Food and Beverage Manager

Sheraton Philadelphia University City Hotel•Philadelphia, PA

1d•Onsite

About The Position

Sheraton Philadelphia University City Hotel is a premier hotel located in the vibrant University City neighborhood of Philadelphia, Pennsylvania, offering an exciting and dynamic work environment. As a job applicant, joining the team at Sheraton Philadelphia University City Hotel means being part of a renowned Marriott brand known for its contemporary style, exceptional service, and prime location near prestigious universities and cultural attractions. The hotel offers a range of employment opportunities, from guest services to food and beverage, providing a diverse and enriching career path. Sheraton Philadelphia University City Hotel is committed to creating a guest-centric work culture that values teamwork, innovation, and outstanding guest experiences. Employees can expect to work in a bustling and diverse environment, where they can showcase their skills, grow their career, and be part of a team that delivers exceptional service to guests from all over the world. Joining the team at Sheraton Philadelphia University City Hotel presents a unique opportunity to be part of a dynamic hotel that is at the heart of Philadelphia's vibrant hospitality scene. The Food & Beverage Manager assists department head in oversight of the activities of the food and beverage departments. Ensures compliance with health, safety, sanitation and alcohol awareness standards. Helps ensure high standards of food and beverage quality, service and marketing to maximize profits and insure outstanding customer service. Interviews, trains, supervises, coaches, schedules, and manages staff.

Requirements

Read, write and speak English.
Prefer two to three years of fine dining experience.
Prefer two years banquet management experience.
Food/Beverage Service Worker Permit, where applicable.
Ability to communicate effectively with the public and other employees.
Meet minimum age requirement of jurisdiction.
Previous supervisory/management skills and experience.
Requires 8th grade math level.
Requires high school reasoning level.
Requires 12th grade language use level.
No employee will pose a direct threat to the health/safety of self or others.

Responsibilities

Constantly. Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards.
Constantly. Maintain working knowledge of all Food & Beverage positions, food preparation, cocktail service and wine inventory.
Constantly. Ensure consistency of product and service.
Constantly. Maintain wine & beverage inventory.
Constantly. Direct restaurant, lounge.
Constantly. Maintain employee appearance standards in food and beverage department.
Constantly. Maintain procedures for securing moneys.
Constantly. Maximize food and beverage department profitability.
Constantly. Monitor budget to ensure efficient operation and to ensure expenditures stay within budget limitations.
Constantly. Maintain high levels of employee satisfaction.
Constantly. Maintain work areas clean and organized.
Constantly. Promote employee empowerment.
Constantly. Know food preparation and service.
Constantly. Utilize knowledge of physical capabilities of banquet space.
Constantly. Ensure that labor costs are aligned with the forecast.
Constantly. Promote repeat customer service through establishing quality service and food.
Constantly. Report unsafe conditions immediately.
Constantly. Select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.
Frequently. Complete other duties as assigned by supervisor to include cross training.
Frequently. Perform in the capacity of any position supervised.
Frequently. Know basic bar terminology and wine service.
Frequently. Order supplies for banquet department.
Frequently. Oversee and assist in collection of payments for banquet functions.
Frequently. Set up banquet rooms for functions (chairs, tables, linens, etc.).
Frequently. Responsible for monthly inventory of all banquet equipment.
Frequently. Solve unusual customer requests creatively.
Occasionally. Attend all required meetings.
Occasionally. Conduct performance appraisals.
Occasionally. Deal with guest complaints or requests.
Occasionally. Monitor reservations.
Occasionally. Report on Food & Beverage status to General Manager weekly.