Food & Beverage Manager

Job Title

Major Duties And Responsibilities

• Develops the food and beverage department's annual business plan.
• Plans, directs, supervises and evaluates the day-to-day operation of the food and beverage departments in accordance with established budget, regulations, policies and standard operating procedures.
• Ensures that kitchen prepares menu items per recipe and cost cards.
• Analyzes cost data and updates pricing structures quarterly when necessary.
• Reviews and approves any planned menu items ensuring market acceptance and adherence to budgeted costs.
• Analyzes projected weekly sales forecasts and ensures that the appropriate staffing guidelines are used for scheduling.
• Prepares and justifies annual budget for inclusion in the overall MWR operating budget.
• Maintains fees and charges to ensure the center remains self-sufficient as required by instruction.
• Reviews and analyzes all revenue and cost lines for each department's profit and loss statements.
• Develops revenue or cost control programs that address the variances of actual to budget.
• Establishes and enforces procedures and controls of food and equipment inventories.
• Ensures proper bid procedures are being followed for all food and beverage purchases.
• Responsible for monthly physical inventory of all food within area of responsibility.
• Conducts daily accounting functions and ensures proper records are maintained, such as end of shift processing, to include reading of the register and completing all necessary paperwork.
• Ensures that instructions pertaining to the security of funds are adhered to.
• Ensures proper maintenance and security of the All American, Pierside Grill and other food and beverage outlets.
• Makes recommendations for improvements to facilities and informs the MWR Director of requirements and conditions of the facilities
• Develops and supervises safety, sanitation, and maintenance programs for all food and beverage equipment.
• Arranges for acquisition of equipment and maintains adequate supply to minimize shortages and loss.

Supervisory Duties May Include, But Are Not Limited To:

• Establishes objectives, planning, and priorities for accomplishment of workload either directly or through subordinate supervisors.
• Ensures weekly labor schedules are prepared and ensures that labor is adjusted to fluctuations of revenue and workload requirements in a timely manner.
• Works to improve quality of work and devises strategies for cost and timesaving.
• Conducts meetings with employees on a regular basis to discuss new and novel techniques for increasing business and promoting industry.
• Manages personnel resources assigned to the facilities including effective workforce utilization and position management and resolving minor grievances and complaints.
• Monitors and approves or disapproves timekeeping and leave requests.
• Establishes performance standards, provides continuous feedback, and conducts annual performance reviews of staff. Issues or recommends employee recognition and awards.
• Addresses potential disciplinary and/or performance issues timely and takes appropriate, corrective action(s) as necessary.
• Interviews and recommends candidates for selection for hire, promotion, or reassignment.
• Ensures staff complete required training and receive training to fulfill requirements of their positions.
• Identifies and provides employee development opportunities.