Job Summary

The Food & Beverage Manager is responsible for coordinating, supervising, and directing all aspects of the F&B department’s operations, while maintaining profitable F&B outlets and high-quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality and guest satisfaction consistently high.

Education & Experience

• At least 5 years of management in a relative food and beverage setting.
• Must be proficient in Windows, Company approved spreadsheets and word processing.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.

Compensation

• $65,000-$80,000/year based on experience

Physical Requirements

• Long hours are sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

General Requirements

• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
• Attending all required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain high standards of personal appearance and grooming.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
• Must be able to place liquor orders.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.

Fundamental Requirements

• Employees must always be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Oversee all aspects of the daily operation of the F&B outlets, banquets, kitchen, and any other Food & Beverage operations.
• Manage F&B associates, with emphasis on Sales Managers, FOH Manager, Banquet Leads, and Executive Chef.
• Respond to guest complaints in a timely manner.
• Work with other managers and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in the F&B department.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) wage progression, payroll, revenue, employee Schedules, quarterly actions plans.
• Monitor quality of service in F&B.
• Assist in menu planning and preparation.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOPs in all outlets.
• Ensure compliance with requisition procedures.
• Be visible on the floor and assist staff as needed during events and mealtimes.
• Conduct staff performance reviews.
• Knowledge of restaurant management software.
• Assist with marketing events.
• Comply with weekly and monthly forecasting procedures.
• Ensure the training of department heads and employees on SOPs, report preparation and technical job tasks.
• Adhere to food, beverage, and labor budgets.
• Ensure overall guest satisfaction.

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