Job Title: Food and Beverage Manager
Division:Food and Beverage
Supervision Exercised:Restaurant employees, Banquet Employees, Room Service employees
Supervision Received:General Manager
The Food and Beverage Manager is responsible for overseeing all aspects of a banquet or event and supervising the day-to-day operations of the dining facility, the Room Service Department and Bar.
- Supervise, guide and direct Restaurant/Banquet/Room Service employees.
- Assist servers, bussers, cooks and bartenders on the floor during all meal periods.
- Ensure that department goals are communicated, understood and met by Restaurant/Room Service employees.
- Ensure that Restaurant/Banquet employees/Room Service employees are trained on technical and service aspects of the job. (e.g., food or room preparation, customer service).
- Provide constructive feedback to Restaurant/Banquet/Room Service employees to help them to perform their jobs better.
- Accomplish restaurant Human Resources objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining Restaurant/Banquet/Room Service employees.
- Supervise daily restaurant and banquet operations, establishing and maintaining dining room and banquet policies and procedures.
- Monitor and inspect food and beverage deliveries.
- Inspect food and beverage outlets for proper storage, sanitation, security, neatness and rotation of inventory.
- Ensure that restaurant and banquet employees have the necessary resources to effectively perform their jobs. (e.g., supplies, equipment)
- Maximize bar profitability by ensuring portion control and quantities of preparation, minimizing waste, ensuring high quality of preparation.
- Partner with the Executive Chef to continually collaborate on the performance of the menu, both on guest feedback & profitability.
- Ensure entire menu is available daily and hours of operation are strictly adhered to.
- Ensure that function rooms are set-up in accordance with customer satisfaction by supervising set-up staff and inspecting function room.
- Conduct function review with customer; adjust specifications as necessary and perform follow-up to ensure all details are correct.
- Ensure the timeliness of all banquet activities.
- Collaborate with General Manager on achieving financial objectives by forecasting, preparing an annual budget, scheduling expenditures, analyzing variances, initiating corrective actions.
- Meet restaurant and banquet operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans, productivity, quality, and customer service standards.
- Responsible for Guest Satisfaction in terms of food and beverage, hospitality and service standards.
- Responsible for engaging the guests at every table with friendly dialogue.
- Provide a safe working environment by ensuring compliance with safety programs and Health Department requirements.
- Establish and maintain an effective communication and information system through logs, emails, daily and weekly meetings, and open communication with all departments.
- Supervise and reconcile cash controls for each shift in attendance.
- Implement recognition programs and celebrate Restaurant/Banquet/Room Service employees’ performance contributions.
- Develop and carry-out ideas and procedures to continuously improve the department’s performance.
- Support environmental commitments by having the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry.
- High School graduate or equivalent
- Must have previous Food and Beverage supervisory experience in a similar environment.
- The ability to respond to inquiries, handle complaints and create a sense of satisfaction to employees and guests.
- Prior experience in culinary field or any similar combination of education and experience.
- Knowledge of safety programs and regulations.
- Read, write, and speak English fluently.
- Basic computer skills, including spreadsheets, word processing and email.
- Must have an unexpired Food Handlers Safety Certificate.
- Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts.
- Able to work with little or no supervision.