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Food & Beverage Manager

2 months ago


Jacksonville, United States DoubleTree by Hilton Hotel Jacksonville Riverfront Full time

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%)
Ensure the set up of function rooms to include placement of linens, silver, china, and glassware according to event order specifications. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and set up. (10%)  Verbally communicate, in a calm, positive demeanor, with the kitchen, service, beverage, conventions services, and engineering staffs, to ensure timely execution of FB meal periods and events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards. (30%)  Supervise Outlet and Banquet Beverage Operation Maintain perpetual inventories. Execute beverage control procedures Issuing of liquor requisitions in timely fashion in accordance to BEO  Enforcing standards of responsible alcohol service Reconciling beverage inventory at end of each event and generate final guest check. Returning banquet bars in orderly fashion to storeroom. Conduct a beverage reconciliation on each event to ensure profitability of event. (10%) Supervise clean-up of function room and proper breakdown and storage of equipment. (5%)  Enter billing information into micro system in order to generate a final guest check. For signature before guest departs. Process payroll for each event which includes calculating number of hours worked and gratuity distribution. (5%)  Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions. (5%)  Regular attendance in conformance with the standards, which may be established by OTH from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. (5%)  Participate in marketing efforts of restaurants, create menu ideas, survey competition and report food trends, and assist in preparations of specials. Interact with customers to determine needs, satisfaction and resolve conflicts. (5%)  Ensure that restaurant complies with sanitation and safety standards for guests and employees. Check that all equipment is in working order. Visually inspect and take action to ensure that facilities in restaurant look appealing and attractive to guests. Follow up on work orders so repairs and maintenance of facility are completed on a timely basis. (5%)  Monitor product quality and guest satisfaction in restaurant. Ensure that food quality is consistent, appealing, and prepared to guest specifications. Interact with guests to obtain feedback on quality of service and food in outlet. (5%) Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  Upon employment, all employees are required to fully comply with OTH rules and regulations for the safe and efficient operation of hotel facilities. Employees who violate Hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

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 off

Source: Hospitality Online


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