F&B Manager Tournant

Duties & Responsibilities

• Aid in the day-to-day operations of F&B management.
• Ensure completion of all service shift opening/closing duties.
• Set up dining outlets, common spaces, and function spaces for the day.
• Inspect the restaurant environment and entrance area, ensuring standards are met and deficiencies are corrected.
• Inspect tables and stations, ensuring setups meet departmental standards, and report any deficiencies.
• Maintain quality Food & Beverage service while adhering to budgeted payroll and overhead costs.
• Conduct pre-meal informational briefings with staff to ensure they are knowledgeable about dishes, cooking methods, and changes.
• Act as a role model, communicate effectively with employees, and train new team members.
• Assist F&B management in training, scheduling, and Payroll.
• Handle guest incidents to ensure 100% guest satisfaction.
• Record and distribute Glitch reports, following up on any incidents.
• Maintain respect for safe food handling procedures and a safe working environment.
• Complete Daily Pass-along, communicating relevant notes for each shift.
• Work as an active member of the management team, providing cross-functional leadership across multiple F&B outlets.
• Support special events, pop-ups, and new outlet openings with operational oversight.
• Maintain consistent service standards and guest experience across all venues.
• Train and mentor staff in various outlets, adapting to each team's needs and service style.
• Troubleshoot operational issues and implement quick, effective solutions.
• Collaborate with culinary and service teams to maintain high-quality food and beverage delivery.
• Maintain compliance with health, safety, and sanitation standards across all outlets.
• Assist with scheduling, payroll, and inventory management as needed in each outlet.

Required Skills & Experience

• Minimum of two (2) years in a luxury hotel restaurant managerial role.
• Excellent knowledge of food, wine, and fine dining operations.
• Experience in completing administrative tasks, including reporting, budgeting, project management, etc.
• Strong supervisory and leadership skills.
• Ability to build a strong, cohesive relationship with back-of-house leadership.
• Excellent interpersonal skills with a focus on guest satisfaction, time management, organizational skills, and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.

Physical Requirements

• Must be able to lift equipment, supplies, etc. of at least 30 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• Extended periods on feet, especially during peak hotel hours or events.
• Clear vision for reading reports, analyzing data, and overseeing Concierge activities.
• Good hearing for effective communication with colleagues, guests, and stakeholders.