Food and Beverage Manager

About the role

The Restaurant Manager at Thompson Savannah is responsible for driving restaurant results, maintaining high standards of food and beverage quality, and raising guest satisfaction scores, service, revenues, and profit margins.

Responsibilities

• Drive restaurant results
• Own the sustainability of food and beverage initiatives
• Maintain high standards of food and beverage quality
• Raise guest satisfaction scores, service, revenues and profit margins
• Establish and maintain good communications and teamwork with fellow colleagues and other departments within the hotel
• Maintain “open door” communication with employees
• Uphold the highest standards of hospitality and service, constantly monitoring guest experience
• Create and develop training programs with the goal of constant improvement, both at the individual and group level
• Develop new and analyze existing procedures that will improve guest patronage under the guidelines of Company’s policies
• Handle all guest complaints in the restaurant area
• Inspect and taste prepared foods to maintain quality standards and sanitation regulations
• Participate in decision making and financial responsibility of Food & Beverage Program
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control
• Aid General Manager in interviewing, selecting, training, guiding, managing and scheduling personnel
• Monitor and develop employee performance to include, but not limited to, providing supervision, conducting counseling, evaluations, setting annual goals and delivering recognition and reward
• Ensure staff understands their job expectations before holding them accountable
• Maintain awareness of documentation needed and retained in employee files

Qualifications

• Experience in a leadership role of Hotel Restaurants
• Large Volume exposure preferred
• Knowledge of Health and Sanitation Practices
• Working knowledge of wine, spirits, and beers
• Understanding of culinary terms and seasonality