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Food and Beverage Manager

4 months ago

Omaha, Nebraska, United States DoubleTree by Hilton Hotel Omaha Downtown Full time

you will be doing
  • Manage the staffing, training and day-to-day activities of the banquets, restaurant and bar staff. Ensure that staff is scheduled based on forecasted business.
  • Assist the Executive Chef in monitoring the presentation of food product and reviews any areas of concern raised by guests or staff.
  • Work closely with the Catering Sales Manager to ensure a smooth execution of events and banquets.
  • Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel. Ensuring that all goals are geared toward exceeding guest expectations.
  • Responsible for the selection, training and development of the personnel within the department, planning, assigning and directing work, appraising performance, rewarding and disciplining employees; safety, addressing complaints and resolving problems
  • Implement and manage all compliance programs to ensure compliance with the SOPs to include safety and sanitary regulations, all federal, state and local & brand if applicable 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 and follow branding guidelines. Analyze market trends and implement strategies to improve patronage.
  • Develop, recommend, implement, and manage the department's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations
  • Monitor and follow up on all Food and Beverage cash overages and shortages.
  • Review F&B staff's worked hours for payroll and submit to payroll timely.
  • Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements.
  • Ensure all food and beverage costs are maintained to meet budget and are closely monitored at all times.
Requirements
  • At least 5 years of progressive experience in a hotel or a related field;
  • Must be proficient in Windows operating systems, company approved spreadsheets, and word processing.
  • Supervisory experience is a must
  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Ability to create marketing strategies and promotional menu items with Chef to increase business volumes.
  • Must be able to stand for most of the shift. Length of time of these tasks may vary from day to day and task to task.
  • Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA and NLRA.
  • TIPS certified is strongly preferred. (or obtained within 90 days of employment)
  • ServSafe, CPR, and/or First Aid certification is preferred.

We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law

As part of the application process, we invite all applicants to complete a pre-employment assessment.

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Source: Hospitality Online