Food and Beverage Manager

Enchantment Group Management Company LLC•Sedona, AZ

About The Position

The Food and Beverage Manager supervises and administers the front of house food and beverage department, ensuring consistent, high-quality guest service. The role develops and implements revenue-enhancement programs, monitors department expenses against the operating budget, and ensures employees understand departmental goals and objectives and that employee-related issues are resolved promptly. The manager oversees front of house operations, training, merchandising, quality and cost control, staffing, inventory, purchasing, service standards, and the maintenance of guest-facing areas and service stations. The role participates in hiring and performance evaluations and ensures compliance with health, safety, labor, and legal requirements. It works closely with the Director of Food and Beverage Outlets and other food and beverage leaders to maximize profitability and meet budgeted revenue and expense goals. The position supervises outlet managers, restaurant supervisors, bartenders, servers, server assistants, food runners, room service attendants, hosts and hostesses, and other restaurant team members. It reports to the Assistant Director of Food and Beverage. The role requires flexible scheduling to accommodate hotel business needs and regular interaction with guests, team members, clients, purveyors, colleagues at other resorts, and health and fire officials.

Requirements

High school diploma required; equivalent combinations of education, training, and experience providing the required knowledge, skills, and abilities may be considered.
Three to five years of previous food and beverage and supervisory experience.
Complete knowledge of food and beverage outlet operations, including food, beverages, supervisory aspects, service techniques, and guest interaction.
Considerable skill in mathematics and algebraic equations using percentages.
Ability to communicate in English orally and in writing with guests and team members, using patience, tact, and diplomacy to defuse anger, gather accurate information, and resolve problems.
Ability to work under pressure and handle stressful situations during busy periods.
Ability to deal effectively with all departments and maintain regular communication with food and beverage leadership.
Ability to walk, stand, and bend continuously to perform essential job functions.
Ability to lift up to 40 pounds and lift lighter objects overhead; physical requirements also list lifting or carrying up to 50 pounds.
Hearing and manual dexterity.
Distance vision of 1–3 feet.
Full flexibility to accommodate varying schedules in response to hotel business needs.

Nice To Haves

College degree preferred.

Responsibilities

Supervise front of house food and beverage areas to ensure compliance with resort management objectives and employee and guest health and safety.
Supervise training programs, merchandising, and quality and cost control for the food and beverage department.
Participate in interviewing, hiring, and performance evaluations for service staff and supervisory personnel.
Observe health and labor department requirements and other safety and legal requirements.
Supervise maintenance and upkeep of front of house areas and service stations.
Supervise inventory control and purchasing of food and beverage equipment and products.
Develop approaches to increase food and beverage business and revenue.
Develop and implement service standards that support a consistent, high-quality guest experience.
Ensure departmental work schedules comply with staffing guidelines and that staffing levels support service requirements and the operating budget.
Interact with customers and represent the resort's interests.
Collect and enter CRM information to build a database supporting personalized service.
Practice the resort's 10-5-3 rule.
Assist the Director of Food and Beverage Outlets with sourcing, inventory, and control of china, glass, silver, linen, and other food and beverage equipment.
Maximize food and beverage profitability, achieve budgeted revenues, and control departmental expenses and budget.
Communicate regularly with the Director of Food and Beverage Outlets and food and beverage leaders.
Complete other projects as assigned by the Director of Food and Beverage Outlets.