F&B Manager

Location: New Orleans

At HRI Hospitality, we offer a unique perspective on hotel ownership and management.

We’re here to expand the possibilities of what once was, with our history of restoring properties to their former glory as well as new build projects that become the center of their vibrant urban community, we take it to the next level.

We are looking for people to join our team that share in the passion for warm welcomes and creating an unforgettable experience for our guests. With a wide array of brands in exciting locations, HRI Hospitality is the destination to set course for growing your career!
** JOB SUMMARY
** The Food and Beverage Manager oversees all aspects of food and beverage front-of-the-house operations including breakfast, lunch, bar and banquets.
** JOB DUTIES
*** Ability to calculate figures and amounts such as discounts, percentages, proportions, volume and cost of sales.
* Ability to perform advanced kitchen math such as determining menu costing
* Supervise, guide, and direct Restaurant/Bar/Banquet
* Ensure that department goals are communicated, understood, and met.
* Ensure that Restaurant/Banquet employees are trained in technical and service aspects of the job. (e.g., food or room preparation, customer service).
* Provide constructive feedback to Restaurant/Banquet employees to help them to perform their jobs better.
* Accomplish restaurant Human Resources objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining Restaurant/Banquet.
* Supervise daily restaurant and banquet operations, establishing and maintaining banquet policies and procedures.
* Monitor and inspect food and beverage deliveries.
* Inspect food and beverage outlets for proper storage, sanitation, security, neatness, and rotation of inventory.
* Ensure that restaurant, bar and banquet employees have the necessary resources to perform their jobs effectively. (e.g., supplies, equipment)
* Maximize bar profitability by ensuring portion control and quantities of preparation, minimizing waste, and ensuring high quality of preparation.
* Ensure the entire menu is available daily and hours of operation are strictly adhered to.
* Ensure that function rooms are set up in accordance with customer satisfaction by supervising set-up staff and inspecting the function room.
* Conduct function review with customer; adjust specifications as necessary and perform follow-up to ensure all details are correct.
* Ensure the timeliness of all banquet activities.
* Collaborate with the General Manager on achieving financial objectives by forecasting, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.
* Meet restaurant and banquet operational objectives by contributing information and recommendations to strategic plans and reviews, preparing and completing action plans, productivity, quality, and customer service standards.
* Responsible for Guest Satisfaction in terms of food and beverage, hospitality, and service standards.
* Provide a safe working environment by ensuring compliance with safety programs and Health Department requirements.
* Establish and maintain an effective communication and information system through logs, emails, daily and weekly meetings, and open communication with all departments.
* Supervise and reconcile cash controls for each shift in attendance.
* Implement recognition programs and celebrate Restaurant/Banque employees’ performance contributions.
* Develop and carry out ideas and procedures to continuously improve the department’s performance.
* Support environmental commitments by having the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry.
** MINIMUM REQUIREMENTS
*** High School graduate or equivalent
* Must have an unexpired Food Handlers Safety Certificate.
* Must have previous Food and Beverage supervisory experience in a similar environment.
* The ability to respond to inquiries, handle complaints and create a sense of satisfaction to employees and guests.
* Prior experience in culinary field or any similar combination of education and experience.
* Knowledge of safety…