JOB SUMMARY

The Food and Beverage Manager is responsible for coordinating, supervising and directing all property food and beverage operations while maintaining a profitable department with high-quality products and service levels. The Food and Beverage Manager is expected to market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while delivering the highest levels of service.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

PRIMARY RESPONSIBILITIES

• Monitor industry trends, take appropriate action to maintain a competitive and profitable operation, including updating cocktail lists and menu items as necessary
• Prepare the F&B budget and monitor department performance accordingly
• Work with the General Manager and keep informed of F&B issues as they arise
• Coordinate and monitor all phases of loss prevention in the F&B department
• Prepare and submit required reports in a timely manner
• Organize and conduct department meetings on a regular basis
• Ensure compliance with all local liquor laws, and health and sanitation regulations
• Ensure departmental training and compliance of SOP's
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals
• Conduct and/or attend all required meetings, including pre-event and post-event meetings
• Provide employees with the tools and environment they need to deliver an exceptional dining experience
• Develop and implement strategies and practices that support employee engagement
• Maintain product consistency by conducting inspections of seasonings, portions, and appearance of food

GUEST SERVICE & SATISFACTION

• Create an unforgettable dining experience in either the restaurant, bar, or banquet facilities
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner
• Attend all hotel required meetings and trainings
• Maintain high standards of team's personal appearance and grooming, including wearing nametags
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary
• Perform other duties as requested by management

JOB REQUIREMENTS

EXPERIENCE AND EDUCATION

• 3-5+ years of progressive F&B Leadership (restaurant/bar/banquets); hotel experience preferred.
• Bachelor's degree in hospitality/business or equivalent experience preferred.
• Certifications a plus: ServSafe Food Manager, TIPS, etc. or the ability to obtain certification as required/requested.

KNOWLEDGE, SKILLS, AND ABILITIES

• Knowledge of F&B preparation techniques, health department rules and regulations, and liquor laws and regulations
• Proficiency with POS (eg. Micros, Toast, Aloha), inventory/labor systems, OpenTable/Resy.
• Strong MS Office/Google Workspace skills; basic A/V familiarity.
• Strong verbal and written communication skills with your team and to provide exceptional guest service.
• Complete understanding of NOI profitability and budget goals
• Highly organized, detail-oriented, and effective multitasker.