Food & Beverage Manager

Description

Daily supervision and direction of Food & Beverage service staff. Assist in the development, implementation, and maintenance of quality standards for outlets. Interact with guests to ensure a positive guest experience.

• Ensure that meals are being served in a professional and timely manner by circulating within the outlet and communicating with the kitchen and the order takers. Handle guest complaints.
• Ensure availability of manpower, supplies, and equipment to ensure positive guest experience. Assist in hiring, scheduling, supervision, and control of cashiers, supervisors, greeters, servers and bus attendants.
• Attend pre-meal meetings and conduct ongoing training of employees to ensure that employees continue to improve their performance.
• Assist in the completion of reports on production and necessary requisitions. Assist in regulation of distribution of necessary supplies.
• Responsible for F&B ordering, inventory management, and maintaining appropriate product levels based on business needs.
• Responsible for accurate payroll review and timekeeping
• Expected to monitor departmental labor and expenses
• Will assist with ordering, receiving, storage, and organization of F&B products and supplies.
• Must be comfortable balancing administrative responsibilities with being present and hands-on in the operation.
• PM/evening, weekend, and holiday availability is essential based on hotel business needs.
• Additional Responsibilities may be assigned by the Director of Hotel Operations or General Manager

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to supervise subordinate staff, including but not limited to assignment of duties, evaluating service, and taking disciplinary action when necessary.
• Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by computer.
• Knowledge of hotel food and beverage operations.
• Knowledge of food and alcoholic beverages.
• Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
• Exceptional food and beverage knowledge and pricing.

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 8 hours in length. Length of time of these tasks may vary from day to day and task to task.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to lift up to 15 lbs. on a regular and continuing basis.
• Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to exert well-paced ability in limited space.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.

This company operates seven days a week, 24 hours a…