Overview:
The F&B Manager plans and manages Restaurant, Room Service and other food and beverage outlets, as appropriate, to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures, and federal, state and local regulations, while meeting/exceeding financial goals.
The F&B Manager is responsible for the planning and managing of the Restaurant, Room Service, and Bar and recommends promotional ideas and procedural changes.
This position is responsible for the restaurant managerial team and is accountable for resolving guest and associate issues; oversight and implementation of recognition and training programs (including job skills checklists); Quality Assurance aspect of the restaurant and implementing the training regimen for all departments (food runner, busser, hostess, etc); and managing within forecasts, implementing, monitoring and controlling budget guidelines for the various outlets.
The F&B Manager reports directly to the Director of F&B.
Responsibilities:
· Develop a culture that promotes effective communications, service excellence, teamwork, performance feedback, recognition, mutual respect and Associate satisfaction.
· Hire, retain and mentor restaurant managers and supervisors to establish successful operation of the asset.
Collaborate with assigned recruiters to determine and implement hiring guidelines and standards.
Sets short-term and long range goals in collaboration with Director of Food & Beverage to ensure the achievement of the outlets defined performance metrics.
· Practices responsible financial management of assigned assets at all times.
Works with Director of Food & Beverage to develop annual business plans and budgets, to accurately forecast financial performance and to deliver financial results in accordance with those budgets.
· Drives guest satisfaction by maintaining service quality standards; this is accomplished by ensuring implementation of written standards of service for all hostess’, server, and server assistants and proper utilization of training programs and booklets.
· Ensures that all assigned assets are properly maintained and protected; by responsibility maintaining all front and back of house cleanliness standards, security of all storage rooms and proper utilization of the work order process.
· Ensures proper Cash handling responsibilities; including adhering to all divisional and departmental SOP’s and cash control procedures.
· Actively engages with internal and external guests through variably scheduled Floor Management Shifts on a regular basis; ensures timely and proper coaching and evaluation of associate and management performance.
· Maximizes Associate performance and positive morale by serving departmental Associates, through our Lead People, Manage Processes philosophy.
· Works collaboratively with colleagues in Corporate Support disciplines such as Sales & Marketing, Culinary, Banquets, Facilities and Procurement & Cost Management to maximize the performance of the outlet.
· Provides regular and effective updates to the Director of Food & Beverage on the performance of the outlet and the leaders in the department during weekly 1-1 meetings as well as participation in the standing property meeting structure.
Qualifications:
Type Qualification
Skill Requires advanced knowledge of the principles and practices within the Food & Beverage/Hospitality profession.
This includes the knowledge required for management of people, complex problems and food and beverage management.
Ability to study, analyze and interpret complex activities.
Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients Should have great leadership skills.
Strong computer skills, to include Excel, Word, Project, and Visio.
Good attitude and work ethic practices in order to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteria.
Able to work a flexible schedule including weekends and holidays as required.
Experience
Five (5) years or more experience in High Volume Restaurant Business
Good knowledge of Restaurant Industry
Experience working in a corporate atmosphere
Posses good leadership and organizational skills
Be proficient in Word and Excel
Education
Experience working in a corporate atmosphere
College or Trade school education preferred
Skill
Good knowlege of wine, and wine training
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