Food and Beverage Manager

Job Duties & Functions

• Organize, direct, supervise and assist in the preparation and service of all food and beverage, based on standardized recipes, for the Restaurant, Room Service, Market, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.
• Ensure the cleanliness, sanitation and safety in the kitchens, service stations, FOH, BOH work and storage areas while minimizing waste and maximizing cost/production ratio.
• Plan meals and service while directing and guiding the Chef with various assignments, such as pricing, banquets, etc.
• Provide oversight of the kitchen staff, outlets, banquet food display merchandising, and operations of the kitchen, service, beverage and banquet departments, as required.

Requirements

• Must be proficient in Windows operating systems, Company approved spreadsheets and word processing.
• Extensive experience in restaurant bar, banquet, catering, in room dining, and kitchen management required.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high-pressure situations, maintaining composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.
• Have the ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Knowledgeable and aware of local competition and industry trends.