Food and Beverage Manager

The Food & Beverage Manager is responsible for managing the daily operations of the food and beverage operation, including guest service, accountancy, inventory, safety, and employee management tasks. The Food & Beverage Manager needs to possess the ability to migrate between all outlets, which include the Dining Room and Bar, Kitchen Expo and all catering, banquet, and special event venues at The Mayton Hotel.

The Food & Beverage Manager will work closely with the Director of F&B, and all other department heads within the hotel, to deliver results that contribute to the mission and overall success of the hotel by accomplishing performance objectives focused on driving revenue, controlling costs, providing guest and associate satisfaction, and delivering product and service quality.

To be successful you should exhibit extensive experience in food and beverage service experience, operational applications, and employee training techniques. You will be a passionate leader with the ability to inspire, motivate, and support your team in an elevated environment in order to exceed your professional goals. You will have high standards when it comes to guest experience, understand brand standards and you will take ownership and pride in your work.

DUTIES AND RESPONSIBILITIES:

• Manages day-to-day operations, ensuring the quality standards and meeting the expectations of our guests on a daily basis.
• Interview, select, schedule, coach, and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with The Mayton core values.
• Advocate and maintain a team culture built on service excellence, professionalism, teamwork, and an environment to have fun, learn and succeed.
• Implement detailed and ongoing training programs, establishing goals for team members, holding each accountable for the success of the department and overall operation.
• Ensure that food quality is consistent, appealing, and prepared to guest specifications.
• Interact with guests to obtain feedback on quality of service and food in outlet.
• Ensure that the food & beverage department complies with sanitation and safety standards for guests and associates.
• Resolve guest complaints and implement resolutions.
• Promote higher Guest Satisfaction Survey results and exceed company-based bench line criteria by uncovering and resolving inconsistencies in Front of House serving practices.
• Reconcile daily audit materials. (i.e., timesheet authorizations, perpetual inventories, void transaction reports, cash drops, and guest ledger entries).
• Ability to process payroll & tip calculations.
• Ability to deal effectively with all departments, regular communication between Food & Beverage Director and F & B Managers and Supervisor.
• Supervises staffing levels to ensure that guest service, operational needs, and financial objectives are met.
• Maintain high level of day-to-day communication and interaction with team members, guests, vendors, and contractors. and
• Coordinates cleaning program in all F&B areas (including General clean), identifying trends and making recommendations for improvements.
• Reviews comment cards and guest satisfaction results with employees.
• Conducts effective pre-shift meetings during every shift.
• Enforces company human resources policies in all aspects of the manager and teammate experience.
• Enforces all food safety policies and procedures to ensure compliance with the laws, codes, and guidelines set forth by the FDA and Health Department.
• Able to read and understand BEO’s, guaranteeing banquets are being executed as the contract states.
• Have complete knowledge of all food and drink menus
• Address and resolve staff issues that occur and handle in a timely and professional matter.

QUALIFICATIONS:

• · Minimum of 3-5 years hotel/restaurant operations management preferred.
• · Extensive customer service experience with strong leadership skills to train, coach, develop and motivate others.
• · Possess or have ability to obtain Food Handlers and Tips Certification within six months of commencement of employment.
• · Highest level of integrity
• · Experience with Micros point of sales system & Open Table strongly preferred.
• · Excellent communication skills including writing, speaking, and public speaking.
• · Exceptional organizational and operational skills.
• · Hands on approach to business.
• · Detail-oriented with proven time management skills.
• · Excellent interpersonal skills, including tact and professionalism in dealing with staff, customers, and management.
• · Ability to work a flexible schedule to include AM/PM shifts, weekends, and holidays

EDUCATION:

High School Diploma / GED required. Higher education degree in hospitality management or related field or equivalent work experience a plus.

PHYSICAL ABLITIES:

• Ability to be on your feet and alert for extended periods of time
• Ability to lift up to 35 lbs. as needed
• Continuous use of hands and arms
• Continuous bending, reaching, and twisting
• Maintains strong personal image and uniform standards