102503 - F&B Manager

Description

JOB SUMMARY

The Food and Beverage Manager is responsible for overseeing all aspects of the hotel’s food and beverage operations, including banquet events. This role ensures exceptional service delivery, efficient operations, and a memorable guest experience. The manager plays a key role in supervising staff, coordinating event logistics, and maintaining high standards across all F&B outlets.

ESSENTIAL DUTIES & FUNCTIONS

Operational Responsibilities

• Oversee daily operations of all food and beverage outlets, including restaurant, bar, and banquet services.
• Coordinate the setup, execution, and breakdown of banquet events according to event plans.
• Manage inventory of food, beverage, and banquet supplies, ensuring proper stock levels and equipment functionality.
• Collaborate with other departments to ensure seamless service and event execution.

Managerial Responsibilities

• Supervise F&B and banquet staff, providing leadership, guidance, and support to ensure high performance.
• Conduct pre-shift and pre-event meetings to review service standards, assignments, and event details.
• Monitor staff performance and provide coaching and feedback for continuous improvement.

Guest Services

• Ensure guest satisfaction by responding promptly to requests and concerns.
• Handle guest complaints professionally and efficiently, resolving issues to maintain a positive experience.
• Assist with special accommodations and requests, ensuring personalized service.

Team Support and Training

• Train new staff on food and beverage service standards, safety procedures, and hotel policies.
• Provide ongoing training and development opportunities to enhance team performance.
• Ensure compliance with health regulations, hotel policies, and industry standards.

Communication and Reporting

• Maintain regular communication with the General Manager and other department heads to align on operations and events.
• Prepare and submit reports on F&B performance, event feedback, and improvement suggestions.
• Communicate any operational issues or concerns promptly to management.

Safety & Compliance

• Ensure a safe working environment by enforcing hotel safety policies and procedures.
• Comply with all food safety, alcohol service, and industry regulations.
• Report any safety hazards or incidents immediately.

ESSENTIAL SKILLS AND QUALIFICATIONS

• Strong leadership and team management skills
• Excellent verbal and written communication abilities
• Effective time management and problem-solving skills
• Proficiency in POS systems, event management software, and Microsoft Office Suite
• Attention to detail and commitment to high service standards
• Certification in hospitality management or related field preferred

Physical Requirements

• Sitting: Occasional
• Standing/Walking: Frequent, including during service and event oversight
• Lifting/Carrying: Up to 50 lbs, including supplies and equipment
• Other Physical Requirements: Frequent handling, grasping, and crouching

Working Environment

• Interior: Restaurant, bar, banquet halls, kitchens, and other hotel service areas
• Exterior: Occasional outdoor events, exposure to various weather conditions

BASICS

• Maintain cleanliness and organization in all work areas
• Display courteous behavior with guests and team members
• Report any unsafe conditions immediately
• Ensure hotel equipment is in proper working condition
• Perform any additional duties as assigned by the supervisor

Qualifications

Education and Experience:

• High school diploma or equivalent required
• Minimum of 2 years of experience in food and beverage or banquet management
• Previous supervisory experience preferred

Salary : $65,000