Food and Beverage Manager

• Assist Outlet Manager in interviewing, selecting, training, supervising, counseling and disciplining restaurant staff for the efficient operation of the outlet.
• Maintain outlet scheduling and payroll. 
• Organizing and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count, daily specials, promotions, and menu changes.
• Meet and greet guests as they arrive, escort them to their table, and present menus.
• Answer telephones in a clear voice, coordinate and document reservations. 
• Maintain communication with all departments and attend relevant meetings. Participate in marketing efforts of restaurants, assist in creating menus, survey competition and report food trends.
• Monitor product quality and guest satisfaction in restaurant. Ensure that food quality is consistent, appealing, and prepared to guest specifications. Interact with guests to obtain feedback on quality of service and food in outlet.
• Maintain profitability of outlet to support overall hotel operations. 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. Ensure maintenance of equipment by calling for repairs and training staff on proper use.
• Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing.
• Provide clean and safe environment by assigning and assisting with cleaning.
• Adheres to all company policies and procedures.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to manager.
• Reports accidents, injuries, near-misses, property damage or loss to manager.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by manager.
• Assists other Restaurant Personnel when need.

Requirements:

• Availability: The Food and Beverage Manager will need to be able to work a flexible schedule based on the needs of the business. This includes weekdays, evenings, weekends, and holidays.
• The ability to walk, stand, work, bend, stoop, extend, and smile for prolonged periods of time.
• The ability to lift, push, or pull weights up to 50 pounds.
• Communication skills are utilized significant amount of time when interacting with others demonstrated ability to interact with guests, team members, management, and third parties that reflects highly on the hotel, the brand and the Company.
• Reading and writing abilities are utilized often when completing paperwork, ordering, interpreting results and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving reasoning, motivating, organizational and training abilities are used often.
• Alcohol Awareness Certification and Food Handling Service Permit or valid certification handler card as required by local or state government agency.

EOE/M/F/D/V