Food & Beverage Manager

Company Description

Join the team responsible for crafting a fresh landmark that emphasizes cultural appreciation among colleagues and the pursuit of greatness. At Raffles Boston, we recognize the immense worth of our distinct cultural heritage, and we are dedicated to ensuring that it is comprehended and embraced by each team member. This commitment begins the instant a prospective colleague connects with us and extends throughout their entire journey with the hotel.

The Food & Beverage Manager is responsible for coordinating, supervising and directing all aspects of the Food & Beverage operations, while maintaining a profitable Food & Beverage outlet and high-quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

• Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
• Oversee all aspects of the daily operation of the outlet.
• Supervise outlet personnel along with other managers.
• Respond to guest complaints in a timely manner offering solutions or clarified details and updates.
• Work with other Food & Beverage managers and keep them informed of issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Assist in coordinating and monitoring all phases of Loss Prevention in the outlet.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Monitor quality of service in Food & Beverage outlets.
• Assist in menu planning and preparation.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOP’s in all outlets.
• Ensure compliance with requisition procedures.
• Be visible on the floor and assist staff as needed during each meal period.
• Conduct staff performance reviews in accordance with Raffles Hotel standards.
• Understand, implement and monitor corporate promotions in outlet (if applicable), including buffet and three-meal concept standards.
• Ensure the training of employees on SOP’s and technical job tasks.
• Be involved in and/or conduct departmental and hotel training.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Complete tip reporting.
• Ensure overall guest satisfaction.
• Hold outlet personnel accountable to the hotel, department and position standards. Discipline and recognize when appropriate.
• Assisting direct supervisor and upper management in associate reviews and internal follow up requirements
• Other duties as assigned.

• 2 years of F&B Management experience in a luxury hotel or restaurant required
• At least 3 years of progressive experience in a hotel or a related field
• Bachelor’s degree from four-year college or university preferred
• Excellent reading, writing and oral proficiency in the English Language
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Proficient knowledge of wines, spirits and mixed drink preparation.

• Long hours sometimes required.
• Required to be standing for extended amount of time.
• Flexibility in schedules required to flex depending to the operation to include nights, weekends and holiday availability
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to communicate in a complete and consistent manner with internal departments and guests of the hotel.
• Must be able to multitask and prioritize departmental…