Food and Beverage Manager

4 weeks ago

Carlsbad, United States Grand Pacific Resorts Full time
Job Details

Job Location
Grand Pacific Hotel Services LP - Carlsbad, CA

Position Type
Full Time

Salary Range
$22.50 - $23.50 Hourly

Job Shift
Varied

Description

POSITION PURPOSE

This position is to create consistency and accountability with our beverage operations. To ensure that we are in an industry which promotes leaders in our mixology, display, and knowledge.

ESSENTIAL FUNCTIONS

To be the leader for all functions that entails in the Cove Bar & Grill; daily operations, hiring of staff members, marketing the product, hiring & training staff and working with the Marbrisa Management team.

  1. DAILY OPERATIONS AVERAGE 50% OF TIME
  • Taking & Fulfilling Guests Orders
  • Development of service standards for all meal periods
  • Delivering a high quality product & service to the guest
  • Full understanding of beverage knowledge
  • Dealing with guest interactions from the creating an experience, delivering the service & handling all customer challenges
  • Maintaining a clean and sanitized work environment at all times
  • Maintaining a clean & organized bar top, dining room seating & pool seating area
  • Follow all closing & opening responsibilities
  1. MANAGEMENT OF COVE OPERATIONS AVERAGE 20% OF TIME
  • Employee management: Schedule management to include but not limited to writing beverage schedules, covering tardiness, call offs, and ect.
  • P.O.S system functions of proper pricing and modifiers are consistently updated
  • Menu abstracts evaluated quarterly and inventory levels adjusted
  • Ordering of product to maintain consistent par levels - utilization of product requisitions to coordinate with the Sheraton Carlsbad Purchasing.
  • Review & speak to monthly budget up to and including payroll, revenue, and additional expenses


  1. MARKETING OF THE COVE BAR AND GRILL AVERAGE 20% OF TIME
  • Promote and market the Cove Bar & Grill within the Marbrisa Resort
  • Coordinate with Marbrisa Management to create activity calendars for events at the Cove
  • Consistently pushing and creating new ideas to enhance guest experience, check average, cover count and/or revenue generated from the Cove


Other:

Regular attendance in conformance with the standards, which may be established 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.

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. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Westin/Sheraton Carlsbad Resort & Spa rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
  • Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
  • Additional duties as necessary and assigned.


SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Must be able to read and write to facilitate the communication process.
  • Requires good communication skills, both verbal and written.
  • Must possess basic computational ability.
  • Must possess basic computer skills.
  • Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
  • Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service and taking disciplinary action when necessary.
  • Ability to solve problems and make rational decisions.
  • Knowledge of resort food and beverage operations.
  • Knowledge of food and alcoholic beverages.
  • Working 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 comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Physical Demands
  • Most work tasks are performed indoors. Temperature generally is moderate and controlled by resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
  • Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task.
  • Must be able to exert well-paced ability to reach different restaurants and other departments of the resort on a timely basis.
  • Must be able to exert well-paced ability in limited space.
  • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
  • Must be able to lift up to 15 lbs. on a regular and continuing basis.
  • Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
  • Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
  • Requires manual dexterity to use and operate all necessary equipment.
  • Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
QUALIFICATION STANDARDS
Education
  • High school or equivalent education required.
Experience

  • 1+ years previous restaurant management/supervisory experience in a casual/fine fair required.
  • Previous experience with Micros preferred.
Licenses or Certificates
  • Must have a valid food handler's card.
Grooming

All employees must maintain a neat, clean and well-groomed appearance per Westin/Sheraton Carlsbad's standards.

Attendance:

Regular attendance in conformance with the standards, which may be established by Westin/Sheraton Carlsbad Resort & Spa from time to time, is essential to the successful performance of this position. Employees with irregular attendance / tardies will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with Westin/Sheraton Carlsbad Resort & Spa rules and regulations will be subject to disciplinary action, up to and including termination of employment.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Qualifications

POSITION PURPOSE

This position is to create consistency and accountability with our beverage operations. To ensure that we are in an industry which promotes leaders in our mixology, display, and knowledge.

ESSENTIAL FUNCTIONS

To be the leader for all functions that entails in the Cove Bar & Grill; daily operations, hiring of staff members, marketing the product, hiring & training staff and working with the Marbrisa Management team.

  1. DAILY OPERATIONS AVERAGE 50% OF TIME
  • Taking & Fulfilling Guests Orders
  • Development of service standards for all meal periods
  • Delivering a high quality product & service to the guest
  • Full understanding of beverage knowledge
  • Dealing with guest interactions from the creating an experience, delivering the service & handling all customer challenges
  • Maintaining a clean and sanitized work environment at all times
  • Maintaining a clean & organized bar top, dining room seating & pool seating area
  • Follow all closing & opening responsibilities


  1. MANAGEMENT OF COVE OPERATIONS AVERAGE 20% OF TIME
  • Employee management: Schedule management to include but not limited to writing beverage schedules, covering tardiness, call offs, and ect.
  • P.O.S system functions of proper pricing and modifiers are consistently updated
  • Menu abstracts evaluated quarterly and inventory levels adjusted
  • Ordering of product to maintain consistent par levels - utilization of product requisitions to coordinate with the Sheraton Carlsbad Purchasing.
  • Review & speak to monthly budget up to and including payroll, revenue, and additional expenses


  1. MARKETING OF THE COVE BAR AND GRILL AVERAGE 20% OF TIME
  • Promote and market the Cove Bar & Grill within the Marbrisa Resort
  • Coordinate with Marbrisa Management to create activity calendars for events at the Cove
  • Consistently pushing and creating new ideas to enhance guest experience, check average, cover count and/or revenue generated from the Cove


Other:

Regular attendance in conformance with the standards, which may be established 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.

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. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Westin/Sheraton Carlsbad Resort & Spa rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
  • Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
  • Additional duties as necessary and assigned.


SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
  • Must be able to speak, read, write and understand the primary language(s) used in the workplace.
  • Must be able to read and write to facilitate the communication process.
  • Requires good communication skills, both verbal and written.
  • Must possess basic computational ability.
  • Must possess basic computer skills.
  • Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required.
  • Ability to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service and taking disciplinary action when necessary.
  • Ability to solve problems and make rational decisions.
  • Knowledge of resort food and beverage operations.
  • Knowledge of food and alcoholic beverages.
  • Working 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 comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Physical Demands
  • Most work tasks are performed indoors. Temperature generally is moderate and controlled by resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
  • Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task.
  • Must be able to exert well-paced ability to reach different restaurants and other departments of the resort on a timely basis.
  • Must be able to exert well-paced ability in limited space.
  • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
  • Must be able to lift up to 15 lbs. on a regular and continuing basis.
  • Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
  • Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
  • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
  • Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
  • Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
  • Requires manual dexterity to use and operate all necessary equipment.
  • Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
QUALIFICATION STANDARDS
Education
  • High school or equivalent education required.
Experience

  • 1+ years previous restaurant management/supervisory experience in a casual/fine fair required.
  • Previous experience with Micros preferred.
Licenses or Certificates
  • Must have a valid food handler's card.


Grooming

All employees must maintain a neat, clean and well-groomed appearance per Westin/Sheraton Carlsbad's standards.

Attendance:

Regular attendance in conformance with the standards, which may be established by Westin/Sheraton Carlsbad Resort & Spa from time to time, is essential to the successful performance of this position. Employees with irregular attendance / tardies will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with Westin/Sheraton Carlsbad Resort & Spa rules and regulations will be subject to disciplinary action, up to and including termination of employment.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

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