F&B Manager - Banquets And Outlets

This position directs and leads the activities of the restaurants and the F&B Outlets, with primary responsibility developing and executing the strategic direction for the restaurants, managing financial operations, and overseeing workflow. Assists in Banquet & Catering teams when necessary and depending on volume.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Manages F&B Outlet teams and processes, including scheduling, payroll, reservation system, and seating strategies.
• Develops, sets, and executes the strategic direction for the F&B Outlets, Banquet & Catering teams.
• Assists the General Manager in weekly payroll; preparing and monitoring the annual budget and capital plan.
• Plans, develops, and implements menus in conjunction with the F&B Director, General Manager and Executive Chef.
• Recruits, hires, onboards, and trains all employees.
• Assist with ordering liquor, wine, beer, and other products and supplies.
• Manages and maintains POS system.
• Ensures implementation and adherence to cash handling and alcohol service policies and maintains liquor cost control.
• Networks through outside organizations and associations to build contacts and relationships with peers in the community and industry.
• Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurant's equipment and facility assets.
• Completes any and all other duties as assigned.