F&B Manager

Responsibilities

• Oversee all aspects of the daily operation of the outlet.
• Supervise outlet personnel.
• Respond to guest complaints in a timely manner.
• Work with other F&B managers and keep them informed of issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Aid in coordinating and monitoring all phases of Loss Prevention in the outlet.
• Prepare and submit required reports in a timely manner.
• Maintain quality of service in F&B outlet.
• Aid in menu planning and preparation.
• Ensure compliance with all local liquor laws, health and sanitation regulations, and SOP’s in all outlets.
• Avoid non-compliance with requisition procedures.
• Be visible on the floor and assist staff as needed during each meal period.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Ensure the training of employees on SOP’s and technical job tasks.
• Be involved in and/or conduct departmental and hotel training (CARE, One to One ), etc.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Complete tip reporting.
• Understand, implement, and monitor corporate promotions in outlet (if applicable), including buffet and three-meal concept standards.
• Achieve overall guest satisfaction.

Qualifications

• Effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service-oriented manner.
• Effectively listen to, understand, and clarify concerns raised by employees and guests.
• Multi-task and prioritize departmental functions to meet deadlines.
• Handle problems, anticipate, prevent, identify, and solve them as necessary.
• Evaluate complex information, data, etc., from various sources to meet appropriate objectives.
• Maintain confidentiality of information.
• Maximize efforts towards productivity, identify problem areas, and assist in implementing solutions.