Food and Beverage Manager (Banquets)

Adam's Mark Buffalo-Niagara - Buffalo, NY (30+ days ago)


Position: F&B Manager (Overseeing Banquets & the Outlets)Department: Banquet/OutletsReports To: F&B Director

Purpose of the Position:

Administers, directs, and controls the friendly and efficient operation of the Banquet and Outlet departments by overseeing all service and supervisory personnel. Responsible for the achievement of the departments’ performance standards and operation goals.

Essential Responsibilities:

Meets and exceeds Guest and team member expectations by providing exceptional service and team work by:

  • Providing value added service to Guests by doing whatever is reasonable and possible to meet or exceed Guest expectations
  • Communicating effectively with Guests, co-workers and supervisors
  • Demonstrating teamwork by cooperating and assisting co-workers as needed
  • Handling difficult situations effectively
  • To adhere to the spirit of hospitality by assisting of accommodating our Guests requests. Offer alternatives instead of saying “No”
  • To practice the 10/5 Rule! In all Guest contact interactions: within 10 feet of the Guest, make eye contact, smile and within 5 feet, give a hospitality welcome: hello, thank you for staying with us, etc.
  • Personally introduces himself/herself to the Guests in order to obtain feedback regarding the Hotel and provide a hospitable atmosphere

Ensures Guest satisfaction by:

  • Communicating with the Guests to follow through with special requests, instructions and complaints
  • Fostering an atmosphere where Associates can provide the best possible Guest service
  • Personally introduces himself/herself to the guests as approaching tables in order to obtain feedback regarding the Banquet and Outlets departments and provide a hospitable atmosphere
  • Maintaining open communication with the kitchen staff as far as special requests, cover counts, etc.
  • Taking the responsibility of assuring prompt, professional service to all Guests

Demonstrates leadership in organizing the department by:

  • Directing and Supervising all daily activities of the departments
  • Providing the Associates with the materials and equipment needed to perform their job. Maintaining adequate stock of operating supplies such as silver, glass, china, etc.
  • Taking immediate action on problems that are encountered in the Banquet and Outlet, areas that affect the department, or delivery of the product or services
  • Developing performance standards, procedures, and rules used to ensure safe work habits and a safe work environment. Maintains constant controls of sanitation levels and operating standards for the departments.
  • Promotes and sells the Outlets using proper selling techniques and having menu and wine knowledge
  • Knowing the upcoming events and how to schedule effectively, and forecasting effectively
  • Organizes and coordinates incentive contests for Servers to increase sales
  • Assisting the Banquet staff in room set up, making sure that all the Guest tables, buffet tables, and equipment is set up and decorated correctly
  • Assigning specific job duties to banquet servers for day function, and conducting brief meeting informing service staff of function details and special requests
  • Taking immediate action on problems that are encountered in the Banquet Department, areas that affect the Banquet Department, or delivery of the product or services
  • Making sure that the side work, coffee breaks for the next day, and daily checklist are completed
  • Inspecting food prior to serving for quality. Keeps an open communication with the Kitchen staff. Ensuring meal counts are given to Kitchen on timely basis

Maintains a knowledgeable and productive staff by:

  • Interviewing, hiring, and discipline personnel when needed
  • Ensuring all Associates are properly trained to perform their job to the best of their abilities
  • Communicating, counseling, and directing the Banquet and Outlet staff on their jobs
  • Conducting regularly scheduled training sessions on proper and safe work habits
  • Reviewing loss control goals and discussing them at departmental meetings
  • Evaluating and approving all Banquet and Outlets reviews, hires, job transfers, warning notices, counseling sessions, and terminations
  • Evaluating staff performance on a ninety day and annual basis

Maintains proper communication with other departments by:

  • Communicating with the Executive Committee member on progress and concerns with the departments
  • Advising the Executive Committee member of daily problems and needs, utilizing all available resources to maximize profits, and developing quality service while reducing costs and maximizing profit
  • Ensuring all paperwork needed by the Accounting Department and other departments for the correct assessment of monies spent daily and product control be finished correctly and turned in. (ex. daily payroll, schedules, menu tabs, taste panels, opening/closing reports, customer counts)

