Food & Beverage Manager

Come work with a diverse, equal, and family oriented team at the premier hotel & resort in Cheyenne, Wyoming!

Employee Benefits and Perk Package:

• • Cross training and Advancement opportunities
  • Medical, Dental, & Vision Insurance coverage (full time only)
  • Health & Flexible Savings Accounts (full time only)
  • 401K with 6% match
  • Life Insurance (full time only)
  • Long term Disability (full time only)
  • Accident Insurance, Hospital Indemnity Insurance, and Critical Insurance (full time only)
  • Generous paid time off, up to 128 hours after 90 days (full time only)
  • Employee Discounts on merchandise, meals, fuel, rooms, & golf course
  • Exclusive employee discounts through Perkspot
  • Tuition Reimbursement Program; (full time only)
  • Employee Assistance Program through Headspace

TITLE: Food & Beverage Manager

REPORTS TO: Food and Beverage Director

DEPARTMENT: Food and Beverage

COMPENSATION: Salary

SCOPE OF WORK

Assist F&B Director with planning and managing operations and personnel of all Food and Beverage outlets which includes Hathaway's Restaurant, Hathaway's Lounge, Carols Café, and Banquets to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals.

This position is responsible for short and long term planning and the management of the Food & Beverage operations in the front and back of the house. Develops and recommends the budget, marketing plans and objectives and manages within those approved plans.

Flexible hours/days required. Fifty hours per work week is the norm. This individual manages departments that are open early, late and on weekends/holidays with expectations to schedule yourself in all departments, over all shifts, on a regular basis.

PHYSICAL DEMANDS

90% of the workday is inside. This position involves exerting 20 to 50 pounds of force occasionally, or 10 to 25 pounds of force frequently, or an amount greater than negligible and up to 10 pounds constantly to move objects.

JOB RESPONSIBILITIES

Assist F&B Director with the following tasks and responsibilities:

Developing, recommending, implementing and managing the division's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations. Review and manage all costs, to include labor, recruiting, liquor, uniforms, etc.

Assure 100% staff compliance with FLSA/timekeeping policies. Create schedules and review timecards on a weekly basis.

Work directly with Human Resources Manager to hire, train, empower, coach and counsel staff, conduct ongoing performance reviews and make and salary recommendations, resolve conflict through fair treatment policy, discipline and terminate, as appropriate

Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs policies and procedures, to include safety and sanitary regulation. Assure all staff are trained in ServSafe or equivalent food handling training. Comply with all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.

Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. Create and participate in marketing opportunities within the community to encourage new visitors to the property, such as Cheyenne Frontier Days, restaurant week, food pairing dinners, or community action fund raisers.

Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.

Resolve customer complaints, as appropriate, to maintain a high level of customer satisfaction and quality.

Be knowledgeable and compliant with state liquor laws; assure all staff is TIPS trained.

Execute and promote accident prevention programs to minimize liabilities and related expenses.

Perform special projects and other responsibilities as assigned. Participate in task forces and committees as requested.

Includes Supervision of Supervisors, and Employees, and is ultimately responsible for the effectiveness of all food and beverage operations. Provide coaching and mentoring opportunities for senior staff; conduct daily stand up meetings; delegate responsibilities; provide and lead training on a variety of topics to include service standards, legal/policy compliance (such as FLSA and FLMA)

JOB QUALIFICATIONS

Knowledge

Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession.

This includes the knowledge required for management of people, complex problems and food and beverage management.

Chemicals/Agents/Sanitation – Must have good working knowledge of OSHA safety requirements related to chemicals, sanitation and MSDS sheets in order to direct employees during emergencies, or as they see fit for on-the-job training opportunities and inspections.

Must have strong knowledge of federal, state and local laws related to the handling and control of alcoholic beverages, including service and consumption.

Skills

Ability to study, analyze and interpret complex activities.

Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients.

Must possess excellent comprehension and hearing skills due to telephone and face-to-face interaction with guests, corporate office and associates.

Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval).

Must possess excellent speech communications for guest, corporate, vendor and associate interaction, 100% of the work day.

Must be literate for written guest communication, administrative and Human Resource responsibilities. Requires excellent reading and writing abilities 100% of the work day.

Experience

Three to five years of management experience in a high volume Food and Beverage operation is strongly preferred.

Material/Equipment Used

Various business equipment and software used in order to perform job responsibilities

Employees are held accountable for all duties of job