Food & Beverage Manager

Embassy Suites - Brunswick•Brunswick, GA

26d

About The Position

The Food & Beverage Manager is responsible for organizing, managing and directing the areas of banquets, restaurant, beverage and kitchen; for generating profit to meet or exceed budget while focusing on top line revenue, goals and cost containment. This role involves managing all F&B operations at the unit, ensuring quality standards are maintained in terms of product, service, safety and sanitation. The manager will also maintain positive client and guest relations, respond to client requests, and investigate and follow through on client and guest complaints, while ensuring the financial performance of the department.

Requirements

Ability to perform essential job duties with or without reasonable accommodation and without posing a direct threat to safety or health of employee or others.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Associate's degree (A. A.) or equivalent from two-year college or technical school; or two to three years related experience and/or training; or equivalent combination of education and experience.
Must be able to read, write and speak English.
Must be able to read and interpret simple and complex documents, reports, manuals and correspondence.
Must be able to write simple and complex documents, reports, and correspondence.
Must be able to speak effectively with clear speech to individuals and groups.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Job requires specialized computer skills.
Must be adept at using various applications including database, spreadsheet, report writing, project management, graphics, word processing, presentation creation/editing, communicate by e-mail and use scheduling software.
Must be able to apply common-sense logic and understanding to carry out instructions provided in written and/or oral form.
Must have the ability to solve problems involving several variables in given situations and interpret a variety of instructions provided in written and/or oral form.
Must be able to demonstrate effective interpersonal skills, sound judgment and decision-making.

Nice To Haves

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

Responsibilities

Manage all F&B operations at the unit, ensuring quality standards are maintained in terms of product, service, safety and sanitation.
Maintain positive client and guest relations. Respond to client requests and ensure alignment to company standards. Investigate and follow through on client and guest complaints.
Ensures financial performance of the department.
Take an active role in the sale of the hotel and its facilities to achieve the overall department sales goals.
Nurtures local relationships with community leaders.
Ensure and maintain cleanliness, service and product quality standards of all food outlets in accordance with federal, state, local and company health, sanitation and safety standards and regulations.
Lead, direct and administer all F&B operations to include, but not limited to, of systems use and management, budgeting and forecasting, purchasing and inventory control, department management, policy and procedure implementation and enforcement and meeting participation and facilitation.
Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling and evaluations and delivering recognition and reward.
Participate in the coordination of rehabilitation and capital improvement projects in partnership with other departments.
Implement and maintain service and management philosophy that serves as a guide to respective associates.
Maintain all policy standards, culture of accountability and responsibility, and hold individuals accountable for such. Research and development of new policies, procedures, and control policies that elevate service standards and accountability of staff will be a key focus.
Manage the process for ordering and maintaining all inventories for food and beverage, maintain cost control efforts for labor and waste management.
Menu planning and design in coordination with Executive Chef, Restaurant Manager and others.
Maintains punctual, regular and predictable attendance.
Works collaboratively in a team environment with a spirit of cooperation.
Displays excellent communication skills including presentation, persuasion, and negotiation skills required in working with guests and coworkers and including the ability to communicate effectively and remain calm and courteous under pressure.
Respectfully takes direction from supervisor.
Complies with all safety policies, practices and procedures and reports all unsafe activities to supervisor.
Participates in proactive team efforts to achieve hotel and company goals.
Provides leadership to others through example and sharing of knowledge and skills.
Perform other duties as assigned.
Directly oversees and supervises all positions of the department.
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
Supervisory responsibilities include, but are not limited to performing the following duties: hiring, assigning work, orientation, training and development, evaluating performance, elevating compensation, rewarding performance, mentoring, approving time off and scheduling, resolving complaints, disciplinary action and associate separations, effective staffing procedures, awareness of and response to associate morale problems, and supervising workload during shifts.