Food Beverage Manager

Job Description

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 functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service‑oriented manner.
• Attend all hotel required meetings and trainings.
• Maintain regular attendance in compliance with Raffles Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Must be implementing standards outlined by Forbes and LQA in everyday service and ensure they are being followed consistently.
• Maintain…