Food & Beverage Manager

Horseshoe Bay Resort • Berkeley, CA

6d • $67,000 - $70,000

About The Position

The Food & Beverage Manager leads food and beverage staff to ensure efficient department operations and achievement of business goals. The role is accountable for guest satisfaction, service standards, revenue goals, expense management, and hotel profitability. The manager builds client relationships, develops service programs, and uses sales results and guest feedback to improve food and beverage operations.

The manager hires, trains, develops, evaluates, motivates, and coaches associates, including maintaining training records and delivering corrective action when needed. The role oversees scheduling and labor management, procurement, and company assets, and conducts routine inspections to maintain food, beverage, kitchen, and restaurant standards. The manager promotes a safe, clean, collaborative, and professional environment, follows applicable procedures and regulations, and communicates and plans with staff through department and hotel meetings.

Responsibilities

• Lead food and beverage staff to operate the department efficiently and achieve business goals.
• Attend appropriate meetings and communicate with responsible staff to address guest and employee needs.
• Ensure food and beverage service standards are met and guest needs are handled promptly.
• Resolve guest complaints courteously and use service recovery when applicable.
• Work alongside staff to train them and model appropriate guest service standards.
• Interview and develop associates.
• Evaluate staff performance and coach associates to meet standards.
• Motivate the team by setting goals, providing ongoing feedback, and recognizing or rewarding associates.
• Deliver discipline and corrective actions.
• Train associates, maintain training records, and ensure company, brand, and department training requirements are met.
• Analyze quality issues, identify training needs, and implement improvements.
• Use available resources and follow restaurant/hotel training policies.
• Achieve business revenue goals by developing and implementing service programs.
• Build and maintain client relationships to encourage repeat business and referrals.
• Develop and implement operational changes based on sales and guest comments.
• Manage expenses to maximize hotel profitability.
• Manage labor through appropriate scheduling and monitoring and adjusting staffing based on business needs and the departmental budget.
• Follow procurement guidelines and apply sound business judgment.
• Manage and maintain company assets within budget guidelines.
• Conduct routine inspections to maintain quality food, beverage, kitchen, and restaurant standards in accordance with restaurant/hotel, brand, and applicable local, state, and federal requirements.
• Maintain a clean and safe work environment and follow procedures for guest and employee incidents.
• Manage personal workload effectively.
• Demonstrate clear written and verbal communication skills.
• Promote collaboration and a positive, professional work environment.
• Attend daily, weekly, and/or monthly department and hotel meetings to support communication and planning.
• Adhere to restaurant/hotel standard operating procedures.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed