F&B Outlets Manager

Job Overview

Be among the first 25 applicants. 1 day ago

Job Details

Waterfront located, Havana Cabana radiates Cuba's joyful and sometimes rebellious spirit, embracing the art & culture that famously seduced Hemingway and deeply influenced Key West! Named one of Florida's Top 10 Resorts by Travel & Leisure, Havana Cabana is a lush escape from reality where the best of Key West is experienced with an intoxicating Cuban flare.

• Independently manages all F&B/restaurant personnel to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.
• Ensure effective labor management, creating cost-efficient schedules while monitoring forecast and adjusting to revenues. Coach leadership team on maximizing labor value while minimizing costs.
• Responsible for ensuring the proper onboarding of all food and beverage staff, from effective interviewing, to required hiring process, through training program completion.
• Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of process.
• Ensure proper inventory management and effective ordering. Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management and keeping par levels, and completing monthly inventory.
• Work with F&B team on daily pre-meals/stand-up meetings, developing topics to discuss such as operational focuses, safety issues, in-house VIPs, specials, food and beverage education, guest feedback, etc. Provide proactive communication of all standards to staff.
• Responsible for satisfactory execution of in-house banquet events. Work closely with Sales team and Banquet lead team member to ensure execution and guest service meet overall guest satisfaction.
• Step in to assist as needed with banquet event preparation. Prepare food and beverages needed for events, assist with room set up, AV, bar, and directing rental services.
• Responsible for in-room dining program.
• Ensure compliance with all F&B operational procedures. Develop new local SOPs and work with EOS F&B Leadership on standards and expectations.
• Develop and maintain inside sales and marketing strategies to drive public relations and overall revenue.
• Update POS with pricing, specials, menu changes, etc.
• Intentional guest engagement through “touching tables” and ensuring guest satisfaction at all times. Take feedback to leadership team and develop action plans to improve all areas of concern.
• Expedite food regularly, practicing and training for proper timing of food courses.
• Responsible for bar program, creating cocktail lists, determining wine and beer offerings, connecting with new vendor options, pricing out beverages, and oversee requisition of liquor and adherence to beverage standards.
• Oversee all in-house cash revenue and proper cash handling procedures. Make cash drops as directed by accounting.
• Ensure team is educated on all tip pool and service charge distribution policies. Manage fair, consistent distribution of tips and SCs.
• Work with P+C Leadership to understand state labor laws and proper payment of base wage, tips, service charges, and incentives to staff.
• Coordinate workflow to ensure a smooth-running operation.
• Complete employee performance reviews/evaluations as required.
• Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees. Managers should be present on the floor and assisting their teams in all operation needs at peak service times.
• Practice conscious knowledge of food allergies and safety in preparation.
• Responsible for comp and void privileges and approving active promotions and gift card/certificates.
• Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise.
• Work professionally with all third‑party vendors and suppliers as a point of contact.
• Professionally handle guest complaints,…