Food & Beverage Manager OEM/HM

Overview

The Food & Beverage Manager oversees all food and beverage related departments including restaurants, bars/lounges, room service outlets, and banquets (if applicable). The manager helps ensure the department is balanced, focuses on providing an exceptional food and beverage experience, and maximizes department profitability.

Key Duties & Responsibilities

• Responsible for department payroll.
• Responsible for department budget, expenses, and profit.
• Responsible for the supervision of all non-exempt restaurant, bar/lounge, kitchen, and banquet personnel.
• Reports directly to the Director of Food & Beverage.
• Work with the Director of Food & Beverage to create and execute innovative food and beverage strategies.
• Work collaboratively with all members of the food and beverage team in menu planning, development, and execution.
• Ensure food and beverage staff are properly trained to standards and able to carry out the operations of each department.
• Work closely with department supervisors to develop them both personally and professionally.
• Drive outlet revenues through strategic marketing, promotion, and up-selling efforts.
• Ensure that all complaints regarding food quality, service, or accommodations are investigated and resolved.
• Schedule and receive beverage deliveries, checking delivery contents to verify product quality and quantity.
• Maintain budgets/payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Maintain compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Establish standards for personnel performance and customer service.
• Estimate liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
• Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Responsible for inventories of equipment, small ware, and liquor.
• Actively engaged in attracting and retaining talent to the organization.

Education And Experience

• Bachelor's degree in a related field from an accredited university/college or culinary school plus at least three (3) years of related experience; or
• High school diploma or equivalent plus at least five (5) years of related experience; or
• Any equivalent combination of education and experience that provides the above skills, knowledge, and abilities.

Excellent written and verbal communication skills. Outstanding employee satisfaction scores at or above company goal. Good financial aptitude.