Food & Beverage Manager

Create an atmosphere in all food services that inspires guests to return and bring creativity and excitement to team members. Serve as a leader to all kitchen, banquet, and restaurant team members.

Responsibilities

• Supervise the Food & Beverage department of the hotel including restaurant food service, kitchen, lounge service, and banquet/catering service
• Establish and promote a positive and exciting work environment
• Establish staffing needs and oversee recruiting, screening, and hiring
• Manage labor for existing team members including scheduling
• Provide training and development for department team members; conduct coaching, training, development, and disciplinary action
• Recommend termination to GM for department team members and participate in the process
• Enforce policies and procedures established by the company, the hotel brand, and applicable state and local health codes
• Inspect equipment regularly for cleanliness and working condition
• Supervise set-up, service, and break-down of banquets
• Support revenue and budgeting goals by controlling food costs, labor hours, and avoiding food wastage
• Aim to meet or exceed budgeted Gross Operating Profit
• Promote exemplary guest service experience by team members
• Respond promptly to any escalated guests’ inquiries or complaints; coach employees on improvement for guest complaints
• Prepare for upcoming brand audits; evaluate scores and take action on items requiring improvement
• Manage restocking and all inventory control
• Flexible availability to meet business demands for events, restaurant hours, team member absences, etc.
• Ensure satisfactory scores with brand by preparing for audits, evaluating results, and collaborating with management and team on necessary improvements
• Other duties as assigned

Requirements

• Five years of food & beverage experience
• Three years in a management position
• Bachelor’s Degree in Hospitality, Food Service Management preferred
• Strong organization skills and attention to detail
• Experience with establishing menu and service standards
• Ability to drive company culture through team and guest experience

Physical Requirements

• Frequent standing and walking for inspection
• Set up of banquet tables to include lifting, bending, stooping, kneeling
• Ability to lift and carry up to 50 pounds
• Ability to taste and smell

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Benefits

• Medical
• Vision
• Dental
• 401K
• Immediate Pay - earned wage access
• Vacation time
• Sick time
• Holiday pay
• Bonus opportunities
• Brand-specific employee discounts
• Long-term/short-term disability
• Life insurance