Food & Beverage Manager

Hilton Sandestin Beach•Miramar Beach, FL

About The Position

To assist in the effective management and direction of Restaurant operations in reference to quality service, supervision of employees, monitor quality and consistency of food production, cost control, and inventory.

Requirements

Strong knowledge of Food and Beverage operations and preparation techniques to include service standards and general restaurant operating procedures.
Ability to understand Micros Point-of-Sale system.
Knowledge of beverage operations.
Excellent mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statements.
Ability to work the entire shift standing and moving about in restaurants and kitchen area.
Ability to read, write, and communicate effectively in English language, to understand internal documents, reports, and to interact effectively with guests and employees.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger, collect accurate information, and resolve conflicts.
High school diploma required.
One to two years of experience as a manager or assistant manager of restaurant operations.
Ability to obtain any government required license or certificate.

Nice To Haves

Degree in hotel and restaurant management preferred.
CPR Certification and/or First Aid Training preferred.

Responsibilities

Assists in the direction and supervision of food servers, bus persons, and other staff in reference to schedules, service standards, training, motivation, and safety.
Monitors product quality and guest satisfaction in outlets.
Ensures that food quality is consistent, appealing, and prepared to guest specifications.
Interacts with guests to obtain feedback on quality of service and food in outlet while also determining their needs, satisfaction, and resolving conflicts. Note: during peak hours 80% of time is required on the service floor.
Assists in ensuring that Sandcastles, and other outlets when needed, complies with sanitation and safety standards for guests and employees.
Checks that all equipment is in working order. Visually inspects and takes action to ensure that facilities in restaurant look appealing and attractive to guests. Follows up on work orders so repairs and maintenance of facility are completed on a timely basis.
Documents inventory forecast usage and monitors supply so that Sandcastles is stocked with linen, glassware, silverware, china, and condiments, in order to provide service.
Maintains profitability of Sandcastles to support overall Hotel operation. Controls payroll and equipment costs, minimizing loss and misuse.
Ensures par stock levels are maintained by calculating inventory, ordering and retrieving supplies, and stocking shelves by stooping, bending, lifting heavy articles, and reaching overhead.
Evaluates cost effectiveness of all aspects of the operation. Develops and implements cost saving and profit enhancing measure.
Supports and actively participates in the hiring of employees and continually evaluates and encourages the performance improvement of department employees.
Oversees and maintains successful training programs for staff. Plans and directs weekly training meetings.
Supports the entire Food & Beverage operation including managing other areas, if necessary.
Assists service personnel and be “hands on” in the execution of their duties to ensure proper service to guests where business/staffing levels warrant it.
Meets deadlines given by Restaurant General Manager and Directors.
Executes administrative duties accurately to ensure consistency in inventories, employee attendance and time keeping, and other operational obligations.