A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
The Food and Beverage Manager is responsible for coordinating, supervising and directing all property food and beverage operations while maintaining a profitable department with high-quality products and service levels. The Food and Beverage Manager is expected to market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while delivering the highest levels of service. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
PRIMARY RESPONSIBILITIES
Monitor industry trends, take appropriate action to maintain a competitive and profitable operation, including updating cocktail lists and menu items as necessary
Prepare the F&B budget and monitor department performance accordingly
Work with the General Manager and keep informed of F&B issues as they arise
Coordinate and monitor all phases of loss prevention in the F&B department
Prepare and submit required reports in a timely manner
Organize and conduct department meetings on a regular basis
Ensure compliance with all local liquor laws, and health and sanitation regulations
Ensure departmental training and compliance of SOP's
Interview candidates for front-of-house F&B positions and follow standards for hiring approvals
Conduct and/or attend all required meetings, including pre-event and post-event meetings
Provide employees with the tools and environment they need to deliver an exceptional dining experience
Develop and implement strategies and practices that support employee engagement
Maintain product consistency by conducting inspections of seasonings, portions, and appearance of food
GUEST SERVICE & SATISFACTION
Create an unforgettable dining experience in either the restaurant, bar, or banquet facilities
Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner
Attend all hotel required meetings and trainings
Maintain high standards of team's personal appearance and grooming, including wearing nametags
Maximize efforts towards productivity, identify problem areas and assist in implementing solutions
Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary
Perform other duties as requested by management
JOB REQUIREMENTS EXPERIENCE AND EDUCATION
3-5+ years of progressive F&B Leadership (restaurant/bar/banquets); hotel experience preferred.
Bachelor's degree in hospitality/business or equivalent experience preferred.
Certifications a plus: ServSafe Food Manager, TIPS, etc. or the ability to obtain certification as required/requested.
KNOWLEDGE, SKILLS, AND ABILITIES
Knowledge of F&B preparation techniques, health department rules and regulations, and liquor laws and regulations
Proficiency with POS (eg. Micros, Toast, Aloha), inventory/labor systems, OpenTable/Resy.
Strong MS Office/Google Workspace skills; basic A/V familiarity.
Strong verbal and written communication skills with your team and to provide exceptional guest service.
Complete understanding of NOI profitability and budget goals
Highly organized, detail-oriented, and effective multitasker.
