Food & Beverage Manager

Title: Food & Beverage Manager

Department: Food & Beverage

FLSA Status: Exempt

Scope of Position:

Responsible for adhering to all SW Hotel/Hyatt standard operating procedures and policies, The F &B Manager will manage the daily operations of the banquets department and including Food & Beverage outlets, and ensure the highest level of guest service and preferred standards are met at all times. Responsible for the overall direction, coordination and evaluation of all areas of the food and beverage departments, including interviewing, hiring, training, staffing, assigning, and directing work, addressing complaints and resolving service opportunities. Training will be a crucial component of this position.  

Position Qualifications and Requirements:

Education & Experience:

• At least Three Years of previous Food & Beverage. Banquets Supervisory or management a plus.
• Proficiency in restaurant management software and Microsoft Office Suite. MICROS a plus.

Licenses/Certifications:

• California Food Handler
• TIPs Alcohol Certification

Physical Demands:

• Requires walking or standing to a significant degree.
• Ability to lift 50 lbs.

Required Competencies

• Prior management experience.
• Good leadership qualities.
• Knowledge of standards. 
• Ability to work a flexible schedule including weekends and holidays.
• Excellent verbal and written communications skills. 

Responsibilities may include any and all of the following: 

Banquets 80%

• Supervise and direct banquet associates, including captains, servers, lead housepersons, and houseperson.
• Execute all banquets special events.
• Conduct pre-event meetings and ensure event order (BEOs) are accurate and communicated.
• Ensure client specifications and expectations are met or exceed.
• Work closely with Sales and Catering team to confirm events details.
• Manage staffing levels, schedules, and payroll to ensure efficient operations.
• Prepare and finalize Banquet checks for clients and submit daily for income audit.
• Training and developing assigned personnel to meet departmental responsibilities.
• Effectively communicate and disseminate information to employees.
• During light events or no events week, assist Director of Food & Beverage in the F &B outlets.
• Manage and control labor costs and payroll through effective scheduling.

Outlets 20%

• Oversee daily outlets operations, ensuring smooth and efficient service. 
• Addresses and resolve any guest issues or concerns promptly and professionally.
• Maintain a visible presence on the floor during peak dining, times to engage with guest and oversee service quality.
• Ensure that the restaurant ambiance, cleanliness, and overall atmosphere meet and exceed guest expectations. 
• Ensure compliance with health, safety, and sanitation regulations.
• Perform other duties as assigned, requested or deemed necessary by management.
• Maintaining complete knowledge of: All hotel features/services, hours of operation, daily house count, expected arrival/departures and all department policies and procedures.
• Analyze reports and communicate information to staff and appropriate department.
• Operating in compliance with all local, state and federal laws and government regulations, communicating effectively within departments to ensure good safety practices of associates.
• Have a complete understanding of the company’s handbook and adhere to its rules and regulations. Implementing and supporting hotel policies and procedures.

Reports to:  General Manager  

Subordinates:  Servers, Bussers, Bartenders, Cashier Order Takers, Hosts, Hostesses, Managers and Supervisors

Job title also known as: Outlets Manager