Beverage manager serp_jobs.h1.location_city

Job Overview

The Food and Beverage Manager is responsible for successfully driving all food and beverage operations; including banquets, breakfast and restaurant outlets, in partnership with the culinary team. Ensures high quality service levels while maximizing revenue, accurate forecasting, and budgeting. Ensure accurate inventory controls are implemented, menus are continually updated and alcohol costs are kept in line. Recommends promotional ideas and procedural changes. Must demonstrate excellent leadership, communication and team bulding skills with associates, peers and across departments.

Responsibilities

• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
• Collaborate with senior leadership to develop, recommend, implement and manage the department's annual budget, business / marketing plan, forecasts and objectives to meet / exceed management expectations.
• Implement and manage all company programs (company / franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet / exceed sales and financial goals and objectives.
• Collaborate with relevant department heads to manage the maintenance / sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
• Respond to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
• Supervise the daily operations of banquets to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality.
• Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment.
• Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department.
• Analyze banquet event orders, read BEO and know how to complete a set-up.
• Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet / exceed customer's expectations.
• Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays.
• Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis.

Qualifications

Education / Formal Training

More than two years of post high school education, or 3 or more years of relevant experience.

Experience

One to two years of employment in a related position with this company or other organization(s).

Knowledge / Skills

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Environment

Inside 95% of shift. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.

Salary

USD $68,000.00 - USD $74,000.00 / Yr.