Food and Beverage Manager

SUMMARY: Under general supervision, and as an employee of Embassy Suites Ayrsley, the Food & Beverage Manager (FBM) is responsible for overseeing the entire food and beverage operation, which encompasses banquets, restaurant, bar and room service. The FBM establishes and maintains quality product and service standards while maximizing profits; selects, trains and supervises employees. FBM will assist in the organization, management and administration of all operational aspects for the Food and Beverage Service area. This position is one of very high guest contact and position profile, as such, all established standards of excellence must be maintained at all times and every effort must be made to meet and/or exceed all guest expectations or requests.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Duties include but are not limited to:

  • Organizes all documentation for shift work on a daily basis including pre-shift reports, daily training topics, shift floor plan, check lists, requisitions for beverage, food and sundries and manage labor on a daily basis.
  • Monitors and maintains cleanliness of dining rooms, banquet rooms and work areas; communicates issues of safety, cleanliness or malfunctions to appropriate departments; manages maintenance/safety issues to completion.
  • Plans and conducts meetings on a monthly basis to maintain open communication and ensure that staff are consistently trained and well-motivated. Attends interdepartmental meetings to promote excellent cross communication between departments.
  • Assists in the development of marketing initiatives, menu items, and other items to stimulate growth in sales and a variety of latest market developments.
  • Liaises with Sales Department to ensure all clients’ needs and requirements will be met.
  • Oversee and manage the Banquet Department including, by not limited to; payroll, posting and balancing banquet checks, managing, training banquet staff and events, maintaining inventory of banquet items.
  • Controls current budgeted and forecasted revenues, payroll, and product costs in coordination with the Director of Food & Beverage.
  • Understands and enforces all current Accounting and Human Resources policies. Reports any issues to the Director of Food & Beverage and/or Human Resources.
  • Adhere to all liquor liability laws.
  • Serves as a “manager on duty” as required. Participates in weeknight and weekend duty rotation serving as Manager-On-Duty and responds to incidents that may include administrative, safety and security and customer service related concerns.
  • Performs other duties as required within the scope of responsibility.

MINIMUM QUALIFICATIONS

To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. The requirements listed below are representative of the knowledge skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and Experience: High school diploma or GED equivalent required. Bachelor's Degree in Hotel Management/Restaurant Management preferred or equivalent experience; two (2) to three (3) years related experience and/or training; or equivalent combination of education and experience. Knowledge of food service operations and a variety of styles of services.

License/Certification: Must be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as TIPS or ServSafe food safety certifications. A valid driver's license is required.

Supervisory Responsibilities: This position supervises all hourly employees in the food and beverage operation and is responsible for assisting in the administrative tasks related to.

Language Skills: Must have good working knowledge of the English language - ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence and effectively present information in one-on-one and small group situations to guests and other employees of the organization. Some proficiency in Spanish is preferred.

Mathematical Skills: Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurements, volume and distance.

Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by any employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds and be able to work in a standing position for long periods of time (up to 5 hours). Duties are generally performed in an indoor setting and the employee will be using a computer frequently. Varying schedule to include evenings, holidays and extended hours as business dictates. The employee is frequently exposed to changing temperatures (72-110 degrees F), slippery floors, bacteria in foods, noise (moderate to loud) and vibrations. All kitchen equipment to include oven, slicer, steamer, stock pots, fryer, stove tops, salamander, heat lamp, steam tables, toaster, Char grill, etc.

DISCLAIMER AND ACKNOWLEDGEMENT

The information presented indicates the general nature and level of work expected of employees in this classification. It is not designed to contain, or to be interpreted as, a comprehensive inventory of all duties, responsibilities, qualifications, and objectives required of employees assigned to this job.

Job Type: Full-time

Pay: From $45,000.00 per year

Benefits:

  • 401(k)
  • Dental insurance
  • Disability insurance
  • Employee discount
  • Flexible schedule
  • Health insurance
  • Life insurance
  • Paid time off

Physical Setting:

  • Bar
  • Casual dining restaurant

Schedule:

  • 10 hour shift
  • Day shift
  • Evening shift
  • Holidays
  • Weekend availability

Experience:

  • Restaurant management: 2 years (Required)
  • Banquet: 2 years (Preferred)

License/Certification:

  • ServSafe (Preferred)

Shift availability:

  • Day Shift (Required)
  • Night Shift (Required)

Work Location: One location

Posted
11/24/2021
Salary Range
$33,000.00 - 51,000.00
per Year
Salary range estimated by
Location
Charlotte, NC 28273, US
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