Food & Beverage Manager

Description

• Leads the food & beverage staff to ensure department operates efficiently and business goals are achieved.
• Attends appropriate meetings and communicates effectively with all responsible staff to ensure guest and employee needs are met.
• Accountable for guest satisfaction by ensuring food and beverage service standards are met and guest needs are responded to in a timely manner.
• Resolves guest complaints in courteous and friendly manner, focusing on service recovery when applicable.
• Works side by side with staff to train and model appropriate guest service standards.
• Responsible for interviewing, hiring, and developing associates.
• Evaluates staff performance and coaches to ensure standards are met.
• Motivates team by setting goals, providing ongoing feedback, and rewarding/recognizing associates.
• Delivers discipline/corrective action and makes termination decisions.
• Responsible for training all associates and ensuring training records are maintained.
• Analyzes quality issues, identifies training needs, and ensures implementation to improve results.
• Utilizes available resources and adheres to Restaurant/Hotel training policies.
• Ensures all company, brand, and department-specific training requirements are met.
• Accountable for achieving business revenue goals by developing and implementing service programs.
• Responsible for building and maintaining client relationships to drive repeat business/customer referrals.
• Uses expertise to develop and implement changes to food and beverage operations based on sales and guest comments.
• Responsible for management of expenses to maximize hotel profitability.
• Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs and the departmental budget.
• Follows Restaurant/Hotel procurement guidelines and applies good business judgment.
• Manages and maintains company assets to stay within budget guidelines.
• Conduct routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per Restaurant/Hotel, brand, local, state and federal regulations.
• Ensures a clean and safe work environment, and follows all Restaurant/Hotel procedures for guest/employee incidents.
• Responsible for effective self/workload management.
• Demonstrates clear written and verbal communication skills.
• Promotes collaboration and positive, professional work environment.
• Attends all daily, weekly and/or monthly department/hotel meetings to ensure proper communication/planning occurs.
• Adheres to all Restaurant/Hotel Standard Operating Procedures.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)