RWMOT - Food & Beverage Manager- Mansion Restaurant

Job Summary

Under the direct supervision Food & Beverage Heads of Departments, the Food & Beverage Manager is responsible for the management of all aspects of the outlets’ functions, in accordance with hotel standards. The Food & Beverage Manager directs, assists, implements, and maintains a service and management philosophy of exceptional guest service.

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Provide exceptional service and ensure guest satisfaction with dining experiences.
• Manage a team of food and beverage professionals ensuring brand standards and required sequence of service components are executed with precision.
• Maintain complete knowledge of:
  • All day dining service standards as well as food and beverage offerings for all outlets.
  • All menu items, preparation method/time, ingredients, source of ingredients, sauces, portion sizes, garnishes, presentation, and prices in all outlets.
  • The characteristics and description of every wine & champagne by the glass and major wines by the bottle on the wine list in the outlets.
  • All liquor brands, beers, and non‑alcoholic selections available in restaurant, bar and In Room Dining.
  • Designated glassware and garnishes for drinks.
  • Forbes, LQA and Rosewood Brand standards
• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
• Ensure compliance with departmental and hotel standards of cleanliness, organization, and guest service.
• Check storage areas for proper supplies, organization, and cleanliness. Instruct designated personnel to rectify any deficiencies.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items for anticipated business.
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies, and work areas.
• Review sales from the previous day; resolve discrepancies with accounting and track revenue against budget.
• Prepare weekly work schedules according to labor standards and forecasts, adjusting as needed to meet business demands.
• Participate in weekly labor meetings and confidently analyze and discuss labor.
• Manage and approve void checks per accounting procedures and assist servers with problem payments, ensuring all cashiering processes follow accounting standards.
• Run system‑closing reports and ensure all server checks are closed before signing out.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Contribute proactively to the outlet’s financial success by analyzing profit and loss statements to help drive top‑line revenue and control costs.
• Manage guest relations and ensure guest satisfaction.
• Anticipate guests' needs, respond promptly, and acknowledge all guests, regardless of time or business level. Always promote positive guest relations.
• Monitor and handle guest complaints following set procedures to ensure guest satisfaction.
• Exhibit a friendly, helpful, and courteous manner when dealing with guests and employees.
• Manage and direct all F&B associates within the department.
• Interview, hire, and onboard all new associates.
• Conduct 30-, 60-, and 90‑day reviews, as well as end‑of‑year performance appraisals.
• Provide performance feedback, handle disciplinary issues, and counsel employees per hotel standards.
• Conduct a daily pre‑shift meeting with staff to review all pertinent information for the day's business.
• Attend daily and weekly division and hotel meetings and relay relevant information to the team.
• Inspect grooming and attire of staff and rectify any deficiencies.
• Coordinate proper breaks for staff and ensure staff adhere to schedules, documenting lateness or absences.
• Conduct formal training programs for new hires, and ongoing training with existing staff.
• Monitor staff performance in all service and job functions, ensuring procedures meet departmental standards; rectify deficiencies.
• Assign work and side duties…