Food and Beverage Manager

Hotel Covington•Covington, KY

About The Position

Food & Beverage Manager Job Requirements: · Develops and maintains an inviting environment, with superior associates, dedicated to an attentive, distinctive experience for lunch, dinner, bar, etc. · Hires, trains, supervises, disciplines, and motivates associates. Trains associates on newest product and service knowledge. · Consistently comes up with product and service improvements as well as ways to generate new business · Keeps records of regular customers, their eating habits and special requests · Controls/ maximizes seating of the restaurant/bar while maintaining high quality service · Ensures the correct and consistent service techniques for various meal periods will be demonstrated by all associates · Anticipates all materials and supplies and assure their availability · Controls usage of all food and beverage items and appropriate usage of equipment, tools and service equipment · Observes daily conditions of all physical facilities and equipment in the bar; makes recommendations for corrections and improvements as needed · Prepares associate schedules which allow for appropriate service while controlling labor costs and overtime · Assists in all food and beverage departments · Communicates with other departments to ensure a supporting team of professionals · Ensures a safe working environment for all associates within the bar · Forecasts covers and revenues and then schedules associates accordingly · Develops associates for future advancement · Thorough understanding of all food and beverage items offered, including ingredients, methods of preparation and proper service. Expert knowledge of wines and spirits. · Completes and conducts performance evaluations for all associates · Maintains a daily log for communication between management team · Supervises the public areas and restrooms in relations to the bar and food and beverage outlets · Handles all inventories directly involved with the operation of the bar and food and beverage outlets · Thorough understanding of the computer system in ringing, printing and closing checks as well as shift reports · Recognizes and addresses potential intoxicated, disruptive or undesirable guests · Properly handles and reports associate and guest accidents · Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Ensures food and beverage quality standards are complied with and that all health and quality procedures are consistently applied. · Uses cash handling procedures to accurately charge customers, create forecast and revenue reports Additional Requirements: · 2 years of food and beverage management experience · Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting · Computer literate · Lead by example and foster mentoring relationships · Outstanding verbal and multi-tasking skills · Excellent knowledge of food, wine and cocktails · Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate · Partake in a positive work ethic and surrounding environment Standards: · Able to work alone without direct supervision · Demonstrate high degree of drive and determination · Constantly recommend service and product improvement to better the operation · Attend all required meetings · Properly handle and report associate and guest accidents · Maintain complete knowledge of and comply with all departmental policies/service procedures/standards · Assist with responsibilities and duties in other departments and as assigned by management · Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel Physical Demand: Positions · Continuous standing and walking · Negotiating wet tile floor and steps · Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins Forces · Trays weigh 25 lbs. · Carts: 250 lbs. (12-20 lbs. of push/pull force required) · Hot box: 20 lbs. · Banquet Tables · Banquet Chairs Repetitions · Standing and walking is continuous for 4-5 hours at a time · Lifting and carrying 25 lb. tray, crate or box is occasional · Negotiating varied floor surfaces is continuous · Carrying over shoulder is occasional · Hand and elbow movements for polishing glassware, silver, setting up tables, shacking, pouring and mixing drinks · Pushing Room Service cart continuous · Lifting and carry hot boxes continuous · Rolling and/or carry Banquet tables continuous. · Carrying stackable banquet chairs by loading the cart continuous Sensory · Excellent sight and balance needed for negotiating varied floor surfaces, handling lighted candles, and handling hot fluids (coffee and tea) · Excellent speech and hearing to interact with guests · Excellent sight for completion of paperwork

Requirements

2 years of food and beverage management experience
Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting
Computer literate
Lead by example and foster mentoring relationships
Outstanding verbal and multi-tasking skills
Excellent knowledge of food, wine and cocktails
Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate
Partake in a positive work ethic and surrounding environment
Able to work alone without direct supervision
Demonstrate high degree of drive and determination
Constantly recommend service and product improvement to better the operation
Attend all required meetings
Properly handle and report associate and guest accidents
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
Assist with responsibilities and duties in other departments and as assigned by management
Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel
Continuous standing and walking
Negotiating wet tile floor and steps
Fine motor coordination is needed to pour beverages, decorate cocktails and folding napkins
Excellent sight and balance needed for negotiating varied floor surfaces, handling lighted candles, and handling hot fluids (coffee and tea)
Excellent speech and hearing to interact with guests
Excellent sight for completion of paperwork

Responsibilities

Develops and maintains an inviting environment, with superior associates, dedicated to an attentive, distinctive experience for lunch, dinner, bar, etc.
Hires, trains, supervises, disciplines, and motivates associates.
Trains associates on newest product and service knowledge.
Consistently comes up with product and service improvements as well as ways to generate new business
Keeps records of regular customers, their eating habits and special requests
Controls/ maximizes seating of the restaurant/bar while maintaining high quality service
Ensures the correct and consistent service techniques for various meal periods will be demonstrated by all associates
Anticipates all materials and supplies and assure their availability
Controls usage of all food and beverage items and appropriate usage of equipment, tools and service equipment
Observes daily conditions of all physical facilities and equipment in the bar; makes recommendations for corrections and improvements as needed
Prepares associate schedules which allow for appropriate service while controlling labor costs and overtime
Assists in all food and beverage departments
Communicates with other departments to ensure a supporting team of professionals
Ensures a safe working environment for all associates within the bar
Forecasts covers and revenues and then schedules associates accordingly
Develops associates for future advancement
Thorough understanding of all food and beverage items offered, including ingredients, methods of preparation and proper service. Expert knowledge of wines and spirits.
Completes and conducts performance evaluations for all associates
Maintains a daily log for communication between management team
Supervises the public areas and restrooms in relations to the bar and food and beverage outlets
Handles all inventories directly involved with the operation of the bar and food and beverage outlets
Thorough understanding of the computer system in ringing, printing and closing checks as well as shift reports
Recognizes and addresses potential intoxicated, disruptive or undesirable guests
Properly handles and reports associate and guest accidents
Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
Ensures food and beverage quality standards are complied with and that all health and quality procedures are consistently applied.
Uses cash handling procedures to accurately charge customers, create forecast and revenue reports