F&B Manager

JOB SUMMARY

The Food and Beverage Manager is responsible for overseeing all aspects of a banquet or event and partner with the Restaurant Manager on supervising the day-to-day operations of the dining facility and the Room Service Department.

JOB DUTIES

• Ability to calculate figures and amounts such as discounts, percentages, proportions, volume and cost of sales. 
• Ability to perform advanced kitchen math such as determining menu costing
  
• Supervise, guide and direct Restaurant/Banquet
• Ensure that department goals are communicated, understood and met . 
• Ensure that Restaurant/Banquet employees are trained on technical and service aspects of the job. (e.g., food or room preparation, customer service).
• Provide constructive feedback to Restaurant/Banquet employees to help them to perform their jobs better.
• Accomplish restaurant Human Resources objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining Restaurant/Banquet. 
• Supervise daily restaurant and banquet operations, establishing and maintaining banquet policies and procedures. 
• Monitor and inspect food and beverage deliveries. 
• Inspect food and beverage outlets for proper storage, sanitation, security, neatness, and rotation of inventory.
• Ensure that restaurant and banquet employees have the necessary resources to effectively perform their jobs. (e.g., supplies, equipment)
• Maximize bar profitability by ensuring portion control and quantities of preparation, minimizing waste, ensuring high quality of preparation. 
• Ensure entire menu is available daily and hours of operation are strictly adhered to.
• Ensure that function rooms are set-up in accordance with customer satisfaction by supervising set-up staff and inspecting function room.
• Conduct function review with customer; adjust specifications as necessary and perform follow-up to ensure all details are correct. 
• Ensure the timeliness of all banquet activities.
• Collaborate with General Manager on achieving financial objectives by forecasting, preparing an annual budget, scheduling expenditures, analyzing variances, initiating corrective actions. 
• Meet restaurant and banquet operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans, productivity, quality, and customer service standards.
• Responsible for Guest Satisfaction in terms of food and beverage, hospitality and service standards.
• Provide a safe working environment by ensuring compliance with safety programs and Health Department requirements.
• Establish and maintain an effective communication and information system through logs, emails, daily and weekly meetings, and open communication with all departments.
• Supervise and reconcile cash controls for each shift in attendance.
• Implement recognition programs and celebrate Restaurant/Banque employees’ performance contributions. 
• Develop and carry-out ideas and procedures to continuously improve the department’s performance.
• Support environmental commitments by having the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry.

MINIMUM REQUIREMENTS

• High School graduate or equivalent
• Must have an unexpired Food Handlers Safety Certificate.
• Must have previous Food and Beverage supervisory experience in a similar environment. 
• The ability to respond to inquiries, handle complaints and create a sense of satisfaction to employees and guests.
• Prior experience in culinary field or any similar combination of education and experience.  
• Knowledge of safety programs and regulations.
• Basic computer skills, including spreadsheets, word processing and email.
• Read, write, and speak English fluently.  Spanish skills helpful.  
• Ability to communicate effectively and professionally with other business departments, guests, and vendors.  Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism. 
• Ability to effectively present information and respond to questions from groups of managers, guests, staff, and general public.
• Ability to calculate figures and amounts such as discounts, percentages, proportions, volume and cost of sales. 
• Ability to perform advanced kitchen math such as determining menu costing. 
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.        
• Ability to interpret a variety of instructions furnished in written, oral, report or schedule 
• Experience in meeting deadlines and multiple priorities of business demands as required.  Possess basic knowledge of business contracts. 
• Able to work with little or no supervision. 

Employees must fulfill their performance standards for this position and comply with the policies, rules and procedures of The hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees.  The job description is intended to describe the general nature and work responsibilities of the position.  This job description and duties of this position are subject to change, modification and addition as deemed necessary by the hotel.  Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other hotel/company officials.

EOE/M/F/Vet/Disabled