General Summary of Duties:
The Food & Beverage Manager will be responsible for directing, coordinating, and administering Food & Beverage service operations to ensure profitability, quality standards and services, and guest satisfaction for multiple F&B outlets throughout the hotel. They will contribute to the planning, organization, and training necessary to achieve restaurant / bar objectives in sales, costs, Internal Guest retention and satisfaction, communication and awareness, guest service, food quality and compliance.
Examples of Duties (includes but is not limited to the following):
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Assist with all hiring and training of restaurant and bar Internal Guests
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Understand all programs, procedures, standards, specifications, guidelines and training protocols
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Collaborate with Bar Manager, Restaurant General Manager and Chef de Cuisine to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities
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Review the daily business levels, anticipate critical situations and plan effective solutions to best expedite these situations
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Prepare weekly work schedules in accordance with staffing guidelines, labor forecasts, and assign work for efficient use of equipment and personnel
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Responsible to ensure restaurants appearance meeting and exceeding standards as well as maintaining compliance with all health and safety regulations at all times
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Investigate and resolve customer complaints regarding food quality, service, or accommodations
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Perform additional duties and projects as assigned
Position Requirements:
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Ability to speak, read, write and understand English
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Professional demeanor appropriate for a luxury environment
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Minimum 2-3 years of restaurant, bar, or hospitality management experience preferred
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Must have working knowledge of point of sale systems
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Strong customer service experience, interpersonal, and communication skills are required
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Strong analytical, decision-making and problem- solving skills
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Ability to multi-task and work in a fast-paced, dynamic environment
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Ability to be flexible, adaptable and responsive to change
Education:
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High school degree or equivalent; Associate, Bachelor’s and /or Culinary degree preferred
Typical Physical / Mental Demands:
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Must be able to stand, walk, sit for prolonged periods of time
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Must be able to bend, stoop, crouch
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Must use hands to reach, grasp, handle, pull and push
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Must have good near and far vision
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Must be able to hear, talk, smell
