Food and Beverage Manager

Legends Global•Rochester, MN

16h•Onsite

About The Position

Monitors and supervises activities relating to food and beverage for facility events. Supervises and coordinates activities of banquet, bar, and concessions personnel for banquet and concession events to ensure that food service is to client and guest satisfaction.

Requirements

Associates Degree from 2-year college or university.
1 to 2 years related experience and/or training or equivalent combination of education and experience.
Previous management experience in a similar venue.
Communicates efficiently and effectively.
Effectively solves problems.
Performs all necessary supervisory functions to effectively and efficiently manage the personnel assigned.
Maintains a qualified staff.
Demonstrated ability to control costs, generate increased revenue and manage accounts payable/receivable and financial reporting.
Strong written, verbal and interpersonal skills.
Ability to function in a fast-paced, team-oriented environment.
Ability to manage several direct reports.
Working knowledge of Excel and Word a plus.

Responsibilities

Assign and/or review function assignments of supervisory and service staff.
Manage associates through planning and scheduling of work assignments and performance development.
Administer corrective counseling processes, training and development, appraisals, payroll accountability.
Interview, hire and train staff; plans, assigns and directs work.
Recommend and maintain service standards and procedures.
Work with catering and events to determine proper function room set-ups.
Monitor ongoing maintenance of existing equipment needed for banquet service, by working with stewarding, engineering, and purchasing as needed.
Ensure dress code compliance, adherence to service policies and procedures, and proper service standards during functions.
Oversee banquet, bar and concession par stock on consumables.
Monitors requisitions.
Assist in controlling food and beverage costs.
Monitors waste.
Review function reports and ensure they are distributed to proper personnel.
Work in tandem with building operations on inventory control, ordering, and follow up of banquet linens.
Complete or delegate supervisory staff to complete necessary pre-function planning processes, including pull sheets, labor estimates, service plans, table / buffet diagrams, buffet tags / signage, inventory review, expiry product management, and more.
Oversee the preparation, presentation and service of banquet and concession food and beverage products and set-ups to always ensure the highest quality.
Verify the proper item prices to the menu.
Meet with all planners daily to review comments and concerns from their functions.
Hold food and beverage meetings to inform staff of policy changes and receive feedback from service personnel.
Coordinate with catering, events, culinary and stewarding on the timing and production of functions.
Purchase bar and concession refreshments and food products according to anticipated demand and familiarity with public taste in food and beverages.
Continually manage, monitor, and seek labor efficiencies to reduce costs, improve product output and enhance overall guess experience.
Tend to any special projects assigned that pertain to the overall food and beverage operation.
Fiduciary responsibility to operate at peak efficiencies maximizing labor cost of goods and supplies.
Ensure all credit card handling policies are met.
Ensure physical inventory stand sheets and sales reports are properly completed and distributed post-function.
Oversee inventory management to ensure all outlets are always adequately supplied.
Performs periodic inventory.
Track waste and spoilage.
Oversee the service by the individual employee, to include porters, waiters, leads, bartenders, etc., to maintain the standards of the Facility.
Does or direct the scheduling of staff on a weekly basis. Schedule is turned into Director of Food and Beverage for approval prior to distribution.
Direct the removal of all items and cleaning of storerooms monthly.
Take or assign the responsibility of counting the quantity of items received from the kitchen.
Take or assign the responsibility of counting the guests upon arrival and updating to give the kitchen the correct number.
Direct the set-up of special functions involving the Facility.
Handle last-minute changes and inspect set-up and staff for final conditions.
Hold pre-function meetings to discuss the menu, service, and assignments, etc.
Take the initiative in proving, upgrading and implanting new standards and systems.
Fosters a cooperative and harmonious working climate conducive to maximum employee morale and productivity.
Inspect locations and observe workers and patrons to ensure compliance with occupational, health, and safety standards and local liquor regulations.
Perform related duties as assigned by Management.