Food & Beverage Manager

Peregrine Hospitality•Yountville, CA

33d•Onsite

About The Position

The role is responsible for overseeing the day – to -day operations. Including and not limited to, overseeing the service at the Restaurant, Banquets, running the floor, scheduling and payroll. The position requires adherence to the company’s Service culture – 4 Keys to creating guests for life. The employee must participate in all hotel required meetings and trainings, and maintain high standards of personal appearance and grooming, which includes wearing the proper uniform/business attire and nametag. The role involves maintaining full accountability for the shift by making sure the team is instructed and guided to provide high quality customer service and complete their assigned side duties. The Food & Beverage Manager must fully utilize the reservation software including booking, modifying, and entering walk in guests into the system. They must ensure work areas are organized and prepared for service, assist the team if needed, and ensure work areas are neat and clean. Checking that trays and tables are set to standards, and ensuring quality control of all menus with regards to cleanliness and appearance are also key responsibilities. The role may require assisting in other outlets when necessary and ensuring that tables outside are cleared promptly. Compliance with SOP’s in the Grill and In Room Dining, and ensuring proper settlement of checks and timely service to the guests are essential. The manager must ensure compliance with requisition procedures for all products, food, and beverages, and ensure communication with the oncoming shift. Handling guest complaints or special requests and communicating to management when necessary is also part of the role. The manager must be capable of training and performing all duties required of all food and beverage outlet employees. Holding pre-shift meetings daily to monitor service and promote up selling, and checking staffing levels and adjusting according to business demand are also required. Knowledge of CA state liquor and food service laws is necessary, and the primary goal is to ensure overall guest satisfaction. The employee must abide by all hotel policies and safety rules and perform other duties as requested by management.

Requirements

Two to three years of progressive experience within F&B in a hotel or related field preferred.
Previous supervisory responsibility preferred.
In compliance with California laws, Responsible Beverage Service Certification is required.
In compliance with California laws, Food Handlers Certification is required.
Must be able to stand and work for extended periods of time during customary service hours.
Must be able to bend, stoop or reach as needed.

Nice To Haves

Progressive experience within F&B in a hotel or related field.
Previous supervisory responsibility.

Responsibilities

Overseeing the day-to-day operations of the Food & Beverage department.
Overseeing service at the Restaurant and Banquets.
Running the floor during service.
Managing scheduling and payroll.
Adhering to the company’s Service culture – 4 Keys to creating guests for life.
Participating in all hotel required meetings and trainings.
Maintaining high standards of personal appearance and grooming.
Maintaining full accountability for the shift by instructing and guiding the team.
Monitoring employee timecards via Unifocus and making edits as necessary.
Fully utilizing the reservation software.
Ensuring work areas are organized, prepared for service, neat, and clean.
Assisting the team as needed.
Checking that trays and tables are set to standards.
Ensuring quality control of all menus.
Assisting in other outlets when necessary.
Ensuring that tables outside are cleared promptly.
Ensuring compliance with SOP’s in the Grill and In Room Dining.
Ensuring proper settlement of checks and timely service to the guests.
Ensuring compliance with requisition procedures for all products, food, and beverages.
Ensuring communication with the oncoming shift.
Handling guest complaints or special requests.
Communicating issues to management when necessary.
Training and performing all duties required of all food and beverage outlet employees.
Holding pre-shift meetings daily to monitor service and promote up selling.
Checking staffing levels and adjusting according to business demand.
Ensuring overall guest satisfaction.
Abiding by all hotel policies and safety rules.
Performing other duties as requested by management.