Beverage Manager - Dune House Hotel & Spa - Jacksonville, FL

Sage Hospitality•Atlantic Beach, FL

About The Position

Plan and manage the Restaurant, Room Service, Bar, and catering in order to achieve customersatisfaction, quality service, compliance with corporate/franchise policies and procedures and federal,state and local regulations while meeting/exceeding financial goals. Position is responsible for the shortterm planning and managing the operations of the Restaurant, Room Service, Bar and catering.Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors andcontrols the budgets for the various outlets.

Requirements

More than two years of post high school education.
One to two years of employment in a related position with this company or other organization(s).
Excellent comprehension for assisting with guest and associate matters.
Interpreting instructions from customers, associates, and managers.
Must have excellent oral communication for communicating with guests and associates, issuinginstructions and communicating policies.
Excellent comprehension required to read and implement policies and procedures; writingschedules and reading forecast and SOPs.
Must have knowledge of food safety and chemicals/agents for training purposes.
Excellent vision required for seating guests, expediting food, cleaning equipment, reading floorplans, charts, schedules.
Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis,20 -40 lbs.
Bending to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
No kneeling required.
Mobility -95% of shift covering all areas of outlets supervising.
Continuous standing to assist at hostess station -minimal stationary standing.
Climbing stairs -varies by location. No driving required.
Inside 95% of shift. Temperatures can exceed 100 degrees if working at location with outside diningfacilities and when assisting in kitchen.

Responsibilities

Manage the human resources within the department.
Direct and oversee recruitment and development of employees; hire, train, empower, coach andcounsel, performance and salary reviews, resolve conflict through fair treatment policy, disciplineand terminate, as appropriate.
Develop, recommend, implement and manage the department's annual budget,business/marketing plan, forecasts and objectives to meet/exceed management expectations.
Implement and manage all company programs (company/franchise) to ensure compliance withthe SOPs; to include safety and sanitary regulation, all federal, state and local regulations toensure optimal levels of quality service and hospitality are provided to the guest.
Market the Food and Beverage outlets; develop and manage the implementation of menus,package deals, promotions, displays, decorations and presentations within corporate guidelines tocapture more in-house guests and a larger share of the local market to meet/exceed sales andfinancial goals and objectives.
Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotelto protect the asset, comply with regulations and ensure quality service.
Respond to customer needs, issues, comments and problems to ensure a quality experience andenhance future sales prospects.
All other duties as assigned, requested or deemed necessary by management.