Department: Food & Beverage
Position: Food & Beverage Manager
Reports To: Assistant Director of Food and Beverage
Supervisory Responsibilities: Supervisors, Servers, Bussers, Runners, Hosts, Bartenders, Barbacks
Position Overview: The Food and Beverage Manager is responsible for the successful daily operation of all assigned Food and Beverage outlets. Key responsibilities include but are not limited to floor supervision, staff training, scheduling, payroll, guest satisfaction, outlet sanitation and other duties as assigned.
These duties may be described as, but not limited to:
- Provides leadership to the restaurant service team though floor presence, frequent training and re-training of staff via formal presentations and on the floor as the leader of the service team. Ensures the team uses proper service techniques and has the requisite menu knowledge.
- Works all scheduled shifts as assigned by the Assistant Director of Food and Beverage. Shift may include Early Morning, Evening and Closing shifts as needed. Due to the cyclical nature of the hospitality industry employees may be required to work a varying schedule based on the business needs of the hotel.
- Ensures the highest possible standards of guest service are provided, Listens and responds to guest and employee concerns.
- Conducts impactful shift meeting and Huddles using approved materials and templates.
- Assists Servers, Bartenders, Bussers, Runners, Hosts, and the Culinary Team in exceeding the expectations of our guests.
- Manages the restaurants reservation systems in accordance with all related SOPs
- Schedules employees based on business needs, manages the timecards of their employees, evaluates performance, and manages daily floor assignments. Ensures all opening closing and running side work is completed.
- Works quickly and independently to resolve operational and or guest issues, ensures proper follow through and excellence in creating a memorable experience for outlet guests
- Facilitates effective communication within F&B and with support departments
- Performs all functions in accordance with company policies and procedures, as well as OSHA, Department of Health and other agencies’ policies and procedures.
- Regular attendance in conformance to all company and property standards is essential to the successful performance of this position. Irregular attendance will incur disciplinary action.
- Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry
- Develops and implements cost and waste reducing and profit enhancing measures.
Required Knowledge, Skills, Abilities:
- 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.
- Must possess basic computational ability and computer skills.
- Budgetary analysis capabilities required.
- Knowledge of food service techniques and cost controls such as manpower, productivity, food cost and other expenses.
- Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10º F) and kitchens (+110º F). Managers may be assigned to outdoor outlets where there are a wide range of temperature dependent on the season.
- 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.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
- Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
Minimum Qualifications:
- High school diploma or equivalent required. Bachelor’s degrees, or combination of work experience and education.
- 3 years of Food and Beverage experience preferred, with at least 1 year of restaurant management experience.
- Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
- Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
- All employees must maintain a neat, clean, and well-groomed appearance per company 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.
