Food and Beverage Manager

EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. Position Purpose Food & Beverage Manager will develop, implement and maintain quality standards for outlets and banquets, including supervision and direction of service staff. Ensure excellent customer service. Essential Functions 25% Interview, select, train, supervise, counsel and discipline restaurant staff and banquet staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes; schedule and direct staff in their work assignments. 25% Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. Maintain communication with all departments to ensure customer service needs are met. 20% Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency. 15% Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures. 15% Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence. Supportive Functions Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties. Specific Job 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. Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service, and taking disciplinary action when necessary. Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer. Knowledge of hotel food and beverage operations. Knowledge of food and alcoholic beverages. Must possess basic computational ability. Must possess basic computer skills. Budgetary analysis capabilities required. Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses. Working 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 comparable state and local laws (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. Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task. Must be able to exert well‑paced ability to maneuver between functions occurring simultaneously. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Must be able to lift up to 15 pounds on a regular and continuing basis. Must be able to lift trays of food or food items weighing up to 30 pounds frequently. Must be able to push and pull carts and equipment weighing up to 250 pounds occasionally. Must be able to exert well‑paced ability in limited space and to reach other locations of the hotel on a timely basis. Must be able to exert well‑paced ability in limited space. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. 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 Education High school or equivalent education required. Bachelor’s Degree preferred. Experience Minimum of three years of food and beverage service background and at least one year of restaurant management required. Licenses or Certificates ServSafe Certification Food Handlers and Managers, Basset/TIPS Certification. Grooming All employees must maintain a neat, clean and well‑groomed appearance per standards. 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. Benefits: Medical, Dental, Vision, Life Insurance Salary Range: $63k - $68K based on experience #J-18808-Ljbffr