Food and Beverage Manager - AC Hotel Clayton

Concord Hospitality Enterprises•Clayton, MO

5d•$54,235 - $67,794

About The Position

The Food and Beverage Manager leads food and beverage service at High Bar, located atop the AC Hotel in Clayton. The role is responsible for delivering friendly, professional service, excellent and consistent food quality, strong value, and an attractive, well-maintained environment. The manager oversees timely food production and service, staff training and development, restaurant service performance, employee evaluations, and coordination with the Chef on food quality and presentation. The position also supports the restaurant’s financial performance by helping establish annual financial objectives, executing and enhancing the marketing plan, identifying opportunities, and controlling costs, particularly cost of sales and payroll. The manager supervises non-supervisory service employees and carries out supervisory responsibilities in accordance with organizational policies and applicable laws.

Responsibilities

Provide guests and patrons with friendly, professional service, excellent food quality, strong price value, consistent execution, and an attractive, well-maintained environment.
Ensure meals are delivered promptly with attention to plating, portion size, and temperature.
Develop approaches to improve cost savings, labor retention, and associate development in support of the hotel’s food and beverage financial goals.
Train staff in service sequence and product knowledge, and ensure efforts are made to meet each guest’s needs.
Lead service education through daily line-ups.
Lead new server, busser, host, and bartender training programs, as well as ongoing development programs and seminars.
Evaluate restaurant service performance daily.
Conduct employee discussions and evaluations.
Coordinate timely food production.
Work with the Chef to ensure excellent quality and presentation of all food served to guests.
Participate in evaluating food products and kitchen employee performance, and in developing products consistent with the restaurant’s market position.
Select and set pricing strategies for liquor and wine, and supervise their procurement.
Assist the General Manager and/or a Food and Beverage Director in creating annual restaurant financial objectives through the budget process.
Help meet sales-area financial targets by executing and enhancing the annual marketing plan, responding to new opportunities, maintaining consistently high operating standards, and effectively using marketing funds.
Help meet budget targets across cost areas, with consistent focus on cost of sales and payroll.
Supervise all non-supervisory service employees.
Carry out supervisory responsibilities in accordance with organizational policies and applicable laws.