© 2017 by The Fred Hotel, LLC

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Food & Beverage Manager

The Fred Food and Beverage Director Job Description

Position Summary:

The food and beverage manager is responsible for overseeing the establishment's food and beverage operations, which encompass banquet, culinary, and room service operations; maintaining product and service quality levels while maximizing profits; forecasting and budgeting; and selecting, training, and developing employees. The food and beverage director will prepare the annual food and beverage budget and monthly forecasts for food and beverage needs and expenses along with performing human resource functions including scheduling, evaluating, and training staff.

Essential Job Functions:

  • Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards

  • Preserve excellent levels of internal and external customer service

  • Design exceptional menus, purchase goods and continuously make necessary improvements

  • To co-ordinate with all large groups/banquets for their specific requirements within the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.

  • Identify customers needs and respond proactively to all of their concerns

  • Lead F&B team by attracting, recruiting, training and appraising talented personnel

  • Establish targets, KPI’s, schedules, policies and procedures

  • Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork

  • Oversee and ensure guest satisfaction within the room service offerings

  • Handle all Food & Beverage inquiries and ensure timely follow up on the same business day

  • Assure bar inventory for functions, including opening and closing

  • inventories, accurate bar summaries and cash deposits are prepared.

  • Assure the maintenance of bar control policies.

  • Comply with all health and safety regulations

  • Assure the ordering and purchasing of beer, wine, liquor, and other bar supplies as needed

  • Work with the Chef and Bar Manager to ensure all arrangements and details are taken care of on a daily basis within the department

  • Directly responsible for larger groups and overseeing medium and smaller groups

  • Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.

  • Responsible for overseeing all scheduling within the department.

  • Report on sales results and productivity

  • Timely analysis of Food & Beverage Prices in relation to competition.

  • Participation and input towards F&B Marketing activities.

  • Quality of Food & Beverage services department phone handling

  • Development and maintenance of department manual.

  • Supervision of weekly payroll input.

Supportive Job Functions:

  • Work with the Hotel Manager to ensure compliance in all safety related matters.

  • Must be able to work a flexible work schedule to include weekends, morning, mid and night shifts. 

  • Must have good customer service skills

  • Must be detail oriented with outstanding organizational and communication skills.

  • Be able to maintain a clean and functional work space.

  • Ability to multitask and remain calm in a high-volume environment. 

  • Work with minimal supervision.

  • Work cohesively with co-workers as part of a team.

  • Work well under pressure of organizing and attaining production schedules and timeliness.

  • Share ideas. 

 

Qualifications:

  • Proven experience as a food and beverage manager, in a hotel setting preferred

  • Up-to-date with culinary trends and optimized kitchen processes

  • Culinary school diploma or degree in food service management or related field

  • Exceptional proven ability of overall kitchen management

  • Ability to spot and resolve problems efficiently

  • Mastery in delegating multiple tasks

  • Ability to manage personnel and meet financial targets

  • Guest-oriented and service-minded

  • Ability in dividing responsibilities and monitoring progress

  • Outstanding communication and leadership skills

  • Must be able to speak, read, write, and understand the primary language(s) used in the workplace.

  • Good understanding of useful computer programs (MS Office, restaurant management software, POS)

  • Credentials in health and safety training

 

Physical Requirements:

  • Light work standing and walking frequently for up to entire work shift.

  • Lifting up to 10 pounds consistently, up to 75 or more pounds occasionally.

  • Able to reach, lift, carry, push, pull, grasp, manipulate or otherwise move objects.

  • Frequent bending, squatting, twisting and turning.

  • As a seasonal property, long hours during peak periods sometimes required.