F&B Manager - La Concha Key West

Remington Hospitality•Key West, FL

1d•Onsite

About The Position

The F&B Manager is responsible for the efficient supervision, guidance, and training of all restaurant associates, ensuring they perform their duties to the best of their abilities. This role involves scheduling, evaluating, and directing all restaurant personnel, including handling disciplinary actions when necessary. The manager maintains open communication between management and associates, ensures appropriate inventory of supplies, and establishes and reviews liquor procedures for security and accountability. Key responsibilities also include participating in various departmental and property meetings, maintaining high sanitation levels and operating standards, and managing proper forecasting and payroll controls for the restaurant. The F&B Manager assures prompt and professional service to all guests, completes all necessary paperwork for accounting and product control, and is involved in interviewing, hiring, and approving all personnel actions. Additionally, the manager enforces alcohol awareness policies and food handling guidelines and efficiently operates the MICROS system or registers, contributing to the overall effective operation of the hotel.

Requirements

Knowledge of federal, state and local laws and regulations as it relates to food and liquor, ensuring restaurant staff have all been trained in responsible alcohol service.
Strong business communication and presentation skills, both verbal and written.
High work ethic and self-initiative.
Demonstrate proven decision making abilities.
Ability to work in a high demand and sometimes high pressure environment.
Strong computer skills in Microsoft Suite.
Regular attendance according to established guidelines.
Must possess basic computational ability.
Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions.
Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times.
Ability to lead departmental meetings and participate in hotel team meetings.

Responsibilities

Efficiently supervise, guide and train all restaurant associates in how to perform their job duties to the best of their abilities.
Schedule, evaluate and direct all restaurant personnel, including providing disciplinary action if necessary.
Keep open communication between management and associates.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
Establish, direct and review liquor procedures to ensure adequate security and accountability.
Participate in monthly department meetings, property MOD programs, weekly staff meetings, weekly restaurant, room service and lounge meetings, and monthly food and supplies inventory.
Maintain constant control of sanitation levels and operating standards for the restaurant.
Responsible for the proper forecasting and payroll controls in the restaurant.
Assure prompt and professional service to all guests.
Ensure all paperwork needed by Accounting and other departments for the correct assessment of monies spent daily and product control be finished correctly and turned in (menu tabs, customer counts, drop envelopes, taste panels, daily payroll, schedules, and opening/closing reports).
Interview and hire personnel when needed.
Review and approve all restaurant associate evaluations, hires, job transfers, warning notices, counseling sessions and termination records.
Ensure alcohol awareness policy and food handling guidelines are enforced at all times.
Understand and efficiently operate MICROS system or registers.
Other duties as assigned to ensure effective operation of the overall hotel.