Food & Beverage Manager

Brunswick•Brunswick, GA

26d

About The Position

The Food & Beverage Manager organizes, manages, and directs banquets, restaurant, beverage, and kitchen operations. The role is responsible for generating profit to meet or exceed budget, with a focus on top-line revenue, goals, and cost containment. It ensures food and beverage operations meet product, service, safety, and sanitation standards; maintains positive client and guest relations; responds to requests; follows up on complaints; and ensures the department’s financial performance. The manager leads department operations, including budgeting and forecasting, purchasing and inventory control, systems, policy implementation, and participation in meetings. The role oversees team-member performance and development, coordinates with other departments on rehabilitation and capital improvement projects, and works with the Executive Chef, Restaurant Manager, and others on menu planning and design. The position directly supervises all department roles and carries out associated staffing, scheduling, training, performance, and employee-relations responsibilities.

Requirements

Associate’s degree or equivalent from a two-year college or technical school; or two to three years of related experience and/or training; or an equivalent combination of education and experience.
Ability to perform essential duties satisfactorily, with or without reasonable accommodation, without posing a direct threat to the safety or health of the employee or others.
Ability to read, write, and speak English; interpret simple and complex documents; prepare written documents and reports; and speak effectively to individuals and groups.
Ability to perform arithmetic with whole numbers, fractions, and decimals; compute rates, ratios, and percentages; and interpret bar graphs.
Specialized computer skills, including use of database, spreadsheet, report-writing, project-management, graphics, word-processing, presentation, email, and scheduling applications.
Ability to use common-sense reasoning, follow written and oral instructions, solve problems involving several variables, and interpret varied instructions.
Effective interpersonal skills, sound judgment, and decision-making ability.
Ability to communicate effectively and remain calm and courteous under pressure.
Ability to work collaboratively and respectfully take direction from a supervisor.

Nice To Haves

Experience with hotel computer systems is strongly preferred.
Experience making sales calls is strongly preferred.

Responsibilities

Manage all food and beverage operations at the unit and maintain product, service, safety, and sanitation standards.
Maintain positive client and guest relations, respond to requests, and investigate and follow through on complaints.
Ensure the department meets financial goals and manage revenue, budgeting, forecasting, and cost containment.
Participate in selling the hotel and its facilities to achieve department sales goals, and nurture relationships with community leaders.
Maintain cleanliness, service, and product quality standards in all food outlets in accordance with applicable health, sanitation, and safety regulations and company standards.
Lead and administer food and beverage operations, including systems, purchasing, inventory control, department management, policies and procedures, and meeting participation and facilitation.
Monitor and develop team-member performance through supervision, professional development, scheduling, counseling, evaluations, recognition, and rewards.
Coordinate rehabilitation and capital improvement projects with other departments.
Implement and maintain the service and management philosophy for associates, uphold policy standards and accountability, and develop policies and procedures to improve service and accountability.
Manage food and beverage ordering and inventory, and control labor costs and waste.
Plan and design menus in coordination with the Executive Chef, Restaurant Manager, and others.
Maintain punctual, regular, and predictable attendance; collaborate in a team environment; follow supervisor direction; comply with safety procedures and report unsafe activities; and contribute to hotel and company goals.
Provide leadership through example and sharing knowledge and skills, and perform other duties as assigned.
Supervise all positions in the department and perform supervisory duties, including hiring, assigning work, orientation, training and development, performance evaluation, compensation recommendations, recognition, mentoring, time-off approval, scheduling, complaint resolution, discipline, separations, staffing, responding to morale concerns, and supervising workload during shifts.