Food & Beverage Manager

Hospitality

POSITION PURPOSE

Oversee the function of all food and beverage outlets to ensure excellent customer service and maximize revenue and profits.


ESSENTIAL FUNCTIONS



AVERAGE %

OF TIME

20% Work with the individual outlet managers concerning food and beverage quality, service, cleanliness, merchandizing and promotions.



20% Interview, select, train, supervise, counsel and discipline restaurant staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. Schedule and direct staff in their work assignments.



15% Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Organize special events in the restaurant such as receptions. Maintain communication with all departments to ensure customer service needs are met. Develop, implement, and change menu items on an as-needed basis.



15% Move throughout facilities and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.



10% Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures. Review, prepare and update forecasts as needed.



10% Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.



10% Assist managers in training and development of staff in order to provide most positive customer service and employee well being. Oversee divisional matters as they relate to federal, state and local employment and civil rights laws. REQUIREMENTS


QUALIFICATION STANDARDS
Education

High school or equivalent education required. Bachelor's Degree preferred.



Experience

Minimum of three years food and beverage service background and with at least one-year restaurant management required.



Licenses or Certificates

Ability to obtain and/or maintain any government required licenses, certificates or permits.



Grooming

All employees must maintain a neat, clean and well-groomed appearance per Starwood standards.





This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.