Food and Beverage Manager

Job Description

Position: Food and Beverage Manager

Reports to: General Manager (GM), Ownership

Oversees: All F&B Outlets

• Job Classification: Full Time

Position Summary: The Food and Beverage Manager will provide the required leadership and direction within the Food & Beverage Department ensuring the consistent delivery of memorable culinary experiences while maximizing team performance, department efficiencies and financial performance. The Food and Beverage Manager represents all the F&B revenue centers on the Executive Team and is instrumental in the ramping-up ongoing development of the brand and culture. The F&B Manager is wholly responsible for menu development and evolution consistent with guest taste, desires and trends ensuring all F&B outlet products, atmosphere and service remain as a top positive memorable factor in the guest experience. The F&B Manager is directly responsible for the overall operation of the F&B outlets associated with this property. Manager will be responsible for scheduling hourly associates for coverage, inventory, purchasing, food rotation & expiration date monitoring.

Position Essential Job Responsibilities:

• Develop, administer, implement, monitor and evolve all assigned Food and Beverage outlet daily operations, including standard operating procedures in all areas.
• Develop, administer, implement, and monitor, and embrace all aspects of the service culture and service program to all associates under your supervision in the F&B outlets. This position is highly visible to guests and fellow team members, you are a key resource in developing the brand spirit and culture.
• Ensure all required township, city, county, state, Federal or agency laws, rules and regulations are followed to the letter of the code, including all postings, reporting, tracking and training, as required.
• Training program for all associates that is position specific, including new associate orientation and realistic timeline for going “live” in each job. Part of developing training program is also having a plan for follow-up and refresher training on an on-going basis.
• Ensure department turnover remains low and consistent with normal industry standards. Foster a positive team culture and open-door environment to ensure all associates are satisfied and have the tools necessary to do the job expected and a high level of performance.
• Stay current with industry trends in all assigned areas. Have fortitude to try new ideas and adjust as necessary to stay current with guest trends. Challenge the status quo.
• As a Food & Manager you are required for all staffing for F&B outlets, it is expected to cover all unexpected call outs in these departments.
• Provide required Food & Beverage reports to executive team
• Complete Daily, Weekly, Monthly Checklists
• Develop, administer, implement, monitor, and evolve an effective QA program for F&B outlet associates, products, and operating procedures

Implement and evolve a workable Guest Recovery program that has 100% satisfaction goal for all guests.

• Develop and maintain a consistent system of reporting and record keeping for the Food and Beverage department, including staff training and certifications, food safety, alcohol service training, POS Training, etc. for executive team
• Ensure highest standard possible for cleanliness and safety of all assigned F&B outlet areas.
• Uphold all industry standards and site-specific requirements for responsible Alcohol beverage service, including all required training, regulation, postings, record keeping, and continuous monitoring.
• Hold regular, documented F& B Team Meetings and Continuous Improvement Training (CIT).
• Demonstrate follow-up, follow-through, and continuous improvement through the proper use of team meetings and team feedback.
• Represent F&B on the safety committee and foster buy-in from team to embrace a safe workplace.
• Represent Food and Beverage outlets on the Executive Team as part of the strategic plan.
• Responsible for developing operational budgets for each area and tracking daily performance in relationship to budgeted goals. Actualize revenue and costs daily, comparing against budgeted goals and forecast so that proactive changes can be made to reach targeted goals.
• Maintain strict control of food, liquor and labor costs, all inventory, waste, and other departmental expenses. Foster buy-in from all supervisors to be daily mindful of maximizing yield potential by minimizing expense and increasing sales.
• Attend Executive Team and supervisor meetings as scheduled. Be a productive and integral member of the Executive Team. Foster good team relationships, actively take part in profitability discussions, be highly aware of property and team goals and how to carry out the F&B portion of those.
• Balance the operation of Food and Beverage outlets in relation to goals set forth for the entire operation, including Guest Satisfaction, Associate Satisfaction, Sales and Revenue, Profitability, Brand and Culture, Community Presence and Corporate and Ownership Goals.

Position Specific Requirements- Knowledge, Skills, and Abilities:

• At least three (3) years Manager experience working in a Food and Beverage environment of comparable size and scope.
• Proven experience and ability to perform all financially focused aspects of the position including developing a budget, managing P&L, forecasting, purchasing, staffing guides, actualizing numbers on a daily basis in relation to targeted goals.
• Previous experience training and/or certifications in safe food handling and responsible alcohol service.
• Ability to master all aspects of POS System and be able to train department associates to perform all necessary functions. Ability to troubleshoot problems as necessary during service.

Performance Measurement:
Performance of the Food and Beverage Manager is directly measured by the success of the overall operation in all Food and Beverage areas. This includes performance of F&B associates, turnover, department profitability, upholding of safety and responsible service standards, department buy-in to Company service standards and culture and maintaining elevated levels of guest satisfaction.
Physical, Schedule and Work Requirements:

• Must have the availability work all shifts, during normal operating hours of the hotel.
• Must work long shifts, weekends and holidays as needed, with minimal requests for extended periods of time off. Any prior commitments must be discussed before start date.
• Onsite work shifts are required
• Must be able to stand for extended periods. Must have the ability to perform all essential physical requirements of the position with minimal assistance.

Please note: This job description serves as a guide for new associates to understand their role and what is necessary to fulfill the responsibilities of this position. It is not a complete list of every task that may be required in this job role. Job tasks may change from time to time, with or without notice, at the discretion the Company. I have read and understand the content contained in this job description and have addressed all questions or concerns related to the requirements of this position.

Job Type: Full-time

Pay: $48,000.00 per year

Benefits:

• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 1 year

Restaurant type:

• Fast casual restaurant

Weekly day range:

• Every weekend
• Monday to Friday

Ability to commute/relocate:

• Grand Prairie, TX 75052: Reliably commute or planning to relocate before starting work (Required)

Work Location: In person

Salary : $48,000