FB Manager ("Gerente de Alimentos y Bebidas")

Embassy Suites Scottsdale•Scottsdale, AZ

5d•Onsite

About The Position

The FB Manager (“Gerente de Alimentos y Bebidas”) 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 manager supports a positive guest experience by taking ownership of situations and following up on requests. This position oversees restaurant, bar, and in-room dining operations, including planning, budgets, staffing, inventory, cost controls, product quality, marketing, training, and staff performance. The role is based at Embassy Suites Scottsdale in Scottsdale, Arizona, and may require varying schedules to meet hotel business needs.

Requirements

High school diploma or equivalent required.
3–5 years of Food & Beverage operations experience required.
1–2 years of management experience required.
Culinary, sales, and service background required.
At least 21 years of age to serve alcohol.
Safe Server Alcohol and Food Handlers certifications required.
Must be able to provide and maintain a valid driver’s license, as the role may require operating motorized and electric vehicles.
Ability to speak, read, write, and understand the primary language used in the workplace.
Good verbal, written, and electronic communication skills; excellent leadership, customer relations, organizational, and detail-oriented skills.
Intermediate computer skills and basic computational skills; knowledge of computer programs, mathematics, and budgetary analysis required.
Knowledge of Windows OS, MS Office, PMS, PBX, key systems, and POS.
Ability to analyze and anticipate user needs and ensure appropriate tools are provided at the property level.
Ability to deal effectively with internal and external customers, including with patience, tact, and diplomacy, and to collect accurate information to resolve conflicts.
Strong issue-resolution and analytical skills with attention to detail; ability to work independently.
Thorough knowledge of federal, state, and local laws concerning equal employment opportunity, civil rights, occupational safety and health, wage and hour matters, and labor relations, including Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA and applicable state and local analogues.
Thorough knowledge of food products, standard recipes, and proper preparation; ability to distinguish product quality, taste, texture, and presentation and observe preparation.
Ability to conduct meetings and menu briefings and maintain communication between line staff and departmental managers.
Ability to meet the described physical demands, including lifting up to 45 pounds, pushing or pulling carts and equipment weighing up to 250 pounds, standing and walking for extended periods, working in extreme temperatures, and performing the listed movements and sensory tasks.
Must maintain a neat, clean, and well-groomed appearance in accordance with property-specific grooming and uniform standards.
Regular attendance and compliance with hotel rules and standards are essential.

Nice To Haves

Bachelor’s degree preferred.

Responsibilities

Plan and direct Food & Beverage outlet functions to meet daily operational needs, and support the 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 coordinate timely rollout of seasonal food options.
Direct monthly, quarterly, and annual inventories and submit inventory reports to accounting on time.
Develop and implement strategies for revenue enhancement and cost containment; develop department budgets, marketing plans, and objectives, and manage within approved plans.
Implement outlet schedules to achieve profitable results.
Collaborate with the culinary team on menus designed to attract a predetermined customer market.
Consult regularly with the Sales Manager, banquets team, and other departments as needed.
Manage payroll and time and attendance for Food & Beverage staff.
Control food, beverage, and labor costs; establish and achieve profit objectives and standards for quality, service, cleanliness, merchandising, and promotion.
Order food and beverage supplies and stay current on brand and restaurant requirements.
Maintain food product quality and consistency of food delivery and standards.
Attend mandatory meetings and lead and coach the team to achieve guest service and staff satisfaction goals.
Maintain a positive, energetic, 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, provide, and supervise training for new staff, cross-train staff, ensure retraining as needed, and follow up on checklists and procedures.
Serve as a role model by following policies and procedures and maintaining high standards of conduct, punctuality, and work.
Assist with guest inquiries; follow company and safety and security policies; report maintenance problems, hazards, accidents, or injuries; and perform other reasonable duties requested by supervisors.
Attend scheduled training sessions and meetings and comply with hotel rules and regulations.