The purpose of a FOOD & BEVERAGE/RESTAURANT MANAGER is to direct and organize the activities and services of a hotel food and beverage outlet (restaurant, lounge, room service, coffee shop, etc) according to hotel brand standards and in the hotel’s continuing effort to deliver outstanding guest service and financial profitability. 

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Manages all outlet operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy & procedure implementation and enforcement and meeting participation and facilitation.
• Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and evaluations and delivering recognition.
• Monitor and assess product and service and satisfaction trends, evaluate and address issues and make improvements accordingly.
• Ensure compliance with health, safety, sanitation and alcohol awareness standards.
• Initiate and implement marketing and up-selling techniques to promote restaurant food and beverage and services and to maximize overall revenue.
• Ensure associates have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies and knowledge of hotel and local area.
• Recruit, interview and train team members.
• Monitor budget and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain food and equipment inventories, and keep inventory records.
• Develop weekly staff work schedule, based on forecasted occupancy while monitoring labor costs in accordance with budget.
• Maintains regular attendance and is consistently on time.
• Maintains high standards of personal appearance and grooming, which include compliance with the dress code.
• Performs any other duties as requested by supervisor.

Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.

EDUCATION AND EXPERIENCE REQUIREMENTS:

• Bachelor's degree (B. A.) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience.

QUALIFICATIONS

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Ability to speak effectively before groups of customers or employees of organization
• Ability to calculate figures and amounts such as discounts, interest, commissions, and percentages.
• Ability to interpret and perform basic computer functions. Knowledge of Outlook, Word, and Excel.

SUPERVISORY RESPONSIBILITIES

• Position has management responsibilities of restaurant staff.

WORK ENVIRONMENT

The work environment normally entails the following:

• Indoor work environment
• Minimal to moderate noise levels consistent with hotel environment
• Exposure to cleaning chemicals.

PHYSICAL DEMANDS:

During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment. 

The physical activity normally entails the following attributes.

Position is expected to:

• Stand more than 2/3 of the time
• Walk less than 1/3 of the time
• Sit less than 1/3 of the time
• Lift up to 25 lbs.
• Push / pull up to 25 pounds.

Our company does not discriminate against its associates or applicants because of race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability or medical condition. Equal employment opportunity will be extended to all persons in all aspects of the employer-associate relationships, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall and termination. Every reasonable accommodation will be made for disabled associates.

Resumes and applications for employment will be evaluated on the basis of qualifications to meet the requirements of the position and ability to perform the requirements of the position.