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 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 and corrective actions
• 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.

Qualifications

Licenses and Certifications

• Preferred

  ServSafe Food Mgr Cert

• Preferred

  Certified Food Handler

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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