Food & Beverage Manager

About Us: Our TEAM culture motivates and encourages each individual member to achieve “MORE” in daily life and prosper in their career with a company that values them. Our hope is that each day you will uncover new reasons to love what you do! 

Summary: The Food and Beverage (F&B) Manager supervises, directs and organizes the Food and Beverage Department by supervising F&B associates and F&B duties including ensuring proper completion of all F&B duties, directing and coordinating the activities of the kitchen, banquets and lobby bar while maintaining high standard of food and beverage quality, service and merchandizing to maximize hotel profitability. The F&B Manager also ensures all associates have been professionally trained in regard to safety and health aspects.

Essential Duties:

•Plan and direct the full administration of the Food and Beverage Department to meet the organization’s strategic goals and daily tactical needs of the operation. 

 •Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments and collaboratively work with direct reports to achieve goals. 

•    Monitor schedules for the Food and Beverage Department to achieve a profitable result. 

•Monitors the quality of the guest experience. Educates direct reports on and enforces customer service standards; resolves problems; completes audits; identifies trends; determines system improvements; implements change (as necessary). 

•Meets Food and Beverage financial objectives, forecasts and monitors controllable expenditures; analyzes variances; initiates corrective actions. 

•Maximizes bar profitability by ensuring portion control and monitoring accuracy of charges. 

•Maintains safe, secure, and healthy environment by establishing, following and enforcing sanitation standards and procedures and complying with legal regulations. 

•Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, utensil quality and placement, and monitoring food presentation and service. 

Requirements:

• Proven experience as F&B Supervisor or lead in a hotel or restaurant 
• Schedule flexibility 
• Strong knowledge of culinary techniques, flavor profiles, and food presentation.
• Strong organizational and time management abilities.
• Ability to thrive in a fast-paced, high-pressure environment.
• Knowledge of health and safety regulations and HACCP standards.
• T.I.P.S. and ServSafe Certified.