Food And Beverage Manager

POSITION PURPOSE:

Organize and manage the activities of the Food & Beverage departments, including but not limited to the Kitchen, Banquet Operations, Restaurants, Room Service and Bars (if applicable), to maintain high standards of food and beverage quality, service and marketing to maximize profits and insure outstanding customer service.

EXAMPLES OF DUTIES:

ESSENTIAL FUNCTIONS:

• Plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation.

• Prepare, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments.

• Develop, implement, and monitor schedules for the operation of all food & beverage outlets to achieve a profitable result.

• Participate in the creation and marketing of menu designs to attract a predetermined customer market.

• Implement effective controls of food, beverage and labor costs among all subdepartments and monitor the food and beverage budget to ensure efficient oepration and that expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.

• Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual outlets; recommend new operating and marketing policies whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes.

• Ensure compliance with all policies and procedures that relate to food and beverage, as well as local, state, and federal laws and regulations

• Hire, train, supervise, develop, discipline, counsel, and evaluate line employees according to the policies and procedures.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Participate in the development of the annual budget for the restaurant; develop short and long term financial operating plans.

• Attend mandatory meetings including divisional meetings, departmental meetings, associate meetings, etc.

• In emergencies, perform in the capacity of any position supervised.

• Perform other duties and responsibilities as assigned or required.

PHYSICAL REQUIREMENTS:

Frequency Key: Rare - up to 1 hour, Occasional

• 1-3 hours, Frequent

• 3-6 hours, Constant

• 6-8 hours

Physical Activity Frequency

Sitting Occasional

Walking Frequent

Climbing stairs Occasional

Standing Frequent

Crouching/Bending/Stooping Occasional

Reaching Frequent

Grasping Frequent

Pushing/Pulling Occasional

Near Vision Constant

Far Vision Constant

Hearing Constant

Talking Constant

Smell Frequent

Taste Frequent

Lifting/Carrying(#lbs) Occasional - up to 50 lbs.

Travel Occasional

OTHER DUTIES:

Assimilate into The Trump National Doral-Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Trump National Doral-Miami from time to time, is essential to the successful performance of this position.

SAFETY REQUIREMENTS:

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The resort will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Thorough knowledge of restaurant operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.

• Ability to communicate in English, both orally and in writing, with guests and associates, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.

• Ability to work under pressure and deal with stressful situations during busy periods.

• Ability to access and accurately input information using a moderately complex computer system.

• Interpersonal skills to provide overall guest satisfaction.

QUALIFICATION STANDARDS:

EDUCATION:

High School graduate or equivalent required.

College degree preferred.

EXPERIENCE:

At least five years experience in related field preferred. Resort restaurant management experience preferred.

Experience with supervision of associates required.

LICENSES OR CERTIFICATES:

Food Service Sanitation certification. Alcohol Service permit (if state required). CPR certification preferred.

GROOMING/UNIFORMS:

All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER:

N/A