Food & Beverage Manager

We are looking for a dynamic, energetic leader with desire to work alongside our talented team to create amazing dining experiences for each and every guest. The ideal candidate will have prior experience as a Restaurant Manager, proven leadership and training & development, hands-on operator, ability to control expenses, and strong commitment to drive performance and delivering memorable guest experiences. We are looking for an F&B leader with creative experience opening new hotels/outlets, food and beverage marketing and promotions, and strong knowledge of the local market.

Additional responsibilities include:

- Oversee all aspects of food & beverage operations.

- Provide the vision, leadership and strategy to inspire your associates to deliver exceptional service and drive financial success.

- Execute successful food & beverage marketing programs, artfully leverage revenue management within margins, driving profit to the bottom line with strong financial controls.

- Coordinate with Executive Chef on menus and works with sales to create enticements that capture both in-house guests and local market. Develop and implement creative strategies to increase revenues and average checks

- Prepare operating budgets, monitor budgetary compliance and take appropriate action on budget variance items.

- Manage and analyze all food and beverage Profit & Loss statements, preparing month end division financial allocations and reports.

- Monitor and forecast food & beverage department revenues and expenses to ensure company goals are met on a weekly, monthly and yearly basis

- Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development.

- Develop, implement and monitor schedules for the operation of all F&B outlets to achieve a profitable result.

- Strong track record maintaining consistent standards. Through continually training outlet staffs, informative daily stand-ups, promoting an atmosphere of teamwork.

- Ensures compliance with health, safety, sanitation and alcohol awareness standards and liquor laws.

Qualifications

Job Description: Restaurant Manager

Reports To: Food and Beverage Director

Required Training/ Education/ Experience:

High School Diploma. Post secondary work in restaurant food service or comparable experience. Two years experience as an Assistant Restaurant Manager or comparable experience in some other food service area.

Minimum Qualifications:

- Good communication and interpersonal skills.

- Must have command of the English language, written and verbal.

- Must be able to organize time effectively and work flexible and extended hours if necessary.

- Basic mathematical skills for report/forecast preparation and other calculations.

- Able to stand for extended periods of time (90 percent of shift).

- Able to perform tasks several tasks simultaneously.

- Good hearing and vision with or without corrective lenses.

Responsibilities/ Duties :

- Supervises the restaurant staff in the delivery of services.

- Coordinates special restaurant services.

- Controls the inventories of food and non-food supplies.

- Hires and trains new employees.

- Counsels employees and issues disciplinary actions.

- Performs all staffing and scheduling.

- Distributes change banks and starts the DART system.

- Closes out employees and reconciles cash at the end of shift.

- Prepares, balances, and deposits daily receipts.

- Handles all accidents and resolves customer complaints.

- Enforces standards and rules for safety, cleanliness, and sanitation.

- Performs all other related duties as assigned.

Additional Responsibilities :

Appearance and Grooming: All staff members are required to follow the guidelines set forth by the associate handbook.

Language Skills: Ability to read and comprehend simple instructions, short correspondence and memos, ability to write simple correspondence, ability to effectively present one-on-one and small group situations to customers, clients, and other staff members of the organization and hospitality community.

Mathematical Skills: Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages and ability to apply concepts of basic algebra.

Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished written, oral, or diagram form, ability to deal with problems involving several concrete variables in standardized situations and ability to address customer personalities in various business situations.

Physical Demands: The physical demands described here are representative of those that must be met by a staff member to successfully perform the essential functions of the job. While performing the duties of this job, the staff member is regularly required to sit; use hands and fingers, to handle and feel objects, tools controls and type; talk with and hear guests. The staff member is occasionally required to stand and walk. The staff member must occasionally lift and/or move up to 30 pounds. The specific vision abilities required are close vision.

Work Environment: The work environment characteristics described here are representative of those a staff member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate. The staff member will work in a high traffic/high volume business environment and may spend long periods of time at a desk.

Schedule Requirements: Availability to work must include evenings, weekends, and holidays. It is not possible to guarantee set days off or permanent set schedules for any reason, as the hotel operates 7 days/ week and 365 days/ year. Hotel schedules will be set according to business demand.