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POSITION SUMMARY
The F&B Manager is responsible for food & beverage revenue generation of their assigned hotel. This person is focused on restaurant and bar operations, menu design and implementation, banquet operations, client development and retention, revenue generation, and expense control activities to provide an optimal return to the investors. Additionally, this employee also has specific training and experience to oversee team members providing guidance and leadership.
ESSENTIAL FUNCTIONS AND RESPONSIBILITIES
SUPERVISORY RESPONSIBILITIES
Directly supervise F&B and banquet team members. Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, developing, and training employees with assistance from human resources; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
JOB REQUIREMENTS
EDUCATION and/or EXPERIENCE
Bachelor’s Degree preferred in related field; and/or 3-5 years of equivalent experience in Hospitality F&B or related industry.
COMPANY VALUES
LANGUAGE SKILLS
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
Other
$71k-95k (estimate)
12/17/2023
05/08/2024
lloydcompanies.com
Sioux Falls, SD
200 - 500