Food and Beverage Manager

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Food and Beverage Manager

Description

Hotel Saint Augustine is seeking a talented and customer-focused Food and Beverage Manager to join our team. The Food & Beverage Service Manager will manage all employees engaged in preparing and serving food and oversee restaurant & bar operations. The Food & Beverage Service Manager is responsible for staffing, collaborating menu planning, maintaining the restaurant & bar ambiance, and ensuring the highest level of guest satisfaction and food quality expected by Bunkhouse guests. The person in this position must have good communication skills, the ability to resolve conflict and a thorough understanding of Bunkhouse/Hyatt policies. Food & Beverage Service Managers must develop and maintain the company's culture, values, and reputation in the public eye, and with all staff, guests, vendors and partners.

Job Responsibilities:

• Ensure all Employees adhere to dress code policies for their scheduled shift

• Compile and balance cash receipts at the end of the day or shift

• Resolve customer complaints regarding food service

• Train and supervise workers in food preparation, and in service, sanitation and safety procedures

• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards

• Observe and evaluate work procedures in order to ensure quality standards and service

• Schedule staff hours and assign duties, responsibilities and workstations in accordance with work requirements

• Ensure guests receive indulgent service by maintaining a properly staffed restaurant

• Monitor employee and patron activities to ensure liquor regulations are obeyed

• Demonstrate a working understanding of labor cost control through effective scheduling and proactive management

• Establish cost improvement objectives and implement action plans

• Follow inventory standards and procedures to consistently conduct an accurate inventory

• Perform personnel actions, consulting with HR and other managers as necessary

• Ensure staff has a complete understanding of their job requirements and training before holding them accountable for results

• Maintain awareness of documentation needed and retained in employee files

• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems

• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities

• Ensure open lines of communication with staff, all departments and upper management at all times via email, logbooks, meetings, etc., to ensure all needs of the hotel/outlets are met

• Maintain a high level of cleanliness and safety in the work area

• Adhere to all standards of operations, policies and procedures, manuals, training material, memos and verbal instruction

• Ensure that all equipment is maintained in good, safe working condition

• Maintain an increased awareness of safety issues throughout the property

• Keep abreast of safety and emergency procedures and OSHA requirements

• Attend relevant meetings

Based upon fluctuating demands of the operation and to exceed customer expectations, it may be necessary to perform a multitude of different functions not specifically related to this position. This person may be expected to perform other tasks and duties as needed or as directed. Furthermore, employee responsibilities and job descriptions are subject to review and revision.

Working Conditions/Environment

• The noise level in the work environment is usually moderate

• The person in this position may have to lift up to 25 pounds on a daily basis

The work environment characteristics described herein are representative of those an employee typically encounters while performing the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Qualifications
• High School diploma or general education degree (GED). College Degree preferred

• Two (2) years related experience in hospitality or service industry

• Must be able to speak, read, write and understand the primary language(s) of the workplace

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals

• Ability to write routine reports and correspondence

• Ability to speak effectively before groups of co-workers and sister property staff

• Ability to create documents in Excel and Word

• Ability to understand other computer programs (i.e. Property Management System and Point of Sale)

• Ability to apply concepts of math including addition, subtraction, multiplication, division and algebra, using whole numbers, common fractions, and decimals.