F&B Manager

DeFoor Hospitality Group•Madison, WI

19h

About The Position

The F&B Manager supervises all front-of-house areas within the food and beverage department, including dinner service, room service, the bar, and banquets. The role assists with developing menus and prices for food and beverage items, as directed by the F&B Director or General Manager, and may assist the Executive Chef with supervising production staff as directed. The manager oversees food and beverage staff, department planning and schedules, cost controls, service quality, and compliance with health department and brand standards. The role also handles guest concerns and supports the operation of the hotel, restaurant, and lounge.

Requirements

At least 2 years of experience in a prior food and beverage leadership role.
Thorough knowledge of food and beverage costs, controls, sanitation, and kitchen operation and maintenance.
Ability to communicate effectively in writing, by telephone, and in personal meetings.
Ability to work a flexible schedule, including evenings, weekends, and holidays, and serve as manager on duty when necessary.
Well organized and able to take initiative.
Outgoing, honest, and able to work well with others.
Must be CPR certified, trained in MSDS, trained in serving alcohol with care, and have completed brand-specific training programs.
Ability to stand or walk for more than 8 hours and work in a restrictive space or environment and extremely warm temperatures.
Eyesight sufficient for near and far vision.
Finger dexterity to type, write, and work on a computer.
Ability to speak clearly, hear at a basic level, and understand English.
Ability to bend, stretch arms overhead, and lift or carry up to 30 pounds.

Nice To Haves

At least 1 year in a prior F&B leadership role in a hotel operation.

Responsibilities

Act with the highest level of integrity in every decision.
Hire, train, develop, and discipline food and beverage staff.
Coordinate work assignments, department planning, and schedules for the F&B department.
Supervise service across dinner, room service, bar, and banquets.
Assist in developing menus, menu prices, beverage lists and prices, and specials.
Assist the Executive Chef in supervising production staff as directed.
Maintain food cost controls, standardized portions, and controls over food, beverage, and labor.
Maintain cost controls through purchasing and sales.
Control labor costs through scheduling.
Prepare cost and revenue reports and develop and maintain quality-control procedures.
Adhere to health department rules and regulations and brand-specific standards.
Oversee advertising, condiments, linens, uniforms, and decor used within the property.
Ensure the security of guests, fellow employees, and hotel assets.
Keep company business confidential, including financial status, guest information, and employee issues.
Handle guest issues promptly as reasonable and necessary, and conduct table touches to check guest satisfaction with F&B service and products.
Ensure associates are in proper uniform.
Perform other duties requested by the General Manager to support hotel, restaurant, lounge, and guest-service operations.
Manage F&B associates in a firm and fair manner; lead, direct, and work with people.