Food & Beverage Manager

Horseshoe Bay Resort•Houston, TX

About The Position

This role is responsible for managing and directing the functions of the Food and Beverage Department to meet daily operational needs. The manager will oversee various sub-departments, including room service, restaurants, banquets, and kitchens, ensuring profitability and adherence to quality standards. Key responsibilities include staff management, cost control, menu development, and guest satisfaction. The position requires developing and implementing operational plans, setting profit objectives, and maintaining high standards of food quality, service, cleanliness, merchandising, and promotion. The manager will also be responsible for creating operating tools such as budgets, forecasts, and specifications, and for developing training programs to ensure a well-trained staff. Effective communication and compliance with attendance policies are essential.

Requirements

Experience in interviewing, hiring, training, and managing staff.
Ability to plan and direct departmental functions.
Skill in delegating responsibility and authority.
Experience in developing, implementing, and monitoring operational schedules.
Proficiency in menu creation and development.
Knowledge of effective food, beverage, and labor cost control.
Understanding of State, Federal, and Corporate requirements for serving alcoholic beverages.
Ability to assist in establishing profit objectives and quality standards.
Experience in evaluating guest satisfaction and implementing new policies.
Proficiency in developing operating tools like budgets, forecasts, and specifications.
Experience in planning and administering training and development programs.
Strong verbal and written communication skills for clear direction to staff.
Compliance with attendance rules and availability to work regularly.

Responsibilities

Interview, hire, train, and manage performance of Food and Beverage staff, including recommending discipline or termination when appropriate.
Plan and direct the administration and planning of the Food and Beverage Department to meet daily operational needs.
Delegate responsibility and authority for the operation of various food and beverage sub-departments (e.g., room service, restaurants, banquets, kitchens, steward).
Develop, implement, and monitor schedules for all food and beverage sub-departments to achieve profitable results.
Participate in the creation of menus designed to attract a predetermined customer market.
Implement effective control of food, beverage, and labor costs according to company standards.
Abide by all State, Federal, and Corporate requirements pertaining to serving alcoholic beverages.
Assist managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising, and promotion.
Regularly evaluate guest satisfaction in individual restaurants and banquet services, and recommend new operating and marketing policies as needed.
Develop operating tools such as budgeting, forecasting, purchase specifications, recipes, portion specifications, menu abstracts, and food production control.
Continuously evaluate staff performance and encourage improvement through training and development programs.
Communicate clearly, both verbally and in writing, to provide direction to staff.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.