Food and Beverage Manager

JOB SUMMARY: 

The Food & Beverage Manager ensures all food and beverage outlets, including Room Service, Bar/Cocktail Lounge, Coffee Shop, and Breakfast Restaurant, provide attentive, friendly, courteous, and efficient service while staying within budgeted payroll and overhead costs. Additionally, this role focuses on continually enhancing sales revenues for the Outlets operations to surpass budget expectations. Exempt associates are expected to work as needed throughout each day to fulfill their job responsibilities. 

JOB FUNCTIONS & DUTIES:

• Approach all interactions with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
• Maintain regular attendance in line with hotel'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 property's standards and regulations to ensure safe and efficient hotel operations.
• Comply with certification requirements relevant to the position, including Food Handlers, Alcohol Awareness, ServSafe, and First Aid, as needed.
• Maintain a warm and friendly demeanor at all times.
• Be knowledgeable about the hotel's organization and the functions of each department.
• Train all Food and Beverage staff using effective training steps in accordance with property’s standards.
• Follow up on all guest requests, problems, complaints, and incidents occurring in the Food and Beverage Outlets. 
• 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 Assistant Food and Beverage Managers and/or Supervisors. 
• Attend weekly staff meetings and provide training on a rotating basis using effective training steps per company standards.
• Conduct 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 F&B Director, as needed. 
• Ensure accurate and timely completion of wage progress and productivity reports.
• Conduct 60-day and annual employee performance appraisals in accordance with company S.O.P.s.
• Implement all property’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 property’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 Department.
• 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 quarterly department meetings with Outlets staff, as well as weekly F&B meetings according to property’s standards.
• 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.
• Utilize the hotel’s P.O.S. system to generate and analyze reports.
• Establish and maintain a key control system.
• Monitor and address Food and Beverage cash overages and shortages.
• Maintain an organized and comprehensive filing system for purchases, vouchering, schedules, forecasts, reports, and tracking logs.
• Complete all required correspondence promptly and efficiently.
• 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.
• Maintain required stock levels for all items.
• Review food sales daily for accuracy.
• Perform any other duties as assigned by leadership. 

 EXPERIENCE & EDUCATION:

• A minimum of 5 years of progressive experience in a hotel or related field; alternatively, a 2-year college degree plus 3 or more years of relevant experience; or a 4-year college degree with at least 1 year of related experience.
• Proficiency in Windows operating systems, company-approved spreadsheets, and word processing is required.
• Supervisory experience is necessary.
• Ability to convey information and ideas clearly.
• Must quickly and accurately evaluate and choose among alternative courses of action.
• Ability to perform well in high-pressure and stressful situations.
• Must maintain composure and objectivity under stress.
• Effective problem-solving skills, including the ability to anticipate, prevent, identify, and address workplace issues as needed.
• Ability to assimilate complex information and data from various sources, adjusting or modifying it to meet specific requirements.
• Strong listening skills, with the capacity to understand, clarify, and resolve concerns raised by coworkers and guests.
• Proficient in working with financial information and basic arithmetic functions.