F&B Manager - Katsuya Brentwood

SBE Restaurant Group LLC•Beverly Hills, CA

12d•Onsite

About The Position

The F&B Manager assists in supervising and directing all property food and beverage operations, while maintaining a profitable F&B department 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

Must be able to lift, carry, push, or pull up to 50 pounds.
Maintain high standards of personal appearance and grooming.
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
Must be able to maintain confidentiality of information.
Perform other duties as requested by management.
Must be proficient in Windows, Company approved spreadsheets and word processing.
Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
At least 2 years of progressive experience in hospitality field

Nice To Haves

Preferred 4-year college degree and at least 2 years of related experience; or a 2-year college degree and 4 or more years of related experience.

Responsibilities

Employees must, always, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
Supervise all F&B personnel.
Respond to guest complaints in a timely manner.
Prepare the F&B budget and monitor department performance with respect to the same. Perform any necessary follow-up, including forecasting.
Monitor industry trends, take appropriate action to maintain competitive and profitable operations.
Work with other members of the leadership team and keep them informed of F&B issues as they arise.
Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
Coordinate and monitor all phases of Loss Prevention in the F&B department.
Prepare and submit required reports in a timely manner.
Organize and conduct department meetings on a regular basis.
Monitor quality of service and product.
Cooperate in menu planning and preparation.
Ensure timely purchase of F&B items, within budget allocation.
Oversee operations of the employee cafeteria.
Ensure compliance with all local liquor laws, and health and sanitation regulations.
Ensure departmental compliance with SOP’s.
Ensure the training of department heads on SOP’s, report preparation, technical job tasks.
Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
Conduct and/or attend all required meetings, including pre-convention and post-convention meetings.
Ensure overall guest satisfaction.