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Food & Beverage Manager | Faro Blanco Resort & Yacht Club, a Curio by Hilton

icon building Company : Shaner Hotels
icon briefcase Job Type : Full Time
icon geo-alt 1965 Waddle Road, United States

Job Description - Food & Beverage Manager | Faro Blanco Resort & Yacht Club, a Curio by Hilton

Description


  • Be available to work a flexible schedule, including weekends, holidays, and varied shifts. 

  • Ensures compliance with and completion of all daily operational procedures by the Food and Beverage Department.

  • Maintains food and beverage safety and quality based on hotel, Shaner, and Franchise specifications. 

  • Establishes, maintains, and trains standards and procedures for operations and safe working conditions in the department. 

  • Responsible for responding and handling guest related issues pertaining to the department. 

  • Ensures communication with General Manager, all other Department Managers, Supervisors and Staff. 

  • Manages all aspects of employee performance to ensure productivity and a quality work environment.

  • Other duties as assigned.




Responsibilities


The Food & Beverage Manager will be responsible for the management of all aspects of the restaurant and must also direct, implement and maintain a service and management philosophy which serves as a guide for respective staff while emphasizing the importance of quality customer service. The Food & Beverage Manager is responsible for the overall direction, coordination, and evaluation of this unit. Responsibilities will include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.


Qualifications



  • Minimum of two years of supervisory experience in the Restaurant / Food and Beverage field.

  • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.  

  • Ability to satisfactorily communicate with guests, management, and co-workers to their understanding. 

  • High school graduate or equivalent, some college preferred.

  • ServSafe and/or food safety training.

  • Alcohol awareness training (such as TIPS)

  • Familiarity with food and beverage cost controls.

  • Ability to write routine reports and correspondence.

  • Ability to accurately compute mathematical calculations and use required measurement tools.

  • Ability to prepare budgets and ensure cost controls.

  • Bilingual English/Spanish a plus.

  • Knowledge of local activities and attractions appropriate for clientele.




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