Food & Beverage Manager

CORE WORK ACTIVITIES

Developing and Maintaining Budgets

• Developsand manages all financial employee engagement and guest satisfactionplans and actions for Food and Beverage departments.
• Maintains a positive cost management index for kitchen and restaurant operations.
• Utilizes budgets to understand financial objectives.

Leading Food and Beverage Team

• Manages the Food and Beverage departments (not catering sales).
• Supervises and manages employees.
• Manages all day-to-day operations.
• Understands employee positions well enough to perform duties in employees absence.
• Utilizesinterpersonal and communication skills to lead influence and encourage others; advocates sound financial/business decision making;demonstrates honesty/integrity; leads by example.
• Oversees all culinary restaurant and beverage.
• Createsand nurtures a property environment that emphasizes motivation empowerment teamwork continuous improvement and a passion forproviding service.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employees concerns.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counseling to team members.
• Encourages and builds mutual trust respect and cooperation among team members.
• Ensures and maintains the productivity level of employees.
• Develops specific goals and plans to prioritize organize and accomplish your work.
• Provides the leadership vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Setsclear expectations with the employees and team leaders and ensures thatappropriate rewards are given if expectations are exceeded.

Ensuring Exceptional Customer Service

• Provides excellent customer service.
• Responds quickly and proactively to guests concerns.
• Understands the brands service culture.
• Ensures that all employees team leaders and managers understand the brands service culture.
• Sets service expectations for all guests internally and externally.
• Takesownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
• Ensures all banquet functions are up to standard and exceed guests expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guestneeds providing guidance feedback and individual coaching whenneeded.
• Serves as a role model to demonstrate appropriate behaviors.
• Manages day-to-day operations ensuring the quality standards and meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates including setting performance standards and monitoring performance.
• Conducts performance reviews in a timely manner.
• Promotes both Guarantee of Fair Treatment and Open Door policies.
• Identifies the developmental needs of others and coaches mentors or otherwisehelps others to improve their knowledge or skills.
• Identifies the educational needs of others develops formal educational or training programs or classes and teaches or instructs others.
• Develops an action plan to attack need areas and expand on strengths based onemployee engagement and guest satisfaction results.

Additional Responsibilities

• Complies with all corporate accounting procedures.
• Provides information to supervisors co-workers and subordinates by telephone in written form e-mail or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Ensures effective departmental communication and information systems through logs department meetings and property meetings.