Seasonal FB Manager ("Gerente de Alimentos & Bebidas Temporal")

Azul Hospitality•Redding, CA

5d•$32 - $34•Onsite

About The Position

The FB Manager manages and organizes the hotel’s Food & Beverage outlets to maintain high standards of food and beverage quality, service, and merchandising while maximizing profits. The role oversees the Restaurant, Bar, and In-Room Dining, supports daily operations, and works closely with the Hotel Manager, other hotel department managers, the culinary team, Sales Manager, and banquets team. The manager is responsible for planning, budgeting, marketing, scheduling, inventory, purchasing, payroll, and control of food, beverage, and labor costs. The position also leads staff training, coaching, performance improvement, and guest-service efforts, while maintaining compliance with hotel policies, brand requirements, safety procedures, and applicable laws. The role is seasonal and based at Branch House Bistro in Redding, California. It is classified as experienced and pays $32.00–$34.00 per hour. The position requires 3–5 years of Food & Beverage operations experience and 1–2 years of management experience. High school or equivalent education is required; a bachelor’s degree is preferred. A culinary, sales, and service background is required, as are Safe Server Alcohol and Food Handlers certifications. The employee must be at least 21 years old to serve alcohol and must be able to provide and maintain a valid driver’s license if operating motorized or electric vehicles is required. The work is primarily indoors in a moderate, hotel-controlled environment, though the employee may need to work in freezer temperatures as low as -10°F and kitchen temperatures as high as +110°F for an hour or more. The job involves extended periods of standing and walking, occasional desk work, lifting up to 45 pounds, and pushing or pulling carts and equipment weighing up to 250 pounds. Schedules may vary according to hotel business needs, and attendance at scheduled training sessions and meetings is required.

Requirements

High school diploma or equivalent education.
3–5 years of Food & Beverage operations experience.
1–2 years of management experience.
Culinary, sales, and service background.
At least 21 years of age to serve alcohol.
Safe Server Alcohol and Food Handlers certifications.
Ability to provide and maintain a valid driver’s license if the position requires operating motorized or electric vehicles.
Ability to speak, read, write, and understand the primary workplace language.
Good verbal, written, and electronic communication skills.
Considerable knowledge of mathematical calculations and computer programs; intermediate computer skills and basic computational skills.
Excellent leadership, customer-relations, organizational, and communication skills; attention to detail.
Knowledge of computer programs, mathematics, and budgetary analysis.
Ability to analyze and anticipate user needs and make judgments to ensure appropriate tools are available at the property level.
Ability to work effectively with internal and external customers, including resolving conflicts with patience, tact, and diplomacy and collecting accurate information.
Knowledge of the basic functions of Windows OS, MS Office, PMS, PBX, key systems, and POS.
Ability to work independently and take initiative; strong issue-resolution and analytical skills.
Thorough knowledge of federal, state, and local laws governing equal employment opportunity, civil rights, occupational safety and health, wage and hour matters, and labor relations, including applicable requirements under Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Thorough knowledge of food products, standard recipes, and proper preparation.
Ability to distinguish product quality, taste, texture, and presentation and observe food preparation.
Ability to conduct meetings and menu briefings and maintain communication between line staff and departmental managers.
Ability to meet the physical demands of the position, with or without reasonable accommodation.
Regular attendance and compliance with company rules and hotel operating procedures.

Nice To Haves

Bachelor’s degree.

Responsibilities

Plan and direct Food & Beverage outlet functions to meet daily operational needs.
Support and manage hotel Food & Beverage outlets in coordination with the Hotel Manager and other department managers.
Plan short- and long-term operations for the Restaurant, Bar, and In-Room Dining.
Communicate with vendors and suppliers to support timely rollout of seasonal food options.
Direct monthly, quarterly, and annual inventories and submit inventory reports to accounting on time.
Develop and implement revenue-enhancement and cost-containment strategies.
Develop department budgets, marketing plans, and objectives, and manage within approved plans.
Schedule restaurant, bar, and in-room dining teams to achieve profitable results.
Collaborate with the culinary team to create menus for predetermined customer markets.
Consult with the Sales Manager, banquets team, and other departments as needed.
Manage Food & Beverage staff payroll and time and attendance.
Control food, beverage, and labor costs across departments.
Establish and meet profit objectives and standards for food quality, service, cleanliness, merchandising, and promotion.
Order food and beverage supplies.
Stay current on brand requirements and restaurant changes.
Maintain food-product quality and consistency in food delivery and standards.
Attend mandatory meetings.
Lead and coach the team to achieve exceptional guest-service and staff-satisfaction results.
Maintain a positive, energetic, and professional demeanor and appearance.
Review customer acceptance of the restaurant and bar and recommend operating or marketing policy changes when sales or market conditions indicate a need.
Evaluate staff performance and encourage improvement.
Arrange, deliver, and supervise new-staff training, including property familiarization, standard operating procedures, and policies.
Cross-train staff across positions and equipment within the area of responsibility, and implement and follow up on checklists.
Retrain staff as needed and model adherence to policies, procedures, conduct, punctuality, and work standards.
Assist with guest inquiries.
Follow company and safety and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable duties requested by direct or indirect supervisors.