Food & Beverage ManagerCarneros Resort and SpaNapa, CA
A property of: Evolution HospitalityPosted 2 weeks ago

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Job Description

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The Food & Beverage Manager is responsible for assuring attentive, friendly, courteous and efficient service in all F&B Outlets, Room Service, Lounge, and Banquets (as applicable by hotel) while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant, Room Service, Lounge, and Banquet sales revenues to exceed budget. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative, executive, or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time.

Job Requirements

QUALIFICATIONS:

  • At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience.
  • Must be proficient in Windows operating systems Company approved spreadsheets and word processing.
  • Supervisory experience required.
  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must work well in stressful high pressure situations.
  • Must maintain composure and objectivity under pressure.
  • Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
  • Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.
  • Must be effective at listening to understanding clarifying and resolving the concerns and issues raised by co-workers and guests.
  • Must be able to work with and understand financial information and data and basic arithmetic functions.

RESPONSIBILITIES:

  • Approach all encounters with guests and employees in an attentive friendly courteous and service-oriented manner.
  • Maintain regular attendance in compliance with Aimbridge Hospitality's standards as required by scheduling which will vary according to the needs of the hotel.
  • Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).
  • Comply at all times with Aimbridge Hospitality's standards and regulations to encourage safe and efficient hotel operations.
  • Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid
  • Maintain a warm and friendly demeanor at all times.
  • Be familiar with the organization of the hotel and know the function of each department.
  • Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to Aimbridge Hospitality's standards.
  • Maintain follow-through of all guest requests problems complaints and/or accidents which occur in the Restaurant Room Service Lounge or Banquets.
  • Motivate coach counsel and discipline all F&B personnel according to company S.O.P.'s.
  • Review F&B staff's worked hours for payroll compilation and submit to Accounting on a timely basis.
  • Be responsible for developing a manager as assigned by the Corporate Office including sign-off on all competencies and assist in his/her placement.
  • Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards.
  • Prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.'s.
  • Prepare employee shift schedule according to the business forecast payroll budget guidelines and productivity requirements. Present the schedule with the Wage Progress Report to the G.M. weekly.
  • Ensure that wage progress and productivity reports are completed accurately and on a timely basis.
  • Conduct all 90 day and annual employee performance appraisals according to company S.O.P.'s.
  • Ensure implementation of all Aimbridge Hospitality's policies and house rules.
  • Assist in developing and ensure implementation of Food and Beverage promotional ideas.
  • Ensure all beverage costs are maintained to meet budget.
  • Focus the F&B Department on their role in contributing to the guest service scores.
  • Ensure compliance to company training using the steps to effective training according to Aimbridge Hospitality's standards.
  • Maintain company S.O.P.'s regarding purchase orders vouchering of invoices and checkbook accounting.
  • Develop initiate and promote sales including up selling programs for use by all service personnel.
  • Ensure Aimbridge Hospitality's service standards are maintained throughout the Food and Beverage/Banquet Department.
  • Participate in required M.O.D. coverage as scheduled.
  • Initiate all necessary F&B-related reports according to company standards.
  • Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner.
  • Ensure that F&B employees are at all times attentive friendly helpful and courteous to guests all other employees and managers.
  • Ensure that the quarterly operating equipment inventory is done pars are evaluated and quarterly purchases are planned.
  • Maintain all Aimbridge Hospitality's S.O.P.'s concerning credit policies.
  • React to negative trends in market place by implementing food and beverage blitzes and promotions.
  • Organize and conduct monthly department meetings with restaurant and lounge staff and weekly F&B meeting according to Aimbridge Hospitality's standards.
  • Attend daily BEO meeting.
  • Conduct beverage purchasing as needed.
  • Purchase Food & Beverage operating equipment as needed.
  • Conduct monthly beverage inventories and reconciliations.
  • Ensure that the quality and presentation of all food products are according to Aimbridge Hospitality's standard.
  • Maintain a professional working relationship and promote open lines of communication with managers employees and other departments.
  • Oversee the operations of the Banquet department.
  • Use the hotel's P.O.S. system to print reports. Analyze reports generated.
  • Establish and maintain key control system.
  • Complete monthly meu analysis and submit to the Corporate Office.
  • Monitor and follow up on all Food and Beverage cash overages and shortages.
  • Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures.
  • Maintain an organized and comprehensive filing system with documentation of purchases vouchering schedules forecasts reports and tracking logs.
  • Complete all required correspondence in a timely and efficient manner.
  • Attend monthly all-employee meetings and any other functions required by management.
  • Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food & Beverage and Food Production staffs.
  • Perform P.O.S. changes in menus or additions/deletions of servers as necessary.
  • Handle items for “Lost and Foundâ€_ according to the standards.
  • Maintain required pars of all stock.
  • Review food sales for accuracy daily.
  • Perform any other duties as requested by the General Manager.

