FB Manager ("Gerente de Alimentos y Bebidas")

Azul Hospitality•Scottsdale, AZ

5d•Onsite

About The Position

The FB Manager (Gerente de Alimentos y Bebidas) manages and organizes the hotel’s food and beverage outlet functions to maintain high standards of food and beverage quality, service, and merchandising while maximizing profits. The position is responsible for creating a positive guest experience, taking ownership of guest situations, and following up on requests. It oversees the restaurant, bar, and in-room dining operations, including planning, budgeting, staffing, inventory, purchasing, cost controls, marketing, and revenue enhancement. The manager works closely with the Hotel Manager, other department managers, the culinary team, Sales Manager, and banquet team, and leads the development, training, and performance of food and beverage staff. The role is based at Embassy Suites Scottsdale in Scottsdale, Arizona, and is full-time. The position is exempt from overtime provisions. Schedules may vary to meet hotel business needs, and attendance at scheduled training sessions and meetings is required. The work is primarily indoors in a temperature-controlled hotel environment, with occasional exposure to extreme temperatures in freezers and kitchens. Physical duties include sitting, standing, walking, lifting, pushing or pulling equipment, and performing other movements required for outlet operations and cleaning tasks.

Requirements

High school diploma or equivalent required.
Three to five years of food and beverage operations experience required.
One to two years of management experience required.
Culinary, sales, and service background required.
Must be 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; the position may require operating motorized and electric vehicles.
Must be able to speak, read, write, and understand the primary workplace language.
Good verbal, written, and electronic communication skills.
Considerable knowledge of complex mathematical calculations and computer programs.
Excellent leadership and customer relations skills.
Detail-oriented, with strong organizational and communication skills.
Intermediate computer skills and basic computational skills.
Knowledge of computer programs, mathematics, and budget analysis.
Ability to analyze and anticipate user needs and ensure appropriate tools are available at the property.
Ability to deal effectively with internal and external customers, including using patience, tact, and diplomacy, and to collect accurate information to resolve conflicts.
Knowledge of basic Windows OS, MS Office, PMS, PBX, key systems, and POS.
Self-driven and able to work independently.
Strong issue-resolution and analytical skills, with close attention to detail.
Thorough knowledge of federal, state, and local laws governing equal employment opportunity, civil rights, occupational safety and health, wage and hour issues, 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 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 role, including working in temperatures as low as -10°F and as high as +110°F; sitting at a desk for up to four hours; standing and walking; lifting up to 45 pounds; pushing or pulling carts and equipment weighing up to 250 pounds; and bending, stooping, squatting, stretching, climbing, and reaching.
Ability to use office and operational equipment, including computers, printers, a 10-key adding machine, multi-line touch-tone phone, filing cabinets, fax machines, photocopiers, and dolly.
Ability to perform duties with or without reasonable accommodation.

Nice To Haves

Bachelor’s degree preferred.

Responsibilities

Plan and direct food and beverage outlet functions to meet daily operating needs.
Support and manage hotel food and 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 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 to increase revenue and contain costs.
Develop the department budget, marketing plans, and objectives, and manage operations within approved plans.
Implement outlet staffing schedules to achieve profitable results.
Collaborate with the culinary team to create menus for the intended customer market.
Consult regularly with the Sales Manager and banquet team, and coordinate with other departments as needed.
Manage food and beverage staff payroll and time and attendance.
Control food, beverage, and labor costs across departments.
Establish and meet profit objectives and quality standards for food, service, cleanliness, merchandising, and promotion.
Order food and beverage supplies.
Stay current on brand requirements and restaurant changes.
Maintain food product quality and consistent food delivery and standards.
Attend mandatory meetings.
Lead and coach the team to achieve exceptional guest service and staff satisfaction.
Maintain a positive, professional demeanor and appearance.
Review customer acceptance of the restaurant and bar and recommend new operating or marketing policies when sales or market conditions indicate a need.
Evaluate staff performance and encourage improvement.
Arrange, provide, and supervise new-staff training, including property familiarization, standard operating procedures, and policies.
Cross-train staff in positions and equipment within their area of responsibility, and ensure checklists are implemented and followed up.
Provide staff retraining as needed.
Model adherence to policies and procedures and high standards of conduct, punctuality, and work performance.
Assist with guest inquiries as needed.
Follow company and safety and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable duties as requested by direct or indirect supervisors.