Food & Beverage Manager

Otesaga Hotel.•Cooperstown, NY

11d

About The Position

The responsibilities of the Food & Beverage Manager include leading and managing all aspects of outlets and banquets, including the execution of service and delivery of food and beverage products in a timely, profitable and professional manner. An emphasis must also be on maintaining employee morale & motivation, while exceeding guest service expectations Essential Job Functions To successfully perform this job, an individual must perform each essential duty listed below. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job.

Requirements

High school diploma or general education degree (GED)
Minimum 21 years of age
Minimum 2 years restaurant management experience
Excellent knowledge of food and beverage products and offerings
Reliably commute or plan to relocate before starting work
Robust food knowledge: should be able to articulate flavors and provide detailed descriptions.
Knowledge of various dietary restrictions.
Ability to accurately describe, recommend and serve beverages of the world.
Possess basic math skills and ability to operate POS system.
Maintain professional presentation (must adhere to company and department dress code)
Ability to upsell.
Outstanding guest service skills
Ability to clearly communicate both verbally and in writing.

Responsibilities

Ensure all products and services are provided in a timely and professional manner while exceeding guest expectations and promptly resolving guest issues.
Maintaining positive customer relationships, processing complaints, and responding to customer needs.
Always ensure compliance with standards of operation and standards of service.
Coordinate the organization and administrative functions in the food and beverage operation.
Ensure that staffing is maintained at an appropriate level to match business demand, which might require bartending shifts as needed.
Participate in all regular and ad hoc operational meetings as required.
Handle guest complaints expeditiously to complete resolution.
Conduct regular monthly inventories with F&B leaders to the highest accuracy and completeness.
Coordinate the organization and administration function of all service team scheduling.
Solicit and communicate guest feedback.
Manage projects and any other reasonable duties as required.
Contribute regularly with service improvements to maintain and improve performance.
Proactively prepare new menu content with appropriate lead time and supply considerations
Develop the service team through coaching, counselling, and training.
Participate and contribute to the ongoing training requirements.
Ensure that disciplinary procedures are undertaken fairly and in accordance to hotel policies
Actively participate in the hiring and orientation of new employees
Assist in the maintenance and programming of all F&B Systems
Work with the IT department to ensure that all hardware is operational and updated
Suggest innovative new technology solutions in the F&B field; Products, Systems, Trends, Requests.
Adhere to all federal, state, and local alcohol serving laws.
Comply with all health, safety, and hygiene standards and policies.
Assist service staff by taking orders, delivering food, and delivering beverages as needed.
Assist with front of house closing duties as needed.
Perform any other job-related duties as assigned.