Food & Beverage Manager

EOS•Key West, FL

About The Position

About The Perry Hotel The Perry Hotel combines exceptional service with upland hospitality experiences in order to create a destination with a nautical focus. The Perry Hotel is a 100-room boutique property that deftly balances modern design and amenities with the nostalgia and craft of a by-gone era.

Requirements

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.
Good communication and interpersonal skills.
Must have command of the English language, written and verbal.
Must be able to organize time effectively and work flexible and extended hours if necessary.
Must be able to work flexible days and hours, including weekends and holidays.
Basic mathematical skills.
Basic computer usage skills.
Able to stand for extended periods of time (90 percent of shift).
Able to lift 50 pounds
Good hearing and vision with or without corrective lenses.
Long hours sometimes required

Responsibilities

Employees must, at all times, 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 Executive Committee members 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.