Food and Beverage Manager

ASM Global•Wilmington, NC

2d•Onsite

About The Position

Manage all food and beverage services for the facility, to include services in support of banquets, meetings, bars, and concessions. Ensures all food and beverage services operate efficiently and consistently within WCC quality standards. Oversee presentation and service of food and beverage products to ensure the highest quality at all times.

Requirements

Associate’s degree in hospitality management or related field. Experience equivalency considered in lieu of degree requirements.
Minimum three years of food service management experience in restaurant, hotel, country club or another similar environment.
Demonstrated knowledge of banquet services and operations.
Strong orientation to excellent customer service and hospitality.
Attention to detail and consistency in every aspect of service.
Advanced oral and written communication skills.
Ability to oversee multiple events and effectively manage each one.
Excellent organizational, planning, and interpersonal skills.
Ability to manage financial information and meet budget goals.
Ability to maintain Serve-Safe certification.
Design skills to develop creative buffet, product, and display presentations.
Ability to function effectively in a fast-paced, team-oriented environment.
Ability to respond quickly and resourcefully to internal and external issues.
Ability to remain flexible and adapt to unforeseen problems and concerns.
Proficiency with Microsoft Office Products, to include Word, Publisher and Excel.
Must be able to work irregular hours, including weekends and evenings, as dictated by event schedules.
Frequent long hours will be required.

Responsibilities

Fulfills appropriate service requirements per each Banquet Event Order (BEO).
Coordinates with kitchen staff and other functional areas on the timing and production of service.
Manages the break-down activities associated with each event, ensuring event areas and service hallways are clean and orderly.
Fulfills appropriate service requirements per each Concession Event Order (CEO).
Manages the full operations of the concession area during an event.
Ensures that staff is properly trained for food/alcohol service.
Maintains proper cash handling/inventory in accordance with ASM policies.
Ensures that transfer sheets are accurate and complete.
Manage beverage inventories, order supplies, receive orders and follow appropriate liquor controls to comply with local regulatory requirements.
Ensures that each bar operates effectively according to Savor Safe Beverage Program.
Maintains proper cash handling/inventory controls in accordance with ASM policies.
Schedule various types of labor required within fiscal budget for each event.
Maintains payroll accuracy for regular employees and time sheet accuracy for all other employees.
Orders and maintains inventory of linens, uniforms, and small ware.
Accounts for and reconciles point-of-sale systems and revenues.
Ensures the maintenance of a Health Department score of 95 or higher.
Hires and trains all Servers, Cashiers, Bartenders, and Captains.
Conducts pre-shift meetings with assigned staff to reinforce training, provides updates on procedures and practices, and receives feedback from service personnel.
Actively participates in pre-function in-house and client meetings as a representative of the Food and Beverage department for events.
Maintains an active role in the local hospitality community and professional associations.
Supervises all wait staff, bar staff and concessions staff.
Responsibilities include interviewing, hiring, and training employees; planning, scheduling, and assigning work; appraising performance; disciplining employees in conjunction with Human Resources; addressing issues and resolving problems.
This position is also responsible for the supervision of all other types of employees staffed for any major events.
May act as WCC “Manager on Duty” during events as needed.