Resorts/Hotels

Food & Beverage Manager

Permanent

The Chef Agency

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Overview

 

The Food & Beverage Manager is responsible for assisting in coordinating, supervising and directing all aspects of F&B outlet’s operations, while maintaining a profitable F&B outlet and high quality products and service levels.  He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

 

Qualifications

  • 2 years of F&B Management experience in a luxury hotel required
  • At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience.
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
  • Long hours sometimes required.
  • Required to be standing for extended amount of time.
  • Flexibility in schedules required to flex depending to the operation.
  • Medium work – Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Responsibilities

  • Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and fellow employees.
  • Oversee all aspects of the daily operation of the outlet.
  • Supervise outlet personnel.
  • Respond to guest complaints in a timely manner.
  • Work with other F&B managers and keep them informed of issues as they arise.
  • Keep immediate supervisor fully informed of all problems or matters requiring his/her  attention.
  • Assist in coordinating and monitoring all phases of Loss Prevention in the outlet.
  • Prepare and submit required reports in a timely manner.
  • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
  • Monitor quality of service in F&B outlets.
  • Assist in menu planning and preparation.
  • Ensure compliance with all local liquor laws, and health and sanitation regulations.
  • Ensure compliance with SOP’s in all outlets.
  • Ensure compliance with requisition procedures.
  • Be visible on the floor and assist staff as needed during each meal period.
  • Conduct staff performance reviews in accordance with Highgate Hotel standards.
  • Understand, implement and monitor corporate promotions in outlet (if applicable), including buffet and three-meal concept standards.
  • Ensure the training of employees on SOP’s and technical job tasks.
  • Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc.
  • Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
  • Complete tip reporting.
  • Ensure overall guest satisfaction.
  • Oversee private events in function spaces and suites.
  • Oversee quality of service in In Room Dining.
  • Hold outlet personnel accountable to the hotel, department and position standards. Discipline and recognize when appropriate.

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