Purpose / Objective
The overall objective and purpose of the Food and Beverage Outlets Manager is to provide leadership and management for the Food & Beverage Division, including the Restaurant & Bar, and integrate its functions to serve local F&B and hotel guests. This position oversees management, budget and operation of the food and beverage service establishment, and maintains a close liaison with the kitchen and catering sales department to ensure maximum profitability.
Areas of Responsibility
Primary areas of responsibility include, but are not limited to the following:
Oversees the day to day operations of the outlets service staff ensuring that the total guest experience is second to none.
Monitor customer satisfaction through review of standardized feedback forms, as well as by spending time with the guests and ensuring their needs are being met and expectations exceeded.
Participate in and submit accurate beverage and retail inventories on monthly basis per direction of hotel controller and Director of Food and Beverage.
Participate in and submit accurate china glass and silverware inventory on quarterly basis per direction of hotel controller and Director of Food and Beverage.
Assist in monitoring of revenue and expense forecasting in KHMS for responsible areas including all areas of the Food and Beverage operations.
Supervises daily restaurant operations, maintains sanitation standards and assists service staff on the floor during peak meal periods.
Strives to continually improve guest and Grand Performers satisfaction and maximize the financial performance in areas of responsibility.Determines training needed to accomplish goals, then implements plan.
Ensures corrective action is taken to continuously improve service results.
Interviews, schedules, trains, develops, empowers, coaches and counsels, resolves problems, provides open communication, and recommends discipline when appropriate.
Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
Estimates beverage consumption and purchases or requisitions beverage ingredients and supplies
Create and implement promotional plans to drive business to Beverage Department; host local events to create charity and local business opportunities
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Knowledge, Skills, and Abilities (KSA's)
To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.
Knowledge of Database software; Internet software; Inventory software; Order processing systems; Spreadsheet software and Word Processing software.
Must possess excellent computer skills, including Microsoft Word, Excel, and Outlook
Requires good communication skills, both verbal and written
Ability to respond promptly to customer needs.
Thorough knowledge of Food and Wine, as well as Beer, liquor and mixed drinks.
Ability to maintain and build relationships with existing and potential clients as well as industry contacts
Proficient in Micros POS system
Proficient in Open Table reservation system
Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
To perform this role successfully, an individual must cultivate successful relationships with the following individuals to achieve alignment and support.
Director of Food and Beverage
Front Office Manager
Assistant F&B Outlet Managers
Education, Certifications, Work Experience:
Bachelor's degree in Business or related training equivalent - required
Minimum of 5 experience in Front of House, fine dining Food & Beverage operations - required
3+ years of relevant work experience in similar scope and title required
Experience within luxury brand/markets required
Manager food safety certification and TIPS training certification - preferred or attained within 30 days
Work Environment / Conditions
The work environment/conditions described herein are representative of those that an incumbent may experience.
Must be comfortable working in a shared space, with constant noise, without the use of a private office.
Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.
Must be able to work safely in a kitchen environment with high temperatures and humidity
The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job.
*Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.
While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis.
Push, pull, and lift up to 50lbs on a weekly basis.
While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus,airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time.
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Celebration Hotel LTD