Food and Beverage Manager

JOB OVERVIEW:

The Westin Anaheim Resorts Food & Beverage manager represents the resorts culinary vision by adhering to flawless service execution and by this; the Food and Beverage Manager will have strong leadership capabilities with a magnetic and charismatic personality that encases the ultimate guest dining experience for all guests. At the same time the F&B Manager will consistently maintain standards, highly motivated teams and a key perspective on revenue and labor management.

REQUIREMENTS:

Position Requirements

High School Diploma or equivalent required, Bachelors Degree preferred

A minimum of two (2) years of previous Food and Beverage leadership experience required

Experience in the hospitality industry preferred

Experience in 4 Diamond rated hotel preferred

Excellent verbal and written communication skills

Ability to prepare and analyze data, figures, and transcriptions prepared on and generated by computer

Must have intermediate skills with Microsoft Office products; Word, Excel, PowerPoint, and Outlook

Knowledge of food and alcoholic beverages required

Must possess basic computer skills

Budgetary analysis capabilities required

Previous certified food handling certification pref.

Responsibilities

Overseeing daily operations of restaurants, bars, and room service.

Driving product and service culture by circulating on all restaurant floors, continually checking with guests to ensure satisfaction and service staff to ensure effectiveness

Aiding in the training, supervising, scheduling, evaluating, and managing all F&B associates to include; servers, bartenders, runners and host staff

Handling guest concerns in a prompt and professional manner

Monitoring and supervising the set up and maintenance of the restaurant & bar to ensure that it meets and/or exceeding standards

Organizing, building, and maintaining a professional work environment

Interview, hire, process references and new hire paperwork to company standard for all accounting staff in compliance with state and federal laws and company policy.

Recruiting, training and ensuring all associates maintain upmost performance

Managing overall profit and loss statements

Organizing and conducting pre-shift departmental meetings and communicating pertinent information to Associates

Ensuring par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves

Completing reports on production, filling out necessary requisitions and controlling distribution of necessary supplies

Providing direct service to guests as needed by serving and busing tables and seating guests

Ensuring the department abides by all safety and sanitation policies

This position sets specific goals and objectives for all the employees supervised. Establishes and communicates performance criteria to all employees. Establishes and reinforces specific performance goals with subordinate employees and provides timely feedback.

Formally reviews and evaluates performance goals and objectives on a regular basis of all employees under your supervision.

When appropriate and needed, disciplining and creating performance improvement plans for employees, and when necessary terminating employees under your supervision for performance related issues.

Maintain proper staffing levels for all operating departments.

Schedules direct report staff.

Communicate with team members both verbally and in writing to answer questions and provide clear direction in advising and instructing staff in details of work, policies and procedures and internal controls.

Provide timely, real-time feedback to hourly associates on service and operational standards; including feedback on even the smallest of service and operational details.

Carries out supervisory responsibilities in accordance with hotel policies, procedures and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving issues or concerns.

Coordination of Front of House cleanliness. Coordination of service area maintenance with floor management, employees and any outside services. Ongoing maintenance of the physical asset.

Designing appealing and profitable menus, potentially including menu engineering and cost analysis, according to food and beverage resources.

Ensure hourly associates are completing all steps of service in all outlets.

PHYSICAL REQUIREMENTS:

While performing the duties of this job it will require to:

Work at any outlet as directed by leadership

Must be able to tolerate temperature changes from hot to cold and cold to hot.

Sit, stand, walk, stoop, kneel, crouch, or crawl occasionally.

Must be able to move tables and chairs throughout the shift.

Must be able to exert physical effort in transporting/pushing 120 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods

Additional Requirements

Strong knowledge of food/wine/liquor

Language: Required to speak, read and write English, with fluency in other languages preferred.

Availability; Must be able and flexible to work as required by business demands most specifically nights, weekends & holidays

Must be 21 years of age

Must have a valid drivers license.

Source: Wincome Hospitality