Food & Beverage Manager

Peregrine Hospitality•Lawrence, KS

1d•$65,000

About The Position

The Food & Beverage Manager is responsible for the overall support and operation of the food and beverage outlet(s) including restaurants, lounge and beverage department, to include hiring, training, scheduling and coaching of all staff members in the departments. Responsible for the financial success and overall condition of the food and beverage outlets. Essential Functions Manage departmental financial performance by adhering to budgets, monitoring payroll, and controlling supply expenses in alignment with budgetary goals. Manage beverage operations including monthly inventory, liquor/beer/wine controls, par levels, and enforcement of storage and requisition policies. Lead pre-shift meetings and daily reviews with staff and management to communicate expectations, address variations, and share pertinent information. Recruit, interview, hire, train, appraise, and if necessary, discipline or terminate staff in accordance with hotel policy and applicable laws. Provide ongoing leadership, performance monitoring, coaching, and development to maintain high service standards and guest satisfaction. Prepare and post staff schedules that align with business needs while maintaining efficiency and labor controls. Oversee departmental training programs, ensuring associates are safety conscious, TIPS/Food Safety certified, and compliant with fire regulations and safety standards. Coordinate group reservations, banquets, bar, and restaurant operations, as well as oversee food and beverage events and promotions. Maintain close control and accountability of uniforms, equipment, and operating supplies to ensure organization and efficiency. Foster teamwork and collaboration across departments while consistently following hotel policies, procedures, and standards of operation. Maintain knowledge of and comply with departmental policies, service procedures, 4 Keys service standards, brand guidelines, and safety and security procedures. Perform all additional duties as assigned by management.

Requirements

Strong leadership skills and the ability to apply them in a dynamic environment.
Participate in establishing goals and objectives for department.
Must have strategic planning skills; ability to translate financial concepts into actionable business strategies and tactics.
Must be able to define problems, collect data, establish facts, and draw valid conclusions.
Understand and align with the mission, vision, and goals of the hotel.
Prioritize tasks, work efficiently with limited supervision, and manage multiple tasks with attention to detail, speed, and accuracy.
Communicate effectively in the primary workplace language, demonstrating excellent communication, follow-up, and organizational skills.
Work well under pressure and in challenging conditions, using good judgment to resolve problems, follow directions, and collaborate effectively as part of a team.
Must be able to lift and/or carry up to 40 pounds frequently
Ability to stand and walk for extended periods of time
Ability to hear, understand and communicate orally and in writing to communicate with staff, vendors, and guests in-person and phone conversation
Ability to bend and twist, push, and pull, stoop, and kneel

Responsibilities

Manage departmental financial performance by adhering to budgets, monitoring payroll, and controlling supply expenses in alignment with budgetary goals.
Manage beverage operations including monthly inventory, liquor/beer/wine controls, par levels, and enforcement of storage and requisition policies.
Lead pre-shift meetings and daily reviews with staff and management to communicate expectations, address variations, and share pertinent information.
Recruit, interview, hire, train, appraise, and if necessary, discipline or terminate staff in accordance with hotel policy and applicable laws.
Provide ongoing leadership, performance monitoring, coaching, and development to maintain high service standards and guest satisfaction.
Prepare and post staff schedules that align with business needs while maintaining efficiency and labor controls.
Oversee departmental training programs, ensuring associates are safety conscious, TIPS/Food Safety certified, and compliant with fire regulations and safety standards.
Coordinate group reservations, banquets, bar, and restaurant operations, as well as oversee food and beverage events and promotions.
Maintain close control and accountability of uniforms, equipment, and operating supplies to ensure organization and efficiency.
Foster teamwork and collaboration across departments while consistently following hotel policies, procedures, and standards of operation.
Maintain knowledge of and comply with departmental policies, service procedures, 4 Keys service standards, brand guidelines, and safety and security procedures.
Perform all additional duties as assigned by management.