SALARY
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$65,000-$70,000/ year- Based on experience
EMPLOYEE BENEFITS:
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Paid Time Off
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401K & Employer Match
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Health Insurance
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Vision Insurance
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Dental Insurance
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Health Savings Account
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Life Insurance
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Disability Insurance
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Employee Discounts
JOB OVERVIEW:
As Food & Beverage manager you will manage food and beverage operations to ensure quality service and standards whilst delivering a memorable guest experience. You will ensure compliance with all health, safety, or other requirements.
QUALIFICATIONS:
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4 years related experience, including supervisory experience, or an equivalent combination of education and experience.
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Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law.
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Knowledge of budget preparation and cost controls.
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Ability to prioritize and organize work assignments, delegate responsibilities.
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Ability to direct performance of departmental staff and follow up with corrections where needed.
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Ability to promote positive work relationships with all departments.
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Ability to be a clear thinker, analyze and resolve problems exercising good judgment
ESSENTIAL JOB FUNCTIONS:
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Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers.
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Develop your team and improve their performance through coaching and feedback and create performance and development goals for colleagues.
- Recommend or initiate any HR related actions where needed.
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Help prepare hotels annual budget and the setting of departmental goals.
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Monitor budget and control expenses with a focus on food, beverage, and labor costs.
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Drive promotions that deliver great dining experiences for guests at a good value.
- Make sure all food and beverage equipment is in operational condition and regularly cleaned.
- Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering of any maintenance and repair needs.
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Manage hotel food and beverage marketing programs and participate in and maintain system-wide food and beverage marketing programs and promotions
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Keep an eye on competitor activity/industry innovation. Review and approve menu design and concepts with Executive Chef.
