About this role
Duties and Responsibilities
• Ensures prompt, efficient and courteous service in all food and beverage outlets to exceed guest satisfaction and maximize guest ratings and return guests.
• Assist and manage all Food & Beverage operations in all aspects of F&B Management with an emphasis on quality service, product and consistency.
• Demonstrates a "hands on approach" in assisting the outlets when necessary.
• Covers for restaurant management as needed.
• Fosters strong relationship with guests and resolves any and all customer complaints.
• Uses guest feedback tools to improve guest satisfactions and operations.
• Maintain labor costs in accordance with financial plan, seasonal business levels, and special events.
• Work with Restaurant Managers, Assistant Managers and Supervisors to conduct continual staff training.
• Oversee scheduling for all responsible F&B areas, and use productivity reports in scheduling to maintain labor cost controls.
• Meet with Restaurant Managers and Supervisors for recommendations and approval of all promotions for all F&B outlets.
• Assist Food and Beverage Director in the planning and execution of special F&B functions.
• Review and approve all performance reviews for hourly staff; assist Food and Beverage Director in completing and conducting performance reviews for outlet managers.
• Assist in setting and maintaining service standards.
• Assist in leading the F&B team through motivation, providing consistent feedback ensuring growth and development of team members and carrying out the progressive discipline process when necessary.
• Participate in interviewing and selection of F&B staff.
• Enforce uniform and grooming standards.
• Assist in annual budget/financial planning for the F&B department including revenues, payroll, capital projects, cost control, expenses, product cost percentages, shrinkage and silver, glass and chinaware.
• Maintain a thorough knowledge of the market situation in terms of business mix of competing hotels, pricing structures, sales strategies, trends, etc.
• Oversee cash / void controls for all point of sales in the F&B Department.
• Schedule and supervise regular inventories for F&B inventory.
• Responsible for the maintenance of sanitation standards for all outlets and back of the house in accordance with resort and local Ministry of Health service standards.
• Responsible for establishing and overseeing side work duties, special opening and closing duties for F&B operations.
• Provide input in relations to decorations and theme ideas to continuously enhance the execution of events.
• Assist in creating menus for F&B outlets, menu pricing, menu implementation and execution. Establish portions and pour controls of alcoholic beverages. Revise menus as needed to stay current with industry trends
• Establish room service menus and revise as necessary
• Revise and enhance F&B Amenity Program
• Increase sales by designing and implementing marketing and sales programs in co-ordination with Sales and Marketing such as promoting special menu items, seasonal / holiday programs, guest service enhancement ideas, etc.
• Designing sales plans for staff, and developing creative ideas for implementation of new items together with F&B team
• Assist in creating banquet menus with a broad scope of price ranges and settings buffet, a la carte, etc
• Attend regular Banquet Event Order (BEO) meetings to ensure all banquets are ready and information is current
• Work with outlet managers and purchasing department to ensure security of all food and especially liquor storage and ordering processes
• Conduct daily walk-through inspections of F&B areas to ensure sanitation, product quality, service quality, consistency and security
• Work closely with the Accounting and Sales departments regarding functions, pricing, billings, inventories, special requests and cost controls
Qualifications
• College Degree required, preferably in Hospitality or Restaurant Management
• Minimum 5 years of experience as a Food & Beverage Manager in a Hotel/Resort setting
• Must have demonstrated leadership abilities
• Must have experience in leading a busy/high–volume multi outlet F&B operation, upscale dining and banquet/catering experience
• Experience with and knowledge of all front and back of the house positions and standard operating procedures
• Ability to train and evaluate staff in the processes of Food & Beverage operations
• Excellent verbal communication skills with the ability to effectively interact with a broad cross-section of guests, employees and company business clients
• Knowledge of liquors, wines, wine service, beers, and the selling techniques and ability to train team members
• Basic accounting skills for conducting inventories, scheduling staff, cash controls, loss prevention, analyzing monthly P&L statements, pricing menus, food and alcohol
• Proficiency in Microsoft Office software
• Certified in or ability to pass ServeSafe, food sanitation course and TIPS training
• Experience with computerized POS systems
• Experience dealing with F&B suppliers and contract negotiation
• Experience in development and implementation of successful guest service initiatives preferred
• Experience in multi-tasking of projects and project management
• Excellent guest service and hospitality skills
• Strong problem solving and listening skills
• Self-motivated with excellent organizational skills and attention to detail
• Ability to handle and maintain confidential information
• Ability to work in an environment where pipe, cigar, and cigarette smoking is permitted
• Ability to function and act independently
• Ability to work well with people in a team environment and to communicate effectively both written & oral
• Ability to function in a fast-paced environment, under short time constraints and within established deadlines
• Certified in or ability to pass ServeSafe, food sanitation course and TIPS training
• Ability to work a flexible schedule including extended hours, weekends, and holidays