Food and Beverage Manager

Hyatt-posted 3 months ago

Full-time • Entry Level

Savannah, GA

Accommodation

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We're looking for an individual who embodies the luxury lifestyle experience. An ideal Thompson team member has a passion for creating unique experiences, that can quickly perpetuate a culture of great design and superlative service, with a sharp sense of humor. This candidate will have a passion for exceptional hotel service and who can express that belief in an atmosphere of spontaneity and authenticity. The Restaurant Manager will drive restaurant results, own the sustainability of food and beverage initiatives, maintain high standards of food and beverage quality, and raise guest satisfaction scores, service, revenues and profit margins.

Must be courteous and gracious, maintaining a professional demeanor at all times
Establish and maintain good communications and teamwork with fellow colleagues and other departments within the hotel
Maintain 'open door' communication with employees
Oversee and manage payroll processing for restaurant staff, ensuring accuracy and compliance with company policies and labor laws
Uphold the highest standards of hospitality and service, constantly monitoring guest experience
Create and develop training programs with the goal of constant improvement, both at the individual and group level
Responsible for obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service
Develop new and analyze existing procedures that will improve guest patronage under the guidelines of Company's policies
Handle all guest complaints in the restaurant area
Inspect and taste prepared foods to maintain quality standards and sanitation regulations
Participate in decision making and financial responsibility of Food & Beverage Program
Provide support to other outlets as needed, ensuring a seamless operation and a consistent guest experience across all areas
Responsible for inventory & ordering of all beverages, development and staff education
Participate in weekly departmental meetings
Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions
Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control
Conduct interviews, selecting, training, guiding, managing and scheduling personnel
Monitor and develop employee performance to include, but not limited to, providing supervision, conducting counseling, evaluations, setting annual goals and delivering recognition and reward
Ensure staff understands their job expectations before holding them accountable
Maintain awareness of documentation needed and retained in employee files
All other duties as assigned by leadership

Experience in a leadership role of Hotel Restaurants
Large Volume exposure preferred
Knowledge of Health and Sanitation Practices
Working knowledge of wine, spirits, and beers
Understanding of culinary terms and seasonality

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