F&B Manager

Temps plein

JOB SUMMARY

The F&B Manager is responsible for overseeing the daily operations of the restaurant. These include hiring and training restaurant staff, supervising all restaurant and F&B activities, attending to any guest or service issues, and ensuring financial integrity of the F&B operation.

Status: Exempt
Reports to: Director of F&B

ESSENTIAL DUTIES & FUNCTIONS

• Display exceptional knowledge of all menu items and prices.
• Be on the restaurant floor during peak hours and special events
  • (7:30AM – 9:30PM, 11:00AM – 1:00PM and 5PM to 10PM)
• Review all menus for accuracy, durability, and cleanliness
• Inspect all tables for cleanliness and appropriate setting
• Verify all reservations are booked through open table
• Review Open Table at the beginning of each shift and plan tables and special events accordingly
• Check restaurant email and respond to all reservation inquiries
• Assign sections to appropriate scheduled staff in Open Table
• Ensure all opening duties are assigned and completed
• Communicate any 86’d menu items to staff and report to F&B Director and Executive Chef
• Complete annual reviews for designated associates
• Verify proper lighting and music level during open hours of the restaurant/tequila bar/el patio
• Ensure restaurant closes at scheduled time and that all closing duties are complete
• Participate in any off-site events
• Attend Managerial meetings such as BEO, Behind the Scenes, Daily Stand Up
• Schedule and host monthly Bravo meeting
• Create and assign weekly trainings.
• Schedule monthly front of house deep cleaning
• Actively participate in PR calls and initiatives. Facilitate monthly promotions and events
• Any other duties as assigned by the F&B Director or General Manager
• Ensure front of house staff is adhering to all service standards and codes of conduct
• Be instrumental in achieving projected food and beverage cost
• Maintain adequate inventory and par levels (China/ Glass/ Siler Inventory due to F&B Director by 2^nd of every month)
• Complete financial reporting as assigned by F&B Director
• Ensure all servers are equipped with appropriate knowledge to perform their roles effectively
• Train and rehearse service standards with staff
• Submit memos of conversation or discipline as needed
• Communicate all special events to restaurant staff. This includes food specials and drink specials
• Source and participate in events that help promote the restaurant and hotel
• Schedule continuous staff training on liquor, beer, wine, and food
• Ensure room service and amenities are delivered according to company standards
• Have comprehensive knowledge of hotel systems such as Tabit, Alice, Stay N Touch, Open Table, Hotel Effectiveness, ProfitSword
• Be proficient in Microsoft Word, Excel and PowerPoint

ESSENTIAL SKILLS AND QUALIFICATIONS

• 2-5+ years of restaurant or hospitality management experience
• Proven ability to lead teams in a fast- paced environment
• Strong knowledge of FOH operations and service standards
• Background in bar operations (liquor cost, cocktail programs)
• Experience with scheduling, labor management, and cost control
• Comfortable handling guest complaints and high-pressure situations
• P&L understanding and budget accountability
• Availability to work mornings, nights, weekends, and holidays
• Excellent organizational skills and interpersonal abilities
• Strong verbal and written communication skills
• Effective time management and problem-solving skills
• TABC and Food Handlers Certification is required

Physical Requirements

• Standing for a minimum of 5 consecutive hours
• Walking for a minimum of 5 consecutive hours
• Crouching (Bend at knees)
• Stooping (Bend at waist)
• Twisting (knees, waist, and neck)
• Balancing
• Reaching (overhead extension)
• Handling and grasping
• Dexterity/feeling
• Pushing/pulling
• Lifting/carrying a maximum of 50 lbs

Working Environment

• Will work indoor and outdoor restaurant areas
• Must be comfortable around kitchen equipment
• All interior areas of the hotel.
• Exterior of hotel with exposure to weather conditions.
• Exposure to hot and cold food items and beverages.
• Will work near moving or mechanical parts i.e. dishwashers, ovens
• May work near toxic/caustic chemicals
• Kitchen conditions: heat and open flames, wet floors and surfaces, sharp utensils
• Constant interaction with guests and employees

BASICS 

• Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.
• Holds self and others accountable for achieving results.
• Addresses conflict in a timely manner.
• Contributes to team results.
• Deals with change effectively.

CANDIDATE PROFILE

Education and Experience

• Two to three years of progressive experience in full-service hotel environment
• Bachelor’s degree is a plus. High school education and relevant training and experience required.
• Must have a comprehensive knowledge of all hotel departments and functions.
• Previous Food and Beverage knowledge, detail oriented and highly organized.
• Previous leadership experience highly preferred.