Mgr Food & Beverage NX

Crescent Careers•Redwood City, CA

12d

About The Position

The Food & Beverage Manager hires, trains, and directs food and beverage, banquet, and outlet staff to support successful functions and encourage 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 events, quality service, and compliance with applicable regulations and company standards. The manager also oversees room cleanup and equipment storage, enters billing information into point-of-sale or automated sales systems, processes event payroll and gratuity distributions, and monitors attendance and staffing assignments. The position requires professional, courteous interaction with guests and associates, clear communication, adaptability, and adherence to hotel work, safety, and security standards. Other job-related duties may be assigned. The description does not create an employment contract; associates remain at will. For applicants working in California, the anticipated compensation is $33.50 per hour. The offered salary may depend on experience, education, work location, and other factors; the stated range may not apply to positions working only in other states.

Requirements

Ability to communicate in English.
Self-starting personality and an even disposition.
Maintain a professional appearance and manner.
Ability to communicate well with guests.
Willingness to help coworkers and work as a team player.
Comprehensive knowledge of food and beverage preparation, 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.
Professional and courteous treatment of guests and associates.
Ability to meet hotel standards for work procedures, dress, grooming, punctuality, and attendance; adapt to changes, learn or improve skills, solve routine problems, and ask for help when unsure.
Adherence to hotel security policies and procedures, including key controls, safe lifting, chemical use, and reporting safety hazards and concerns.

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.
Represent banquet and outlet departments while communicating with kitchen, service, beverage, convention services, engineering staff, and guest hosts to support timely event execution, quality service, and compliance with applicable safety and health regulations and corporate standards.
Supervise function-room cleanup and the 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 payroll for each event, including calculating hours worked and distributing gratuities for banquet and outlet departments.
Check staff attendance against schedules and adjust or reassign server stations as needed to provide quality service.
Communicate clearly with staff both verbally and in writing.
Comply with attendance rules and maintain regular availability for work.
Perform other job-related duties as assigned.