F & B Manager

Title:

Food & Beverage Manager

Job Description:

To provide leadership for the restaurant, room service and banquet department affording only the best service, product consistency and quality with an awareness of hotel policies and procedures in order to maximize profitability.  This position reports to the Director of Food and Beverage, and directly manages the restaurant and banquet team.

Typical Work Conditions:

Banquet Department, Market Kitchen and Bar and Arthur’s Bistro.  Flexible availability required including mornings, nights, weekends and holidays  

Equipment Used:

Computer, telephone, printer, XN POS, Delphi, Microsoft office, trays, silverware, glassware, linens, dishes.  This is a “hand’s-on position” that will require physical demands

Knowledge/Training:

• A minimum of 3 years of restaurant and banquet experience is required
• High school diploma or equivalent
• College degree desired
• Good organizational skills for dealing with diverse duties and staff

Essential Tasks:

• Promote good customer relations and handle customer concerns
• Maintain operation par levels of staff tools to ensure efficiency and quality service
• Motivating, coaching and monitoring employee performance
• Must demonstrate a “can-do attitude” in challenging situations
• Ordering supplies for food and beverage
• Marketing and promotions of the restaurant and bar
• Comply with all health and safety regulations.
• Lead training efforts in the restaurant and banquet area
• Control labor costs without compromising quality standards
• Must update a Learning Plan and Performance Agreement annually
• Ensure that all standards are met in banquets and F&B outlets
• Scheduling of employees in Banquets and outlets to ensure coverage
• Work as a partner with the sales and catering team and attend BEO meetings
• Schedule required staff and instruct on work expectations for event
• Meets with function group leaders to determine last minute changes and discuss various set-up arrangements
• Ensures proper service to clients during functions
• Assists in final preparation of function bill, to assure proper changes are calculated
• Assists staff in setting up a function room to the desired specifications determined by the Sales and Catering Departments
• Responsible for equipment care and maintaining established par levels