Food and Beverage Manager (Salary)

The role of the Food & Beverage Manager is to lead each shift by ensuring every guest is given quality service in a clean, attractive, and well-maintained F&B department. The F&B Manager will assist the Assistant F&B Director in managing day-to-day operations while upholding the company’s reputation and building a culture based on respect, responsibility, and accountability.

PRIMARY RESPONSIBILITIES

GENERAL

• Oversee and manage all areas of the F&B department, with a focus on FOH.
• Maintain 45-55-hour work weeks, working at least 5 days a week. Workdays will be complied of a mixture of night, weekend, holiday, and day shifts.
• You are expected to work on the floor during all meal periods in which you are scheduled. During high volume times, you must work the shift to ensure that quality food, service, and job performance is achieved to maximize restaurant profitability.
• Act as a liaison between front-line employees and the F&B Director.

SUPERVISORY

• Supervise all staff and all positions; maintain a hands-on approach by working high volume times on the floor with your staff.
• Uphold the policies in the Employee Handbook through leading by example; serve as a role model to staff in terms of professionalism, attitude, respect, communication, conduct, cooperation, and appearance.
• Utilize appropriate, effective, and timely communication between departments.
• Ensure all employees are working in a safe, harassment-free environment.
• Conduct pre-shift meetings with FOH staff at least 3 times a week.
• Work with the F&B Director to ensure schedules are written appropriately according to budgeted sales/labor before they are posted.

GUEST SERVICE

• Ensure positive guest service in all areas and ensure that employees are following the Steps of Service.
• Work closely with the Server Assistant to greet and seat guests, bus tables, and expedite food.
• Investigate and resolve complaints concerning food/beverage quality and service.
• Do table touches with at least 75% of guests.

FOOD SAFETY and PLANNING

• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operations standards, company policies, and federal, state, and local laws/ordinances.
• Maintain a health inspection score of 95 or above.
• Responsible for ensuring a consistently high quality of food prep and service.
• Maintain a professional F&B department image, including cleanliness, proper uniforms, and appearance standards.
• Estimate food/beverage needs, place orders with distributors, and schedule delivery of supplies
• Maintain a current ServSafe certification and uphold compliance with guidelines.

FINANCIAL

• Keep beer, wine, and other supply (paper goods, silverware, etc.) inventory sheets updated to ensure accuracy.
• Complete transfer sheets monthly if applicable.
• Enforce staff commitment to following recipes.
• Complete monthly beer and wine inventories and turn in by the 3rd of the month.
• Maintain FOH labor costs.

PERSONNEL

• Create and maintain a positive work environment. Utilize an open-door policy.
• Monitor hours worked and call in/off staff or send staff home as needed based upon business on a per shift basis.
• Build schedules as assigned to you based on budget and business needs, submit to the GM for approval, and post.
• Conduct interviews of perspective dining room personnel and refer qualified applicants to the F&B Director for approval or further interviewing.
• Ensure all new hire paperwork is completed accurately and filed correctly prior to the first shift.
• Develop employees by providing ongoing feedback, establishing performance expectations. You may be asked to assist in conducting performance reviews.
• Keep all training materials current and accurate and ensure designated trainers are using those materials when training every new employee.
• Manage staff adherence to all Employee Handbook guidelines, especially concerning appearance, uniforms, and attendance. Follow company guidelines pertaining to documentation, discipline, and termination.

OPERATIONAL

• Ensure a safe working and guest environment to reduce the risk of injury and accidents.
• Complete accident reports immediately in the event of an employee or guest injury.
• Assist in managing inventory as directed.
• Know and maintain proper Health Department standards and codes. Strive to maintain a score of 95% or above.
• Ensure proper functioning/maintenance of all restaurant equipment and keep necessary supplies stocked and/or assist in keeping the F&B Director abreast of any issues.
• Assist in fulfilling the F&B Director marketing plan for your restaurant.
• Assist with safety committee measures by doing a walk-though of the property at least once a month to make sure everything is in working order, there is proper signage posted if needed, and there are tools in place for safe practices.

COMMUNITY INVOLVEMENT

• Maintain a strong, positive presence in the community.
• Always treat guests respectfully, in and outside of work.
• Bring charitable donation opportunities to the F&B Directors attention.

Benefits:

· Salary Pay

· Medical, Vision, Dental, Life Insurance available

· PTO & Sick Leave

· 401(K)

· Gratuity

South Sioux City Marriott Riverfront is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.