Exp Food & Beverage Manager Min 3years Exp

Essential Functions
To perform the Food & Beverage Manager position successfully, an individual must be able to perform each essential duty and responsibility satisfactorily.

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

Essential Duties and Responsibilities
Enhance guests experience

Ensure all guests feel welcome and are given responsive, friendly and courteous service at all times

Ensure that all restaurant & bar products are consistently prepared and served according to the venues standards

Completely understand all hotel & departmental policies, procedures, standards, specifications, guidelines and training programs

Achieve hotel objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of associates and creating a positive, productive working environment

Fill in where needed to ensure guest service standards and efficient operations

Continually strive to develop restaurant and bar associates in all areas of managerial and professional development

Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner

Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the venues preventative maintenance programs

Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the venues receiving policies and procedures

Oversee and ensure that the hotel policies on associate performance appraisals are followed and completed on a timely basis

Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met

Be knowledgeable of F&B policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of hotel policies, rules and procedures

Fully understand and comply with all federal, state, parish regulations that pertain to health, safety and labor requirements of the bars, associates and guests

Provide advice and suggestions to the Director of Restaurants and Bars

Motivate all F&B associates

Must have good communication skills and ability to work well with others

Other duties as assigned

Requirements

Competency
To perform the Beverage Manager position successfully, an individual should demonstrate the following competencies:

Problem Solving – Identify and resolve problems in a timely manner; gather and analyze information skillfully; develop alternative solutions; work well in group problem solving situations; use reason even when dealing with emotional topics

Technical Skills - Assess own strengths and weaknesses; pursue training and development opportunities; strive to continuously build knowledge and skills; share expertise with others

Customer Service - Manage difficult or emotional customer situations; respond promptly to customer needs; solicit customer feedback to improve service; respond to requests for service and assistance; meet commitments

Interpersonal - Focus on solving conflict, not blaming; maintain confidentiality; listen to others without interrupting; keep emotions under control; remain open to the ideas of others; try new things

Oral Communication - Speak clearly and persuasively in positive or negative situations; listen and get clarification; respond well to questions; demonstrate group presentation skills; participate in meetings

Team Work - Balance team and individual responsibilities; exhibit objectivity and openness to the views of others; give and welcome feedback; contribute to building a positive team spirit; put success of team above own interests; ability to build morale and group commitments to goals and objectives; support teams efforts to succeed; recognize accomplishments of other team members

Written Communication - Write clearly and informatively; edit work for spelling and grammatical errors; vary writing style to meet needs; present numerical data effectively; ability to read and interpret written information

Change Management - Develop workable implementation plans; communicate changes effectively; build commitment and overcome resistance; prepare and support those affected by change; monitor transition and evaluate results

Delegation - Delegate work assignments; match the responsibility to the person; give authority to work independently; set expectations and monitor delegated activities; provide recognition for results

Leadership - Exhibit confidence in self and others; inspire and motivate others to perform well; effectively influence actions and opinions of others; inspire respect and trust; accept feedback from others; provide vision and inspiration to peers and subordinates; give appropriate recognition to others; display passion and optimism; mobilize others to fulfill the vision

Managing People – Include staff in planning, decision-making, facilitating and process improvement; take responsibility for subordinates' activities; make self-available to staff; provide regular performance feedback; develop subordinates' skills and encourage growth; solicit and apply customer feedback (internal and external); foster quality focus in others; improve processes, products and services; continually work to improve supervisory skills

Quality Management - Look for ways to improve and promote quality; demonstrate accuracy and thoroughness

Business Acumen - Understand business implications of decisions; display orientation to profitability; demonstrate knowledge of market and competition; align work with strategic goals

Cost Consciousness - Work within approved budget; develop and implement cost saving measures; contribute to profits and revenue; conserve hotels resources

Diversity - Demonstrate knowledge of EEO policy; show respect and sensitivity for cultural differences; educate others on the value of diversity; promote a harassment-free environment; build a diverse workforce

Ethics - Treat people with respect; keep commitments; inspire the trust of others; work with integrity and ethically; uphold hotels values

Organizational Support - Follow policies and procedures; complete administrative tasks correctly and on time; support hotels goals and values; benefits hotel through outside activities; respect diversity

Adaptability - Adapt to changes in the work environment; manage competing demands; change approach or method to best fit the situation; ability to deal with frequent changes, delays or unexpected events

Attendance and Punctuality - Consistently arrive to work and on time; ensure work responsibilities are covered when absent; arrive at meetings and appointments on time

Dependability - Follow instructions, respond to management direction; take responsibility for own actions; keep commitments; commit to long hours of work when necessary to reach goals; complete tasks on time or notify appropriate person with an alternate plan

Initiative - Volunteer readily; undertake self-development activities; seek increased responsibilities; take independent actions and calculated risks; look for and take advantage of opportunities; ask for and offers help when needed

Innovation - Display original thinking and creativity; meet challenges with resourcefulness; generate suggestions for improving work; develop innovative approaches and ideas; present ideas and information in a manner that gets others' attention

Judgment - Display willingness to make decisions; exhibit sound and accurate judgment; support and explain reasoning for decisions; include appropriate people in decision-making process; make timely decisions

Motivation - Set and achieve challenging goals; demonstrate persistence and overcome obstacles; measure self against standard of excellence; take calculated risks to accomplish goals

Planning and Organizing - Prioritize and plans work activities; use time efficiently; plan for additional resources; set goals and objectives; organize or schedules other associates and their tasks; develop realistic action plans

Professionalism - Approach others in a tactful manner; react well under pressure; treat others with respect and consideration regardless of their status or position; accept responsibility for own actions; follow through on commitments

Quality - Demonstrate accuracy and thoroughness; look for ways to improve and promote quality; apply feedback to improve performance; monitor own work to ensure quality

Quantity - Meet productivity standards; complete work in timely manner; strive to increase productivity; work quickly

Safety and Security - Observe safety and security procedures; determine appropriate action beyond guidelines; report potentially unsafe condition ; use equipment and materials properly

Qualifications
The requirements listed below are representative of the knowledge, skills and abilities required for an individual to successfully perform the duties and responsibility of the Food & Beverage Manager position:

Must have strong interpersonal and communication skills

Language Ability
Effectively interact and communicate with people from diverse backgrounds

Read and comprehend simple instructions, short correspondence and memos

Write simple correspondence

Effectively present information in one-on-one and small group situations to customers, clients and other associates of the hotel

Math Ability
Add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions and decimals

Compute rate, ratio and percent

Draw and interpret bar graphs

Reasoning Ability
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions

Deal with problems involving a few concrete variables in standardized situations

Certificates and Licenses
Possess a valid Louisiana Responsible Vendor's Permit or

The ability and willingness to attend a Responsible Vendors class and pass the test with a score of 90% or better

Work Environment
The noise level in the work environment is usually moderate

The position is located in a restaurant/bar setting where the temperature settings are controlled

Physical Demands
Occasionally lift and/or move up to 10 pounds

Regularly talk or hear

Frequently stand, use hands to fingers, handle or feel and reach with hands and arms

Occasionally walk

Safely navigate multiple flights of stairs

Position Status and Availability
Full-time, flexible (AM or PM) shift, Monday - Sunday including holidays

Education and Experience
A high school diploma or general education degree (GED)

At least three (3) years of customer service experience

At least five (5) years of managerial experience preferably in a fine dining restaurant and/or high volume bar

A valid Louisianas Responsible Vendors Permit or the ability to attend a Responsible Vendors training class and pass the test with a score of 90% or better