Ensures the standards set forth by the hotel are consistently upheld by:

  • Maintaining a professional image at all times
  • Enforcing Hotel and company policies and procedures
  • Maintaining a high standard of job performance for all hourly departmental members
  • Overseeing, evaluating, and facilitating the success of the Assistant Manager and Supervisors
  • Sharing accountability for achieving cost goals in the area of sales, labor, and expenses

Maintains professional and technical knowledge by:

  • Understanding all federal, state, and local laws, codes, and regulations
  • Assisting and understanding the Business Plan for the Hotel
  • Reading, learning, and understanding the Hotel Standard Operating Procedures
  • Possessing knowledge of the Hotel to assist Guests in directions and questions
  • Possessing the ability to bus tables, host, cashier, and serve to assist when needed
  • Being fully trained in TIPS and possessing the ability to react to situations regarding cutting off Guests, intoxicated Guests, etc.
  • Being certified in sanitation standards and upholding these standards in Banquets and the Outlets

Adheres to Hotel polices and procedures by:

  • Following Hotel grooming and dress standards
  • Following all safety and security procedures and rules
  • Arriving to work on time, accurately recording time, and reporting to area as scheduled
  • Declaring tips according to IRS standards
  • Upholding Vision’s hospitality principles
  • Participating in department meetings/training Hotel wide
  • Abide by all policies and procedures as outlined in the Company handbook

Ensures proper safety procedures are followed by:

  • Reporting accidents, injuries, near-misses, property damage or loss to Supervisor
  • Reporting substandard (unsafe) conditions to Supervisor
  • Utilizing protective equipment
  • Knowledge of MSDS manuals/contents
  • Keeps immediate Supervisor promptly and fully informed of all problems or unusual matters of significance
  • Performs all duties and responsibilities in a timely and efficient manner in accordance with established Company policies and procedures to achieve the overall objectives of this position
  • Maintains a favorable working relationship with all other Company Associates to foster and promote a cooperative and harmonious working climate
  • At all times projects a favorable image of the Company to the public

Key Initiatives:

  • Cash handling
  • Scheduling and Blinds
  • Servers training and Development
  • Recruiting and Retention
  • HR Legal Compliance, Safety, and Staff Recognition
  • Beverage and Liquor Order
  • OT Micro Management

Non-Essential Responsibilities:

  • Be familiar with Hotel layout and locations of other departments
  • Promote the Hotel and its features
  • Be familiar with city events and locations
  • Assist other lounge, servers and co-workers from other departments if required
  • To participate in the Company’s Reduce, Reuse, and Recycle program

Qualifications:

  • Minimum three to five years banquet and restaurant management preferred
  • Successful track record in people management skills
  • Good accounting and organizational skills
  • Good knowledge of food and beverage product, service, and accounting
  • Professional appearance, assertive, outgoing personality essential
  • Two to four year college degree
  • Effective time management principle and organizational skills
  • Strong communication skills
  • Work a flexible schedule including days, nights, weekdays, weekends, holidays
  • Proven record of stable employment
  • Good knowledge of fine restaurant service
  • Service orientated
  • Effective time management skills
  • Takes a strong personal interest in Guest satisfaction
  • High energy level and stamina
  • Proven record of independent, self-motivated work habits required
  • Ability to work in a team effort

To Do This Kind of Work You Must Be Able To:

  • Use arithmetic to check Restaurant revenues, cash out forecast payroll and revenue and aid in budget process
  • Communicate with Guests, Associates, and peers to give information, answer questions, and provide required services
  • Direct and train staff
  • Travel around the Hotel to reach all areas of the Outlets
  • Operate a calculator
  • Understand and operate cash point of sale system
  • Input, access, and retrieve information on a keyboard, answer and use phone, and handle money responsibly
  • Able to stand for extended periods of time and be able to work in an area of different degrees of temperature
  • Understand the safety requirements for handling cleaning chemicals
  • Conduct oneself professionally under all circumstances
  • Exercise empowerment to properly handle Guest complaints and/or concerns

EOE

Job Type: Full-time

Experience:

  • Management: 5 years
  • Food & Beverage: 10 years

Education:

  • Bachelor's

Required work authorization:

  • United States