F&B Manager

HEI Hotels & Resorts•The Woodlands, TX

3d•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 achieving customer satisfaction and quality service, complying with company and franchise policies and procedures and applicable regulations, and meeting or exceeding financial goals. The manager oversees daily outlet operations for breakfast, lunch, and dinner, and manages outlet staffing and associate development. They implement company programs, monitor budgets and costs, respond to customer feedback and trends, develop promotions and presentations, and oversee maintenance and sanitation. The role requires regular attendance and includes other related duties as assigned.

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 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 guided generally 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 to be concise, well organized, complete, and clear.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills, including the ability to adapt communication style to different audiences.

Nice To Haves

Hotel experience preferred.

Responsibilities

Direct day-to-day restaurant and room service operations for breakfast, lunch, and dinner, as well as bar operations.
Manage outlet human resources, including interviewing, hiring, scheduling, training, developing, empowering, coaching, counseling, conducting performance and salary reviews, resolving problems, maintaining open communications, and recommending discipline or termination as appropriate.
Implement company programs and manage outlet operations to ensure compliance with LSOPs, SOPs, safety rules, and applicable federal, state, and local regulations, while providing appropriate service, quality, and hospitality.
Forecast, implement, monitor, control, and report on outlet budgets and related costs, including labor, food, beverages, supplies, and equipment, to maximize revenue and minimize expenses while maintaining appropriate supplies and staffing.
Respond to customer trends, needs, issues, comments, and problems to maintain a quality experience and support future sales.
Create, recommend, and implement promotions, displays, buffet presentations, and ideas to attract in-house guests and increase local-market share.
Monitor and control maintenance and sanitation of outlet areas and equipment to protect assets, comply with regulations, and ensure quality service.
Comply with attendance requirements and be available to work regularly.
Perform other job-related duties as assigned.