Food and Beverage Manager

Directs and organizes the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize profits.

Duties and Responsibilities

ESSENTIAL FUNCTIONS

· Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.

· Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.

· Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.

· Participate with the chef and restaurant managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.

· Implement effective control of food, beverage and labor costs among all sub-departments.

· Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.

· Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.

· Develop (with the aid of department heads) operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.

· Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department that will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development.

Other

· Regular attendance in conformance with the standards, which may be established by the hotel from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

· Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

· Upon employment, all employees are required to fully comply with the hotel’s rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the hotel.

· Participate in Manager on Duty coverage requiring constant monitoring throughout hotel and troubleshooting problems.

· Operate word processing program in computer.

· Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.

· Additional duties as necessary and assigned

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills and abilities.

· Must be able to speak, read, write and understand the English language.

· Must be able to read and write to facilitate the communication process.

· Requires good communication skills, both verbal and written.

· Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required.

· Ability to access and accurately input information using a moderately complex computer system.

· Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.

Physical Demands

· Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.

· Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.

· Ability to distinguish product quality, taste, texture and presentation and observe preparation.

· Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

· Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.

· Must be able to lift up to 15 lbs. occasionally.

· May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.

· Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

· Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

· Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.

· Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

· Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

· Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

· Requires manual dexterity to use and operate all necessary equipment.

· Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, photocopiers, dolly and other office equipment as needed.

Education

· High school or equivalent education required. Bachelor’s degree preferred

Experience

· Experience Several years of leadership experience in overall Food & Beverage operation as well as management experience. Culinary, sales and service background required.

Licenses or Certificates

· Ability to obtain and/or maintain any government required licenses, certificates or permits.

· Must have a valid driver’s license and be able to meet company MVR requirements.

Grooming

· All employees must maintain a neat, clean and well-groomed appearance per hotel standards.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Type: Full-time

Weekly day range:

• Monday to Friday
• Weekend availability

Work Location: Multiple Locations