Food Beverage Manager

DESCRIPTION SUMMARY

The Food and Beverage Manager will be responsible for the overall Food and Beverage operations of the hotel, and any other off site food and beverage services associated with the hotel's Food & Beverage operation. The position will be responsible for maintaining food and beverage financial cost control, managing all labor costs relative to departmental budget, staffing, training, disciplining, and promoting a healthy and positive work environment, along with guest satisfaction within the Food & Beverage operation.

Other responsibilities include managing and motivating all Food and Beverage Staff with daily supervision to include staffing, training, discipline, scheduling and visually monitoring performance to ensure adherence to all Food & Beverage service and productivity standards to provide the very best in guest satisfactions. Must be willing to "pitch-in" and help co-workers with their job duties and be a team player.

Considerable skill in complex mathematical calculations without error. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system.

Ability to observe and distinguish product quality by smell, taste, and appearance.

1. Direct all functions of the Food & Beverage operation to provide exceptional guest service. This includes management of the culinary and food and beverage staff, controlling costs, establishing and maintaining quality service standards for the F&B department including menu design to ensure budgeted financial results.

2. Responsibilities include forecasting, scheduling, direction and coordination of restaurant and bar outlets, banquet and catering functions, inventory control, ordering and cost control.

3. Direct and organize the activities of the Food and Beverage Department to include the kitchen to maintain high standards of food and beverage quality, service and merchandising to maximize hotel profitability.

4. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

5. Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.

6. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.

7. Establish the day's priorities and assign production and preparation tasks for staff to execute.

8. Review daily menu specials and offer feedback to Sous Chefs.

9. Review banquet event orders and make note of any changes.

10. Take physical inventory of specified food items for daily inventory.

11. Ensure quality of products received.

12. Meet with the food and beverage staff to review equipment needs, cleaning schedule/project status, health/safety and sanitation follow up.

13. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

14. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

15. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies…