Overview:
It is the responsibility of the F&B Manager to manage operation in an efficient and professional manner to ensure quality service to guests. Monitor operation profitability while ensuring all employees maintain Four Star/Four Diamond guest service standards. Interact with other Food and Beverage managers and other Department Heads to help outlet operations process smoothly. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).
Responsibilities:
- Must be multi-faceted and able to work relief shifts in all FOH operations
- Keep all operational expenses within budget
- Create, implement and monitor action plans to maximize revenue.
- Ability to understand P&L and Food & Beverage cost reports
- Control labor expenses based on business levels.
- Maintain accurate paperwork for comps, inventory levels, scheduling, payroll and employee records.
- Monitor comp checks and ensure all comp procedures are followed.
- Control walkouts.
- Assist in maintaining par levels of department and Stewards supplies.
- Sign for and disburse tips to Food Servers, ensuring that Food Servers sign tip log.
- Conduct pre-shift meetings. Orientates and updates employees regarding policies and procedures.
- Ensure employees adhere to established policies and procedures.
- Responsible for counseling all employees.
- Monitor and follow-up on employee training. Provides instructions and guidance to restaurant employees regarding their job duties.
- Have working knowledge of I.P. ordering system, Micros/Aloha systems and bar systems.
- Ensure guests are seated and served in a timely and professional manner.
- Ensure employees have valid work cards while they are working and meet both state and departmental requirements concerning sanitation and personal hygiene.
- Provide Human Resources with the necessary information to keep personnel files current.
- Responsible for staffing and scheduling all employees.
- Encourage and motivate employees.
- Be accessible and available to employees.
- Consistently demonstrate excellent people skills when dealing with employees and guests.
- Executing & Training for Service of Excellence by maintaining Guest Service skills.
- Check guest satisfaction during meal and resolve customer opportunities.
- Communicate with Room Chef or Executive Chef regarding any problems relating to the food or the kitchen.
- Communicate with Engineering to ensure quality physical appearance of the outlet.
- Ensure a neat, clean and safe working environment in accordance with established health and safety standards.
- Present needs of the outlet to the VP or Director of Food and Beverage.
- Complete special projects as requested by Food and Beverage Management.
SUPERVISORY RESPONSIBILITIES:
Front and back of house F&B employees.
Qualifications:
To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.
- Ability to work efficiently, independently and cohesively, consistently producing quality results.
- Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams.
- Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams.
- Knowledge of cash registers and other front of the house equipment.
- Computer skills helpful.
- Good people skills and a well-groomed appearance.
- Minimum age requirement is 21.
EDUCATION and/or EXPERIENCE:
Minimum three years of experience in a high-volume Food & Beverage operation, preferably in a Hotel/Casino environment.
One-year prior inventory/cost control experience.
MATHEMATICAL SKILLS:
Basic math skills.
Language Skills:
Must be able to speak and understand English.
PHYSICAL DEMANDS:
- Ability to move throughout the hotel (standing, walking, kneeling, and bending) for extended periods of time.
- Ability to sit for extended periods of time.
- Ability to express or exchange ideas verbally and perceive sound by ear.
- Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds.
- Constantly walking up to distances of 500 ft. during shift.
- Frequently stooping, reaching.
WORK ENVIRONMENT:
- Work performed indoors in a climate-controlled environment. There are occasional hot and cold temperature changes.
- While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment.
- Work with others in close spaces.
- Moderate to high noise levels.
- Walk/stand on tile/mats/carpet/cement.
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