F&B Manager

HEI Hotels and Resorts•The Woodlands, TX

12d•Onsite

About The Position

The F&B Manager plans and manages the restaurant, room service, bar, and other food and beverage outlets as appropriate. The role is responsible for customer satisfaction, quality service, compliance with company and franchise policies and procedures, and applicable federal, state, and local regulations while meeting or exceeding financial goals. The manager directs daily restaurant and room-service operations for breakfast, lunch, and dinner, as well as bar operations. They lead outlet staffing and development, oversee budgets and operating costs, respond to customer feedback, develop promotions and presentations, and monitor sanitation, maintenance, and equipment. The position is at The Westin at The Woodlands, operated by HEI Hotels and Resorts.

Requirements

Minimum two years of post-high-school education.
Two or more years of full employment in a related position.
Thorough knowledge of restaurant or hotel practices and procedures sufficient to perform non-repetitive analytical work.
Supervision, management, and communication skills.
Ability to investigate and analyze activities or information and make logical conclusions and recommendations.
Ability to make decisions generally guided by established policies and procedures.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business-plan preparation, repairs and maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are accomplished.
Ability to set priorities, plan, organize, and delegate.
Written communication skills that are concise, well organized, complete, and clear.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills.
Ability to adapt communication style to different audiences.

Nice To Haves

Hotel experience preferred.

Responsibilities

Direct the day-to-day operations of the restaurant and room service during breakfast, lunch, and dinner.
Direct the day-to-day operations of bar operations.
Manage human resources across the outlets, including interviewing, hiring, scheduling, training, developing, empowering, coaching, counseling, reviewing performance and salary, resolving problems, maintaining open communication, and recommending discipline or termination as appropriate.
Implement company programs and manage outlet operations to ensure compliance with LSOPs, SOPs, safety regulations, and applicable federal, state, and local regulations.
Forecast, implement, monitor, control, and report on outlet budgets and budget components, including labor, food, beverage, supplies, and equipment costs.
Maintain adequate supplies and staffing while maximizing revenue, minimizing expenses, and providing top-quality customer service.
Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.
Create, recommend, and implement promotions, displays, buffet presentations, and ideas to attract in-house guests and increase local-market business.
Monitor and control the maintenance and sanitation of outlet areas and equipment to protect assets, comply with regulations, and ensure quality service.
Comply with attendance rules and be available to work on a regular basis.
Perform other job-related duties as assigned.