Food & Beverage Manager

HEI Hotels and Resorts•The Woodlands, TX

13d

About The Position

The Food & Beverage Manager plans and manages overall food and beverage operations, including outlets, banquets, and events as appropriate. The role is responsible for achieving customer satisfaction and quality service, complying with corporate and franchise policies and procedures and applicable federal, state, and local regulations, and meeting or exceeding financial goals. The manager oversees restaurant and room-service operations for breakfast, lunch, and dinner, as well as bar operations. The position manages outlet staff and budgets, responds to customer feedback and trends, develops promotions and presentations, and monitors maintenance and sanitation. The role requires regular attendance and may include other job-related duties as assigned.

Requirements

Minimum 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 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 to different audiences.

Nice To Haves

Hotel experience preferred.

Responsibilities

Plan and manage food and beverage operations, including outlets, banquets, and events as appropriate.
Direct day-to-day restaurant and room-service operations during breakfast, lunch, and dinner.
Direct day-to-day bar operations.
Manage human resources in the outlets, including interviewing, hiring, scheduling, training, developing, empowering, coaching, counseling, conducting performance and salary reviews, resolving problems, communicating with associates, and recommending discipline or termination as appropriate.
Implement company programs and manage restaurant, room-service, and other food and beverage outlet operations to comply with LSOPs, SOPs, safety rules, and applicable regulations, and to provide quality service and hospitality.
Forecast, implement, monitor, control, and report outlet budgets and related costs, including labor, food, beverages, 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 ensure a quality experience and support 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 ensure quality service.
Comply with attendance rules and be available to work on a regular basis.
Perform other job-related duties as assigned.