Food & Beverage Manager

OVERALL RESPONSIBILITIES          

Heads a team of managers on a day-to-day basis, handling, within his or her span of control, the food and beverage outlets.

JOB REQUIREMENTS

Minimum lifting of 40lbs.

Ability to verbally communicate effectively with guests and co-workers.

Pushing, pulling, bending, stooping, upward reaching.

Some exposure to cleaning chemicals

Prolonged periods of standing and/or walking.

ESSENTIAL FUNCTIONS:

1. Represents the Restaurant , Banquet, and Beverage outlets for all day-to-day operational needs.
2. Scheduling of managers to ensure proper controls & coverage at all times.
3. Check the employee schedule on weekly basis to ensure adequate coverage and wage cost control.
4. Maintain adequate supply of paper, china, glass, silver and uniforms in operation and perpetual stocks to be established and maintained in outlets and on period ending inventories.
5. Ensure that all expenses, including payroll, are controlled in relation to the sales.
6. Maintain standard operation procedures followed in all restaurants, bars and room service.
7. Oversee that Company policies and procedures are in effect.
8. Ensure that all training and meetings are conducted.
9. Supervise and direct restaurant service plans and actions to achieve improved operations, overcome deficiencies, and instigate necessary changes.
10. Daily inspection of restaurant and readiness according to standards and cleanliness.
11. Ensuring payroll is correct on a weekly basis including PAF and PTO forms are filled out correctly.  Including eliminating overtime for the Bistro, Room Service and Cobalt’s.
12.  Work with clients on meal functions for larger parties.  Working with Chef on menus and getting a better understanding of costs
13. Handle guest complaints immediately in the most diplomatic manner.
14. Analyze groups in house to find opportunities to capture groups through lunch

specials and buffets

1. Awareness of  budget and continuous work toward achieving budgeted goals.
2. Keep storerooms in a state of readiness, cleanliness and tidiness.  Maintain weekly inventory of all controllables.
3. Assist in maintaining budgeted liquor cost through weekly inventories.  Including calculating cost for bartenders and weekly Cobalt’s cost.
4. Assure dining room, bar, and room service personnel with forecasted business insuring that staffing is adequate and yet within budgetary goals. 
5. Assist the Food with staff training including Marriott serving standards.  Conduct daily and monthly departmental meetings, create sales incentive and promotion

Minimum Experience 4 Years in F&B Management

Hospitality / Culinary Degree Required

Full Service Hotel Management  Experience Required

Ability to meet Mobility Requirements and Communicate

Effectively with all Associates