Food & Beverage Manager

Reports to: General Manager

Status: Exempt

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JOB SUMMARY

The Food & Beverage Manager is responsible for assuring attentive, friendly, courteous and efficient service in Eliza Ann’s Coastal Kitchen while maintaining adherence to budgeted payroll and overhead cost. The Food & Beverage Manager is also responsible for continually working towards improving sales revenues to meet and exceed budget.

**Please note, Mainsail Lodging & Development is a drug-free workplace. Pre-employment screening, to include a background test and drug screen, is required for all candidates offered a position.

QUALIFICATION STANDARDS

Education & Experience:

  • At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience.
  • Must be proficient in Micros system, company approved spreadsheets and word processing.
  • Supervisory experience required.
  • Must have a valid driver’s license for the applicable state.

 

Physical requirements:

  • Long hours sometimes required.
  • 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.
  • Ability to stand during entire shift.

 

Mental requirements:

  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must work well in stressful, high pressure situations.
  • Must maintain composure and objectivity under pressure.
  • Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
  • Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
  • Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
  • Must be able to work with and understand financial information and data, and basic arithmetic functions.

 

DUTIES & FUNCTIONS

Essential:

  • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
  • Maintain regular attendance in compliance standards, as required by scheduling which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming.
  • Comply at all times with standards and regulations to encourage safe and efficient hotel operations.
  • Maintain a warm and friendly demeanor at all times.
  • Be familiar with the organization of a hotel and know the function of each department.
  • Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to standards.
  • Maintain follow-through of all guest requests, problems, complaints and/or accidents which occur in the Cafe, Room Service, Lounge or Banquets.
  • Motivate, coach, counsel and discipline all F&B personnel according to company S.O.P.’s.
  • Review F&B staff’s worked hours for payroll compilation and submit to Accounting on a timely basis.
  • Be responsible for developing a “Manager in Development (MID)”, as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement.
  • Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards.
  • Prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.’s.
  • Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements.
  • Ensure that wage progress and productivity reports are completed accurately and on a timely basis.
  • Conduct all 90 day and annual employee performance appraisals according to company S.O.P.’s.
  • Ensure implementation of all policies and house rules.
  • Assist in developing and ensure implementation of Food and Beverage promotional ideas.
  • Ensure all beverage costs are maintained to meet budget.
  • Ensure compliance to company training using the steps to effective training according to standards.
  • Maintain company S.O.P.’s regarding purchase orders, vouchering of invoices and checkbook accounting.
  • Develop, initiate, and promote sales, including upselling, programs for use by all service personnel.
  • Ensure service standards are maintained throughout the Food and Beverage/Banquet Department.
  • Participate in required M.O.D. coverage as scheduled.
  • Initiate all necessary F&B-related reports according to company standards.
  • Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner.
  • Ensure that F&B employees are at all times, attentive, friendly, helpful and courteous to guests, all other employees and managers.
  • Ensure that the quarterly operating equipment inventory is done, pars are evaluated, and quarterly purchases are planned.
  • Maintain all S.O.P.’s concerning credit policies.
  • React to negative trends in market place by implementing food and beverage blitzes and promotions.
  • Organize and conduct monthly department meetings with restaurant and lounge staff and weekly F&B meeting according to standards.
  • Attend daily BEO meeting.
  • Conduct beverage purchasing as needed.
  • Purchase Food & Beverage operating equipment as needed.
  • Conduct monthly beverage inventories and reconciliation’s.
  • Ensure that the quality and presentation of all food products are according to standard.
  • Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
  • Oversee the operations of the Banquet department.
  • Use the hotel’s P.O.S. system to print reports. Analyze reports generated.
  • Establish and maintain key control system.

Marginal:

  • Monitor and follow up on all Food and Beverage cash overages and shortages.
  • Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures.
  • Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs.
  • Complete all required correspondence in a timely and efficient manner.
  • Attend monthly all-employee meetings and any other functions required by management.
  • Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food & Beverage and Food Production staffs.
  • Perform P.O.S. changes in menus or additions/deletions of servers as necessary.
  • Handle items for “Lost and Found” according to the standards.
  • Maintain required pars of all stock.
  • Review food sales for accuracy daily.
  • Perform any other duties as requested by the General Manager.

Career Information

Date Posted:
April 11, 2019

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