Senior Food & Beverage Manager

Arlo Hotels, an independent lifestyle hotel is now actively seeking a dynamic Senior Food and Beverage Manager. A person in this position is someone who is passionate about people, driven by purpose, and clever in their approach.


The Senior Food and Beverage Manager assists in the organization, management, and administration of all operational aspects for the Food and Beverage Outlets.

RESPONSIBILITIES AND AUTHORITIES :

• Approach all encounters with guests and team members in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Arlo Hotel standards, as required by scheduling, which will vary according to the hotel's needs.
• Maintain high standards of personal appearance and grooming, which includes proper dress and when working.
• Always comply with Arlo Hotels standards and regulations to encourage safe and efficient hotel operations.
• Be visible and interact with guests and team members to provide consistently high levels of quality service.
• When the Director is off site, they will be ranking Manager on duty.

SPECIFIC DUTIES:

• 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 all reservation platforms with host team members, ensuring accuracy of all guest reservations and shift reservations.
• Organize all documentation for shift work daily including pre-shift reports, daily training topics, shift floor plan, requisitions for beverage, food and sundries and manage labor daily.
• Ensure all staff meet 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.
• Monitor and report back to Director on the quality of work provided by other Managers on the staff.
• Take lead for scheduling of hourly employees
• Assist with executing Payroll.
• Train and coach Junior Managers
• Successfully and consistently communicate team goals, priorities, best practices, and operational changes
• Address performance issues quickly and respectfully with coaching and counselling and resolving any conflicts that may arise.
• Provide feedback and appraisals, as necessary.
• 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.
• 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 in controlling current budgeted and forecasted revenues, payroll, and product costs.
• Ensure all current Accounting and People Services policies are being adhered to.
• Report any issues or grievances to the Director of Food and Beverage and or People Services.
• Assist in maintaining all Micros programming for food and beverage outlets.
• Monitor hotel activities and troubleshoot problems.
• Operate word processing program on the computer.
• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.
• Additional duties as necessary and assigned.

REQUIREMENTS:

• Must be able to stay on your feet for 8 hours plus
• Must work well in stressful, high-pressure situations and environments.
• Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
• Must be able to prioritize departmental functions to meet due dates and deadlines.
• Must be able to work with and understand financial information and data, and basic arithmetic function
• Must be able to convey information and ideas clearly with strong oral and written communication skills.
• Must maintain complete confidentiality regarding team member relations and access to sensitive information or data.
• Must have strong attention to detail, ability to prioritize departmental functions to meet due dates and deadlines.

Education:

High school or equivalent education required. Bachelor's Degree preferred.

Experience:

Two (2) years of Food & Beverage Manager experience or equivalent.

One (1) year of Restaurant Leadership in Hotel environment experience or equivalent.

Knowledge:

Must have strong computer skills and financial knowledge required.

Certifications:

Manager Alcohol awareness certification and Manager Food Service permit as required by local or state government agency.