Manager Food & Beverage- The Asbury Hotel

Responsibilities Plan and manage the Restaurant, Room Service, Bar, and catering operations to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures, and federal, state and local regulations while meeting/exceeding financial goals. The position is responsible for short‑term planning and managing the day‑to‑day operations of the restaurant, room service, bar, and catering. The role recommends promotional ideas and procedural changes. Prepare forecasts, implement, monitor and control the budgets for the various outlets. Manage the human resources within the department. Direct and oversee recruitment and development of employees; hire, train, empower, coach, counsel for performance and salary reviews, resolve conflict through fair treatment policy, discipline, and terminate as appropriate. Develop, recommend, implement and manage the department's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations. Implement and manage all company programs (company/franchise) to ensure compliance with SOPs; include safety and sanitary regulations, all federal, state and local regulations to ensure optimal service quality. Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in‑house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service. Respond to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. Education and Training More than two years of post‑high‑school education. Experience One to two years of employment in a related position with this company or other organization(s). Knowledge and Skills Excellent comprehension for assisting with guest and associate matters. Interpreting instructions from customers, associates, and managers. Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies. Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs. Must have knowledge of food safety and chemicals/agents for training purposes. Physical Demands Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules. Ability to lift, push, pull and carry tables, chairs, trays, plates and chafing dishes daily, 20–40 lbs. Bending to pick up dropped items as needed; bend to assist in serving food or getting supplies. No kneeling required. Mobility – 95 % of shift covering all areas of outlets supervising. Continuous standing to assist at hostess station – minimal stationary standing. Climbing stairs – varies by location. No driving required. Environment Inside 95 % of shift. Temperatures can exceed 100 °F if working at location with outside dining facilities and when assisting in kitchen. Benefits Unlimited paid time off Medical, dental, & vision insurance Eligible to participate in the Company’s 401(k) program with employer matching Health savings and flexible spending accounts Basic Life and AD&D insurance Company‑paid short‑term disability Paid FMLA leave for up to a period of 12 weeks Employee Assistance Program Great discounts on Hotels, Restaurants, and much more. Eligible to participate in the Employee Referral Bonus Program. Up to $1,000 per referral. Compensation USD $65,000.00 - USD $70,000.00 /Yr. #J-18808-Ljbffr