Food and Beverage Manager

215 Room Full Service Hotel is looking for a Food and Beverage Manager. 

 

Job Purpose:

Provides food and beverage services by overseeing all culinary, restaurant, beverage, bar, room service, and banquet operations.



Duties:

* Accomplishes food and beverage services human resource strategies by determining accountabilities; communicating and enforcing values, policies, and procedures; implementing recruitment, selection, orientation, training, coaching, counseling, disciplinary, and communication programs; planning, monitoring, appraising, and reviewing job contributions; reviewing compensation strategies.



* Maintains food and beverage ambiance and service by instilling a "guest service" and a "can do" attitude among staff; coaching employees how to de-escalate conflicts.



* Directs food and beverage services organizational strategies by contributing information, analysis, and recommendations to functional strategic thinking and direction.



* Directs food and beverage services operational strategies by analyzing trends; preparing critical measurements; developing the food and beverage business plan; addressing customers, profits, associates, and markets with the hotel/resort/conference center strategic business team; implementing production, productivity, quality, and customer-service strategies; designing systems; resolving problems; implementing change.



* Implements food and beverage financial strategies by anticipating requirements, trends, and variances; developing budgets and capital expenditure plans; developing action plans; measuring and analyzing results; initiating corrective actions; minimizing the impact of variances.



* Develops and maintains customer base by designing and placing advertisements; maintaining relationships with tourism, convention, and conference developers; inviting local, regional, and national food editors to review food and beverage services and suggesting food and beverage feature ideas.



* Approves menus by consulting with executive chefs, beverage managers, room service managers and banquet operations managers; reviewing potential food and beverage menus; evaluating past popularity of menu options and availability of seasonal food ingredients and wines; anticipating food and beverage consumption and estimating cost of ingredients; minimizing waste; approving orders with suppliers; monitoring the evaluation of the quality of meats, poultry, fish, fruits, vegetables, baked goods, wines and spirits and other beverages.



* Controls food and beverage service supplies by meeting with sales representatives; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.



* Keeps food and beverage service equipment operating by enforcing adherence to operating instructions; evaluating the troubleshooting of breakdowns; analyzing equipment supplies and expense; monitoring the performance of preventive maintenance; researching, evaluating, and purchasing new equipment.



* Maintains safe, secure, legal, and healthy work environment by establishing, following, and enforcing sanitation and quality of food and beverage preparation and service standards and procedures; monitoring conformance to the regulations of the alcoholic beverage commission; enforcing sanitation and legal regulations of all kitchens, bars, and service areas.



* Identifies current and future customer service requirements by establishing rapport with potential and actual customers and other persons in a position to understand service requirements.



* Maintains customer satisfaction by investigating and resolving complaints about food and beverage quality and/or service.



* Updates job knowledge by creating state-of-the art food and beverage service practices in the organization; providing leadership in educational and professional organizations; being sought as a subject-matter expert; tracking and understanding emerging food and beverage services practices and standards; contributing to professional publications; maintaining personal networks with food and beverage services leader