Food & Beverage Manager

HEI Hotels & Resorts•The Woodlands, TX

About The Position

Plan and manage overall food and beverage operations, including outlets, banquets, and events as appropriate, to achieve customer satisfaction, quality service, compliance with corporate and franchise policies and procedures, and compliance with federal, state, and local regulations while meeting or exceeding financial goals. The role directs restaurant, room service, and bar operations and manages outlet associates, budgets, guest experience, promotions, maintenance, and sanitation.

Requirements

At least two years of post-high-school education.
Two or more years of full employment in a related position.
Thorough knowledge of restaurant or hotel practices and procedures sufficient to perform non-repetitive analytical work.
Supervision, management, and communication skills.
Ability to investigate and analyze activities or information and make logical conclusions and recommendations.
Ability to make decisions generally guided by established policies and procedures.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business plan preparation, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are accomplished.
Ability to set priorities, plan, organize, and delegate.
Written communication skills that are concise, well organized, complete, and clear.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills, including adapting communication style for different audiences.

Nice To Haves

Hotel experience preferred.

Responsibilities

Direct day-to-day restaurant and room service operations for breakfast, lunch, and dinner, as well as bar operations.
Manage human resources across the outlets, including interviewing, hiring, scheduling, training, developing, empowering, coaching, counseling, conducting performance and salary reviews, resolving problems, maintaining open communication, and recommending discipline or termination as appropriate.
Implement company programs and manage restaurant, room service, and other food and beverage outlet operations to ensure compliance with LSOPs, SOPs, safety rules, and applicable regulations, and to provide quality service and hospitality.
Forecast, implement, monitor, control, and report on outlet budgets and budget components, including labor, food, beverage, supplies, and equipment, to maximize revenue and minimize expenses while maintaining adequate supplies and staffing.
Respond to customer trends, needs, issues, comments, and problems to support a quality guest experience and future sales.
Create, recommend, and implement promotions, displays, buffet presentations, and ideas to attract in-house guests and increase local market share.
Monitor and control maintenance and sanitation of outlet areas and equipment to protect assets, comply with regulations, and support quality service.
Comply with attendance rules and be available to work regularly.
Perform other job-related duties as assigned.