Food and Beverage Manager

Homma Talent•Key West, FL

37d•$65,000•Onsite

About The Position

The F&B Outlet Manager is responsible for coordinating, supervising and directing all aspects of our F&B outlet’s operations, while maintaining a profitable F&B outlet and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Requirements

Bachelor’s degree in hospitality/culinary management.
Strong organizational, analytical, verbal, and written communication skills.
Supervisory experience required.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

Responsibilities

Oversee all aspects of the daily operation of the outlet.
Supervise outlet personnel.
Respond to guest complaints in a timely manner.
Work with other F&B managers and keep them informed of issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Assist in coordinating and monitoring all phases of Loss Prevention in the outlet.
Prepare and submit required reports in a timely manner.
Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
Monitor quality of service in F&B outlet.
Assist in menu planning and preparation.
Ensure compliance with all local liquor laws, and health and sanitation regulations.
Ensure compliance with SOP’s in all outlets.
Ensure compliance with requisition procedures.
Be visible on the floor and assist staff as needed during each meal period.
Conduct staff performance reviews in accordance with the Hotel standards.
Understand, implement and monitor corporate promotions in outlet (if applicable), including buffet and three -meal concept standards.
Ensure the training of employees on SOP’s and technical job tasks.
Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc.
Interview candidates for front -of -house F&B positions and follow standards for hiring approvals.
Complete tip reporting.
Ensure overall guest satisfaction.