Job title: Food And Beverage Manager
Reports to: General Manager
Job purpose
The role of the Food & Beverage Manager is to manage the daily operations of the restaurant/bar, banquet department as well as the culinary department. Responsibilities include maintaining guest and team member satisfaction while meeting and/or exceeding financial and budgetary company goals.
Duties and Responsibilities
Restaurant/Bar Operations
• Manage all day-to-day operations as it pertains to the restaurant/bar operations.
• Order all operating supplies with the exception of food product.
• Directly supervise daily F&B shift operations to ensure guest satisfaction, compliance with all F&B policies, standards and procedures.
• Partake in weekly walk through with General Manager to ensure cleanliness as well as compliance with all hotel and brand policies and standards.
• Conduct daily walk through to ensure that all equipment is functioning properly and that any malfunctioning equipment is reported immediately to the Maintenance department.
• Consistently monitor staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Consistently monitors the productivity of team members.
• Develops specific goals for department along with action plan to accomplish goals.
• Review restaurant and bar daily shift checklists to ensure adherence to checklist completion as well as to verify accuracy of checklist.
• Consistently works on improving guest service by actively being part of the overall guest experience, providing guidance, feedback and training to team members as needed.
• Actively participate in the Manager on Duty program.
• Review guest comments and concerns with team members.
• Consistently search for ways to attract hotel guest by offering daily/weekly specials, nightly entertainment, etc.
• Understand and monitor all department control procedures.
• Complete weekly department schedule and turn in to General Manager for approval.
• Be available to Hotel Staff at all times in case of an emergency.
• Assist the Executive Chef with menu design, planning and pricing.
• Responsible for the hiring, training and termination of all food & beverage team members.
• Ensures that all licenses (liquor/business) are up to date and visible.
Banquets/Catering
• Manage all day-to-day operations as it pertains to banquets/catering.
• Participate with the Sales team in all Food & Beverage marketing activities.
• Actively participate in weekly BEO meeting.
• Assist Catering Manager with all banquet events as needed.
• Ensure that banquet checks are turned in to Night Audit in a timely manner for posting.
• Inspect all meeting rooms prior to functions for cleanliness and proper setup.
• Walk meeting rooms weekly and report all maintenance issues to Maintenance department immediately.
• Establish a rapport with groups/contacts to ensure guest satisfaction and repeat business.
Financial
• Monitor and control payroll on a daily basis.
• Achieve budgeted food and beverage revenues, labor costs and department profitability.
• Analyze food and beverage pricing against competition.
• Participate in monthly food & beverage inventories.
Guest Relations
• Is proactive and demonstrates a sense of urgency when dealing with guest concerns.
• Is readily available and approachable to all guests.
• Interact with guests on a frequent basis to obtain feedback about their experience.
• Anticipate the needs of large groups or high profile guests in order to deliver flawless service.
Team Interaction
• Encourage and builds mutual respect and cooperation among team members.
• Nurture an environment that encourages empowerment, motivation, teamwork and a passion for providing excellent service.
• Conduct mandatory monthly Food & Beverage departmental meetings.
• Communicate effectively with all property team members.
• Responds in a timely manner to Department Heads requests and concerns.
• Attends weekly Leadership Meeting conducted by the General Manager.
• Is professional and courteous towards team members at all times.
Company/Brand Policies & Procedures
• Act as brand champion for the Food & Beverage department assuring that all brand standards are adhered to and that the brand culture is promoted within the department.
• Adhere to safety policies and procedures to ensure a safe working environment for all team members.
• Ensure department is in compliance with legal, safety, operations, labor, and brand product and service standards.
• Ensure that team members are properly trained and are performing to meet company/brand standards.
Human Resources
• Closely monitor and control team member turnover by being hands on within the operation to determine deficiencies, moral issues, employee concerns and to address issues with a sense of urgency.
• Perform team member evaluations in a timely manner.
• Ensure that all HR issues are addressed according to hotel policy.
• Ensure that all employees are Serv Safe and TIPS certified.
• Ensure all team members are treated fairly, and with respect.
• Build rapport with team members by fostering an environment of open communication (open door policy).
• Ensure pay and benefits are appropriate for labor market.
• Celebrate the success of team members.
Performs all other duties as requested by the General Manager
Qualifications
• Must have at least 3 years Food & Beverage Management experience in similar size property.
• Must have 2-4 year college degree.
• Must have a proven track record of motivating team members to meet and/or exceed goals and to provide the highest quality of service to our guests.
• Possess a strong understanding of budgeting, P&L analysis, food and beverage cost controls, inventory controls, budgeting, efficient productivity.
• Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps as needed.
• Demonstrate the ability to mentor and develop team members.
• Must be able to professionally handle progressive disciplinary action.
• Must be able to work effectively and efficiently with the Sales and Catering department.
• Must be willing to work flexible hours to include weekends, holidays and late nights.
• Must maintain a professional appearance at all times.
• Must be able to multitask and work in a fast paced environment.