Food & Beverage Manager

To ensure the successful operation, financial performance, quality of service, and development of service staff of the restaurant and banquet operations. Complete responsibility for the service and quality of all banquet and meeting functions.  Manage all Banquet positions.

This position pays between $72,000 to $75,000 annually

KEY RESPONSIBILITIES:

Restaurant Accountability:

• Oversee and manage all areas of the restaurants and make final decisions on matters of importance while ensuring the restaurants is profitable, operationally sound, and employee performance and guest satisfaction.
• Ensure restaurants are staffed adequately at all times.
• Responsible for quality & efficiency of department to include cost, labor, financial and standard operating procedures.
• Hire, train, develop, and motivate all employees in the department
• Make necessary adjustments to the staff as required in order to maintain the highest level of Guest Service and productivity and accuracy.
• Maintain inventory and pars of all front of the house supplies, liquor and wine
• Maintain front of the house cleanliness and maintenance
• Ensure the handling of all complaints to the guests' satisfaction.
• Continuously check food quality and presentation coming from kitchen.
• Reservations checked against the VIP list from the front office.
• Bar controls and procedures
• Beverage requisitioning and cost
• Inventory par level set up
• Ensure expedient table turnover and table resetting.
• Be familiar with by staying up-to-date and enforce all policies related to liquor liability laws.  Specifically: Prohibiting sale of liquor to intoxicated guests. Prohibiting sale of liquor to minors.
• Keep upper Management promptly and fully informed of all issues and take prompt corrective actions where necessary of suggests alternative courses of action
• Promote a cooperative and harmonious working environment
• Work with other management team to plan marketing, advertising, and special functions with intent goal to increase sales and profitability.
• Provide strong presence in local community and high level of community involvement.

Banquet Accountability:

• Responsible for timeliness & efficient service of all meetings & social functions, which meet or exceed company standards.
• Maintain proper financial results in labor & expenditures.
• Proper hiring of new employees
• Continued training & development of employees.
• Maintain effective communication & feedback with departmental staff.
• Know capacities of banquet rooms and room set-ups.
• Maintains communication with Kitchen and other Resort departments
• Knows all menus and prices including any service charges.
• Will attend BEO Meetings.
• Ensures attractiveness of food and beverage displays, display carts, buffets and coffee breaks so that a full merchandising effect can be realized through color, eye appeal and artistic arrangement.
• Schedules associates in a cost effect fashion, anticipates and forecasts volume of business, develops flow charts for flawless service.
• Prepares, submits for approval and implements Banquet Procedures.
• Conducts and/or attends any employee or committee meeting.
• Schedules for maintenance, repair and cleaning of equipment and facilities.
• Knows local fire regulations and health regulations and ensures compliance.  Enforces fire and safety procedures.
• Ensures that silverware, china and glassware are spotlessly clean at all times and free of any chips or cracks.
• Has full knowledge of Resort’s emergency procedures as outlined in Emergency Procedures Manual.  Provides training to employees and is able to issue instructions to employees and guests at time of need.
• Introduces himself to meeting/convention planner, as primary contact while group is in-house.
• Ability to read and write constructively in the English language.
• Bi-lingual ability in Spanish strongly suggested
• Will communicate effectively and accurately with other departments: Catering, Sales, Kitchen, AV, Engineering, etc.
• To be effective and achieve guest satisfaction, we will interface with the following departments:  Banquet production staff, Catering, Sales, Purchasing, Marketing, Accounting, Human Resources, Stewarding, and Culinary.
• Strong interpersonal/leadership skills, professional caring approach towards employees.
• Attends weekly F&B Meeting
• Any and all reasonable requests of management

QUALIFICATIONS & SKILLS

• Min 5 years Banquet, Conference Center or Hotel Restaurants management experience
• Previous F&B, Banquet, Restaurant Management experience, to include 3 meal dining and bar/lounge expertise
• Well groomed and present proper management attire at all times
• Position requires leadership ability to guide staff and work directly with culinary management and staff to ensure excellent cover presentation and customer experience.
• Proficiency in food planning, preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping, and report preparations.
• Proficiency in Simphony or similar POS required
• Proficiency in Microsoft Word, Excel and Outlook
• Knowledge of alcoholic Beverage programs and ordering
• Must possess a valid Food Handler's and RBS certification 
• Ability to multi-task and communicate well with guests, vendors employees & management
• Ability to schedule to business demands
• Develop and enforce established policies and procedures.
• Establish operational strategies to meet quality and customer service standards
• Flexibility under pressure
• Patience and good decision making skills. 
• Advanced mathematical skills
• Ability to train and inspire superior customer service skills

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.