F&B Manager, Outlets

Responsibilities

The Food & Beverage Manager will be responsible for directing, coordinating, and administering Food & Beverage service operations to ensure profitability, quality standards and services, and guest satisfaction for multiple F&B outlets throughout the hotel. They will contribute to the planning, organization, and training necessary to achieve restaurant / bar objectives in sales, costs, internal guest retention and satisfaction, communication and awareness, guest service, food quality and compliance.

• Assist with all hiring and training of restaurant and bar internal guests
• Understand all programs, procedures, standards, specifications, guidelines and training protocols
• Collaborate with leadership team to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities
• Review the daily business levels, anticipate critical situations and plan effective solutions to best expedite these situations
• Prepare weekly work schedules in accordance with staffing guidelines, labor forecasts, and assign work for efficient use of equipment and personnel
• Responsible to ensure restaurants appearance meeting and exceeding standards as well as maintaining compliance with all health and safety regulations at all times
• Investigate and resolve customer complaints regarding food quality, service, or accommodations
• Perform additional duties and projects as assigned

Requirements

Candidates must possess the following qualifications:

• Ability to speak, read, write and understand English
• Professional demeanor appropriate for a luxury environment
• Minimum 2-3 years of restaurant, bar, or hospitality management experience preferred
• Must have working knowledge of point of sale systems preferably Toast
• Strong customer service experience, interpersonal, and communication skills are required
• Strong analytical, decision‑making and problem‑solving skills
• Ability to multi‑task and work in a fast‑paced, dynamic environment
• Ability to be flexible, adaptable and responsive to change
• High school degree or equivalent; Associate, Bachelor’s and/or Culinary degree preferred
• Must be able to stand, walk, sit for prolonged periods of time
• Must be able to bend, stoop, crouch
• Must use hands to reach, grasp, handle, pull and push
• Must have good near and far vision
• Must be able to hear, talk, smell