JOB SUMMARY
Works closely with F&B Manager to Plan and manage the Front of the house Operations of the Food and Beverage divisions to achieve customer (guest, associates, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Responsible for Banquet Department and all F&B Outlets
CANDIDATE PROFILE
Experience
• College Degree Required. Two+ years of full employment in a related position. Hotel experience preferred.
• Experience with Micros preferred
JOB ESSENTIALS
Item Example
People Assist F&B Manager to foster a work environment where all team members have an opportunity to realize their full potential; Shows genuine concern for the individual employee. Treats employees with tact, cooperation, helpfulness and empathy; Consistently works to improve the performance of subordinates and to prepare them for future growth.
QA Must ensure passing of brand QA. Ensure each team member is trained and SALT score is at or above brand expectations for all items pertaining to the F&B.
Safety Assist F&B Manager to ensure the teams are certified in all applicable state and required certifications (CPR, Food Handling, Tips training, etc). In addition, ensure everyone is trained on Emergency procedures, where to find the emergency manual, where to find various shut off valves, fire panel, etc.
Guest Scores / Experience All scores pertaining to F&B should be at or above the brand average. In the event the hotel is running above the brand average, the scores should be at or higher than the previous year’s scores. All responses will be followed up on within brand guidelines. (Guest assistance, SALT etc). Maintain TripleAAA 4 Diamond rating. Familiar with criteria.
Training All team members will receive extensive training and go through testing prior to being placed into a role. The training should be signed by each employee and documented. Training includes menu, POS system, handling of vouchers and coupons, services the hotel offers, etc.
Communication / Follow Up In any hotel, communication is key. Team members must own any issues and a solid plan in place for following up on guest requests as well as in house requests. The F&B Manager should ensure all group resumes are accessible and read and followed up on. Ensure timeliness to meetings.
Food / Beverage Cost Menus (food and beverage) will be reviewed at minimum bi-annually and streamlined to ensure they are cross utilized with multiple outlets and priced accordingly.
Expense / Labor Controls / Overtime Assist the F&B Manager to stay within forecasted numbers in regards to departmental and labor expense. Expenses should be flexed based upon demand. Overtime must be controlled. Utilize labor reports.
Cleanliness Own / Outlets / meeting space / bar cleanliness at all times.
Other
• Direct the day to day operations of the restaurant and room service for breakfast, lunch and dinner periods. Direct the day to day operations of the bar operations.
• Develop, implement and manage the department's business/marketing plan and budget.
• Conduct menu analysis and coordinate with culinary team for nightly special in the outlets.
• Must POS Property Expert.
• Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc...) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service.
• Implement company programs and manage the operations of the Restaurant, Room Service and any other food and beverage outlet as required to ensure compliance with LSOPs and SOPs, safety regulations and federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s).
• Assist F&B Manager to market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Develop, implement and manage the department's business/marketing plan and budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
• Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.
• Monitor and control the maintenance and sanitation of the various outlet areas and equipment to protect the assets, comply with regulations and ensure quality service.
• Manage the Human Resources in the various outlets in order to attract, retain and motivate the associates; interview, hire, schedule, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communications and recommend discipline and termination, as appropriate.
• Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues and labor relations, including, but not limited to the following statues and their comparable state and local laws.
• Able to observe and detect signs of emergency situations. Able to remain calm and alert, during emergency situations and/or heavy hotel activity, serving as a role model for clerks and other associates.
• Able to establish and maintain effective working relationships with associates and customers.
• Able to effectively deal with internal and external customers, some of whom will require high level of patience, tact and diplomacy to defuse anger and collect accurate information and resolve conflicts.
• Act as Manager on Duty per schedule.
• Able to make sound business decisions and take action quickly based on previous experience and good judgment.
• Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
• Command of the English language both written and verbal.
• Implement and manage safety and sanitary regulations, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.