Food & Beverage Manager

POSITION PURPOSE

The F&B Manager is responsible for all aspects of the restaurant's operations, ensuring a positive dining experience for guests and maximizing profitability. This role involves managing staff, maintaining quality standards, and ensuring the restaurant runs smoothly.

ESSENTIAL FUNCTIONS

• Ensure that all aspects are communicated to the culinary team and to all other managers in the F&B department to ensure all details are correctly maintained.
• Manage the Resy (reservation system) with the host staff, ensuring accuracy of all guest reservations and shift reservations. Assist Host staff with greeting and seating guests during peak times of operation.
• Organize all documentation for shift work on a daily basis including pre-shift reports, daily training topics, shift floor plan, requisitions for beverage, food and sundries and manage labor on a daily basis.
• Ensure all staff are meeting all established standards of service.
• Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily.
• Provide feedback and conduct performance reviews.
• Monitor and maintain cleanliness of dining rooms and work areas; communicate issues of safety, cleanliness, or malfunctions to appropriate departments; manage maintenance/safety issues to completion.
• Plan and conduct frequent department monthly/pre-shift meetings to ensure staff are correctly communicated with and that staff are consistently trained and well-motivated. Attend interdepartmental meetings to ensure good cross communication between departments.
• Assist in the development of marketing initiatives, menu items, and other items to stimulate growth in sales for each outlet and a variety of latest market developments.
• Be aware of and assist to control current budgeted and forecasted revenues, payroll, and product costs.
• Ensure all current Accounting and People & Culture policies are being adhered to. Report any issues or grievances to the Director of Restaurants and or People & Culture.
• Assist in maintaining all Micros programming for the restaurant.
• Perform other duties as assigned by Management.

Other:

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.

• Recruitment and hiring
• Training and development.
• Performance reviews and evaluations.
• Addressing employee concerns and issues.
• Disciplinary actions.
• Guest satisfaction monitoring.
• Handling customer complaints and feedback.
• Training staff in hotel service standards.
• Ensuring efficient and timely service.
• Managing payroll & labor law compliance.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required.
• Ability to access and accurately input information using a moderately complex computer system.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
• Thorough knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Ability to distinguish product quality, taste, texture, and presentation and observe preparation.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 15 lbs. occasionally.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly, and other office equipment as needed.

QUALIFICATION STANDARDS

• High School Diploma or equivalent. Bachelor’s Degree in Food & Beverage Management and/or Hospitality preferred.
• Minimum of 4 years’ experience in the hospitality industry, with an emphasis on food and beverages.
• Strong working knowledge of the food and hospitality industry.
• Exceptional customer service, leadership, problem-solving, and organizational skills.
• Ability to multi-task and work within a fast-paced environment.
• Excellent communication skills
• Ability to adhere to budgets and meet financial targets.
• Ability to forecast food and beverage needs.
• Proficient in Micros POS and Microsoft Office Suites.

Licenses or Certificates:

Ability to obtain and/or maintain any government required licenses, certificates, or permits.

Grooming:

All employees must maintain a neat, clean, and well-groomed appearance per Mondrian South Beach and Baia Beach Club standards.

Other

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

(The content of this job description will be reviewed on a regular basis to incorporate any new responsibilities which reflect the hotel business requirements.)