F&B/Banquet Manager

F&B/Banquet Manager 

Charleston, SC

Description

Job Summary

The F&B/ Banquet Manager is responsible for assuring attentive, friendly, courteous and efficient service in all F&B Outlets (Banquets,  Pour Taproom Restaurant, The Placery Lounge, and Market ) while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant, Lounge, Market, and Banquet sales revenues to meet or exceed the budget. The Food and Beverage Manager is responsible for directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing his/her team and driving a positive work environment. In addition, this position is charged with consistently improving guest and employee satisfaction. The incumbent in this role may function in the role of a Chef, as required. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities.

A primary focus of this role will be managing all aspects of Banquets, including event setup, service execution, and post-event breakdown. 

Education & Experience

• At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field.
• Holds and maintains applicable certification requirements for position to include Food Handlers, Alcohol Awareness, CPR and First Aid
• Must be proficient in Windows operating systems, Company approved spreadsheets and word processing.
• Extensive experience in restaurant bar, banquet, catering, in-room dining, and kitchen management 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, maintaining 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. Have the ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
• Familiar with the general organization of a hotel and know the function of each department.
• Communicates in a timely and efficient manner, possess strong communication skills, excellent speaking, reading, and writing skills, computer skills, and basic technological acumen.
• Knowledge and experience with forecasting, budgeting, labor management, and purchasing to ensure maximum productivity.
• Must be able to complete all applicable forecasting and budgeting in a timely and efficient manner.
• Maintain a professional working relationship and promote open lines of communication with managers, employees, and other departments.
• Knowledgeable and aware of local competition and industry trends.

• Approach all interactions with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
• Maintain regular attendance in line with Avion’s standards, adapting to the hotel’s scheduling needs.
• Uphold high standards of personal appearance and grooming by wearing the appropriate uniform and name tag while on duty, as per brand standards.
• Adhere to Avion’s standards and regulations to ensure safe and efficient hotel operations.
• Comply with certification requirements relevant to the position, including Food Handlers, Alcohol Awareness, CPR, and First Aid.
• Always maintain a warm and friendly demeanor.
• Be knowledgeable about the hotel's organization and the functions of each department.
• Train all Food and Beverage/Banquet staff using effective training steps in accordance with Avion’s standards.
• Follow up on all guest requests, problems, complaints, and incidents occurring in the Restaurant, Lounge, Market, or Banquets.
• Motivate, coach, counsel, and discipline all F&B personnel according to company standard operating procedures (S.O.P.s).
• Review F&B staff hours for payroll compilation and submit to accounting promptly. 
• Develop and oversee a manager assigned by the Corporate Office, including sign-off on competencies and assisting in placement. 
• Attend weekly staff meetings and provide training on a rotating basis using effective training steps per company standards. 
• Conduct all F&B interviews and adhere to hiring procedures according to company S.O.P.s. 
• Prepare employee shift schedules based on business forecasts, payroll budgets, and productivity needs; present the schedule with the Wage Progress Report to the General Manager weekly. 
• Ensure accurate and timely completion of wage progress and productivity reports. 
• Conduct all 90-day and annual employee performance appraisals in accordance with company S.O.P.s. 
• Implement all Avion’s policies and house rules. 
• Assist in developing and implementing Food and Beverage promotional ideas. 
• Ensure beverage costs are maintained within budget. 
• Direct the F&B Department’s focus on enhancing guest service scores. 
• Ensure compliance with company training using effective training steps per Avion’s standards. 
• Maintain S.O.P.s regarding purchase orders, invoice vouchering, and checkbook accounting. 
• Develop and promote sales initiatives, including upselling programs for all service personnel. 
• Ensure that Avion’s service standards are upheld throughout the Food and Beverage/Banquet Department. 
• Participate in scheduled M.O.D. coverage as required. 
• Generate all necessary F&B-related reports according to company standards. 
• Complete Food and Beverage forecasting and budgeting efficiently and on time. 
• Ensure F&B employees remain attentive, friendly, helpful, and courteous to guests, fellow employees, and managers. 
• Conduct quarterly operating equipment inventory, evaluate pars, and plan quarterly purchases. 
• Uphold Avion’s S.O.P.s concerning credit policies. 
• Respond to negative market trends by implementing food and beverage promotions and blitzes. 
• Organize and lead monthly department meetings with restaurant and lounge staff, as well as weekly F&B meetings according to Avion’s standards. 
• Attend weekly BEO meetings. 
• Manage beverage purchasing as necessary. 
• Acquire Food & Beverage operating equipment as needed. 
• Conduct monthly beverage inventories and reconciliations. 
• Ensure that the quality and presentation of all food products meet Avion’s standards. 
• Foster a professional working relationship and maintain open communication with managers, employees, and other departments. 
• Oversee the operations of the Banquet department. 
• Utilize the hotel’s P.O.S. system to generate and analyze reports. 
• Establish and maintain a key control system. 
• Complete monthly menu analysis and submit it to the Corporate Office. 
• Monitor and address 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 for purchases, vouchering, schedules, forecasts, reports, and tracking logs. 
• Complete all required correspondence promptly and efficiently.
• Attend monthly all-employee meetings and any other functions mandated by management. 
• Maintain strong communication with all employees, providing motivation and seeking input on food and beverage matters. Ensure positive communication exists between Food & Beverage and Food Production teams. 
• Make P.O.S. changes to menus or adjustments to server assignments as necessary. 
• Manage “Lost and Found” items according to established standards. 
• Maintain required stock levels for all items. 
• Review food sales daily for accuracy. 
• Perform any other duties as assigned by the General Manager.