Food and Beverage Manager

*POSITION PURPOSE:* Direct 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.
*ESSENTIAL FUNCTIONS:* 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 various food and beverage sub departments, e.
g.
, Outlets, Room Service, and Banquets.
Develop, implement and monitor schedules for the operation of all outlets and banquets 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 area managers in establishing and achieving predetermined profit objectives and desire 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 policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.
Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, e.
g.
budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food productions control, job descriptions, etc.
Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.
Plan and administer a training and development program within the department, which will provide well-trained Team Members at all levels and permit advancement for those persons qualified and interested in career development.
Act as a liaison between the Banquets department and Sales department by regularly attending BEO meetings and ensuring understanding BEO information by all parties.
Oversee successful execution of banquets and meetings by ensuring all details are implemented correctly and working closely with the Sales department to obtain necessary information and verify any last-minute changes.
Responsible for all pre-event and post-event report submission.
Monitor banquet inventory and review banquet supply needs with the Banquet Captains ensuring all supplies and materials are fully stocked and in good condition.
Monitor and evaluate condition of all meeting spaces, performing and delegating all necessary repairs and maintenance.
Responsible for tracking, verifying and approving attendance of the Banquet and Outlet departments.
Ensure all required certifications for the Banquets and Outlets departments are up to date.
*Other:* Regular attendance on conformance with standards, which may be established b the Management Company from time to time, is essential to the successful performance of this position.
Team Members with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, Team Members may be required to work varying schedules to reflect the business needs of the hotel.
Upon employment, all Team Members are required to fully comply with the Management Company’s rules and regulations for the safe and efficient operation of hotel facilities.
Team Members who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
*SUPPORTIVE FUNTIONS:* In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirement of the hotel.
Participate in Manager on Duty coverage requiring constant monitoring throughout hotel and troubleshooting problems.
Operate computer programs, including but not limited to word processing, spreadsheets, and sales and scheduling software’s.
Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.
*SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY* Considerable skill in complex mathematical calculations without error.
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, listen and communicate effectively in English, both verbally and in writing.
Additional familiarity with Spanish as well is preferred.
Ability to access and accurately input information using a moderately complex computer system.
Hearing, smelling, tasting and visual ability to observe and distinguish product quality and detect signs of emergency situations.
*QUALIFICATION STANDARDS* *Working Environment/Physical Activities:* Inside with protection from weather but not necessarily changes in temperature, Requires lifting of 20 pounds with frequent lifting and or carrying of objects weighing 10 pounds, Walking and standing are required to a significant degree.
Physical activities include walking, talking, seeing, hearing, reaching, stooping, grasping, holding, bending, lifting, and carrying.
Requires the use of body members, hand tools, and or special devices to work, move, or carry objects of materials.
*Education:* High school diploma required.
Culinary, sales, and service background required.
College degree in related field preferred.
*Experience: *Extensive experience in restaurant, bar, banquet, stewarding, kitchen, sales, catering, and management required.
Job Type: Full-time Pay: $70,000.
00 - $75,000.
00 per year Benefits: * 401(k) * Dental insurance * Employee discount * Flexible schedule * Health insurance * Paid time off * Vision insurance Experience level: * 2 years Shift: * Day shift * Evening shift * Morning shift Weekly day range: * Monday to Friday * Weekends as needed Experience: * Hotel: 2 years (Required) * Food and Beverage: 2 years (Required) Language: * Spanish (Preferred) Shift availability: * Day Shift (Required) * Night Shift (Required) Work Location: In person