Department: Food & Beverage
Reports to: F&B Operations Manager and Hotel General Manager
Position: Food and Beverage Manager
Location: Tampa, FL
Reports to: F&B Operations Manager and Hotel General Manager
The Epicurean Brand:
Sometimes, to make something great, you have to start from scratch. We’ve crafted a foodies paradise. A wine lover’s dream. A place for connoisseurs of life to come and indulge their appetite. Because there is no greater homage to life than to indulge in and explore all the flavors that it has to offer. If you share our passion, we look forward to hearing from you.
The Elevage Brand:
Whether you want to call them Epicureans, foodies, or gourmands, we’re crafting dining experiences that speak to lovers of life’s greatest flavors. Because as far as we’re concerned there’s no greater celebration of life than to indulge our most basic human need. Here, we dine. And we do it exceptionally well. Experience dishes that are innovative, aesthetically beautiful, and above all, pleasing to the plate.
Autograph Collection Hotel Food and Beverage Manager will be responsible to manage any of the hotel food and beverage outlets from the arrival experience to the completion of the guest experience to ensure excellent customer service and maximize revenue and profits support overall. As the
Food and Beverage Manager, one is required to work with the F&B GM on staff training, assisting with developing cost-saving and profit-enhancing measures; front of house systems and service, consistency in processes, and assisting with organizing special events in the hotel restaurant.
Communicate with all departments to ensure that customer service needs and expectations are fulfilled.
Create a positive atmosphere for guests and team members
Enhancing, creating, and consistently managing nightly pre-shift meetings.
Work with the individual outlet managers to assure food and beverage quality, good service, and cleanliness.
Manage the day to day operations, ensuring quality service standards are met and the guest experience is exceptional
Direct contact for all FOH employees for ADP and payroll issues. Managing the inputting of hourly employee hours as needed.
Managing tip sheets and tip distribution. Responsible for accurate staff tip reporting.
Host standpoint of contact – responsible for the success of the front door program and consistency in the front door process. Direct contact for reservation systems and software issues and development.
Direct contact for weekly staff quizzes and staff knowledge expectations.
Participate in required meetings to include: Departmental, Staff, Manager, and any other meetings.
Maintain high standards of personal appearance and grooming which includes wearing proper professional attire
Comply with all safety standards and regulations to encourage safe and efficient hotel operations and OSHA guidelines
Respond to all guest requests, problems, complaints, and/or accidents at all F&B outlets in an attentive, courteous, and efficient manner including follow up to ensure guest satisfaction
Create and send Front of House weekly schedule, approved by Director of Outlets by Wednesdays and sending out to line staff members by Thursdays at 5 pm via email and posted.
Attend & assist in conducting monthly staff meetings with F&B managers to review scores, training, and any hotel/department items.
Ensure team members are aware of all applicable laws regarding alcoholic beverages.
Ensure compliance with all F&B policies and procedures by training, supervision, hands-on approach, and follow- up
Monitor beverage staff to ensure proper portion control and maintain low beverage cost
Work with all line staff team members to maintain a professional work environment
Ensure team members are treated fairly and equitably, prioritize team member retention
Respond to emergency situations using information contained in Safety Data Sheets; keep SDSs current and easily available
Working with banquet team to ensure service is of high quality.
On the floor contact for restaurant and bar operations.
Liaison between line staff and line cooks for issues and feedback.
Other duties as assigned
Education & Experience
Bachelor’s degree in related industry preferred
Minimum 3-4 years of managerial experience in a high volume upscale restaurant or resort
Excellent communication skills, both verbal and written
Ability to interact patiently, tactfully, and diplomatically with internal and external guests.
Micros, reservation systems, all operations software knowledge preferred.
Ability to sit or stand for extended periods of time
Ability to communicate clearly
Ability to lift, bend, and carry 20 lbs.
Corrected vision to normal range.
Ability to work long hours as needed
Make sound judgments quickly
Work on multiple tasks, making appropriate progress towards deadlines
Able to work independently, take direction and provide direction to others
Manage differing personalities within the office, the hotel, and the community
Maintain the highest degree of confidentiality
Ability to work effectively in stressful, high-pressure situations
Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
F&B Manager Expectations, supplement to job description and duties
Character & Consistency – a stable management team is a respected and followed management team, be consistent in your behavior, actions, expectations with all
Support – Support each other as a management team and do not show any disagreement to staff, communicate with the rest of the managers, we can discuss and solve as a team
Leading by example– do what you expect your team to do, empathize. If the staff sees you do it consistently it will become their habit as well.
Respectful, constructive criticism- coach in a positive, constructive manner, coaching should not be in the public, closely communicated one on one
Professionalism- maintaining a polished image, never making any negative comments about other managers, staff, or guests to staff or in public. It diminishes the effect and image of leadership. Creates a loss of trust in your staff
Job duties have a focus on Restaurant Operations and Management, Guest relations
Administration – next step
scheduling, conducting interviews, onboarding, restaurant orientation, issuing uniforms,
and training (including corporate-mandated training classes)
Manage & maintain updated POS software buttons both front and back of the house.
Train other managers for making POS updates and changes.
Responsible for working/running scheduled restaurant operations shifts, assist with restaurant administration, and Banquets Oversight if necessary.
Update and maintain all menus, printing, etc.
Responsible for writing some schedules and assist other departments if needed.
F&B GM oversees, suggests, and assists with adjustments and will post the schedules once they are complete and approved.
Other duties not listed may be assigned as necessary
Banquets Management Assistance
May assist with the listed duties below
Banquets supervising, interviews, hiring, schedule, EO Meetings, CI payment software,
Attends weekly EO meetings with the sales team, communicates with the rest of the F&B team on what is happening in banquets for the following week.
May assist with the weekly calendar of events and invite the rest of the management team in Outlook calendar to have each event as a reminder every shift with pop-ups of what banquet event to expect each shift.
All hospitality managers need to be aware that our industry is not a defined constant job duty, success relies on all managers to be able to multi-task, communicate and work together as a stable, reliable management team.
June 8, 2021