Hotel Food & Beverage Manager

Sree Hotels•Myrtle Beach, SC

21h•Onsite

About The Position

The Residence Inn by Marriott Myrtle Beach Oceanfront is hiring for a full-time F&B Manager. The person hired for will need flexibility to work varying hours, as needed; weekday and weekend availability is required. This role is responsible for the supervision of all food and beverage operations to ensure the highest quality standards are met for food, service, food production, safety, and cleanliness, while maintaining adherence to budgeted payroll and overhead costs. The F&B Manager is responsible for the daily operations of all property F&B outlets, while providing professional leadership, training, and direction to all Food and Beverage personnel.

Requirements

Direct hospitality food & beverage management experience (2-3 years minimum)
Fluent in basic computer skills to include Word and Excel in business format.
Fluent in electronic communications (email).
Excellent verbal and written communication skills.
Ability to work as team player with all levels of hotel staff.
Excellent guest relations skills.
College degree and/or equivalent experience required.
Excellent judgment
High ethical standards of conduct

Responsibilities

Achieves financial goals as determined by General Manager or Assistant General Manager.
Approach all encounters with guests and employees in an attentive, friendly, courteous, and service oriented manner.
Maintain follow through of all guest requests, problems, complaints, and/or accidents which occur in the F&B Outlets.
Motivate, coach, counsel, and discipline all F&B personnel according to company Standards.
Review F&B staff's worked hours for payroll compilation and submit to the General Manager on a timely basis.
Prepare employee shift schedule according to the business forecast, payroll budget guidelines, and productivity requirements.
Ensures that all recipes, food preparations, and presentations meet restaurant's specifications and commitment to quality.
Works with General Manager or Assistant General Manager to make daily purchasing decisions and places orders.
Assists and participates in making routine Food and beverage hiring decisions.
Directs food apportionment policy to control costs.
Estimates food consumption, and requisitions or purchases food items.
Observes and is involved with methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Receives and examines food items and supplies to ensure quality and quantity meet established hotel's and/or Brand standards and specifications.
Supervises and is involved in cooking with other kitchen personnel and coordinates their assignments to ensure economical and timely food production.
Assist in developing and ensure implementation of Food and Beverage promotional ideas.
Ensure all beverage costs are maintained to meet budget.
Focus the F&B Department on their role in contributing to the Guest Voice.
Ensures at all times the Breakfast offerings are in compliance with Brand Standard Audits and Local Health Regulations.
Performs Global Food Safety Audit Quarterly.
Maintain company S.O.P.'s regarding purchase orders, vouchering of invoices and checkbook accounting.
Develop, initiate, and promote sales, including upselling programs for use by all service personnel.
Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner.
Ensure that F&B employees are at all times, attentive, friendly, helpful and courteous to guests, all other employees and managers.
Organize and conduct department meetings with staff as needed.
Attend BEO meeting and Leadership Meetings
Maintain a professional working relationship and promote open lines of communication with managers, employees and other departments.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
Must be flexible with hours work which will include weekdays, weekends and/or holidays
Responsibilities include, but are not limited to the above areas.
Ensuring quality, consistency and creativity are at the highest level.
Assist in the production and execution of ideas for restaurant with emphasis on quality.
Work independently and exercise independent judgment to resolve personnel and production issues.