Food & Beverage Manager

Plan and manage the operations of the Food and Beverage outlets (Restaurant/Room Service/Lounge and Catering) to achieve customer (guest, associates, corporate and owners) satisfaction and quality service while meeting / exceeding financial goals. Responsible for short or long term planning and the management of the Food and Beverage operations in the front and back of the house. Develop and recommend the budget, marketing plans, and objective, and manages within those approved plans. Then major areas of responsibility/ management includes: Food and Beverage outlets.
Education and Experience:
* Prior management or supervisory experience.
* College degree, apprenticeship or equivalent experience.
Skills/Knowledge needed to perform:
* Ability to function under pressure.
* Effective communication skills.
* Team Oriented.
* Have proficient training, coaching and counseling abilites.
* Have knowledge of all job descriptions relating to functions within department.
* Maintain good quality products and presentations according to company standards (i.e. use records and sop's).
* Maintain purchasing, receiving of all food and beverage items according to policy.
* Conduct food and beverag cost control inventories as scheduled.
* Develop and present new menu concepts, ideas for special events, merchandising methods.
* Market the food & beverage outlets; develop and manage the implementation of menus, package deals, promotions, with corporate guidelines to capture more in house guest and a larger share of the local market to meet/exceed sales and financial goals and objectives.
* Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.

This position requires advanced knowledge of the principles and practices with the Food & Beverage / Hospitality profession. This includes the knowledge required for management of people, complex problems, and food & beverage management. One must also have the ability to study, analyze, and interpert complex activities. One must possess highly developed communciation skills to negotiate, convince, sell & influence other managerial personnel, hotel guest(s), and / or corporate clients. This job requires in selling Catering business.

Budget:
* Be able to effectively schedule, monitor, and evaluate controllable expenditures to stay within the restraints of the established budget through: Wage control, purchasing control systems, proper inventory levels.
* Assist in the developement of the annual operating budget.
* Schedule staff to ensure proper coverage at all times.
* Monitor and help control energy consumption.
Personnel Adminstration:
* Be able to recruit and staff with competent personnel.
* Have effective interviewing skills.
* Be able to direct and oversee recruitment and development of employees; hire, train, empower, coach & counsel, performance and salary reviews, resolve conflict through the fair treatment policy, discipline and terminate as appropriate.
Time Managaement:
* Have the ability to schedule personnel consistent with the volume of business and needs.
* Be able to plan and coordinate all functions effectively.
* Be able to plan effectively in order to meet demands of both guests and staff.
Training:
* Ability to set priorities regarding training needs within the department.
* Be able to accurately assess staff nembers' training needs and locate sources to provide training needed.
* Be able to establish and implement aggressive hospitality programs.