Food & Beverage Manager

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Food & Beverage Manager

Additional Information: This hotel is owned and operated by an independent franchisee, SMI Hotel Group. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Job reference: 000273
Salary: $60,000 - $70,000
Department: Food and Beverage & Culinary
Location: Four Points by Sheraton Richmond (9901 Midlothian Turnpike Richmond, VA 23235)
Division: SMI Hotel Group
Hours Per Week: 40

Job Description
SMI Hotel Group, a growing hotel management company with upscale, full-service hotels in Virginia and Texas, is looking for an experienced, motivated and dynamic Food and Beverage Manager for the Four Points by Sheraton Richmond.

The F&B Manager will oversee and direct all food and beverage operations in a hotel that offers over 11,000 sq. ft. of banquet space and a full service restaurant and bar, while maintaining a profitable F&B Department and high quality product and service levels.

Benefits:

Health, dental and vision insurance
Basic Life insurance - 100% company paid
Short-term and Long-term insurance - 100% company paid
Accident and Hospital Indemnity insurance - 100% company paid
Paid Time Off
401K plan with company match
Hotel discounts
Paid holidays
Early access to earned wages

Responsibilities of the Food and Beverage Manager:

Promote sales and control costs, to ensure maximum departmental profit is achieved.
Maintain inventory control procedures for all food, beverage, china, glass, silver and other supplies.
Maintain highest levels of sanitation, complying with all company and Health Department regulations.
During peak service hours, the F&B Manager must maintain presence in front of house to guarantee quality guest experiences.
Directly oversee menu design and concepts including a la carte, buffets, Room Service and Banquets to ensure excellent quality and presentation of all food.
Responsible for evaluation, selection and pricing strategy of all food products, liquors and wines, and supervision of their procurement.
Maintain complete knowledge of all liquor, wine and beer brands available in the restaurant, bar, room service and banquets.
Work with Human Resources to ensure that the best candidates are in place, and that all employees receive proper training, timely feedback and meaningful performance reviews.
Develop and implement formal training plans and conduct on the job training sessions for Restaurant, Room Service, Banquets, and Culinary staff.
Meet or exceed company goals for Guest Service scores, as measured by the brand.
Work with Sales and Events Team to ensure client satisfaction at all events

Requirements:

Minimum 5 years previous hotel experience, as a food and beverage director or manager.
Strong financial and computer skills; experience working with and understanding of P&L's.
Culinary or cooking experience a plus, food ordering and inventory knowledge mandatory.
Ability to lead a team, establish service standards and positively influence employee behavior.
Must have Serve Safe Food Handling and TIPS certification, or willing to obtain certification upon hire.
Able to work flexible hours including evenings, weekends, and holidays.

We are an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

This company is an equal opportunity employer.

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