Banquet and Outlets Manager

Job Title: Food And Beverage Manager Reports to: General Manager Job Purpose The role of the Food & Beverage Manager is to manage the daily operations of the restaurant/bar, banquet department as well as the culinary department. Responsibilities include maintaining guest and team member satisfaction while meeting and/or exceeding financial and budgetary company goals. Duties and Responsibilities Restaurant/Bar Operations Manage all day-to-day operations as it pertains to the restaurant/bar operations. Order all operating supplies with the exception of food product. Directly supervise daily F&B shift operations to ensure guest satisfaction, compliance with all F&B policies, standards and procedures. Partake in weekly walk through with General Manager to ensure cleanliness as well as compliance with all hotel and brand policies and standards. Conduct daily walk through to ensure that all equipment is functioning properly and that any malfunctioning equipment is reported immediately to the Maintenance department. Consistently monitor staffing levels to ensure that guest service, operational needs, and financial objectives are met. Consistently monitors the productivity of team members. Develops specific goals for department along with action plan to accomplish goals. Review restaurant and bar daily shift checklists to ensure adherence to checklist completion as well as to verify accuracy of checklist. Consistently works on improving guest service by actively being part of the overall guest experience, providing guidance, feedback and training to team members as needed. Actively participate in the Manager on Duty program. Review guest comments and concerns with team members. Consistently search for ways to attract hotel guest by offering daily/weekly specials, nightly entertainment, etc. Understand and monitor all department control procedures. Complete weekly department schedule and turn in to General Manager for approval. Be available to Hotel Staff at all times in case of an emergency. Assist the Executive Chef with menu design, planning and pricing. Responsible for the hiring, training and termination of all food & beverage team members. Ensures that all licenses (liquor/business) are up to date and visible. Banquets/Catering Manage all day-to-day operations as it pertains to banquets/catering. Participate with the Sales team in all Food & Beverage marketing activities. Actively participate in weekly BEO meeting. Assist Catering Manager with all banquet events as needed. Ensure that banquet checks are turned in to Night Audit in a timely manner for posting. Inspect all meeting rooms prior to functions for cleanliness and proper setup. Walk meeting rooms weekly and report all maintenance issues to Maintenance department immediately. Establish a rapport with groups/contacts to ensure guest satisfaction and repeat business. Financial Monitor and control payroll on a daily basis. Achieve budgeted food and beverage revenues, labor costs and department profitability. Analyze food and beverage pricing against competition. Participate in monthly food & beverage inventories. Guest Relations Is proactive and demonstrates a sense of urgency when dealing with guest concerns. Is readily available and approachable to all guests. Interact with guests on a frequent basis to obtain feedback about their experience. Anticipate the needs of large groups or high profile guests in order to deliver flawless service. Team Interaction Encourage and build mutual respect and cooperation among team members. Nurture an environment that encourages empowerment, motivation, teamwork and a passion for providing excellent service. Conduct mandatory monthly Food & Beverage departmental meetings. Communicate effectively with all property team members. Respond in a timely manner to Department Heads requests and concerns. Attends weekly Leadership Meeting conducted by the General Manager. Is professional and courteous towards team members at all times. Company/Brand Policies & Procedures Act as brand champion for the Food & Beverage department assuring that all brand standards are adhered to and that the brand culture is promoted within the department. Adhere to safety policies and procedures to ensure a safe working environment for all team members. Ensure department is in compliance with legal, safety, operations, labor, and brand product and service standards. Ensure that team members are properly trained and are performing to meet company/brand standards. Human Resources Closely monitor and control team member turnover by being hands on within the operation to determine deficiencies, moral issues, employee concerns and to address issues with a sense of urgency. Perform team member evaluations in a timely manner. Ensure that all HR issues are addressed according to hotel policy. Ensure that all employees are Serv Safe and TIPS certified. Ensure all team members are treated fairly, and with respect. Build rapport with team members by fostering an environment of open communication (open door policy). Ensure pay and benefits are appropriate for labor market. Celebrate the success of team members. Performs all other duties as requested by the General Manager. Qualifications Must have at least 3 years Food & Beverage Management experience in similar size property. Must have a 2-4 year college degree. Must have a proven track record of motivating team members to meet and/or exceed goals and to provide the highest quality of service to our guests. Possess a strong understanding of budgeting, P&L analysis, food and beverage cost controls, inventory controls, budgeting, efficient productivity. Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps as needed. Demonstrate the ability to mentor and develop team members. Must be able to professionally handle progressive disciplinary action. Must be able to work effectively and efficiently with the Sales and catering department. Must be willing to work flexible hours to include weekends, holidays and late nights. Must maintain a professional appearance at all times. Must be able to multitask and work in a fast paced environment. #J-18808-Ljbffr Workstream