Food and Beverage Manager

To Start ASAP, contract for 3 Months

The F&B supervisor is responsible for supervising team members, directing and overseeing the service in the dining areas, coffee breaks, banquets, and retail outlets, including set-up, service and break down. They will be responsible for assignment of duties during their shifts and ensure they are completed in an accurate and timely manner. They may be scheduled to work in any of these locations. They will work closely with the event planning team and culinary departments to ensure quality service and guest satisfaction at each location. They are also responsible for assisting the manager with training, motivating, and coaching the staff, and monitoring expenses and controlling labor costs.

QUALIFICATION STANDARDS

Education & Experience:

 High School diploma or equivalent and/or experience in a related field preferred.

 At least 1 year of progressive experience in a hotel or a related field required.

 Previous supervisory responsibility preferred.

 Demonstrated knowledge of food preparation, bar terminology and wine service.

 Basic computer skills required.

 BASSET and Food Handler certifications or equivalent required.

Physical requirements:

 Flexible and long hours sometimes required.

 Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or

constantly to lift, carry, push, pull or otherwise move objects.

 Ability to stand during entire shift.

DUTIES & FUNCTIONS

Fundamental Requirements:

 Associate must, at all times, be attentive, friendly, helpful, and courteous to all guests and fellow associates.

 Maintain a professional working relationship and promote open lines of communication with managers, associates, and other departments.

 Monitor and supervise the daily operations of department and associates.

 Identify opportunities to update or improve department objectives and standard operating procedures

and make recommendations to appropriate staff.

 Conduct departmental training, departmental meetings developing associate morale and skills.

 Prepare knowledge-based documents for training and development of associates.

 Motivate, coach and counsel all department personnel according to Company Policy.

 Ensure training and compliance of all associates on Standard Operating Procedures, Company policies, technical tasks and risk management is achieved.

 Operate all aspects of the department computer system, including software maintenance, report generation and analysis, and simple programming.

 Ensure associates are informed timely and appropriately of any business changes.

 Keep immediate supervisor fully informed of all problems or matters requiring their attention.

 Respond to all associate and guest requests, problems, complaints and/or accidents presented through various channels, in an attentive, courteous, and efficient manner; follow up to ensure guest and associate satisfaction.

 Maintain clean, organized work areas.

 Ensure overall associate and guest satisfaction and safety is achieved.

 Perform other related duties as assigned.

Job Specific Requirements

ALL:

 Responsible for checking in/out, training and monitoring performance of any temporary associates when scheduled.

 Check staffing levels and adjust according to business demand.

 Must maintain confidentiality of information.

 Ensure food quality and monitor food temperatures.

 Handle guest concerns or special requests by obtaining information and communicate to management when necessary.

 Hold pre-shift meetings daily to communicate information regarding shift which may include group information, reminders on policies, Associate Recognition, shift assignments, side-work duties and other pertinent information provided by the Food and Beverage Manager.

 Inspect the sanitation of all function space and storage areas to maintain the highest standard of cleanliness and organization

 Responsible for training of all front of house Food and Beverage associates.

 Assist with counseling of all front of the house Food and Beverage associates.

 Complete necessary paperwork as assigned.

 Ensure overall guest satisfaction.

 Maintain both BASSET and Food Safety certifications.

DINING ROOM:

 Maintain inventory of all Dining Room supplies and requisition as needed.

 Check that stations and tables are set to standards.

 Ensure quality control of all menus and labels with regards to accuracy, cleanliness and appearance.

 Ensure that tables are cleared and sanitized promptly.

 Ensure communication with oncoming shift supervisor.

 Must be able to perform duties required of all front of house food and beverage associates/positions.

 Supervise all Dining Room Attendants to ensure that job assignments are performed to standards.

BANQUETS:

 Act as a point of contact for the guest and communicate any changes or additional needs to staff during

event; respond to guests needs in a timely manner and communicate problems/issues to direct report.

 Ensure banquet rooms are set up accordingly, checking them against the Banquet Event Order.

 Supervise and assist with the set-up of assigned catered functions, ensuring that the center’s standards

are met, and advance preparation for service is adequate to allow efficient service to the guest once the function begins.

 Supervise banquet staff and service of station or banquet room as directed by Food and Beverage Manager.

 Pre-function meetings may also include reminders on policies, Associate recognition and other pertinent information provided by the Manager.

 Monitor ongoing functions throughout assigned shift.

 Collaborate with Event Planning, Conference Services and Culinary departments to ensure that all details of the event are met and the quality of service is provided for all guests.

 Maintain inventory of banquet supplies requistion as needed.

 Create Bar Back requisition for all banquet bars and maintain proper control over banquet beverage service.

 Monitor guests using BASSET certification to ensure guests are being served properly and not overserved.

 Complete Bar Bills and close banquet checks.

 Complete necessary paperwork as assigned.

 Supervise and assist with the break down after the completion of functions to ensure that all equipment and supplies are stored properly.

 Responsible for completion of any tip distribution reports.

COFFEE BREAKS:

 Supervise all Coffee Break Attendants to ensure that break locations are fully stocked, cleaned and serviced.

 Ensure that Coffee is brewed and maintained both in temperature and quality.

 Collaborate with Event Planners to communicate when groups are breaking to ensure timely services.

 Maintain inventory of Coffee Break supplies requisition as needed.

 Supervise and assist with the break down after the completion of Coffee Breaks to ensure that all equipment and supplies are stored properly.

RETAIL OUTLET

 Supervise all aspects of the Retail operations including Bistro and The Fox Bars.

 Assist behind the bar or in the Bistro kitchen as needed to ensure speed of service.

 Monitor guests using BASSET certification to ensure guests are being served properly and not overserved.

 Maintain inventory of all outlet supplies and requisition as needed excluding alcohol.

 Ensure proper settlement of checks, as applicable.

 Ensure guest order/tickets are delivered on time.

 Supervise all Bartenders/Servers to ensure that drinks are being made properly to house standards and the all drinks are charged accordingly.

 Complete end-of-night responsibilities when Manager is absent including tips reporting, drawer/POS closedown, resetting of POS shift, cleaning, closing procedures of each location and ensuring that the locations are properly secured.

Job Types: Contract, Temporary, Seasonal

Pay: $26.00 per hour

Expected hours: 40 per week

Benefits:

• Dental insurance
• Health insurance
• Paid training
• Vision insurance

Experience level:

• 1 year

Restaurant type:

• Bar
• Fine dining restaurant
• Quick service & fast food restaurant

Shift:

• Evening shift

Weekly day range:

• Monday to Friday

Education:

• High school or equivalent (Required)

Experience:

• Hotel: 1 year (Preferred)
• Food industry: 1 year (Required)
• Food & beverage sales: 1 year (Preferred)
• Customer service: 1 year (Required)
• Bar management: 1 year (Preferred)
• Cash handling: 1 year (Required)
• Supervising: 1 year (Required)

License/Certification:

• basset (Required)