Overview:

The Food & Beverage Manager is responsible for overseeing the successful operation and administration of all food and beverage related departments to include: all restaurants, bar/lounges, room service outlets, and banquets (if applicable). The Food & Beverage Manager must help ensure that the department is continually balanced while focusing on providing an exceptional food and beverage experience to every guest and maximizing department profitability at the same time. The Food & Beverage Manager is responsible for ensuring that all food, beverage, and culinary operations are carried out professionally, to standards and at the highest level of service.

Key Duties & Responsibilities:

• Responsible for department payroll.
• Responsible for department budget, expenses, and profit.
• Responsible for the supervision of all non-exempt restaurant, bar/lounge, kitchen, and banquet personnel.
• Reports directly to the Director of Food & Beverage.
• Work with the Director of Food & Beverage to create and execute innovative food and beverage strategies that will drive the hotel to exceed guest satisfaction and revenues.
• Work collaboratively with all members of the food and beverage team in menu planning, development, and execution.
• Ensure food and beverage staff are properly trained to standards and able to carry out the operations of each department.
• Work closely with department supervisors to develop them both personally and professionally.
• Drive outlet revenues through strategic marketing, promotion and up selling efforts.
• Ensure that all complaints regarding food quality, service, or accommodations were investigated and resolved.
• Schedule and receive beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor budgets/payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Establish standards for personnel performance and customer service.
• Estimate liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
• Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Responsible for inventories of equipment, small ware, and liquor.
• Is actively engaged in attracting and retaining talent to the organization.

Education and Experience:

• Bachelor's degree in a related field from an accredited university/college or culinary school plus at least three (3) years of related experience; or high school diploma or equivalent plus at least five (5) years of related experience; or any equivalent combination of education and experience that provides the above skills, knowledge, and abilities.
• Excellent written and verbal communication skills.
• Outstanding employee satisfaction scores at or above company goal.
• Good financial aptitude.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.