Food and Beverage Manager

Lodging Dynamics•Park City, UT

5d•Onsite

About The Position

The Food and Beverage Manager is responsible for overseeing restaurant and banquet operations, ensuring adherence to brand and hotel standards. This role involves managing staff, controlling labor costs, maintaining food and beverage quality, and resolving guest complaints. The manager will collaborate with sales and banquet staff, monitor expenses against budget, and contribute to the development of the annual operating budget. Key duties include requisitioning food and equipment, conducting inventories, implementing programs to reduce loss, and promoting sales through incentive plans. This position also involves hiring, training, performance evaluations, and ensuring compliance with all federal, state, and local laws, including OSHA, EEOC, Wage Hour, and Health laws. Open communication with associates and departments is essential, as is prompt and friendly response to guest requests.

Requirements

Culinary school or equivalent work experience
A minimum of one year food and beverage and/or hospitality related work experience required

Responsibilities

Schedules associates under direct supervision at proper staffing levels and watches labor cost daily to ensure efficiency in scheduling.
Ensures restaurant and banquet operations adhere to all standards as outlined by brand or hotel franchise.
Conducts pre-shift meetings to inform staff of daily events and reviews daily specials.
Maintains standards of food and beverage quality and guest services, and resolves guest complaints.
Assists sales and banquet staff with banquets, social parties, and special events.
Works closely with the Sales Office to assure all details of functions are completed properly.
Monitors expenses to keep within budgeted guidelines and assists the food and beverage director in developing the annual operating budget.
Requisitions food and equipment, giving specifications, quantities, and quality descriptions.
Responsible for hiring, terminating, disciplinary actions, performance evaluations, training and development, and scheduling associates, maintaining adequate staffing levels while adhering to labor standards guidelines.
Monitors performance of the restaurant through analysis of guest feedback and financial reports and initiates corrective action.
Ensures proper service of clients during the banquet, assuring function is supervised until completed.
Responsible for monthly inventories and initiates programs to reduce breakage and loss in China, Glass, and Silver.
Promotes programs to increase sales through incentive plans and programs to increase customer satisfaction.
Maintains open lines of communication with all associates and departments.
Responds quickly to guest requests in a friendly manner and follows up to ensure guest satisfaction.
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 the proper posting of all Banquet charges.
Participates in the development of the annual budget and develops short and long-term financial operating plans.
Ensures hotel is in compliance with all federal, state, and local laws, including OSHA, EEOC, Wage Hour, and Health laws.