Exp Food & Beverage Manager Min 3years Exp

Hotel Monteleone•New Orleans, LA

4h•Onsite

About The Position

The Food & Beverage Manager is responsible for enhancing the guest experience by ensuring all guests feel welcome and receive responsive, friendly, and courteous service. This role ensures that all restaurant and bar products are consistently prepared and served according to venue standards. The manager must understand and uphold all hotel and departmental policies, procedures, standards, specifications, guidelines, and training programs. A key aspect of the role is achieving hotel objectives in sales, service, quality, appearance, sanitation, and cleanliness through effective associate training and by fostering a positive, productive work environment. The manager will also fill in where needed to maintain guest service standards and efficient operations, and continually strive to develop restaurant and bar associates in managerial and professional development areas. Additionally, the role involves preparing required paperwork, maintaining equipment, overseeing deliveries, conducting associate performance appraisals, scheduling labor, and ensuring compliance with all federal, state, and parish regulations pertaining to health, safety, and labor requirements.

Requirements

Problem Solving – Identify and resolve problems in a timely manner; gather and analyze information skillfully; develop alternative solutions; work well in group problem solving situations; use reason even when dealing with emotional topics
Technical Skills - Assess own strengths and weaknesses; pursue training and development opportunities; strive to continuously build knowledge and skills; share expertise with others
Customer Service - Manage difficult or emotional customer situations; respond promptly to customer needs; solicit customer feedback to improve service; respond to requests for service and assistance; meet commitments
Interpersonal - Focus on solving conflict, not blaming; maintain confidentiality; listen to others without interrupting; keep emotions under control; remain open to the ideas of others; try new things
Oral Communication - Speak clearly and persuasively in positive or negative situations; listen and get clarification; respond well to questions; demonstrate group presentation skills; participate in meetings
Team Work - Balance team and individual responsibilities; exhibit objectivity and openness to the views of others; give and welcome feedback; contribute to building a positive team spirit; put success of team above own interests; ability to build morale and group commitments to goals and objectives; support team’s efforts to succeed; recognize accomplishments of other team members
Written Communication - Write clearly and informatively; edit work for spelling and grammatical errors; vary writing style to meet needs; present numerical data effectively; ability to read and interpret written information
Change Management - Develop workable implementation plans; communicate changes effectively; build commitment and overcome resistance; prepare and support those affected by change; monitor transition and evaluate results
Delegation - Delegate work assignments; match the responsibility to the person; give authority to work independently; set expectations and monitor delegated activities; provide recognition for results
Leadership - Exhibit confidence in self and others; inspire and motivate others to perform well; effectively influence actions and opinions of others; inspire respect and trust; accept feedback from others; provide vision and inspiration to peers and subordinates; give appropriate recognition to others; display passion and optimism; mobilize others to fulfill the vision
Managing People – Include staff in planning, decision-making, facilitating and process improvement; take responsibility for subordinates' activities; make self-available to staff; provide regular performance feedback; develop subordinates' skills and encourage growth; solicit and apply customer feedback (internal and external); foster quality focus in others; improve processes, products and services; continually work to improve supervisory skills
Quality Management - Look for ways to improve and promote quality; demonstrate accuracy and thoroughness
Business Acumen - Understand business implications of decisions; display orientation to profitability; demonstrate knowledge of market and competition; align work with strategic goals
Cost Consciousness - Work within approved budget; develop and implement cost saving measures; contribute to profits and revenue; conserve hotel’s resources
Diversity - Demonstrate knowledge of EEO policy; show respect and sensitivity for cultural differences; educate others on the value of diversity; promote a harassment-free environment; build a diverse workforce
Ethics - Treat people with respect; keep commitments; inspire the trust of others; work with integrity and ethically; uphold hotel’s values
Organizational Support - Follow policies and procedures; complete administrative tasks correctly and on time; support hotel’s goals and values; benefits hotel through outside activities; respect diversity
Adaptability - Adapt to changes in the work environment; manage competing demands; change approach or method to best fit the situation; ability to deal with frequent changes, delays or unexpected events
Attendance and Punctuality - Consistently arrive to work and on time; ensure work responsibilities are covered when absent; arrive at meetings and appointments on time
Dependability - Follow instructions, respond to management direction; take responsibility for own actions; keep commitments; commit to long hours of work when necessary to reach goals; complete tasks on time or notify appropriate person with an alternate plan
Initiative - Volunteer readily; undertake self-development activities; seek increased responsibilities; take independent actions and calculated risks; look for and take advantage of opportunities; ask for and offers help when needed
Innovation - Display original thinking and creativity; meet challenges with resourcefulness; generate suggestions for improving work; develop innovative approaches and ideas; present ideas and information in a manner that gets others' attention
Judgment - Display willingness to make decisions; exhibit sound and accurate judgment; support and explain reasoning for decisions; include appropriate people in decision-making process; make timely decisions
Motivation - Set and achieve challenging goals; demonstrate persistence and overcome obstacles; measure self against standard of excellence; take calculated risks to accomplish goals
Planning and Organizing - Prioritize and plans work activities; use time efficiently; plan for additional resources; set goals and objectives; organize or schedules other associates and their tasks; develop realistic action plans
Professionalism - Approach others in a tactful manner; react well under pressure; treat others with respect and consideration regardless of their status or position; accept responsibility for own actions; follow through on commitments
Quality - Demonstrate accuracy and thoroughness; look for ways to improve and promote quality; apply feedback to improve performance; monitor own work to ensure quality
Quantity - Meet productivity standards; complete work in timely manner; strive to increase productivity; work quickly
Safety and Security - Observe safety and security procedures; determine appropriate action beyond guidelines; report potentially unsafe condition ; use equipment and materials properly
Strong interpersonal and communication skills
Effectively interact and communicate with people from diverse backgrounds
Read and comprehend simple instructions, short correspondence and memos
Write simple correspondence
Effectively present information in one-on-one and small group situations to customers, clients and other associates of the hotel
Add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions and decimals
Compute rate, ratio and percent
Draw and interpret bar graphs
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions
Deal with problems involving a few concrete variables in standardized situations
Possess a valid Louisiana Responsible Vendor's Permit or The ability and willingness to attend a Responsible Vendor’s class and pass the test with a score of 90% or better
A high school diploma or general education degree (GED)
At least three (3) years of customer service experience
At least five (5) years of managerial experience preferably in a fine dining restaurant and/or high volume bar

Responsibilities

Enhance guests experience
Ensure all guests feel welcome and are given responsive, friendly and courteous service at all times
Ensure that all restaurant & bar products are consistently prepared and served according to the venue’s standards
Completely understand all hotel & departmental policies, procedures, standards, specifications, guidelines and training programs
Achieve hotel objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of associates and creating a positive, productive working environment
Fill in where needed to ensure guest service standards and efficient operations
Continually strive to develop restaurant and bar associates in all areas of managerial and professional development
Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the venue’s preventative maintenance programs
Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the venue’s receiving policies and procedures
Oversee and ensure that the hotel policies on associate performance appraisals are followed and completed on a timely basis
Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
Be knowledgeable of F&B policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of hotel policies, rules and procedures
Fully understand and comply with all federal, state, parish regulations that pertain to health, safety and labor requirements of the bars, associates and guests
Provide advice and suggestions to the Director of Restaurants and Bars
Motivate all F&B associates
Must have good communication skills and ability to work well with others
Other duties as assigned