Food & Beverage Manager
Our Food and Beverage Manager must have a “hands-on” approach and is responsible for directing and administering all front of house Food & Beverage operations. This position will oversee the service staff, dining room attendants, hosts, in-room dining, and banqueted events and will be held accountable for maintaining established costs and quality standards. This role must organize and deliver effortless and seamless movement of guests in and out of the food and beverage outlets and provide exceptional levels of guest service throughout the guests’ food and beverage experiences. The Food and Beverage Manager will participate in total hotel management as a member of the hotel Executive Committee and reports directly to General Manager on F&B development and concepting and the Director of Operations for day to day operational efforts.
As a Food and Beverage Manager, you would be responsible for performing the following tasks to the highest standards:
Develop, implement, and maintain Standard Operating Procedures consistent with select Forbes and AAA 4-5 Star/Diamond Service standards.
Lead, direct and administer all front of house Food and Beverage operations to include, but not limited to, systems use and management, budgeting and forecasting, inventory control, guest satisfaction, and policy/procedure implementation and enforcement.
Exhibit strong interdepartmental communication and develop positive working relationships with the management team and line level staff throughout all departments.
Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, scheduling, conducting counseling, staff evaluations and promoting employee recognition programs.
Recruit, interview and train team members in a manner consistent with property specific Forbes and AAA 4-5 Star/Diamond Service standards.
Work with the Chefs and culinary team to consistently deliver outstanding food and service with a dedicated emphasis on our Farm to Table restaurant concept.
Engage service staff in training on steps of service, wine knowledge, and education on the farm to table seasonal ingredients and menu attributes.
Act as on-floor management support during busy serving periods and “touch” guest tables to ensure satisfaction.
This position may be required to expedite, serve, bus, host, dish wash, cook, or complete any other job functions within the F&B department as business demands dictate.
Support and enforce all hotel operating policies and procedures.
Maintain warm and hospitable guest relations in all guest contact.
Be fully versed in all positions contained within the Food and Beverage department.
Act as an on-property MOD and participate in the shared responsibilities of the MOD program.
Assess guest challenges and take proper, prompt, and effective corrective action to ensure the best possible satisfaction of our guests while ensuring financial viability for the company.
Ensure the proper handling and greeting of all VIP and Special Attention Guests.
Actively promote a workplace culture that anticipates guest needs and exceeds guest expectations.
Responsible for maximizing departmental profit and preparing an annual F&B budget in coordination with the Chef and General Manager.
Be completely knowledgeable with respect to all hotel facilities.
Maintain par levels for office and operating supplies. Re-order supplies on a pertinent need basis in order to achieve effective inventory and cost controls while avoiding shortages.
Performs other tasks as assigned by Ownership and Senior Management.
Forbes and/or AAA 4-5 Star/Diamond Hotel/Resort experience in Front Office and/or Rooms Division Management.
Exceptional oral and written communication skills.
Energetic and outgoing, with a positive attitude, driven to provide outstanding guest service.
Professional appearance, demeanor, and attitude.
Strong financial acumen.
Proven track record of training and developing strong Teams.
Minimum of 3 years Food and Beverage leadership experience in a luxury Hotel or related industry.
Experience with POS systems- Micros knowledge is a plus.
Ability to adapt with emerging best practices and industry innovation.
Must be willing to sign non-disclosure and non-compete agreements.
Must be able to reside on-site.
Able to work as many hours as the business demands and be willing to maintain a flexible schedule, including nights, weekends and holidays.
If you have a passion for hospitality and love to make travelers happy, we invite you to submit your resume to HR@SorrelRiver.com