Food & Beverage Manager - Dallas Marriott Suites

Remington Hospitality•Dallas, TX

1d•Onsite

About The Position

The Food and Beverage Manager manages, administers, directs and controls the smooth, friendly and efficient operation of the restaurant and/or room service discipline. Directs staffing of areas, consistent with volume of business and needs. Maintains high sanitation standards and ensures compliances with all standards, policies and procedures.

Requirements

Ability to work in a standard office environment.
Prolonged periods of sitting at a desk and working on a computer. (2-4 hours a day)
Occasional standing and walking throughout the workday.
Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.
Ability to communicate effectively verbally and in writing.
Occasionally required to stand, walk, bend, reach, or carry items.
Ability to lift and/or move 10–25 pounds as needed (e.g., files, restaurant supplies).
Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles).
Ability to hear and participate in conversations and meetings, use phone and/or headset.

Nice To Haves

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

Responsibilities

Efficiently supervise, guide and train all restaurant associates in how to perform their job duties to the best of their abilities.
Schedule, evaluate and direct all restaurant personnel, including providing disciplinary action if necessary.
Keep open communication between management and associates.
Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
Establish, direct and review liquor procedures to ensure adequate security and accountability.
Participate in monthly department meetings, property MOD programs, weekly staff meetings, weekly restaurant, room service and lounge meetings, and monthly food and supplies inventory.
Maintain constant control of sanitation levels and operating standards for the restaurant.
Responsible for the proper forecasting and payroll controls in the restaurant.
Assure prompt and professional service to all guests.
Ensure all paperwork needed by Accounting and other departments for the correct assessment of monies spent daily and product control be finished correctly and turned in (menu tabs, customer counts, drop envelopes, taste panels, daily payroll, schedules, and opening/closing reports).
Interview and hire personnel when needed.
Review and approve all restaurant associate evaluations, hires, job transfers, warning notices, counseling sessions and termination records.
Ensure alcohol awareness policy and food handling guidelines are enforced at all times.
Understand and efficiently operate MICROS system or registers.
Other duties as assigned to ensure effective operation of the overall hotel.