Food and Beverage Manager

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Category: Food & Beverage SUMMARY The primary responsibility of the Food & Beverage Manager is to coordinate, supervise, and direct hotel food and beverage operations across the restaurant outlets and banquet department. ESSENTIAL DUTIES AND RESPONSIBILITIES Guest Service Maintain guest service as the driving philosophy of the operation Personally demonstrate a commitment to guest service in responding promptly to guests' needs Committed to making every guest satisfied Meet or exceed guest satisfaction measures Ensure hotel standards and services contribute to the delivery of consistent guest service Implement and practice guest service initiatives and perform to hotel standards Food & Beverage Manager Operations Monitor department performance within banquets and outlets Create schedules, monitor time and attendance of employees, and manage labor costs through efficiencies Ensure Outlet and Banquet employees are performing to established service standards Maintain a thorough working knowledge of the Toast register system including procedures and paperwork Work with conference and event planners to ensure event details are clearly communicated and precisely followed Follow the Manager's opening and closing checklists when opening or closing the outlets Create timelines and staffing assignments for banquet events to ensure timely setup and service Ensure staff are in proper uniform, with nametag and maintain good hygiene Understand that the job requires late nights, weekends, and a significant hourly commitment Help employees acquire the skills to achieve their goals Understand that guests expect great service and hire team members who understand and love to serve Maintain proper lighting and music levels in the dining room; menus must be clean and presentable Be completely knowledgeable of the hotel's emergency procedures and the responsibilities to be followed Immediately notify GM of any emergency, security threat or hazardous situation Use best judgment in handling any opportunities Record all opportunities to keep communication lines open Ensure all side work is done: tables wiped, reset tables, floors swept and mopped; everything restocked; china, flatware, and glassware clean and properly put away Interview, hire, and train servers, bartenders, banquet setup staff, and audio‑visual staff according to standards Attend weekly and daily meetings on time and prepared to contribute (e.g., GM stand‑up, BEO meetings, departmental meetings, property manager meetings) Maintain a positive attitude at all times and project a consistent company culture Approach all encounters with guests and employees in a friendly, service‑oriented manner Maintain regular attendance in compliance with standards as required by scheduling Maintain high standards of personal appearance and grooming, wearing proper uniform and nametag when working Comply at all times with standards and regulations to encourage safe and efficient hotel operations Other duties as required SUPERVISORY RESPONSIBILITIES Manages and directs staff, including recruitment, selection, and development, to achieve guest satisfaction and company goals and objectives. POSITION REQUIREMENTS QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE High School Diploma required. At least three years supervisory position held in a restaurant, banquet operation, or hotel with Toast knowledge is a plus. REASONING ABILITY Demonstrate the ability to anticipate and solve practical problems or resolve issues. LANGUAGE AND MATHEMATICAL SKILLS Ability to read and speak English and comprehend simple instructions, short correspondence, and memos. Ability to effectively present information in one-on-one and small group situations to customers, clients, and employees. Ability to effectively communicate with employees, guests, and supervisors for optimum operation of the property. Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals; and to compute rates, ratios, percent, and to draw and interpret bar graphs. CERTIFICATES, LICENSES, REGISTRATIONS Serve Safe and RAMPS training. PHYSICAL DEMANDS / WORK ENVIRONMENT The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Individuals must be able to lift up to 30 lbs. Follow proper lifting procedures. Must be able to stand for 8 hour shifts. Must be able to show leadership abilities. Must have organizational skills and quick decision making. Full-Time. Shift: Rotating Days and Nights. Number of Openings: 1. Location: Nittany Lion Inn. This position is currently accepting applications. #J-18808-Ljbffr