Food & Beverage Manager

DescriptionJob Overview: Directs and organizes the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service and merchandising to maximize profits.Responsibilities and Duties:

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

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

Develop, implement, and monitor schedules for the operation of all restaurants, banquets, and bars to achieve a profitable result.

Participate with the chef in the creation of attractive and merchandising menus designed to attract a predetermined customer market.

Implement effective control of food, beverage, and labor costs among all sub-departments.

Assist the Director of Sales in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.

Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service, to recommend to management new operating and marketing suggestions.

Develop operating tools necessary and incidental to modern management principles, e.g., budgeting, forecasting purchase specifications, menu abstracts, food production control, job descriptions, etc.

Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.

Specific Job Knowledge and Skills:

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 read, listen and communicate effectively in English, both verbally and in writing.

Ability to access and accurately input information using a moderately complex computer system.

Other Expectations:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.

Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. This includes nights, weekends and/or holidays.

All employees must maintain a neat, clean, and well-groomed appearance (specific standards available).

Complies with health and safety rules, regulations, and procedures to maintain a safe environment.

Qualifications:

Culinary, sales and service background required. College degree in related field preferred.

Ability to obtain any government required licenses or certificates.

Extensive experience in restaurant, bar, banquet, kitchen, sales, catering, and management required.

Minimum three years supervisory experience in hotel industry

QualificationsBehaviorsPreferred

Thought Provoking: Capable of making others think deeply on a subject

Leader: Inspires teammates to follow them

Innovative: Consistently introduces new ideas and demonstrates original thinking

Enthusiastic: Shows intense and eager enjoyment and interest

Detail Oriented: Capable of carrying out a given task with all details necessary to get the task done well

Dedicated: Devoted to a task or purpose with loyalty or integrity

MotivationsPreferred

Self-Starter: Inspired to perform without outside help

Entrepreneurial Spirit: Inspired to perform well by an ability to drive new ventures within the business

Ability to Make an Impact: Inspired to perform well by the ability to contribute to the success of a project or the organization

ExperienceRequired

3 years: Relevant managerial experience in hotel banquets or restaurant planning and operations

Equal Opportunity Employer/Protected Veterans/Individuals with DisabilitiesThe contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)