Position Purpose
The position is responsible for managing and supporting the daily operations of all aspects of the hotels food and beverage operations including development and performance management of F&B staff. In addition, s/he oversees the guest experience ensuring that guests are satisfied with their dining experience.
Duties and Responsibilities
- Accomplishes F&B objectives by contributing to strategic planning and review processes; implementing production, quality, and customer service standards; resolving problems; identifying trends; determining and implementing systems improvements.
- Actively participates in new menu offerings and assists with estimation of beverage costs and profits.
- Performs cost control functions by conducting weekly beverage inventories, reviewing portion and quantities of beverage preparation and managing supplies.
- Ensures compliance with regulations of the Alcoholic Beverage Commission.
- Maximizes bar profitability by ensuring portion control and monitoring accuracy of charges.
- Accomplishes financial objectives by developing and managing departmental operational budgets and processes; effectively forecasting labor and expenses, analyzing variances; initiating necessary corrective actions.
- Accomplishes staffing objectives by successfully recruiting, selecting, orienting, and training staff.
- Performs and administers staff performance appraisals and corrective action.
- Communicates job expectations to staff and provides effective feedback.
- Fosters teamwork and possesses effective working knowledge of conflict resolution.
- Assist in planning wine specials and sales incentives for staff, ensure that quality and safety controls are followed
- Managing the business aspect of the bar, such as keeping a current liquor license, negotiating supplier contracts, managing inventory, and reordering supplies, managing budgets and setting goal
- Creating effective schedules and quickly resolving conflicts to ensure that bar is appropriatelystaffed during peak hours.
Knowledge, Skills, and Attributes
- Must consistently display a professional and sophisticated presence.
- Must be highly organized with astute attention to detail.
- Must be self-motivated with high energy level, ability to take initiative.
- Must have ability to motivate and lead staff to work as a team.
- Must be able to handle work pressures, be flexible, and able to multi-task in a fast-paced work environment, including flexibility in work hours.).
- Must possess excellent interpersonal management and the ability to effectively communicate to a diverse staff.
- Must have basic knowledge or arithmetic.
- Must have ability to input data and access information on the computer.
- Must be able to read, write, and understand the English language.
- Must be able to exercise confidentiality and discretion.
Education: High school diploma or GED required; college degree in culinary arts or food & beverage preferred.
Experience: Minimum of 2 years of experience as a Restaurant Manager or similar position.
Certifications: Current food handling and TIPS certificates.