The Food & Beverage Manager will oversee and manage the daily operations of the restaurant.
- Hires and trains restaurant staff.
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Organizes and oversees the staff schedules.
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Conducts performance evaluations that are timely and constructive.
- Handles discipline and termination of employees in accordance with restaurant policy.
- Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
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Ensures customer satisfaction with all aspects of the restaurant and dining experience.
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Handles customer complaints, resolving issues in a diplomatic and courteous manner.
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Ensures compliance with alcoholic beverage regulations.
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Estimates food and beverage costs.
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Manages inventory and purchases food and supplies.
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Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
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Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
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Collaborates with chefs to develop appetizing menus.
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Maintains sales records and tracks cash receipts.
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Prepares and submits operations reports and other documentation requested by the Operations Manager.
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Review F&B staff's worked hours for payroll compilation and submit on a timely basis.
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Participate in required M.O.D. coverage as scheduled.
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Ensure that F&B employees are at all times attentive, friendly helpful and courteous to guests all other employees and managers.
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Purchase Food & Beverage operating equipment as needed.
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Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
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Oversee the operations of the Banquet department.
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Monitor and follow up on all Food and Beverage cash overages and shortages.
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Review food sales for accuracy daily.
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Perform any other duties as requested by the General Manager and Operations Manager.
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Conduct monthly beverage inventories and reconciliations.
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Performs other duties as assigned.
Required Skills/Abilities:
- Strong supervisory and leadership skills.
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Excellent interpersonal skills with a focus on customer service.
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Excellent time management skills.
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Excellent organizational skills and attention to detail.
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Familiarity with food handling, safety, and other restaurant guidelines.
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Must work well in stressful high pressure situations.
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Must maintain composure and objectivity under pressure.
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Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
- High school diploma or equivalent required.
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Previous restaurant experience required; management experience preferred.
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Experience in a hotel or a related field
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Must be proficient in spreadsheets and word processing.
- Prolonged periods sitting at a desk and working on a computer.
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Must be able to lift 25 pounds at times.