Senior Food & Beverage Manager

Job Overview

We are seeking a dynamic Sr. Food & Beverage Manager to join our team. A successful candidate will have a genuine passion for the hospitality industry and an entrepreneurial spirit.

A Sr. Food & Beverage Manager is responsible for organizing the Food & Beverage departments, including but not limited to Banquet Operations, Restaurants, Room Service, other Food & Beverage Outlets and Bars to maintain high standards of F&B quality, service and marketing to maximize profits through outstanding customer service.

The Sr. Food & Beverage Manager is also the direct report for the Food & Beverage Management Team. The responsibilities include, but are not limited to, quality control, cost control, customer satisfaction, employee management, and facility maintenance.

The person having this position must possess good communication skills, organizational skills, and have a thorough understanding of LINE policies, procedures and expectations.

Because of the fluctuating demands of the company’s operation, it may be necessary that each

employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other employees are expected to help you.

Accordingly, you may be expected to perform other tasks as needed or as directed.

Essential Functions & Responsibilities

• Must be courteous and gracious, always maintaining a professional demeanor.
• Oversee the culinary and food and beverage operations in all outlets.
• Oversee recruiting, managing, training, and developing all food and beverage staff and management.
• Work with the Corporate Director of Food & Beverage to create programs in managing expenses to ensure the financial success of all food and beverage outlets.
• Must negotiate and create win-win situations for customers, owners, and employees.
• Learn P&L analysis; and assist Corporate Director of Food & Beverage of all financial and budgetary data.
• Assist with F&B related costs and budgets ensuring profitable operation including and not limited to labor, COGS, operational expenses, and A&G.
• Continuously evaluate the development of SOPs, checklists, and brand standards to maintain and improve performance and productivity.
• Attend all relevant meetings : operations weekly, P&L : internal and Senior Leadership, resume, BEO, etc.
• Work closely with the General Manager and Executive Chef to create exceptional culinary and guest experience.
• Fulfill guest experience expectations and identify areas of opportunity in the way we approach our patrons through exceptional customer service standards.
• Build strong partnerships with internal customers and outside vendors.
• Coordinate outside vendor activity as necessary and work with our Group Purchasing Manager to help establish and grow brand standards.
• Give personal attention, take personal responsibility, and use teamwork when providing customer service.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Supervises staffing levels to verify that guest service, operational needs, and financial objective are met.
• Understands employee positions well enough to perform duties in employees' absence.
• Assists supervisors in understanding team members’ ever-changing needs and expectations, and how to exceed them.
• Ensure all staff understands their job expectations before holding them accountable.
• Be familiar and in compliance with all safety and emergency procedures such as OSHA requirements and on-site Fire, Life, and Safety Programs.
• Ensure compliance in maintaining standards of health, safety, and sanitation.
• Establish and maintain good communications and teamwork with fellow colleagues and other departments within the hotel.
• Demonstrates knowledge of the brand specific service culture.
• Adhere to all standards of operations, policies and procedures, manuals, memos and verbal instructions.
• Possess knowledge of all hotel services and amenities
• Maintain a high level of cleanliness and safety in the work area

Knowledge, Requirements and Skills

• High School diploma or general education degree (GED) required
• Minimum three (3) years related experience in the hospitality or service industry preferred
• Minimum two (2) years related experience as a F&B Manager, preferably within a hotel
• Strong ability in using MS Office (MS Excel and MS PowerPoint, in particular) and POS systems
• Knowledge of food & beverage operations including foods, beverages, supervisory skills, service techniques
• Strong ability to remain calm and positive in stressful situations
• Knowledge in math and algebraic equations using percentages
• Have a working basic knowledge of employment-related federal and state laws
• Strong organizational and time management skills in a fast-paced environment
• Positive leader who sets a good example
• Ability to train and supervise managers
• Have patience and integrity
• Ability to make evaluative judgments and give constructive criticism
• Demonstrate ability to proactively prioritize needs and daily activities, and effectively manage resources and time.
• Outstanding communication and interpersonal skills.
• Excellent reading, writing and oral proficiency in the English Language. Bilingual (English / Spanish) preferred
• Excellent organizational, time management skills, attention to detail and interpersonal skills
• Ability to multitask
• Ability to obtain licenses or certificates for food service sanitation, alcohol service permit (if state required), CPR
• Ability to walk, stand, and / or bend continuously to perform essential job functions
• Ability to work flexible schedule including evenings, weekends and Holidays
• Work well under pressure, be a team player

Working Conditions / Environment

1. The noise level in the work environment is usually moderate to high

2. The person having this responsibility may have to lift up to 50lbs on an occasional basis

3. The person having this position may have to stand and / or walk, push, kneel, bend, balance, squat, reach and stretch for more than five (5) hours per day

4. The work environment characteristics described herein are representative of those an employee typically encounters while performing the essential functions of the position.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.