Food & Beverage Manager

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Job description

Job Description

BASIC PURPOSE: Plan and manage the operations of the Food and Beverage division, including Restaurant, Room Service and other food and beverage outlets, to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals.

ORGANIZATIONAL SCOPE: Position is responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans. The major areas of responsibility/management include: Restaurant(s), Room Service, and Lounge(s), while coordinating the operations of the kitchen and banquets. Participate in total hotel management as a member of the Hotel Senior Management team.

ESSENTIAL FUNCTIONS:

1. Manage the day to day operations of the Food and Beverage outlets. (30%)

2. Develop, recommend, implement and manage the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations, as well as maximize revenue and minimize expenses while ensuring proper supplies and staff are on hand to provide top quality customer service. (15%)

3. Implement and manage all company programs to ensure compliance with the SOPs and LSOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. (15%)

4. Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. (10%)

5. Manage the Human Resources within the division. Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate as appropriate. (10%)

6. Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service. (5%)

7. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. (5%)

8. Develop and implement menus and back-up, (use records, production lists, pars, training, ect), with corporate guidelines to continually improve revenues and profit margins while maintaining quality. (5%)

NON-ESSENTIAL FUNCTIONS: (5%)

1. Execute and promote accident prevention program to minimize liabilities and related expenses.

2. Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested.

Salary range for this position is $70-78k.

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