Food & Beverage Manager
2 months ago
The F&B Manager hires, trains and directs the outlet and banquet staff in servicing all outlet and banquet activities in order to ensure a successful function and repeat business.
The ideal candidate for this position
Education: Any combination of education, training or experience that provides the required knowledge, skills, and abilities. High School education required.
- Experience: Must have a minimum of 3 yrs combined as Banquet Manager and or Restaurant Manager. Prefer resort / conference center background.
- Licenses or Certificates: CPR/First aid training preferred. Foodservice Sanitation Certificate, Liquor Liability Trainer Certificate both preferred.
- Grooming: All employees must maintain a neat, clean and well groomed appearance. All evening functions require this position to wear formal attire.
- Other: Additional language ability preferred. Micros knowledge, Microsoft Word, Outlook, and Excel a plus.
Responsibilities
- Interview, hire, schedule, train, mentor, coach and counsel, disciplinary action of all outlet and banquet staff to include conducting roll call and monthly meetings, and illustrating the proper techniques and etiquette for American, French, buffet and parade types of service where applicable. Monitor staff performance. Define performance requirements and develop action plans for achievement of goals. (15%)
Skills
Must have comprehensive knowledge of food and beverage preparations, service standards, buffet and other presentations, guest relations and etiquette.
Knowledge of the appropriate table settings and service ware. Knowledge of Beverage operations and proper wine service. Knowledge of all applicable federal, state and local health and safety regulations. Comprehensive knowledge of the English language in order to read event orders and effectively communicate with guests and employees. Excellent mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statements. Ability to grasp, lift, carry or transport up to 40 pounds. Ability to operate various food and beverage equipment present at a function. Ability to set realistic goals and standard Dental insurance Employee discount Health insurance Paid time offSource: Hospitality Online
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