Job Details

Mid level
Full-time

About this location

class:
Luxury
room Count:
51-100
location Type:
Urban

Values

Empowerment
Entrepreneurial
Growth
Innovation
Performance
Personal Growth
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Carneros Resort and Spa
Join our team at Carneros Resort and Spa.show more
Address4048 Sonoma Highway, Napa, CA, 94559 View map
Property typeHotel 
classLuxury 
room Count51-100 
location TypeUrban 

People (3)

WILLIAM LOUGHRAN A.K.A. “WILL”CHIEF OPERATING OFFICERA Colorado native, Will is from a dedicated family who believes in hard work, leadership and civic involvement. The oldest of three siblings, Will has been honing his leadership skills from a young age. His early experience at Culver Military Academy paved the way for his leadership style and disciplined dedication to his pursuits. At age 17, he was promoted to Captain of his unit, directly responsible for leading 50 cadets. The cadre had identified unique leadership skills in Will and his quick ascension from cadet to captain was the fastest in school history. Will believes leadership is a skill that should constantly be honed and refined – building at every opportunity. Will selected Evolution Hospitality because he believes companies with a strong, active culture are the most successful. One of his favorite examples is New Belgium Brewing Company because they have demonstrated successful growth with thoughtful stewardship of associates, the brand and a laser focus on sustainability. Will also thinks New Belgium produces some of the most creative marketing today – as well as a great product. Will’s favorite Guiding Principle is “Make it better than it was before.” A true optimist, Will always challenges conventional thinking and is passionate about improvement. It’s in his DNA. Giving up doesn’t come easy for Will. He has a different perspective on success and feels there is a big difference between achievement and potential. He cares deeply about reaching full potential – whether he’s talking about revenues or people – which also fits nicely with how we think at Evolution Hospitality.
JOHN MURPHY A.K.A. "MURPH"PRESIDENTMurph's a builder. Highly analytical, yet passionately creative, Murph enjoys proactively challenging age-old conventional thinking to improve processes and systems through innovative strategies. Murph also builds incredible human capital with a leadership style that is 50% inspiration and 50% accountability, and a belief that it's equally important to develop the person as a whole, not just as an employee. Balance is important in every aspect of Murph's life. He balances his obsession with enjoying great food and unique wine with his wife Heidi, with enthusiasm for working out. And results-driven and determined at work, he is equally involved in the lives of his three amazing kids and now triplet grandchildren. Murph's other passion is leading Evolution Hospitality's talented team, all vulnerable to each other's talents, without ego, without politics. Sarcastic and lighthearted, Murph is also the alpha dog when it comes to office teasing and pranks. "We only tease you if we love you" is Evolution's unwritten mantra, which further proves how much fun the team has doing what they do. Murph's favorite Guiding Principle is "Focus on what's important, not urgent" because he believes it's essential to only concentrate on what's truly meaningful at work and in every other area of our lives. Or as Murph would say it: "Sometimes you have to drop the fire hose long enough to find and kill the arsonist."
MARY CATHERINE SEXTON A.K.A. "MC"VP/HUMAN RESOURCESMary Catherine’s early life might be the storyline behind a great movie: growing up Catholic in Chicago as one of eight kids, four girls and four boys, and just a bit of competition between them. But the way MC sees it, although winning is important, winning with integrity is the only time it really counts. MC still misses the Chicago skyline, one of the most beautiful in the world, but she’s had enough of the city’s snow and ice. Like most snow birds she migrated many years ago to warmer destinations including Scottsdale and Las Vegas, and still owns a timeshare in Key West, Florida. Southern California fits the same bill. Mary Catherine is a voracious reader with over 1000 books on her Kindle, and plenty more paperbacks and hard cover books, on personal improvement and business topics as well as good novels. Other than reading she also enjoys baking, good wine (particularly Cakebread Cellars) and action movies like "Die Hard," "Lethal Weapon," "Fast and Furious" and the "RED" series. These activities complement Mary Catherine’s other passions which include spending time with family and close friends, learning and growing personally and professionally, and relaxing with good wine or coffee and a side of sunshine. She enjoys having fun while helping others, whether it’s a charitable endeavor or assisting associates reach their full potential. "Always do what you say you are going to do" is Mary Catherine’s favorite Guiding Principle. She knows that building relationships based on trust is one of the most important things you can do, with family, friends and business associates alike. If you always do as you say, people will trust your word and will come back to you time after time for help and guidance.

Culture (2)

Murray Lowe, General Manager - Evolution Hospitality
Darcy Lehmuth, Regional Director of HR - Evolution Hospitality
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Evolution Hospitality