Food & Beverage Manager

Tasks and Duties: 

1. Responsible for ensuring customer satisfaction by interfacing with our guests throughout the day.
2. Coordinates and supervises the execution of all food & beverage operations to ensure that all runs smoothly and efficiently.
3. Assists in the ordering and the maintaining of beverage inventory.  Ensures the safeguard of such.
4. Reviews and has thorough understanding of all banquet event orders and forecasts to coordinate staffing needs.  
5. Responsible for the hiring, training, supervising, and disciplining of outlet staff.
6. Assists in the management and operation of the banquet department.
7. Responsible for the completion and posting of weekly staff schedules ensuring an adequate number of staff to serve in the outlets and concessions areas.
8. Requisitions or obtains equipment and supplies needed for the area of responsibility.  
9. Required to do daily walk through of all outlet and function space for accurate maintenance reports for repairs and upkeep needed.
10. Responsible for organizing necessary training meetings and enforcing hotel policies, including cash handling, for the entire staff.   Participates in weekly and monthly department meetings.
11. Attend and become active in local and regional events.
12. Attend daily / weekly staff meetings.
13. Prepare and present accurate function billing to the client at the completion of the event and collect payment. Responsible for securing final payment for an event from the client.
14. Works closely with Chef and kitchen staff to ensure preparation and expedition of food is accurate and efficient to provide quality customer service.
15. Continually directs and assists banquet staff during the entire function to ensure that all details are carried out according to the clients specifications.
16. Conduct monthly emergency drills with staff.
17. Responsible for monitoring cleanliness of outlets, function rooms, guest floors and restrooms during the hours staffing.
18. Responsible for any safety issues – for example, wearing rubber gloves when handling food, and training of staff regarding safety issues.
19. Responsible for efficient staffing and stocking of outlet & banquet bars.  Checking the stock, maintaining cleanliness, cash register sign in and out, checking bar tapes and filling out the logbook.
20. Responsible for payroll, time cards, the breakout of outlet gratuities to paid to staff.

Prerequisites:

Education: Two year Associates degree or Bachelor’s degree for a four-year college highly desired.  Must be able to speak, read, write and understand the primary language(s) that are used in the workplace and by guests who frequently visit the workplace.

Experience: General knowledge of food & beverage and service procedures, generally involving two-years as a server, dining room manager or host/hostess.   Experience in current computer programs desired.

Physical: Ability to bend, squat, and frequently lift 25 ponds and occasionally 50 pounds.  Have well-paced mobility to maneuver between functions occurring simultaneously.   Requires manual dexterity, grasping, writing, standing, sitting, walking, repetitive motions, visual acuity, hearing and excellent speaking ability.

Benefits

We offer our eligible Associates a number of benefits to enhance their health and well-being:

• Group insurance, including, dental, vision and company-paid life insurance
• Paid time off including vacation days, sick days and holidays
• Hotel Discounts for – You, Your Family & Your Friends
• Referral Bonus
• Voluntary benefits including accident, life and critical illness