Food AND Beverage Manager

Since 1947, The Colony Palm Beach has been the center of Palm Beach social life hosting-- U.S. Presidents, European Royalty and welcoming travelers from around the world. Be part of a historic, luxury boutique hotel exhibiting polished charm and ambiance only steps away from world-famous shopping and dining on Worth Avenue and the crystal blue waters of the Atlantic Ocean.

For more information visit http://thecolonypalmbeach.com

The Colony Palm Beach is an Equal Opportunity Employer and a Drug Free Work Place.

JOB OVERVIEW:

Responsible for the management of all aspects of the f&b outlets, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.

ESSENTIALS JOB FUNCTIONS:

1. Maintain complete knowledge of:

a. All liquor brands, beers and non-alcoholic selections available in restaurant.

b. The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list

c. Designated glassware and garnishes for drinks.

d. All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

e. Daily menu specials, 86'd items.

f. Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

g. Micros and manual system procedures.

h. Daily housecount, arrivals/departures, VIP'

i. Scheduled in-house group activities, locations and times

j. Correct maintenance and use of equipment.

k. All department policies/service procedures.

2. Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

3. Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization efficiencies.

4. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.

5. Requisition linens/skirting required for business and assign staff to transport such to the restaurant.

6. Check stock of wines/champagnes and order shortages noted. Ensure wines are received, properly stored and kept secured.

7. Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.

8. Meet with the Chef to review daily specials and 86'd items; update board throughout shift. Ensure that staff is aware of such.

9. Periodically check with the Front Desk to review updates on house count and arrivals.

10. Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.

11. Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.

12. Ensure that staff report to work as scheduled. Document any late or absent employees.

13. Coordinate breaks for staff.

14. Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks.

15. Monitor the preparation of station assignments, ensuring compliance to departmental standards.

16. Conduct pre-shift meeting/line-ups with staff and review all information pertinent to the day's business.

17. Inspect grooming and attire of staff; rectify any deficiencies.

18. Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.

19. Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards, rectify any deficiencies with respective personnel.

20. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.

21. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.

22. Ensure that the host/hostess stand is clean, organized and stocked with designated supplies

23. Review the reservation system, pre-assign designated tables and follow up on all special requests.

24. Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.

25. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.

26. Monitor and assist host/hostess in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.

27. Anticipate heavy business times and organize procedures to handle extended waiting lines.

28. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.

29. Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

30. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.

31. Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.

32. Check the status of all orders and ensure that they are delivered within designated timelines.

33. Monitor and ensure that all tables are cleaned and reset according to department procedures.

34. Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.

35. Assist restaurant staff with their job functions to ensure optimum service to guests.

36. Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.

37. Take, record and confirm restaurant reservations/cancellations in accordance with departmental standards.

38. Access all functions of the MICROS system in accordance to specifications. Restock journal tape and change ribbons as needed.

39. Handle void checks in accordance with Accounting procedures.

40. Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Accounting standards.

41. Issue manual checks when the system is down and ensure accountability of such.

42. Run system closing reports and ensure that all servers' checks are closed before they sign out.

43. Ensure all closing duties for staff are completed before staff sign out.

44. Conduct a weekly formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.

45. Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.

46. Foster and promote a cooperative working climate, maximizing productivity and employee morale.

47. Respond to voice-mail/emails promptly.

48. Prepare and submit daily/weekly payroll and tip distribution records. Ensure time-edits are completed prior to payroll processing.

49. Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.

50. Document pertinent information in department log book or communication process.

51. Complete all paperwork and closing duties in accordance with departmental standards.

52. Review status of assignments and any follow-up action with on-coming supervisor.

53. Successfully complete the training/certification process.

54. Ensure each table is visited while on the floor to ensure quality service.

55. Ensure that Management presence is on floor during high volume time or able to be reached in efficient manner when needed. Communicate location to staff for assistance.

SECONDARY JOB FUNCTIONS:

1. Complete and direct scheduled inventories.

2. Prepare weekly forecast of revenues, covers and labor costs.

3. Conduct monthly departmental meetings.

4. Attend designated meetings, menu and wine tastings.

5. Interview F&B applicants.

6. Relieve host/hostess.

7. Expedite on floor or in main kitchen as business demands.

8. Complete departmental filing.

9. Update MICROS menu changes.

10. Order restaurant flowers and other items from approved suppliers.

Qualifications

QUALIFICATIONS:

1. Ability to ensure hotel's standards, policies and procedures with restaurant staff.

2. Ability to prioritize and organize work assignments; delegate work.

3. Ability to direct performance of restaurant staff and follow up with corrections where needed.

4. Ability to motivate restaurant staff and maintain a cohesive team.

5. Ability to ascertain restaurant training needs and provide such training.

6. Ability to be a clear thinker, analyze and resolve problems exercising good judgement.

7. Ability to focus attention on details

8. Ability to suggestively sell menu items, beverages and wines.

9. Ability to input and access information into MICROS system

10. Ability to exert physical effort in transporting equipment and wares.

11. Ability to endure abundant physical movements in carrying out job duties.

12. Ability to ensure security and confidentiality of guest and hotel information.

13. Ability to work without direct supervision.

Desirable:

1. Previous guest relations

2. Artistic talent.

Education/Experience Requirements:

1. High school graduate

2. Minimum age to serve alcoholic beverages

3. 3 years experience as an Assistant Manager/Supervisor, preferably at upscale restaurant or luxury (4-star/5-star hotel)

4. Knowledge of various food service styles.

5. Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.

6. Ability to provide legible communication.

7. Ability to compute basic mathematical calculations.

8. Familiarity with food and beverage cost controls.