Mgr Food & Beverage NX
About The Position
The Food & Beverage Manager hires, trains, and directs food and beverage, banquet, and outlet staff to support banquet and outlet activities, successful functions, and repeat business. The role supervises banquet and outlet operations and staff, coordinates with kitchen, service, beverage, convention services, engineering, and guest hosts, and supports timely event execution, quality service, and compliance with applicable safety and health regulations and corporate standards. The manager oversees function-room cleanup and equipment breakdown and storage, enters billing information into the point-of-sale or automated sales system, and processes event payroll, including hours worked and gratuity distribution. The position also monitors attendance, adjusts and reassigns server stations as needed, and communicates clear direction to staff. The role requires regular attendance, professional and courteous guest and associate interactions, adaptability, and adherence to hotel work, safety, and security standards. Other job-related duties may be assigned.
Requirements
- Ability to communicate in English.
- Self-starting personality with an even disposition.
- Maintain a professional appearance and manner.
- Ability to communicate well with guests and staff.
- Willingness to help coworkers and work as a team player.
- Comprehensive knowledge of food and beverage preparations, service standards, guest relations, and etiquette.
- Knowledge of appropriate table settings and service ware.
- Knowledge of applicable federal, state, and local health and safety regulations.
- Ability to grasp, lift, carry, or transport up to 50 pounds.
- Ability to operate food and beverage equipment used at functions.
- Ability to set realistic goals and standards.
- Ability to adapt to changes in the work area and hotel procedures, learn new skills or improve existing ones, solve routine problems, and ask for help when needed.
Responsibilities
- Interview, hire, train, recommend performance evaluations, resolve problems, maintain open communication, and recommend discipline or termination when appropriate.
- Supervise banquet and outlet staff and department activities.
- Coordinate verbally with kitchen, service, beverage, convention services, engineering staff, and guest hosts during functions to support timely execution, quality service, and compliance with applicable regulations and corporate standards.
- Supervise function-room cleanup and proper breakdown and storage of banquet and outlet equipment.
- Enter billing information into the point-of-sale or automated sales system to generate final guest checks.
- Process event payroll, including calculating hours worked and distributing gratuities for outlet and banquet departments.
- Check staff attendance against schedules and adjust or reassign server stations as necessary.
- Communicate clear direction to staff verbally and in writing.
- Comply with attendance rules and be available to work regularly.
- Perform other job-related duties as assigned.
- Treat guests and associates with courtesy and respect and maintain a professional manner.
- Follow hotel work procedures and standards for dress, grooming, punctuality, and attendance.
- Follow hotel security policies and procedures, including key controls, safe lifting, chemical use, and reporting safety hazards and concerns.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
