Food and Beverage Manager

JOB SUMMARY

The Food and Beverage Manager is responsible for coordinating supervising and directing all property food and beverage operations while maintaining a profitable department with high-quality products and service levels. The Food and Beverage Manager is expected to market ideas to promote business reduce employee turnover maintain revenue and payroll budgets and meet budgeted productivity while delivering the highest levels of service.

To perform this job successfully an individual must be able to perform each essential duty satisfactorily.

PRIMARY RESPONSIBILITIES

• Monitor industry trends take appropriate action tomaintain a competitive and profitable operation including updating cocktail lists and menu items as necessary
• Prepare the F&B budget and monitor departmentperformance accordingly
• Work with the General Manager and keep informed of F&B issues as they arise
• Coordinate and monitor all phases of loss preventionin the F&B department
• Prepare and submit required reports in a timelymanner
• Organize and conduct department meetings on aregular basis
• Ensure compliance with all local liquor laws andhealth and sanitation regulations
• Ensure departmental training and compliance of SOPs
• Interview candidates for front-of-house F&Bpositions and follow standards for hiring approvals
• Conduct and/or attend all required meetingsincluding pre-event and post-event meetings
• Provide employees with the tools and environment they need to deliver an exceptional dining experience
• Develop and implement strategies and practices that support employee engagement
• Maintain product consistency by conducting inspections of seasonings portions and appearance of food

GUEST SERVICE & SATISFACTION

• Create an unforgettable dining experience in either the restaurant bar or banquet facilities
• Approach all encounters with guests and employees inan attentive friendly courteous andservice-oriented manner
• Attend all hotel required meetings and trainings
• Maintain high standards of teams personal appearance andgrooming including wearing nametags
• Maximize efforts towards productivity identifyproblem areas and assist in implementing solutions
• Must be effective in handling problems includinganticipating preventing identifying and solvingproblems as necessary
• Perform other duties as requested by management

JOB REQUIREMENTS

EXPERIENCE AND EDUCATION

• 3-5 years of progressive F&B Leadership (restaurant/bar/banquets); hotel experience preferred.
• Bachelors degree in hospitality/business or equivalent experience preferred.
• Certifications a plus: ServSafe Food Manager TIPS etc. or the ability to obtain certification as required/requested.

KNOWLEDGE SKILLS AND ABILITIES

• Knowledge of F&B preparation techniqueshealth department rules and regulations and liquor lawsand regulations
• Proficiency with POS (eg. Micros Toast Aloha) inventory/labor systems OpenTable/Resy.
• Strong MS Office/Google Workspace skills; basic A/V familiarity.
• Strong verbal and written communication skills with your team and to provide exceptional guest service.
• Complete understanding of NOI profitability and budget goals
• Highly organized detail-oriented and effective multitasker.

Required Experience:

Manager