FB Manager ("Gerente de Alimentos y Bebidas")

Azul Hospitality•Detroit, MI

8d•Onsite

About The Position

The FB Manager (Gerente de Alimentos y Bebidas) manages and organizes the hotel’s food and beverage functions to maintain high standards of product quality, service, and merchandising while maximizing profits. The role oversees the restaurant, bar, and in-room dining operations, budgets, staffing, costs, inventory, marketing, and guest experience. The manager works closely with the Hotel Manager, culinary team, Sales Manager, banquets team, vendors, and other hotel departments, and leads staff training, performance, and service standards. This position is based at AC Detroit at the Bonstelle in Detroit, Michigan. It is a full-time, exempt management role. The position requires regular attendance, schedule flexibility to meet hotel business needs, and attendance at required meetings and training sessions. The manager must comply with company, hotel, safety, security, grooming, and operating policies.

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 old 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 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.
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 level.
Ability to handle internal and external customer interactions with patience, tact, and diplomacy, gather accurate information, and resolve conflicts.
Knowledge of Windows OS, MS Office, PMS, PBX, key systems, and POS.
Self-driven and able to work independently.
Strong issue-resolution and analytical skills, with 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 assess 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.
Must meet physical demands including working in extreme temperatures, sitting, standing, walking, lifting, pushing and pulling equipment, bending, reaching, climbing, and using office equipment.
Regular attendance and compliance with hotel rules, grooming standards, and required training and meeting attendance.

Nice To Haves

Bachelor’s degree preferred.

Responsibilities

Plan and direct food and beverage outlet functions to meet daily operational 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.
Maintain communication with vendors and suppliers to support timely rollout of seasonal food options.
Direct monthly, quarterly, and annual inventories and submit inventory reports to accounting promptly.
Develop and implement strategies to increase revenue and contain costs.
Develop department budgets, 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 predetermined customer markets.
Consult regularly with the Sales Manager, banquets team, and other departments as needed.
Manage food and beverage staff payroll and time and attendance.
Control food, beverage, and labor costs.
Establish and achieve 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 consistency in food delivery and standards.
Attend all 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 operating or marketing policy changes when sales or market conditions indicate a need.
Evaluate staff performance and encourage improvement.
Arrange and supervise training for new staff, including property familiarization and instruction in procedures and policies.
Cross-train staff in positions and equipment within the area of responsibility, and implement and follow up on checklists.
Provide retraining to staff as needed.
Model adherence to policies and procedures and high standards of conduct, punctuality, and work performance.
Assist with guest inquiries.
Follow company and safety and security policies and procedures.
Report maintenance problems, safety hazards, accidents, and injuries.
Perform other reasonable duties as requested by direct or indirect supervisors.