Food & Beverage Outlets Manager

Food & Beverage Outlets Manager

A Cuban-Inspired Paradise in Key West!

Waterfront located, Havana Cabana radiates Cuba's joyful and sometimes rebellious spirit, embracing the art & culture that famously seduced Hemingway and deeply influenced Key West! Named one of Florida's Top 10 Resorts by Travel & Leisure, Havana Cabana is a lush escape from reality where the best of Key West is experienced with an intoxicating Cuban flare.

What we are looking for:

• Independently manages all F&B/restaurant personnel to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.
• Ensure effective labor management, creating cost-efficient schedules while monitoring forecast and adjusting to revenues. Coach leadership team on maximizing labor value while minimizing costs.
• Responsible for ensuring the proper onboarding of all food and beverage staff, from effective interviewing, to required hiring process, through training program completion.
• Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of process.
• Ensure proper inventory management and effective ordering. Management of special product needs, receiving, product storage and organization, staff training on inventory, ensuring yield management and keeping par levels, and completing monthly inventory.
• Work with F&B team on daily pre-meals/stand-up meetings, developing topics to discuss such as operational focuses, safety issues, in-house VIPs, specials, food and beverage education, guest feedback, etc. Provide proactive communication of all standards to staff.
• Responsible for satisfactory execution of in-house banquet events. Work closely with Sales team and Banquet lead team member to ensure execution and guest service meet overall guest satisfaction.
• Step in to assist as needed with banquet event preparation. Prepare food and beverages needed for events, assist with room set up, AV, bar, and directing rental services.
• Responsible for in-room dining program.
• Ensure compliance with all F&B operational procedures. Develop new local SOPs and work with EOS F&B Leadership on standards and expectations.
• Develop and maintain inside sales and marketing strategies to drive public relations and overall revenue.
• Update POS with pricing, specials, menu changes, etc.
• Intentional guest engagement through "touching tables" and ensuring guest satisfaction at all times. Take feedback to leadership team and develop action plans to improve all areas of concern.
• Expedite food regularly, practicing and training for proper timing of food courses.
• Responsible for bar program, creating cocktail lists, determining wine and beer offerings, connecting with new vendor options, pricing out beverages, and oversee requisition of liquor and adherence to beverage standards.
• Oversee all in-house cash revenue and proper cash handling procedures. Make cash drops as directed by accounting.
• Ensure team is educated on all tip pool and service charge distribution policies. Manage fair, consistent distribution of tips and SCs.
• Work with P+C Leadership to understand state labor laws and proper payment of base wage, tips, service charges, and incentives to staff.
• Coordinate workflow to ensure a smooth-running operation.
• Complete employee performance reviews/evaluations as required.
• Assist team members as needed to promote a positive teamwork environment. All managers are expected to perform any duty of their own employees. Managers should be present on the floor and assisting their teams in all operation needs at peak service times.
• Practice conscious knowledge of food allergies and safety in preparation.
• Responsible for comp and void privileges and approving active promotions and gift card/certificates.
• Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise.
• Work professionally with all third-party vendors and suppliers as a point of contact.
• Professionally handle guest complaints, solve problems, apologize/emphasize during guest complaints, follow up. Communicate any elevated complaints that could not be resolved to the Senior Director of Food & Beverage.
• Manage ambiance of environment by walking around, surveying area from the guest perspective to ensure all guest spaces maintain appropriate atmosphere such as proper lighting, music volume, cleanliness, decorations (i.e. candles lit, plants looking healthy, pillows fluffed). Maintain cleanliness of bars, dining room, guest entry spaces, bathrooms, and back of house spaces.
• Oversee reservation management to maximize opportunity for revenue, as well as forecasted blackout dates for holiday reservations etc.
• Work with payroll department for proper employee hourly rates, perform payroll duties biweekly, communicating and submitting needs, ensure staff receives paychecks, assist to set up direct deposits.
• Assist General Manager with additional assigned tasks and projects.
• Communicate with other managers and staff in a positive, efficient, and friendly manner.
• Flexibility to step into whatever role is needed to deliver exceptional service. This may include taking on job responsibilities outside of this job description and may require assisting other departments in their regular functions.
• Demonstrate a team-focused attitude and encourage collaboration.
• Understand and use safe work practices for all safety precautions including Emergency Evacuation Procedures, Violence in the Workplace, Accident Reporting, OSHA Compliance, and Bloodborne Pathogen Procedures.
• Attend meetings and training sessions as required.
• Comply with all policies as outlined in the Handbook, Property Supplement, or otherwise issued including time and attendance expectations, uniform and dress code standards, anti-harassment policy, and substances in the workplace.

Essential functions of the job:

• Ability to remain standing for up to 10 hours
• Ability to remain stationary in a desk/meeting environment for up to 8 hours
• Ability to walk the property and grounds frequently
• Ability to move up and down stairs regularly
• Ability to move quickly based on guest needs
• Ability to regularly move and lift up to 50 lbs.
• Ability to use repetitive manual dexterity, such as writing, typing in orders, polishing, rolling silverware
• Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift
• Ability to visibly survey property areas clearly
• Ability to view a digital computer/tablet screen
• Ability to work outside seasonally in various weather for up to 8 hours.
• Ability to communicate and exchange information effectively, often in a public/group setting
• Ability to read, write, speak, and understand English
• Ability to complete a satisfactory background check
• Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner
• Ability to work flexible hours based on business needs including midweek and weekend days

Technology and equipment used:

• Microsoft Office, including Outlook, Word, and Excel programs.
• Computer and Printer
• Point of Sale Software / Credit Card Processor
• Reservations Software & iPad Tablet
• Time Keeping & Payroll Software
• Multi-line Phone System
• Scheduling Software
• Basic Cleaning Chemicals & Tools (mop/bucket, broom, vacuum, sanitizer bucket)
• CO2 Soda Fountain System
• Refrigeration/Freezer Systems
• Keg storage Systems
• Automatic Dishwasher
• Golf cart (where applicable)

Working environment:

• Work will primarily take place in a hotel resort and restaurant environment, in both guest-facing and employee back of house areas.
• Some seasonal exterior work with exposure to extreme temperatures and weather conditions.
• Group and solo work.
• Exposure to various hazardous chemicals, to be used only as instructed.

Key skills & experience required:

• 5+ years professional restaurant leadership experience
• Proven ability to manage a strong beverage program
• Experience in banquet/event execution
• Multi-outlet experience a plus