Hotel Food and Beverage Manager

Summary :

The Food and Beverage Manager reports to the Food and Beverage Director. This position is responsible for managing the daily restaurant operations to achieve planned financial and human resource goals for the asset as well as operating within Company and brand standards. This includes maintaining the physical condition of the asset and protecting the owner’s assets.

Responsible for assisting in the management of the daily operations of the restaurant and provides professional leadership and direction to front of the house personnel. Supervises dining area in an effort to provide the highest quality of service and guest satisfaction. Effectively schedules shifts and ensures that all staff members perform their job duties to the company standard and communicates and enforces HR policies and procedures consistently. Trains or monitors the training of staff members providing guidance and feedback to guarantee a positive and successful training experience. Identifies interviews and presents quality candidates to General Manager available for hire as needed. Completes any/all administrative tasks and duties consistent with HR. Participates in maintenance of equipment, facility, and grounds through the use of a preventative maintenance program. Ultimately provides safe working and customer environment with safe work behaviors and action plans.

Key Responsibilities:

1. Prepares daily production list and floor chart.
2. Ensures that all staff complies with assigned shifts and attendance policies.
3. Verifies that kitchen staff follows all recipes and portions servings correctly.
4. Keeps bar, dining area, office and storage areas clean and organized.
5. Ensures all product ordering is done timely and within standard.
6. Receives food and alcohol orders using procedures as directed.
7. Knowledge of all preparation methods, ingredients, portion size for all menu items offered.
8. Sets excellent customer service by following guest service standards.
9. Actively participates as a member of the management team.
10. Manages and motivates all staffing levels throughout shift.
11. Oversees overall labor and food cost to budgetary requirements.
12. Performs additional responsibilities, although not detailed, as requested by the General Manager at any time.
13. Consistently applies all alcohol serving procedures with regard to beverage service standards, awareness standards and our ID policy.