Food & Beverage Manager

Job Description

Position: Food & Beverage / Banquet Manager

Department: Food & Beverage

Purpose: Maintenance of established service standards of the Food and Beverage Division to include all F&B Outlets and Banquets. Supervision of food and beverage internal controls as per Accor SOPs.

Reports to: Director of Food & Beverage

Essential Functions

• Consistent maintenance of/and refinement of service standards.
• Correlation of outlet P&L and financial information monthly.
• Maintenance of adequate service ware of outlets through communication with Executive Chef and Stewarding.
• Assist F&B Supervisors and Kitchen Staff in refinement of successful daily menu specials.
• Assure heartists have the tools and supplies to do their job.
• Assure consistent maintenance of corporate Food and Beverage systems and control procedures in all "front of house operations" and appropriate back-of-the-house operations
• Assure unit management development through well-planned cross training programs.
• Produce purchase requests of necessary equipment and materials for each department.
• Maintenance of accurate private wine bin inventories.
• Consistent maintenance of environments of all outlets and related areas.
• Maintenance of all outlet key control procedures.
• Assure forecasts of daily linen consumption
• Monitor usage of front of house uniforms and forecasts uniform consumption and purchase schedule.
• Supervises EOM inventories including beverage, china and silverware.
• Assures daily menu abstracts are completed and summarized.
• Assures adherence to cashier reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures including other related cashier reporting and accountability procedures.
• Assures outlet pars of all china, glass, and silver are at identified levels daily.
• Conducts pre-shift meetings
• Attends daily and weekly food and beverage meetings.
• Participates in Key Result Area planning, organizing, and controlling.
  
  

Hotel Specific Essential Functions

• Supervises banquets events as needed
• Trains all F&B staff
• Conducts monthly meetings
  
  

Tools And Equipment

• Computer and printer, telephone, photo-copying machine, file folders, filing cabinet.
  
  

Working Environment

• Interior of hotel, in all areas of the hotel.
• Exterior of hotel with exposure to weather conditions.
• Exposure to various hazardous chemicals.
• Exposure to food items and beverages.
  
  

Additional Information

All your information will be kept confidential according to EEO guidelines.