Food and Beverage Operations Manager

General Summary: 

Directs and supervises all aspects of the food and beverage operations within the hotel.   

Principal Responsibilities: 

• Responsible for overall food and beverage financial results and profitability.  Responsibilities include meeting budgetary goals, establishing and ensuring quality standards are attained and maintained.  These responsibilities are including but not limited to the kitchen, main dining room, food and beverage functions for conference services, banquets and all other F&B related events.   

• Supervisory responsibilities include interviewing, hiring, training employees, appraising performance, rewarding and disciplining employees; planning, assigning, directing work, addressing complaints and resolving problems. 

Job Duties: 

• Problem Solving- Identifies and resolves problems in a timely manner.  Develops alternative solutions, uses reason at all times.  Makes timely decisions while exhibiting sound judgment.  Includes appropriate people in decision making process. 

• Project Management – Prepares and supports those affected by change, monitors transition, and evaluates results.  Responsible for inventories of: cost of goods sold, kitchen equipment, linens, etc.   

• Customer Service – Maximize Customer Service by attaining 80% or better on Franchise Guest Service Scores.  Respond and resolve all guest complaints with regard to food and beverage timely and appropriately.  Manages difficult or emotional customer situations.  Responds promptly to customer needs, requests for service and assistance.   

• Communication - Demonstrates group presentation skills.  Speaks clearly and persuasively in positive or negative situations.  Writes clearly, and has the ability to read and interpret written information. Communicates change effectively. 

• Team Work – Exhibits objectivity and openness to the views of others and contributes to building a positive team spirit.  Upholds organizational values, treats people with respect and promotes a harassment free environment.  Works closely with the Executive Chef and is responsible for menu planning, pricing, preparation and implementation of menus.  Works closely with all other departments.    

• Quality Management – Assists in achieving Everest Hospitality LLC minimum scoring standard on all Brand Quality Assurance inspections.  Must maintain 80% or higher on Franchise product quality scoring.  Inspect kitchen and dining areas for cleanliness and preventative maintenance upkeep on a daily basis.  Aligns work with strategic goals, looking for ways to improve and promote quality while demonstrating accuracy and thoroughness.  Strives to increase productivity. 

• Adaptability – Able to deal with frequent change, delays or unexpected events, changing approach or method to best fit a situation. 

• Initiative - Take independent actions and calculated risks, meets challenges with resourcefulness, generates suggestion for improving work and takes responsibility for own actions.  Delegates work assignments, sets expectations and monitors delegated activities.  Asks for and offers help when needed.    

• People Management – Ensures each employee completes orientation and required brand training.  Assists General Manager in ensuring employee performance reviews are performed timely and in accordance with Everest Hospitality LLC standards.  Ensure proper and timely execution of all employee related documentation (i.e. new hire paperwork, separation reporting, status changes, benefits documentation, etc.).  Maintains effective employee relations programs within the hotel.  Provides regular performance feedback to all employees.  Manages difficult or emotional employee situations.  Develops subordinates skills and encourages growth.     

• Compliance – Assists General Manager in ensuring State and Federal Labor postings are current.  Ensure all internal communication is posted as required.  Responsible for ensuring all kitchen and food and beverage operations are in compliance with all legislative, health and licensing guidelines.  Maintains confidentiality.       

• Business Acumen – Maintain CPOR in assigned departments as driven by budget.  Understands business implications of decisions, aligns work with strategic goals.  Accurately forecast schedule changes based on forecasted occupancy.   

Qualifications 

A Bachelor’s degree (B.A) from a four year college or university; or at least five years related experience in a food and beverage department is strongly preferred.  Ability to develop an understanding of concepts, practices, pre-established guidelines and procedures used by the company in relation to guest service is necessary.  Computer knowledge including intranet, Property management system, WORD, and EXCEL is strongly preferred.   Must have valid drivers license, and acceptable driving history subject to company approval.   

Physical Demands 

The physical demands described here are representative of those that must be met by an 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, sit, use hands to finger, handle or feel, reach with hands and arms, climb or balance, and talk or hear.  The employee is frequently required to stoop, kneel, crouch or crawl and taste or smell.  The employee must regularly lift and or move up to 25lbs, occasionally lift or move up to 50lbs.  Specific vision abilities required by this job include peripheral vision and depth perception.