)