Food and Beverage Manager at The Bradley – Fort Wayne, Indiana

Overview

Here's your opportunity to join The Bradley, a beautiful full service property in the heart of downtown Fort Wayne. The F&B Manager will overseas all aspects of our roof top restaurant, Birdie's. We are looking for a vibrant customer-focused Food & Beverage professional to join our team.

The Food & Beverage Manager oversees all aspects of food and beverage operations for Birdie's including full buy-out banquet events. The F&B Manager will work closely with the Executive Chef and fellow F&B Manager of our lobby restaurant, Arbor to achieve high scores of food and service quality. This role will be responsible for budgets and cost control measures, quality standards, guest satisfaction and associate satisfaction.

ESSENTIAL FUNCTIONS: (This list of essential functions is not exhaustive and may be supplemented and changed as necessary.)

• Lead, direct and administer all restaurant operations to include, but not limited to purchasing and inventory control, department management, policy, procedure and operation standards implementation and enforcement, meeting participation and facilitation.
• Manage and develop the performance of employees to include, but not limited to, providing supervision and professional development, scheduling, conducting coaching, counseling and evaluations and delivering recognition and reward.
• Interview prospective candidates, train, direct, supervise and discipline employees.
• Train workers in Food and Beverage presentation, and in service, sanitation, and safety procedures.
• Determine schedules, sequences, and assignments for work activities, based on work priority, business forecast, payroll budget guidelines and productivity requirements, monitor timecards, submits payroll, and manage labor standards.
• Function as a liaison between guests and the hotel while maintaining a high level of customer service. Meet, greet and make guests feel welcomed, respond to all guest requests, problems, complaints and/or accidents presented through reservations, comment cards, letters, and/or phone calls, in an attentive, courteous and efficient manner. Follow up to ensure guest satisfaction.
• Implement effective control of beverage, labor costs and operating expenses
• Communicate both verbally and in writing to provide clear direction to staff.
• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
• Manage and train staff in effective guest relations and hotel service culture to ensure department provides a high level of customer service.
• Evaluate and recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Ensure sequences of service, standards and expectations are consistently met by all employees and follow up with employees when these are not met.
• Compile and balance cash receipts at the end of the day or shift.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.

Responsibilities

The Food and Beverage Manager will report to the property General Manager. Successful individuals must be available to work flexible schedules and have proven track records as effective trainers, coaches and motivators.

QUALIFICATIONS REQUIREMENTS: The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

• Knowledge of operations management, profit and loss responsibility, departmental budget preparation and budget controls.
• Ability to handle sensitive, confidential information discreetly and professionally
• Strong detail orientation; ability to set priorities, multi-task and meet deadlines
• Basic computer skills; proficiency in Microsoft Office Suite (Outlook, Word, PowerPoint, Excel)
• Excellent verbal and written communication skills
• Excellent time management and organizational skills
• Excellent problem-solving skills, including the ability to problem solve without direct supervision.
• Ability to use front office software and payroll system.
• Demonstrated knowledge in wine and spirits
• Food and Beverage leadership experience within an upscale bar/hotel preferred
• Strong personnel training background with an ability to teach and mentor others