Food and Beverage Manager

Lodging Dynamics•Santa Clara, CA

2d•Onsite

About The Position

The Food and Beverage Manager organizes and manages the activities of the daily operation of the Food & Beverage departments, including but not limited to the Kitchen, Banquet Operations, Restaurant, Room Service, and Bar to maintain established quality and service standards and maximizing profits. Ensures guest satisfaction, achieved through his/her ability to develop and maintain a strong team environment, placing emphasis on associate satisfaction and delivery of prompt, courteous, correct service. Directs and supervises the food preparation for specific shifts in all food outlets of the hotel and ensures the highest-level quality and consistency as relates to food handling, food quality and food presentations.

Requirements

High School Diploma or equivalent.
A minimum three (3) years of experience in the food and beverage and/or hospitality field required with exposure to both front and back of house.
A minimum two (2) years of supervisory experience in the food and beverage and/or hospitality field required.
Alcohol Awareness Training Certification - must be state/county-specific.
ServSafe Certification- must be state/county-specific.
Proficient in time management; the ability to effectively organize and manage multiple priorities.
Recognizes an emergency situation and takes appropriate action.
Emotional intelligence and interpersonal skills, with the ability to build strong working relationships with team members at all levels.
Skilled in building and motivating a team, fostering a collaborative environment and inspiring high performance.
Analytical and problem-solving skills.
Strong focus on accuracy and precision.
Ability to work scheduled shifts, follow all timekeeping policies, and comply with federal, state, and local labor regulations, including those related to meal and rest breaks
Performs well with frequent interruptions and/or distractions.
Understands how to develop and implement business strategies.
Ability to interpret and create policies, procedures, and manuals.
Able to communicate appropriately and effectively with all levels of management and external stakeholders.
Business acumen, including but not limited to financial management, budgeting, cost control, and revenue optimization.
Ability to effectively listen, understand, and resolve challenges and concerns from management, team members, and/or customers (internal/external).
Exceptional interpersonal skills to include coaching, counseling, and mentoring.
Able to identify and seize revenue-generating opportunities while effectively managing costs and resources.
Visionary mindset, capable of developing and executing a comprehensive business strategy that aligns with brand identity and exceeds guest expectations.
Knowledge of key industry trends, best practices, regulations, and the current industry landscape.
Proven ability to drive revenue growth, optimize costs, and achieve financial targets.
Able to engage diplomatically and effectively with third party operators and owners, empathizing, and reacting appropriately to partner feedback and helping resolve issues where necessary.
Basic math skills.
Basic knowledge of POS systems such as Micros etc.
Basic knowledge of Google Docs/Microsoft Word.
Basic knowledge of Google Sheets/Microsoft Excel.
Basic knowledge of Gmail/Microsoft Outlook.
Ability to adjust effectively to evolving work environments and shifting customer (internal/external) requirements.
Able to maintain a positive and professional working environment.
Fosters a culture of excellence.
Able to work effectively in a culturally diverse environment and support diversity and inclusion within the organization.

Nice To Haves

Oversees and coordinates the department's activities, with a focus on supervisory and organizational goals. While a portion of the time may involve performing tasks similar to those of direct reports, the primary responsibilities are related to management and coordination. Analyzes and resolves issues, establishes work methods, ensures regulatory compliance, and maintains productivity. Uses judgment within established procedures and policies to make appropriate decisions and take necessary actions.
Determines and creates policies, procedures, and manuals for direct reports.
Establishes objectives and goals for the team.
Assigns, monitors, and reviews work; evaluates direct report's performance.
Recruits and interviews.
Orientates and trains.
Issues corrective action and makes recommendations for termination.
Investigates and resolves concerns and complaints.
Creates department work schedules.
Approves time records and time off requests; submits payroll.
Proactively assesses risk to establish systems and procedures to protect organizational assets.
Ensures compliance with safety regulations.
Develops and oversees the department's budget.
Ensures accurate and efficient management of inventory.

Responsibilities

Ensures restaurant adheres to all standards as outlined by brand or hotel franchise.
Inspects daily pre and post-shift side work and cleanliness of outlet areas.
Conducts pre-shift meetings to inform staff of daily events and review daily specials.
Maintains standards of food and beverage quality and guest services; resolves guest complaints.
Oversees banquet and catering events from BEO review through event breakdown.
Works closely with the Sales Office to guarantee all details of functions are completed properly.
Monitors expenses to keep within budgeted guidelines and assists the Director of Food and Beverage in developing the annual operating budget.
Requisitions food and equipment, providing specifications, quantities, and quality descriptions.
Ensures proper service of clients during banquets, assuring functions are supervised until completed.
Responsible for monthly inventories. Initiates and manages programs to reduce breakage and loss in china, glass, and silver.
Promotes programs to increase sales through associate incentive plans and programs focused on increasing customer satisfaction.
Maintains open lines of communication with all associates and departments.
Responds quickly to guest requests in a friendly and professional manner. Follows up to ensure guest satisfaction.
Follows and effectively communicates company policies and procedures to subordinates.
Monitors and manages outlet P&L.
Direct accountability for food cost, beverage cost, and labor cost.
Drives performance against revenue targets and cost metrics.
Identifies revenue-generating opportunities through upselling and menu execution.
Provides regular operational and financial reporting to the General Manager.
Conducts training classes regarding safety, security, department procedures, and service guidelines.
Ensures all required paperwork is completed as required by the state, brand, and franchise.
Responsible for proper posting of all Banquet charges.
Participates in development of the annual budget; develops short and long term financial operating plans.
Attendance is a key component of this position.
Maintains a professional appearance in accordance with Company standards; wears the appropriate uniform or attire.
Maintains open and effective communication with associates and management.
Adheres to established safety and emergency procedures and protocols, this includes Company, federal, and state specific regulations and guidelines.
Attends and participates in mandatory meetings.
Ensures hotel is in compliance with all federal, state, and local laws, including OSHA, EEOC, Wage Hour, and Health laws.
Completes all required Company training/compliance courses as assigned.
Adheres to Company standards and maintains compliance with all policies and procedures.
Performs other related duties as assigned.