Food and Beverage Manager Position Available In Sumter, Florida

Food and Beverage Manager 3.3 3.3 out of 5 stars The Villages, FL 32162 Exciting career opportunity at The Villages premier hotel, The Waterfront Inn. Home of CALYPSO, a brand new restaurant & lounge concept which opened earlier this year, and the area’s finest meeting & event space, all recently renovated, and located on picturesque Lake Sumter in The Villages, Florida. Competitive pay with great benefits – eligible for 2 week’s paid vacation on first day of employment to be utilized in 2025 and increases to 3 weeks on January 1; eight (8) paid holidays; health insurance; dental & vision insurance; your children are eligible for free Villages Charter School tuition; 401K with company match; HSA with company match and more. Applicants are encouraged to apply in person, Tuesday-Friday, between 10am and 4pm, and/or apply online.

JOB OVERVIEW

The Food & Beverage Manager is responsible for overseeing all food and beverage front-of-house operations including our new Calypso restaurant and bar, banquets, events, and in-room dining. This manager must play a role in both the daily operations along with the future planning and continued growth of the department. Hotel staff engagement along with client and guest relations is a major component of this position. This manager must reflect and adhere to the high standards of The Waterfront Inn and AHC Hospitality, and insure strong customer satisfaction as reflected by revenue growth and Medallia customer survey scores. The F&B Manager is responsible for creating a teamwork environment among the entire F&B team – both front-of-house and the Executive Chef and kitchen team – as well as with the other leaders and departments of the hotel.

ESSENTIAL JOB FUNCTIONS

Recruits, hires, trains, disciplines, and guides the banquets and restaurant staff. Sets expectations and holds food and beverage team accountable for demonstrating desired service behaviors. Reviews financial reports and statements to determine how Food and Beverage is performing against budget, developing strategies to adapt the business for continuous revenue growth. Communicates and interacts daily with food and beverage team to promote and facilitate a team environment and consistent service at the highest possible level to our guests. Effectively balance and manage time between being hands-on involved in the restaurant and banquets during peak service periods and special events, as well accomplishing administrative and office duties in a timely and effective manner. Completes schedules for the banquet and restaurant teams in accordance with the company and budget requirements. Assist in creation of the annual budget and marketing/promotion plan for all F&B areas. Work closely with the Chef and culinary team to identify and react to guest preferences, market conditions, popularity of dishes, seasonality, holidays, and product and labor costs. Maintains professional, effective links with all external contractors and vendors; ensures that suppliers deliver to stated agreements. Manages banquet and restaurant inventories, allocating and verifying spending, and assisting in report analysis on stock and sales. Completes performance reviews for all restaurant and banquet staff. Track monthly outlet menu performance by using menu engineering (star/dog reports) and Lightspeed sales reports, provide monthly recommendations to GM and Chef to support quarterly outlet menu changes, ensuring changes are made in a timely and effective manner. Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. Works with food and beverage team to determine areas of concern and develops strategies to improve the department’s financial and operating performance. Establishes challenging, realistic and obtainable goals to guide operation and performance. Strives to improve service performance. Monitors the department’s actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. Stays aware of market trends and recommends new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market. Review findings from customer satisfaction surveys and guest feedback, share with F&B team, and ensures appropriate corrective action is taken. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Effectively manage wages and controllable expenses (e.g., supplies, uniforms, etc.). Ensures that expectations and objectives are clearly communicated to subordinates, and foster a culture of open, honest communication to encourage the team to comfortable raise questions and/or share concerns. Provide visible and present leadership to management and employees while generating an atmosphere focused on great hospitality where the expectations of the guests are exceeded routinely. Conduct regular walk-throughs for maintenance in all front-of-house areas to continuously maintain or improve the physical properties Ensure all management and employees are focused on exceeding guidelines related to: food quality and excellence, facility cleanliness, maintenance practices and service procedures. Maintain knowledge of trends, systems, practices, and equipment in food and beverage through vendors, trade literature, site visits, and monitoring local competitors to compare their operation with the hotel’s Food and Beverage operation Informs and/or update management, peers and team on relevant information in a timely manner. Proficient in Lightspeed, Triple Seat and other applicable software in the restaurants. Abides by all AHC Hospitality policies and procedures, including training/onboarding for all restaurant and banquet associates. Insure compliance with all AHC policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations Ability to work a flexible schedule based on the needs of the operation to include second shifts, nights, weekends and holidays. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

REQUIREMENTS

5+ years of relevant experience in a hotel environment with independent and/or franchised restaurants and banqueting experience Proven track record of achieving positive results Ability to work a flexible schedule based on the needs of the operation to include all shifts, nights, weekends and holidays to manage and assist with food & beverage operations. Excellent people management skills, including conflict resolution with both associates and customers; coaching and development skills; promoting teamwork; and performance monitoring, management, and accountability. Knowledge of various food services styles and food/beverage trends and labor cost control.

EDUCATION AND/OR EXPERIENCE

• High School Diploma or equivalent required
• College degree and/or culinary degree preferred
• Must have 5+ years of proven success in a restaurant, banquet event hospitality environment
• Must show an interest in personal growth and development to further their career in the hospitality industry.

REASONING ABILITY

Ability to supervise and delegate work to other associates. Ability to solve problems independently, multi-task, prioritize and make adjustments as necessary, and deal effectively with change and constantly shifting priorities in a calm, professional manner. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of the job, the associate is regularly required to stand and walk; reach with hands and arms; ability to communicate and understand English; occasionally climb, balance, stoop, kneel, and crouch. They must occasionally lift and/or move up to 50 pounds. The duties described herein describe the essential nature and level of work being performed. They are not intended to be all responsibilities of the job.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate.

Job Type:

Full-time Benefits:

401(k) Dental insurance Flexible schedule Health insurance Paid time off Vision insurance

Shift:

Day shift Evening shift

Work Location:

In person