Food & Beverage Manager

Description 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. Requirements Education & Experience At least 3 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. 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. Maintain the integrity of company proprietary information and protect company assets. 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 Chefs. 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.

Created: 2024-10-29