Food & Beverage Manager

DelMonte Hotel Group•City of Saratoga Springs, NY

6d•$20 - $28

About The Position

The Food & Beverage Manager directly manages associates in the Hospitality and Catering departments and performs supervisory responsibilities in accordance with organizational policies and applicable laws. This includes interviewing, hiring, and training associates; planning, assigning, and directing work; appraising performance; rewarding and disciplining associates; and addressing complaints and resolving problems. The role oversees food preparation and service, guest experience, food quality and sanitation, and compliance with owner- and brand-directed standards. The manager coordinates breakfast, bar, and catering menus and event details, acts as a liaison between the hotel and guests during catering events, and ensures banquet spaces and service areas are properly set up and maintained. The position also manages schedules and shift coverage, cash and key controls, departmental communication, inventory, budgets, payroll, purchasing, accounting tasks, and department records.

Requirements

One to three years of related experience in food service management.
Associate's degree or equivalent from a two-year college or technical school, or an equivalent combination of education and experience.
Solid organizational, time-management, and prioritization skills.
Exceptional customer service skills.
Excellent communication skills.
Self-motivation, a strong work ethic, and a drive to exceed expectations.

Responsibilities

Direct, train, and mentor associates.
Prepare and serve food according to menu and presentation specifications using an oven, stove, grill, microwave, and Turbo Chef.
Implement, follow, and support owner- and brand-directed standards, initiatives, perspectives, and programs.
Develop and maintain positive business relationships with guests, vendors, and other external partners.
Conduct regular physical inspections to ensure standards of excellence are met.
Answer inquiries about policies and services.
Assign duties and shifts, observe performance, and ensure associates follow company policies and established operating procedures.
Ensure appropriate shift coverage, including covering meal breaks and call-offs.
Ensure cash and key control procedures are followed.
Develop and institute wine lists and cocktail menus for the bar.
Coordinate the development and implementation of food menus for breakfast, the bar, and catering with the General Manager and Event Sales department as needed.
Ensure food quality and service standards are maintained.
Ensure food sanitation and handling standards are followed.
Coordinate catering event details, including expected attendance, display space, and food service schedules, with appropriate management and staff.
Ensure dining tables, service stations, and bars are properly set up, broken down, and safely stored for catering events.
Ensure banquet rooms are set up according to the event order and group preferences.
Act as liaison between the hotel and guests throughout catering events.
Ensure banquet checks are properly tabulated and reviewed with guests.
Attend staff meetings to discuss company policies and guest complaints and recommend ways to improve service and operational efficiency.
Monitor service by speaking with guests, reviewing guest satisfaction surveys, and observing associates.
Support effective departmental communication through logs, daily stand-up meetings, and monthly department meetings.
Perform administrative tasks, including maintaining supply inventory and the department budget, processing payroll, and handling accounting and purchasing functions.
Maintain current records and files.
Ensure the cleanliness of the breakfast area, bar, catering areas, and surrounding areas.