Food and Beverage Service Manager

Food and Beverage Service Manager – Hyatt

Join to apply for the Food and Beverage Service Manager role at Hyatt
.

Summer on Music Lane is looking for an F&B Service Manager who will manage all employees engaged in preparing and serving food and oversee restaurant & bar operations. The Food & Beverage Service Manager is responsible for staffing, collaborating menu planning, maintaining the restaurant & bar ambiance, and ensuring the highest level of guest satisfaction and food quality expected by Bunkhouse guests.

Summer on Music Lane is a full-service restaurant at Hotel Magdalena, offering locals and visitors alike more places to hang out and experience the best of Austin.

Life gathers around water in Texas, and Hotel Magdalena honors our spring‑fed culture and the community that grows near it. The design of the 89‑room hotel takes inspiration from the local lake house ethos of the 1970s, situated amongst rolling grounds and natural beauty inspired by Texas. Magdalena is also home to Summer on Music Lane and Magdalena Bar, offering locals and visitors alike more places to hang out and experience the best of Austin, off of South Congress.

Summer on Music Lane, the full‑service restaurant at Hotel Magdalena, is inspired by the casual sophistication that defines a lake house weekend. The menu features honest cooking taking cues from old school hospitality but with a decidedly unpretentious, Austin sensibility. We are open to the public every day of the week on South Congress, more than a hotel restaurant! Hotel Magdalena is proud to be part of the Bunkhouse family.

Bunkhouse is a hospitality company that is founded on the pillars of design, music, and authentic community‑driven experiences. Bunkhouse operates and has designed, developed, and revitalized a celebrated portfolio of hospitality projects throughout the U.S., which include Hotel San José, Hotel Saint Cecilia, Austin Motel, Jo’s Coffee, Equipment Room, The Carpenter Hotel and Carpenters Hall in Austin;
Hotel Havana and Ocho in San Antonio;
Phoenix Hotel in San Francisco, California; and Hotel San Cristóbal and Benno in Todos Santos, Mexico, and Hotel Genevieve in Louisville, Kentucky with plans for expansion and future projects throughout the U.S. and Mexico.

• High School diploma or general education degree (GED).
• College Degree preferred.
• Two (2) years related experience in hospitality or service industry.
• Must be able to speak, read, write and understand the primary language(s) of the workplace.
• 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 co‑workers and sister property staff.
• Ability to create documents in Excel and Word.
• Ability to understand other computer programs (i.e. Property Management System and Point of Sale).
• Ability to apply concepts of math including addition, subtraction, multiplication, division and algebra, using whole numbers, common fractions, and decimals.
• Bunkhouse is an equal opportunity employer and values diversity. All employment is decided based on qualifications, merit, and business need.

• Ensure all Employees adhere to dress code policies for their scheduled shift.
• Compile and balance cash receipts at the end of the day or shift.
• Resolve customer complaints regarding food service.
• Train and supervise workers in food preparation, and in service, sanitation and safety procedures.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Observe and evaluate work procedures in order to ensure quality standards and service.
• Schedule staff hours and assign duties, responsibilities and workstations in accordance with work requirements.
• Ensure guests receive indulgent service by maintaining a properly staffed restaurant.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Demonstrate a working understanding of labor cost control through effective scheduling and proactive management.
• Establish cost improvement…