SUMMARY The primary responsibility of the Food & Beverage Manager is to coordinate, supervise, and direct hotel food and beverage operations across the restaurant outlets and banquet department.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Guest Service Maintains guest service as the driving philosophy of the operation Personally demonstrates a commitment to guest service in responding promptly to guests? needs Committed to making every guest is satisfied Meets or exceeds guest satisfaction measures Ensures hotel standards and services contribute to the delivery of consistent guest service Implements and practices guest service initiatives and performs to Hotel Standards Food & Beverage Manager Operations Monitor department performance within banquets, and outlets. Create schedules, monitor time and attendance of employees, manage labor costs through efficiencies. Ensure the Outlet and Banquet employees are performing to established service standards Maintain a thorough working knowledge of Toast register system including procedures and paperwork. Work with the conference and event planners to ensure event details are clearly communicated and precisely followed. Follow the Manager?s opening and closing checklists when opening or closing the outlets Create timelines and staffing assignments for banquet events to ensure timely setup and service Ensure staff are in proper uniform, with nametag and good hygiene is maintained. Understand and appreciate the job requires late nights, weekends and consistently a significant hourly commitment. Help employees acquire the skills to achieve their goals. Understand that when people dine in hotels they expect to receive great service and hire team members who understand that and love to serve. Maintain proper lighting and music levels in dining room. Menus must be clean and presentable. Be completely knowledgeable of Hotel?s emergency procedures and the responsibilities that are to be followed. Immediately notify GM of any emergency, security threat or hazardous situation. Use best judgment in handling any opportunities. Record all opportunities to keep communication lines open. Make sure all side work is done, tables are wiped, reset tables, floors are to be swept and mopped, everything is restocked, china and flatware and glassware is clean and properly put away. Interview, hire and train according to standards servers, bartenders, banquet setup staff, audio-visual staff. Attend weekly and daily meetings on time and prepared to contribute. Examples include GM stand up, BEO meetings, departmental meetings, property manager meetings. Maintain positive attitude at all times and project a consistent company culture. Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain regular attendance in compliance with Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working. Comply at all times with standards and regulations to encourage safe and efficient hotel operations. Other duties as required

SUPERVISORY RESPONSIBILITIES

Manages and directs staff including recruitment, selection and development to achieve guest satisfaction and company goals and objectives.