Food & Beverage Manager

Full-Time

SCOPE

The Food and Beverage Manager is in charge of a hotel's food service operations, including the culinary department and any F&B Outlet(s).

Operation within the hotel property. This position often demands an experienced restaurant leader, who may be the sole manager at a smaller hotel, or who might oversee a number of leads / managers at a larger one.

Intangibles: The Food and Beverage Manager must serve as the face of the hotel's food service. Thus, he or she may be called upon to represent the hotel to customers, whether dealing with an unhappy guest's complaint or "touching each table" of the dining room in formal dress to survey customer satisfaction. The Manager will play a role in such front-of-house elements as the menu design, choice of flatware, appearance in marketing brochures or advertisements. All of this demands both poise and strong communication skills from the selected Manager.

• To provide leadership, guidance and direction to food & beverage team members in all F & B departments with the purpose of maximizing customer service and revenue while minimizing costs, losses and turnover.
• To ensure the successful daily operations and execution of all direct report departments.
• To develop a vision for the department and strategies to achieve that vision.

PRIMARY RESPONSIBILITIES

Training

Service Standards: Ensure that team members are selected and trained to identify service excellence opportunities, deliver memorable service and successfully recover from service disappointments.

Develop and implement the Hilton Garden Inn Ultimate Service Training program for new staff and re-training on an annual basis for existing team members.

Develop, train and monitor service standards for all food & beverage departments.

Develop, maintain and implement job training and emergency training for team members.

Ensure that all team members received Health and Safety training as it pertains to their specific jobs and department in general.

Identify and develop team members to accept more challenging roles within the department working toward an empowered, self-sufficient operation.

Policies & Procedures

Actively take part in the recruitment, hiring, coaching, disciplining and performance evaluation of all team members based on the hotel policies established for each of these areas.

Establish, implement and/or maintain policies and procedures for all F & B departments including Catering.

Know, implement and enforce general hotel policies.

Evaluate all department controls on a regular basis and, where necessary, re-train, establish/re-establish Policies and Procedures.

Ensure that all department controls are being adhered to and, where necessary, change them to protect the interest of team members, guests and the shareholders.

Support the initiatives of the Health & Safety Committee, Team Social Committee and other initiatives developed by the hotel management or staff body.

Health and Safety

Duties and Responsibilities

Practice and enforce all safety policies and procedures. Ensure that department practices are in compliance with OHSA and its regulations. Correct any employee who is observed breaking a safety rule. Any employee who continues to violate safety rules should be reported to management immediately.

Detect and eliminate, or report for correction, all physical hazards and unsafe conditions immediately by completing a safety work order. Perform random checks on a monthly basis and report deficiencies to the management immediately.

Ensure that new employees in the department know all of the safety policies and procedures before they start work. Actively participate in training and re-training on: WHMIS; the unique hazards of the job(s) in the department; accident reporting; CPR and first aid; back injury prevention techniques; job safety analysis and fire procedures.

Use and ensure that others use or wear any equipment, protective devices or clothing required under the Health & Safety Program.

Where you witness an accident or incident (guest or team member):

Ensure that the continued safety of the person is not in jeopardy

Contact the duty manager for a first aid person, if necessary (if you are not certified)

Record the guests name, address, room number and any other witnesses on a piece of paper

Record all details, including time, location, hazards, description of incident, witness comments, etc. and forward the report to the General Manager immediately.

Know where first aid kits and eye wash stations are in the department/hotel.

Actively cooperate with the Health and Safety committee. Ensure a competent and interested department representative is at all committee meetings.

Insist on good housekeeping and enforce the “Clean as You Go” policy.

Review and be aware of all sections of the Health & Safety manual.

Operations and Communications

Catering Sales and Operation, maintain catering reservation records, meet, greet and discuss the Menu with the customers. Preparation of Catering Contracts, room set up and execution.

Establish, implement, maintain and monitor communication systems (log books, meetings, memorandum, etc.) within the department and, where appropriate, within the hotel to ensure team members are fully aware of information required to perform their job better or participate in hotel programs accordingly

Menus: Regularly review and update restaurant, bar, room service and banquet menus to reflect the market, guest expectations and brand standards.

Planning

Create and/or approve weekly schedules ensuring they reflect customer needs as well as cost expectations and budget guidelines.

Plan and execute special functions such as the Mothers Day or Easter Brunch and other such events.

Technical: Micros P.O.S. System. Fulfill the role of system administrator including programming, updating and maintenance as required

Financial responsibility

Coordinate semi-monthly payroll. Submit it to the Controller ensuring accuracy and punctuality.

 Coordinate monthly inventories for food and beverage and, on an annual basis, furniture, fixtures and equipment as required.

 Participate in the compilation of the annual budget as requested.

 Coordinate and distribute daily and/or monthly reports as required

QUALIFICATIONS

Education/Experience:

Minimum of 3 years management/supervisory experience in a food & beverage environment

Business and/or hospitality education is an asset

Personal Attributes:

• Leadership qualities
• Outgoing personality; excellent oral and presentation skills

Punctual and reliable, able to work without supervision

• Able to make decisions using common sense and past experience
• Creativity in displays, room configurations, etc.
• Able to develop a positive, happy, effective work environment for team members

Skills:

Able to make good decisions and execute them accordingly

Able to solve problems and respond to team member and guest needs quickly

Able to delegate responsibilities to other team members where applicable

Able to read and follow instructions accurately

Detail oriented

Strong Interpersonal skills

Able to write memos, reports, letters, etc. using correct grammar, spelling, format and style

Able to deliver oral reports using visual aids to enhance participant understanding

Excellent listening skills with appropriate responses

Effective training skills

Customer service orientation

Organized, able to priories tasks to maximize effectiveness

Able to manage multiple tasks

High level of competency with general business software (i.e. Microsoft Word, Excel, PowerPoint) as well as a background with Point of Sale systems

Working conditions:

Available days, evenings and weekends to provide access to team members and leadership during busy business periods; hours/days of work will fluctuate with short notice based on business levels and guest needs

Will be required to work in a fast paced, stressful environment.

May be required to be on call when away from work.

Must be available and physically capable of working long hours if required

Must be able to work at a computer and concentrate for periods of time to complete work assignments while managing interruptions, distractions and delays.

PHYSICAL ACTIVITIES AND SKILL SETS

This position requires physical stamina and endurance. Predominantly on your feet and walking, the Food & Beverage Manager will need to move quickly in and out of the outlets and meeting rooms; walk distances from meeting rooms to the kitchen, storerooms, prep areas and office. The office is accessible to stairs only.

This position also requires a high level of communication throughout the shift with team members, guests and management.

Lifting or carrying approximately 60 lbs. (tables, boxes) is a regular part of the job. Pushing carts, bending and lifting are also regular physical requirements of the job.

A small portion of the time is spent sitting down and some of the time is spent completing departmental paper work, such as month end reports, schedules, proposals, etc.

Reading and writing abilities are used often in reviewing contracts, noting changes and preparing banquet summaries for billing purposes, manuals, etc.

Mathematical skills such as profit/loss concepts, percentages and variances are used occasionally.