Food & Beverage Manager

General Job Overview:

The Director of Food & Beverage reports directly to the General Manager of Moonrise Hotel.  They are responsible for overseeing all aspects of the Food & Beverage department within the hotel and restaurant to maintain high standards of quality and service to maximize profits.  This position is responsible for managing day to day operations as well as other specific responsibilities outlined in this job description.  This description can not be all inclusive of the responsibilities held and the person occupying this position must understand anything related to food and beverage is ultimately their responsibility.  This person must be self-motivated, enthusiastic and a helpful member of the team.  They must be able to lead by example while working in high stressed environments.  Nights, weekends, and holidays are required from this position.  This position will have a primary focus on either the Food Service portion or the Bar Service and will have a manager to oversee the other aspect they are not focused on, but they are still responsible for overseeing the overall operation of all Food and Beverage operations.  This position will require a minimum of 40 hours per week with a flexible schedule.  This position also requires covering shifts when staffing is unexpected unavailable (call-offs, no call no shows, or another any reason an employee may not show up for a shift).

Financial

1. Responsible for minimizing costs for food, beverage, supplies, utilities and labor.
2. Responsible for ensuring all invoices are coded and turned in to accounting.
3. Responsible for ensuring payroll records are accurate and timecards are approved prior to payroll being processed.
4. Complete End of Day process, including but not limited to, employee tip outs, settling credit card batches, completing DRR forms and turning into Moonrise Hotel Night Auditor to have entered into M3 daily.

Guest Service

1. Respond to complaints, taking appropriate action to turn complaints from dissatisfied guests into return guests. 
2. Investigate and resolve complaints food quality and service.

Operational Responsibilities

1. Oversee the daily operations to ensure guest service standards are met by staff.
2. Manage shifts including daily decision making and planning while upholding standards, product quality and cleanliness.
3. Ensure proper security procedures are in place to protect employees, guests, and company assets.
4. Ensure a safe working and guest environment to reduce the risk of injury and accidents. 
5. Complete accident reports in a timely manner in the event a guest or employee suffers an injury.

Personnel

1. Review applications, schedule and conduct interviews for any necessary position.
2. Develop and oversee a training program to ensure all newly hired staff are taught all aspects of their job so they can be successful.
3. When necessary, coach and counsel staff to help development.
4. Oversee any termination approved by the General Manager or Human Resources Manager.
5. Provide performance reviews to all members of Management and restaurant staff.  Ensure the other members of management are also completing performance reviews.

Food, Alcohol, and Planning

1. Participate with the Executive Chef, Catering Manager, Banquet Manager and other members of management in the creation of menus.
2. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen, bar, and dining areas.  Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
3. Responsible for ensuring consistent high quality of food and drink preparation and service.
4. Maintain professional images for all outlets including cleanliness, proper uniforms, and appearance standards.
5. Review orders and inventories to ensure waste of product is limited.
6. Tracking staffs Hep A shots.
7. Must be ServSafe and TIPS certified.
8. Uphold all ServSafe and TIPS guidelines.

Other Essential Functions

1. Completing monthly inventory for food and alcohol.
2. Hold and direct pre-shift meetings to ensure all staff are informed prior to starting their shift.
3. Assist the Assistant General Manager of Moonrise Hotel with overseeing the operation of the Security Department.
4. Clearly describe, assign, and delegate responsibility and authority for the operation of the various departments within the Food & Beverage operation.
5. Develop, implement, and monitor schedules for the operation of the restaurant and bar to keep labor costs at an acceptable level.
6. Implement effective control of food and beverage costs amongst sub departments.
7. Responsible for keeping Executive Team informed on happenings of the Food & Beverage department through, but not limited to, daily reporting emails and other email communication.
8. Ability to complete job responsibilities and performance objectives along with other tasks assigned by the General Manager in a timely manner.
9. Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working environment conducive to maximum employee morale, productivity, and efficiency.
10. Perform other duties and responsibilities as required or requested by the General Manager or owner.

Conditions

1. Hours will vary especially if required to fill shifts.  This position is ultimately responsible for filling a shift for any unexpected absences by employees or management.
2. Ability to perform all functions at the restaurant and bar level when needed.
3. Position requires prolonged standing, bending, stooping, twisting, lifting products and supplies weighing 50 pounds, and repetitive hand and wrist motion.
4. Working with hot, cold, and hazardous equipment as well as operating phones, computers, fax machines, copiers, and other office equipment.

Job Requirements:

1. Bachelor's degree preferred but not required, minimum 2 years Management experience, preferably in a hotel environment.
2. A passion for all things food and liquor.
3. Previous serving and bartending skills.
4. Strong interpersonal and team-oriented skills.
5. Ability to work independently with minimal supervision.
6. Strong organizational and time management skills required.
7. Computer knowledge and proficiency required, especially in Microsoft Word and Excel.
8. Ability to read, write and verbally communicate in English proficiently.
9. Must poses a valid driver's license.
10. Must be eligible to work in the United States.
11. Must agree to background and credit check.

Benefits:

1. After 30 Days of Employment:  Health Insurance, Dental, and Life
2. Sick and Vacation Time after 1 Year.
3. Salary based on experience.
4. Certifications:  CPR, ServeSafe, TIPS

This job description is not an exclusive or exhaustive list of all function that are associated in this position.