Food & Beverage Operations Manager

Job Description

Job Description

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ESSENTIAL JOB FUNCTIONS:

1. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

2. Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.

3. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets,

4. Develop, implement and monitor schedules for the operation of all food and beverage sub-departments to achieve a profitable result.

6.5. Implement effective control of beverage and labor costs among all sub-departments to Crescent standards.

7.6. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.

8.7. Assist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.

9.8. Regularly review and evaluate the degree of guest satisfaction of the individual restaurants and banquet service, recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment.

9. Develop operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications

11.10. Continuously evaluate the performance and encourage improvement of the associates in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained associate at all levels.

11. Understand and effectively use tools in place to monitor items such as Hilton Brand Standards Audit, Crescent Internal Audit and other standards required.

12. Support the process of building and controlling inventory.

13. Support and direct in some cases the process of creating LSOP for the Food and Beverage Operations Department to ensure effective controls, education, training and standards are in place.

14. Monitor guest satisfaction to ensure that goals are met, particularly around service and the overall experience of restaurant and bar operating periods, in room dining and banquets

15. Ensure a positive and healthy open communication process with the colleagues within the department.

16. Communicate both verbally and in writing to provide clear direction to staff.

17. Comply with attendance rules and be available to work on a regular basis.

18. Perform any other job related duties as assigned