Position Overview: The Food and Beverage Manager will serve as a key leader in the hotel restaurant, responsible for managing all aspects of food and beverage operations to ensure the highest standards of quality, service, and guest satisfaction. This position requires strong leadership skills, exceptional attention to detail, and a passion for delivering memorable dining experiences.
Key Responsibilities:
Operational Leadership:
Oversee the day-to-day operations of the hotel restaurant, including dining room service, bar operations, and special events, ensuring smooth and efficient service delivery.
Develop and implement standard operating procedures for food and beverage service, including opening and closing procedures, reservation management, and service standards.
Monitor and maintain cleanliness, organization, and sanitation standards in the dining area, bar, and kitchen, ensuring compliance with health and safety regulations.
Staff Management and Development:
Recruit, train, and supervise food and beverage staff, including servers, bartenders/barbacks, hosts/hostesses, baristas, server assistants, and polishers
Provide ongoing coaching, feedback, and performance evaluations to support the professional growth and development of staff members.
Conduct regular training sessions to ensure staff are knowledgeable about menu items, service standards, and customer preferences.
Scheduling and Payroll:
Develop and manage staff schedules to ensure adequate coverage for all shifts, balancing the needs of the business with staff availability and preferences.
Process payroll for food and beverage staff, ensuring accurate recording of hours worked, tips, and any overtime, and addressing any discrepancies promptly.
Monitor labor costs and adjust scheduling as necessary to maintain budgeted labor expenditures.
Guest Experience and Satisfaction:
Ensure guests receive exceptional service and hospitality throughout their dining experience, anticipating their needs and addressing any concerns or special requests promptly and courteously.
Interact with guests to gather feedback, assess satisfaction levels, and identify opportunities for improvement, implementing corrective actions as needed to enhance the overall guest experience.
Collaborate with the culinary team to develop innovative menus, seasonal offerings, and special promotions that delight guests and drive revenue growth.
Financial Management:
Develop and manage the food and beverage budget, tracking revenue and expenses to ensure profitability and financial targets are met.
Analyze financial data and key performance indicators to identify opportunities for cost savings, revenue enhancement, and operational efficiency.
Implement pricing strategies, menu engineering techniques, and upselling initiatives to maximize revenue and profitability while maintaining value for guests.
Quality Control and Compliance:
Ensure food and beverage offerings meet the hotel's quality standards, including presentation, taste, and portion size, maintaining consistency and excellence in every dish and drink.
Monitor inventory levels, ordering, and stock control to minimize waste and ensure adequate supply levels for daily operations.
Ensure compliance with all relevant laws, regulations, and hotel policies pertaining to food safety, sanitation, alcohol service, and guest satisfaction.
Salary Range: 68,000-72,000