Food & Beverage Manager

Job Description

Job Description

Position Summary: As the Food & Beverage Manager, you are responsible for the overall operation of the restaurant, hiring staff, purchasing and stocking food. You must ensure everyone is trained on proper food preparation, proper kitchen safety techniques, and understands health standards. You must perform all Food & Beverage Manager duties in accordance with the Company policies and procedures. 

$19 hourly

Reports to: The General Manager is your immediate supervisor.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Offers courteous and sincere hospitality at all times.
• Understands what is meant by “good guest service”. (Provides the public with uniform, consistent, efficient, courteous, high-quality service in addition to a clean hotel and grounds.)
• Answers questions about the hotel and community, is knowledgeable about the location of attractions, restaurants, and shopping, and answers complaints or concerns by the guests.
• Is part of the hotel’s/restaurant’s security team and is responsible for immediately reporting, orally or in writing, any potential safety or security hazards to the immediate supervisor.
• Interviews, trains, and schedules food and beverage employees.
• Addresses guest concerns in an appropriate and timely manner.
• Completes forecasts, plans, and departmental production reports for management.
• Participates in the preparation of the restaurant’s annual budget and the setting of departmental goals.
• Maintains updated and accurate costs and documentation of all dishes prepared in the food and beverage operations.
• Manages day-to-day F&B activities, plans, and assigns work and establishes performance and development goals for team members.
• Provides mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.
• Educates, trains, and complies with Company/Brand standards and governmental regulations.
• Ensures staff have the tools, training, and equipment to perform job duties.
• Promotes teamwork and quality service through daily communication and coordination with other departments.
• Assists sales, catering, and banquet staff with banquets, parties, and other special events.
• Ensures that all menu items are prepared and presented according to established recipes and standards.
• Assists in developing menu design and concepts for all food and catering events.
• Maintains procedures to promote the security and proper storage of food and beverage products, inventory, and equipment.
• Ensures that all kitchen equipment and storerooms are in proper operational condition and are cleaned on a regular basis.
• Assumes 100% responsibility for the quality of products served.
• Understands and complies with Company policies and procedures, cooking methods, standard portion sizes, and kitchen rules and quality standards.
• Maintains the cleanliness of the grills, broilers, fryers, floors, furniture, counters, freezers, refrigerators, and work areas in the kitchen and dining areas.
• Must pass any certification test required by the state/city health department.
• Reports any problems, orally or in writing, concerning guest relations, maintenance, and food product quality and freshness to the immediate supervisor on a daily basis.
• Uses the first–in, first–out inventory method to prevent spoilage of food products.
• Removes food products that are not fresh from inventory and places those food products in the waste receptacle (dumpster).
• Monitors and adjusts the temperature of the refrigeration equipment to maintain the freshness of the food products.
• Takes all restaurant/bar waste to the garbage dumpster daily. 
• Attends all scheduled employee meetings and brings suggestions for improvement.
• Ensures proper closure of kitchen workstations using the closing checklist; also, helps others close the restaurant. 
• Works required shifts per week per hotel’s current year budget and General Manager’s discretion.
• In coordination with the General Manager, evaluates employees to ensure that the level of performance complies with, or exceeds, Company/Brand standards.
• Retrains and coaches staff when necessary. 
• Motivates and increases staff morale.
• Assists with the inventory of all hotel supplies.
• Manages staff effectively and professionally in difficult and challenging situations.
• Ensures completion of required documentation and logs for the local health department and Brand Standards.
• Complies with BBP, OSHA, and Hazcomm 2012 standards.
• Knows the potential hazards of any chemicals used and the proper personal protective equipment required.
• Uses personal protective equipment as directed by Safety Data Sheets.

Physical Demands: 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. To perform the duties of this job, the employee is regularly required to talk and hear. The employee is frequently required to stand; walk; use hands to finger, handle, or feel; and reach with hands and arms to heights up to 72 inches. The employee is required to frequently walk up and down stairs, bend to the floor, lift, push, and pull weights up to 50 pounds to a height of 72 inches.

• F&B Experience

• PTO
• 401(k)
• Health Insurance
• Flexibility on schedule
• Hilton discount