F&B Manager - FT / Nights and Weekends

F&B Manager - FT with Benefits/ Nights and Weekends Required

The F&B Manager is primarily responsible for overseeing and managing the food and beverage operations within the establishment. 

The F&B Manager is expected to spend more than 50% of their time performing the duties in bold below and is expected to exercise discretion and independent judgment in carrying out their duties. In exercising discretion and independent judgment, the F&B Manager is expected to compare and evaluate possible courses of conduct and act or make a decision after considering the various possibilities, including when the F&B Manager makes suggestions and recommendations to others. The fact that the duty is in bold does not necessarily mean it is of more or less importance than non-bolded duties. 

The Job 

? Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day. 

? Observe guest reactions and confer frequently with team members to ensure guest satisfaction. 

? Maintain positive guest relations at all times. Resolve guest complaints to over-the-moon satisfaction. 

? Adhere to Hotel requirements for guest and team member accidents or injuries and in emergencies.

? Encourage Social Media/5-star compliments or reviews on OTA’s. 

? Operational Management - Oversee day-to-day food and beverage operations, including restaurants, bars, banquets, room service, barista/coffee, and kitchen/culinary.

? Ensure compliance with health and safety regulations and maintain high sanitation standards – develop, implement, and oversee structured cleaning and maintenance.

• Creates Schedules for F&B teams.
• Quality Control - Monitor food and beverage quality and presentation to uphold the establishment's standards. 
•  Address any customer complaints or concerns promptly and professionally by responding to reviews.

? Inventory Management - Manage inventory levels of food, beverages, and supplies to minimize waste and control costs. 

? Coordinate with suppliers to ensure timely and cost-effective replenishment. 

? Customer Service - Foster a customer-centric culture to ensure a positive and memorable dining experience for guests. 

? Interact with guests, gather feedback, and implement improvements based on customer comments. 

? Understands food and beverage P&Ls and works successfully within budgeted parameters of labor, beverage, and operating expense lines. 

? Responsible for accurate beverage cost controls as well as being in line with budget for monthly beverage costs. 

? Manage monthly operating expense budget to ensure food and beverage associates have the tools they need to succeed. 

? Maintain knowledge of: 

? hotel features/services, hours of operation. 

? scheduled in-house group activities, locations, and times. 

? all hotel and departmental policies and procedures. 

? Point of Sale software and Time Management systems. 

? Property expert on POS and reservation software and manages all data input, ensures proper training to new associates, and is the go-to person on the property for functionality issues. 

? Collaborate with Chefs to build menus, plan holidays and special events, and create mutual support between the front and back of the house. 

? Collaborate with the marketing team to maintain an incentivizing guest loyalty program. 

? Source and acquire new items for the grab-and-go market that are locally sourced, sustainable, and unique. 

? Work with vendors to establish proper product training for team members. 

? Make suggestions and recommendations regarding recruitment and selection of team members and participate in the interview process of potential team members. 

? Make suggestions and recommendations regarding the advancement and promotion of team members. 

? Make suggestions and recommendations regarding recognition and reward programs, safety management, performance evaluations, and team member relations. 

? Assist with team member relations, including handling complaints and grievances and making recommendations and suggestions to the Director of F&B when necessary, regarding disciplinary action to be taken against a team member, up to and including termination. 

? Is "hands-on" and works side-by-side training and supporting team members.

? Develop, implement, and oversee a structured cleaning schedule for F&B outlets.

? Maintain knowledge of correct maintenance and use of equipment. 

? Maintain knowledge of and comply with all departmental policies, service procedures, and standards. 

? Monitor team members' interaction with guests, ensuring prompt and courteous service; resolve discrepancies with respective team members. 

? Prepare and adjust weekly work schedules by staffing guidelines and labor forecasts. 

? Coordinate breaks and assign work duties to team members. 

? Assist team members with their job functions to ensure optimum service to guests, but in no instance should the F&B Manager spend more than 50% of their time assisting team members with their job functions. 

Job Requirements 

? Must be a United States citizen or possess a valid work permit. 

? Must be able to read, write, and speak English. Fluency in other languages is beneficial. 

? Professional in appearance and demeanor. 

? Ability to learn, understand, and work within POS, PMS, CRM, and other Hospitality-specific software systems. 

? Must have the ability to deal effectively and interact well with guests, vendors, and te

 ? Knowledge of food and beverage service operations preferred but not required. 

? Ability to calculate figures and amounts using basic math. 

Supervision 

? Reports to the Director of F&B, AGM & GM. 

? Manages FOH & BOH F&B Staff. 

Education and Experience 

? Minimum of 1-year supervisory experience in food service operations required. 

? Prior Hotel experience preferred.