Food & Beverage Manager

Dream Inn•Santa Cruz, CA

56d•Hybrid

About The Position

The Food & Beverage Manager position is responsible for the execution of all service ensuring that efficient and exceptional service is provided to all guests in the Food & Beverage operation. Complete cooperation is obvious as it relates to working with supporting departments, i.e., Catering, Culinary and the entire Food & Beverage Division. Ensures that annual financial goals are met in accordance with the annual business plan and budget. Responsible for selecting and hiring the highest caliber of individuals for the various roles associated in the F&B departments. Experience, personality, a professional appearance and communication skills are critical. Responsible for maintaining the Woodside Service standards and Standard Operation Procedures at all times.

Requirements

Two years directly related work experience.
A working knowledge of MS Office programs, such as Excel, Word, and Outlook is also necessary.
Previous experience with a property management system, such as Opera, is required.
Accurate detail-oriented follow-through, excellent time management skills, the ability to build rapport, upsell, negotiate and close business is critical.

Nice To Haves

Two to four-year college undergraduate degree is preferred or the equivalent in work experience.

Responsibilities

Hires, develops, trains and manages direct reports. Creates schedules, provides consistent feedback with respect to hotel standards, and conducts performance evaluations according to hotel guidelines. Ensures staff meets or exceeds customer service satisfaction goals.
Completes critical administrative responsibilities. For example, is responsible for overseeing, controlling, and amending as required, the scheduling, payroll, and accounting issues, and managing expenses to budget.
Promotes and maintains adherence to Accounting and Payroll policies and procedures among staff; including adherence to, and correct management of, all meal and rest break policies and time-keeping procedures. Completes and conducts timely personnel performance evaluations.
Listens to, and effectively resolves, associate concerns in an expeditious and professional manner according to hotel and departmental standards and best practices such as those communicated via the Dream Inn’s, Associate Handbook. Serves to maintain the hotel’s Open Door Policy and a positive, productive work environment. Consults with the Human Resources department as needed.
Maintains knowledge of hotel features/services, hours of operation, daily house count, and expected arrivals/departures, etc. to ensure a productive weekly work schedule and manage payroll to achieve forecast. For example, sets schedules and delegates work assignments according to call volume and other indicators as identified through the Business on the Books (BOB) Report, 10-Day and Labor Reports and other business reports.
Trains and develops the service skills of all staff in accordance with hotel requirements. Ensures guest interactions are handled to a Woodside minimum service standard as it relates to service and maximizes revenue through subordinates via coaching, training, goal-setting, and by monitoring their performance. Regularly reviews guest comments and associate performance to ensure goals are met or exceeded.
Maintains knowledge of hotel features/services, hours of operation, daily house count, and expected arrivals/departures, etc. to ensure labor is appropriately scheduled around critical times. Oversees daily and weekly staffing requirements to ensure they are met per weekly revenue forecast. Approves schedules and ensures they are posted as prescribed and that daily and bi-weekly payroll is submitted to accounting as required.
Maintains sufficient staffing levels, with adherence to staffing guidelines as it relates to full time, part time, and on call. Maintains a productive weekly work schedule and manages payroll to achieve forecast. Reviews special projects, inventory, and side-work to identify needs and opportunities before delegating work assignments or releasing staff from shift. Ensures that staffing levels are sufficient to meet hotel and guest needs and are in line with budget and forecasted revenue.
Oversees day-to-day maintenance, cleanliness, and the physical organization of the Food & Beverage areas. Ensures all are clean and maintained and ready for use. Directs regular cleaning to maintain sanitation standards and keeps appropriate records; arrange deep-cleaning as required.
Reports items that need repair or maintenance promptly so that meetings space and banquet equipment is maintained in “like new” condition.
Monitors actions of staff and guests to ensure that health and safety standards and liquor regulations are obeyed. Evaluates health and safety practices against standards; corrects staff as needed.
Confirms the departmental Standard Operating Procedures (“SOPs”) are current, maintained as such, and utilized in each area of the operation. Develops associate’s service skills so that the guest experience is authentic. Sets a positive tone and is a role model for the staff. Ensures all interact with patrons according to hotel standards.
Monitors all service and the associate’s execution of standards daily. Ensures all staff present a neat and professional image in accordance with hotel grooming and hygiene standards; uniforms are properly maintained.
