Food & Beverage Manager

The Food & Beverage Manager is responsible for the overall support and operation of the department including restaurants bars and banquets. Responsibilities include assisting in the operation hiring training scheduling coaching payroll budgeting inventory menu creation and guest service. This position is also responsible for the financial success and overall condition of the food & beverage and banquets departments.

Essential Functions

• Manage departmental financial performance by adhering to budgets monitoring payroll and controlling supply expenses in alignment with budgetary goals.
• Set-up and service of catering and banquet functions.
• Manage beverage operations including monthly inventory liquor/beer/wine controls par levels and enforcement of storage and requisition policies.
• Lead pre-shift meetings and daily reviews with staff and management to communicate expectations address variations and share pertinent information.
• Recruit interview hire train appraise and if necessary discipline or terminate staff in accordance with hotel policy and applicable laws.
• Provide ongoing leadership performance monitoring coaching and development to maintain high service standards and guest satisfaction.
• Prepare and post staff schedules that align with business needs while maintaining efficiency and labor controls.
• Oversee departmental training programs ensuring associates are safety conscious TIPS/Food Safety certified and compliant with fire regulations and safety standards.
• Coordinate group reservations banquets bar and restaurant operations as well as oversee food and beverage events and promotions.
• Maintain close control and accountability of uniforms equipment and operating supplies to ensure organization and efficiency.
• Foster teamwork and collaboration across departments while consistently following hotel policies procedures and standards of operation.
• Maintain knowledge of and comply with departmental policies service procedures 4 Keys service standards brand guidelines and safety and security procedures.
• Perform all additional duties as assigned by management.

Skills and Abilities

• Strong leadership skills and the ability to apply them in a dynamic environment.
• Participate in establishing goals and objectives for department.
• Must have strategic planning skills; ability to translate financial concepts into actionable business strategies and tactics.
• Must be able to define problems collect data establish facts and draw valid conclusions.
• Understand and align with the mission vision and goals of the hotel.
• Prioritize tasks work efficiently with limited supervision and manage multiple tasks with attention to detail speed and accuracy.
• Communicate effectively in the primary workplace language demonstrating excellent communication follow-up and organizational skills.
• Work well under pressure and in challenging conditions using good judgment to resolve problems follow directions and collaborate effectively as part of a team.

Compensation:

The salary range for this position is $75000-$85000 annually and is eligible for an incentive based on performance.

• Flexible and long hours sometimes required
• Must be able to lift and/or carry up to 50 pounds
• Ability to hear understand and communicate orally and in writing to communicate with staff vendors and guests a normal in-person and phone conversation
• Ability to stand and walk for extended periods of time
• Ability to bend and twist push and pull stoop and kneel
  
  

Required Experience:

Manager