Food and Beverage Manager - Full Time

Responsible for the food and beverage operations.  Directs and works with the management team and Associates to successfully create a fine dining experience.  Strives to continually improve guest and Associate satisfaction and maximize the financial performance of these restaurants.  Adheres to all Company, Safety and Department policies and procedures.  Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed guest expectations.  Builds brand loyalty by living the JW Marriott Core Values.

SKILLS/QUALIFICATIONS: 

Must be literate and able to communicate in English when dealing with staff and guests.

Ability to follow directions and keep accurate written and computer records

Ability to operate standard office machines, such as telephones and computers

Experience  

• Must have at least 5 years management in Food and Beverage, preferably in a fine dining atmosphere.

Skills and Knowledge 

• Knowledge of restaurant operational procedures
• Understanding of Restaurant and Bar/Lounge department procedures
• Knowledge of basic sanitation requirements and food handling safety standards
• Effective decision making skills
• Effective problem-solving skills
• Financial management skills e.g., ability to   understand P&L statements, manage operating budgets, forecasting and scheduling
• Strong customer and associate relation skills
• Knowledge of overall hotel operations as they relate to restaurant outlets
• Effective influence skills
• Ability to effectively manage labor productivity
• Good presentation and platform skills
• Good communication skills (verbal, listening, writing)
• Strong organization skills
• Effective conflict management skills
• Effective change management skills
• Good training/facilitator skills
• Knowledge of purchasing, inventory controls, supplies and equipment
• Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA)

Education or Certification

• High School Diploma or equivalent required; Bachelor’s Degree preferred
• Hospitality Management Degree beneficial
• Certifications as required to comply with local, state and health codes, i.e., food safety and alcohol awareness

REQUIRED CERTIFICATE/LICENSE:  Health and TAM cards

MAJOR JOB DUTIES:  Duties include, but are not limited, to the following:

• Performs all duties of restaurant associates and related departments as necessary.  
• Supervises daily shift operations and ensures compliance with all restaurant policies, standards and procedures.
• Opens and/or closes restaurant shifts and ensures completion of assigned shift checklist and other duties.
• Meets and greets guests and sets and exemplary example of guest service.
• Assists servers and hosts on the floor with guests during meal periods and high demand times.
• Programs daily menu specials and changes in the point of sale system.
• Assists with developing menus and promotions.
• Runs and interprets department reports as necessary.
• Supervises restaurant and all related areas to include back of house.
• Ensures staff understands local, state and Federal liquor laws; monitors alcohol beverage service in compliance with local laws.
• Assists with the handling and service of all bookings of restaurant parties and room service hospitality suites. 
• Conducts pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.
• Communicates areas in need of attention to staff and follows up to ensure follow through and attention to detail.
• Operates all department equipment as necessary and reports malfunctions.
• Purchases appropriate supplies and manages inventories according to budget.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Develops railroad-cleaning schedules for associates; ensures associates follow cleaning schedules and keep their work areas clean and sanitary.
• Maintains food handling and sanitation standards.
• Ensures all associates have proper supplies, equipment and uniforms.
• Helps train associates in safety procedures and supervises their ability to execute departmental and hotel emergency procedures.   
• Participates as needed in the investigation of associate and guest accidents.
• Understands and complies with loss prevention policies and procedures.

Sales and Revenue Management 

• Supports and assists with new concepts and promotions for the Restaurant outlets.
• Supervises associate incentive programs for upselling and marketing promotions. 
• Participates in weekly sales strategy forecast meeting to anticipate service and staffing needs.  
• Monitors actual and projected sales on a daily basis.   Reviews meal period covers, room capture ratios and average check to ensure revenue goals are met or exceeded.   Identifies and addresses opportunities as needed.
• Provides feedback on menu sales trends to Restaurant Manager and Chef.

Financial Management 

• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance.   Manages payroll administration.
• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
• Understands the impact of department’s operation on the overall hotel financial goals and objectives and manages to achieve or exceed budgeted goals.

Other

• Performs other duties as assigned to meet business needs.

The above statements represent a general outline of principal job functions and should not be construed as a complete description of all aspects and requirements required for this job.