Thoroughly distributes information regarding marketing campaigns to staff so they are knowledgeable regarding offerings and are able to achieve personal and departmental sales goals.
Effectively resolves any significant guest or employee concerns in an expeditious and professional manner.
Provides timely communication and leads daily line ups to ensure the Dream Inn, Santa Cruz’s commitment to excellence is known and ensure staff members are engaged and understand the current priorities and goals.
Represents the department at Staff, Pre-cons, and other meetings in order to communicate business status with others and to stay informed regarding hotel concerns.
Continuously interacts with all other departments of hotel, focusing on optimum problem solving at all times. Works cooperatively and in coordination with all other hotel departments and third-parties to deliver exceptional guest service to the Woodside standard.
Observes all safety protocols and holds others accountable to hotel and departmental safety standards and procedures.
Completes other duties and special projects as assigned.
Maintains complete knowledge of all hotel features/services, hours of operation.
Maintains complete knowledge of all hotel restaurant food concepts, menu price range, dress code and ambiance.
Maintains complete knowledge of all hotel catering events and restaurant covers.
Maintains complete knowledge of all hotel occupancy rates.
Maintains complete knowledge of daily house count and expected arrivals/departures (particularly VIPs).
Maintains complete knowledge of scheduled daily group activities, names and location of meeting/banquet rooms.
Maintains complete knowledge of local events, attractions, holiday schedules.
Obtains assigned bank and ensures accuracy of contracted moneys. Keeps bank secure at all times.
Obtains department keys; ensures security of such.
Meets with Director of Food and Beverage and Executive Chef daily to review business.
Ensures the set up of workstation with necessary supplies; ensures cleanliness throughout shift.
Ensures the process for the requisition of additional supplies/materials is in place.
Maintains updated resource materials on all vendors and information to accommodate customer requests.
Reviews daily event list and catering contracts and is familiar with guests' names and room locations.
Answers department telephone within 3 rings, using correct salutations and telephone etiquette.
Energizes Woodside Spirit in daily quality line up and throughout shift.
Confronts negativity and resolves it immediately.
Holds all employees to The Dream Inn standards.
Ensures all employees complete Training Certification.
Reviews all sales, catering and conference service "Resumes" and ensures follow through by departmental staff.
Attends weekly staff meetings, "General Sessions", Skill Builders classes, leadership development classes.
Actively participates in all Loss Prevention programs.
Follows established standards for Emergency Response Team.
Identifies situations which compromise the department's standards and resolves them.
Maintains complete knowledge of all liquor brands, beers, and non-alcoholic beverages available in each outlet.
Maintains complete knowledge of the particular characteristics and description of every wine, champagne by the glass, and major wines on the wine list.
Maintains complete knowledge of designated glassware and garnishes for drinks.
Maintains complete knowledge of all Food and Beverage menu items, preparation method, time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
Maintains complete knowledge of daily specials and 86'd items.
Maintains complete knowledge of Restaurant, Bar and Lounge outlet layouts, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price ranges and dress codes.
Maintains complete knowledge and strictly abides by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Establishes par levels for supplies, alcohol and equipment. Completes requisitions to replenish shortages. Ensures that each liquor has a backup bottle.
Inspects quality of garnishes, inspects bar set-ups, checks for cleanliness, and all aspects of the outlet environment ensuring compliance with standards of cleanliness and order. Directs respective personnel to rectify deficiencies.
Maintains a current drink recipe book at each bar outlet.
Requisitions linens/skirting required for business and assigns staff to transport such to the restaurant.
Ensures that the Host stand is clean, organized and stocked with designated supplies. Reviews reservation book and pre-assigns tables.
Ensures that specified number of menus and wine lists are available and in good condition for each meal period.
Monitors staff as it relates to completion of opening and closing duties according to checklists to ensure complete compliance with standards of preparation for the incoming shift or the next event and so that the cleanliness and condition of staff and our facilities is maintained to the Woodside standard.
Addresses and resolves guest issues before the patron leaves. Assists with the resolution of guest service issues in other areas of the hotel as required.
Updates Standard Operating Procedures for the department as needed and upon request.
Operates within budgeted expense guidelines related to both supplies as well as labor.