Food & Beverage Manager

BENEFITS

• Complimentary Parking
• Medical
• Dental
• Vision
• Pet Insurance
• Employer paid Life/LTD
• Fully vested 401k
• Employee Assistance Program
• PTO
• Holiday Pay (Hourly)
• Recognition Program
• Volunteer Initiatives
• Marriott Hotel Travel Discounts
• Tuition Reimbursement Program

POSITION OVERVIEW

The Food & Beverage Manager is responsible for overseeing all outlets in the hotel to ensure guests receive the highest quality of service according to hotel standards. They provide hands-on training and support while maximizing restaurant revenue and guest satisfaction. Alongside the Food & Beverage Director, they implement and uphold all departmental standards and policies.

DUTIES AND RESPONSIBILITIES

• Provide guidance and leadership to the food & beverage team to ensure consistent quality of guest service is provided to all guests in accordance with hotel standards, including restaurants and bars, banquets and catering, in-room dining, minibars, club lounge, and all other food & beverage areas.
• Observe performance and encourage improvement.
• Resolve guest complaints by conducting thorough research of the situation and the most effective solution.
• Prepare and conduct daily pre-shift meetings, communicate effectively with all staff, and provide them with any information necessary to provide the highest level of service.
• Make recommendations for training related issues when inconsistencies develop.
• Authorize revenue allowances to remedy problems in the case alterative solutions have been offered but not accepted.
• Maintain complete knowledge and comply with all departmental policies, service standards, and standard operating procedures.
• Assist the outlets teams to take orders, retrieve and serve alcoholic, non-alcoholic, and meals to guests, courteously and efficiently according to hotel specifications.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Assist in the maintenance of the outlet areas and equipment.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Maintain complete knowledge of all menu items, liquor brands, beer brands, and non-alcoholic selections available in the assigned outlet.
• Maintain complete knowledge of the particular characteristics and description of every wine and champagne on the wine list.
• Maintain complete knowledge of designated glassware and garnishes for each drink.
• Maintain complete knowledge of table/seat/station numbers, proper table set-ups, room capacity, hours of operation, menus, price range, and dress code of all outlets.
• Maintain complete knowledge of equipment and use only as intended.
• Maintain positive guest relations at all times and resolve all guest complaints, ensuring guest satisfaction.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minor, intoxicated persons, and drunk driving.
• Maintain complete knowledge of the Point of Sale system and resolve system issues, should they arise.
• Obtain assigned bank and ensure accuracy of contracted monies while keeping bank secure at all times.
• Ensure associates complete opening and closing side duties.
• Ensure all departmental policies and SOPs are followed and executed according to hotel standards.
• Prepare guest check and process payment, adhering to all cash handling and credit policies.
• Ensure maximum usage of all supplies to attain budgeted food and beverage cost and to prevent waste.
• Use all chemicals in accordance with OSHA regulations and hotel requirements.
• Maintain a professional and personable appearance at all times, according to hotel standards.
• Successfully achieve the hotel’s core values of ownership, innovation, craft, respect, and community.
• Primary duty will be managing the business and their department. They will regularly direct the work of two or more associates and have the authority to hire and terminate.
• All other duties as requested.

QUALIFICATIONS

• Must be 21 years or older.
• Good reading, writing, and oral proficiency in the English language.
• Minimum two years’ experience in a similar position with a full-service hotel or restaurant.
• Requires the ability to taste food and alcohol during trainings and new menu updates.
• TIPS training certification required within 30 days of hire date.
• Previous experience with MICROS POS preferred.
• Must be able to perform job functions with attention to detail and speed and accuracy with the ability to remain calm and resolve problems using good judgement.
• Ability to work effectively with co-workers as part of a team and with minimal supervision.
• Flexibility to work a varied schedule, which may include weekends and holidays.
• Ability to lift and carry up to 40 pounds on own and up to 100 pounds with assistance.
• Ability to stand and walk for entire shift.
• Requires writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.

We are an equal opportunity employer and consider all qualified applicants without regard to legally protected characteristics. Employment decisions are made based on qualifications, merit, and business need. Reasonable accommodation(s) may be provided through the interactive process to enable qualified applicants and associates to perform the essential functions of the position.

Offers of employment are contingent upon the successful completion of a background check, and we participate in E-Verify to confirm employment eligibility.

Salary : $60,000 - $65,000