F&B Manager - The Nobleman Hotel

Five Senses Hospitality Associates • Fort Worth, TX

65d

About The Position

The 5 Senses Culture: At 5 Senses we are driven by igniting the 5 senses of our guests and team members through genuine acts of hospitality. It is our mission to touch the hearts of our guests and teams, to welcome all we see, to add flavor to the experience, anticipate, listen and respond to needs and help our team smell success. We are an experienced team doing hospitality a new way. Getting the Job Done: · Provide guests and team members with professional, efficient, courteous and genuine hospitality. · Demonstrates a leadership ability that inspires and empowers team members to succeed, grow and develop. · Possesses strong communication skills and the ability to train and develop team members. · Daily management of the Restaurant which includes but is not limited to scheduling, processing of paperwork, guest interaction and follow up, coaching and recognition of team members, and ensuring compliance to property specific best practices and standards. · Lead the team to anticipate guest’s needs and offer services prior to being asked. · Manages guest’s concerns appropriately and resolves issues to the guest’s satisfaction keeping business objectives in mind. · Maintain open and professional communication with other department heads and supervisors to ensure the needs of the guests and team members are addressed timely. This includes but is not limited to the Executive Chef, Sous Chef, Banquet Manger and the F&B Director. · Ensure sales goals and expenses are managed to budgeted guidelines are adjusted as needed based on business. · Control all cash and charge receipts adhering to cash handling best practices. · Ensure the proper handling of charge and cash declared tips and posting to team member’s pay. · Support the team on the floor when needed and observe behavior; provide meaningful feedback. · Monitor food presentation and service and ensure quality standards are maintained. · Ensure all equipment, fixtures, and floor coverings are kept clean and free of hazards. · Maintain an efficient operations and adherence to established safety and quality guidelines. · Monitor deliveries and ensure all product is received in the quantity order and good condition. · Maintain organized and properly labeled stock areas ensuring pars are in keeping with the needs of the business. · Support the kitchen staff as needed to ensure efficient guest service. · Monitor service scores daily and take the appropriate action to ensure scores are communicated to the team and scores are acceptable. · Ensures the team attends all mandatory meetings and timely completes all required training. · Ability to grasp, bend, stoop and push, pull and lift 50lbs.

Requirements

• 4-years of Restaurant/Bar leadership experience.
• High school diploma or equivalent
• Desire to work in a fast paced and interactive environment
• Strong written and communication skills, additional language a plus
• Basic computer skills in Word and Excel
• State required Food Handlers Certification and Liquor Certification

Nice To Haves

• Culinary education or certification a plus
• Strong written and communication skills, additional language a plus

Responsibilities

• Provide guests and team members with professional, efficient, courteous and genuine hospitality.
• Demonstrates a leadership ability that inspires and empowers team members to succeed, grow and develop.
• Possesses strong communication skills and the ability to train and develop team members.
• Daily management of the Restaurant which includes but is not limited to scheduling, processing of paperwork, guest interaction and follow up, coaching and recognition of team members, and ensuring compliance to property specific best practices and standards.
• Lead the team to anticipate guest’s needs and offer services prior to being asked.
• Manages guest’s concerns appropriately and resolves issues to the guest’s satisfaction keeping business objectives in mind.
• Maintain open and professional communication with other department heads and supervisors to ensure the needs of the guests and team members are addressed timely. This includes but is not limited to the Executive Chef, Sous Chef, Banquet Manger and the F&B Director.
• Ensure sales goals and expenses are managed to budgeted guidelines are adjusted as needed based on business.
• Control all cash and charge receipts adhering to cash handling best practices.
• Ensure the proper handling of charge and cash declared tips and posting to team member’s pay.
• Support the team on the floor when needed and observe behavior; provide meaningful feedback.
• Monitor food presentation and service and ensure quality standards are maintained.
• Ensure all equipment, fixtures, and floor coverings are kept clean and free of hazards.
• Maintain an efficient operations and adherence to established safety and quality guidelines.
• Monitor deliveries and ensure all product is received in the quantity order and good condition.
• Maintain organized and properly labeled stock areas ensuring pars are in keeping with the needs of the business.
• Support the kitchen staff as needed to ensure efficient guest service.
• Monitor service scores daily and take the appropriate action to ensure scores are communicated to the team and scores are acceptable.
• Ensures the team attends all mandatory meetings and timely completes all required training.
• Ability to grasp, bend, stoop and push, pull and lift 50lbs.

Benefits

• Opportunity to grow your career and develop thru structured development programs
• Competitive Medical, Dental and Vision benefits
• Wellness and Commuter Stipend
• Vacation PTO Plan and Paid Sick Days
• 7 Paid Holidays
• Free nights at our hotels
• Monthly fun and recognition
• Daily Pay (RAIN)

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED