Food & Beverage Manager

Food And Bar Manager

In order to qualify for this position, resumes must provide sufficient experience and/or education, knowledge, skills, and ability to perform the duties of the position. Applicant resumes are the key means for evaluating skills, knowledge, and abilities as they relate to this position therefore, applicants are encouraged to be clear and specific when describing experience. Major duties and responsibilities include:

• Planning, directing, and supervising the activities of the entire food and bar operation.
• Hiring, training, and motivating employees for quality food and beverage service to guests.
• Interface with the food and beverage director in the planning of programs, menus, and internal controls necessary for a viable and successful operation.
• Responsible on a day-to-day basis for food and bar controls and managing operational costs.
• Incumbent is responsible for the proper relation of cost of goods to labor, food waste, and spoilage.
• Develop and maintain stock control cards, par stock levels, and daily inventories.
• Prepare marketing lists, determine food and beverage requirements, and related supplies.
• Develop and maintain standardized recipes on batch and item cost control cards with recommended selling prices.
• Inspects deliveries for quality and quantity.
• Accountability of food and beverage equipment and supplies.
• Maintenance of sanitation and health inspection standards.
• Keeps abreast of the technical advances in food and beverage equipment and preparation procedures for same.
• Plans, reviews, approves, and prices the lunch and dinner menus.
• Determines prices for party menu for banquets and all special functions.
• Reviews the party contracts daily to determine food and bar requirements and assures that arrangements are provided as contracted. On a daily basis, plans for the utilization of food surplus or leftovers.
• On a continuing basis, checks methods of preparation, size of portions, and appearance.
• Conducts food and bar inventories as required.
• Responsible for the training and direct supervision of subordinates and weekly scheduling and assignment of their duties.
• Evaluates performance and initiates required personnel actions.
• Annually develops an income, expense, and capital expenditure budget for the food and beverage operation.
• Performs duties of the food and beverage director in their absence.
• Incumbent must have a knowledge of formal military protocol, courtesies, and social amenities.