Crestline Hotels Food and Beverage Manager in Virginia Beach, Virginia
The Food & Beverage Manager is responsible for overseeing the successful operation and administration of all food and beverage related departments to include: all restaurants, bar/lounges, room service outlets, and banquets (if applicable). The Food & Beverage Manager must help ensure that the department is continually balanced while focusing on providing an exceptional food and beverage experience to every guest and maximizing department profitability at the same time. The Food & Beverage Manager is responsible for ensuring that all food, beverage and culinary operations are carried out professionally, to standards and at the highest level of service.
ESSENTIAL FUNCTIONS MAY INCLUDE:
Responsible for department payroll.
Responsible for department budget, expenses and profit.
Responsible for the supervision of all non-exempt restaurant, bar/lounge, kitchen and banquet personnel.
Reports directly to the Director of Food & Beverage.
Work with the Director of Food & Beverage to create and execute innovative food and beverage strategies that will drive the hotel to exceed guest satisfaction and revenues.
Work collaboratively with all members of the food and beverage team in menu planning, development and execution.
Ensure food and beverage staff are properly trained to standards and able to carry out the operations of each department.
Work closely with department supervisors to develop them both personally and professionally.
Drive outlet revenues through strategic marketing, promotion and up selling efforts.
Ensure that all complaints regarding food quality, service, or accommodations were investigated and resolved.
Schedule and receive beverage deliveries, checking delivery contents to verify product quality and quantity.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Keep records required by governement agencies regarding sanitation, and food subsidies when appropriate.
Establish standards for personnel performance and customer service.
Estimate liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance.
Record and analyze the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Monitor employee and patron activities to ensure liquor regulations are obeyed.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
Responsible for inventories of equipment, small ware, and liquor.
Is actively engaged in attracting and retaining talent to the organization.
Excellent written and verbal communication skills.
Outstanding employee satisfaction scores at or above company goal.
Good financial apptitude.
Outstanding customer service.
Oversees individual outlets.
Follows and enforces organization policies and procedures.
Accurately estimates and effectively manages plans and budgets.
Seeks to reduce operating costs without sacrificing quality.
Solves people problems with tact.
Balances team priorities well.
Ensures that team work output is on-track and on-budget.
Maximizes productivity and output from the team.
Works well with the resources he/she is given
Achieves agreed-upon end products and deliverables.
Handles crisis management situations well.
Develops synergies with other teams and groups within the organization.
Gives clear direction to team members.
Coaches and counsels direct reports effectively when necessary.
Excels in solving internal conflicts.
Treats team with respect.
Uses technology to advance productivity.
Gives constructive performance feedback to direct reports when required.
Works well with all levels of support staff and management.
Facilitates effective team meetings.
EDUCATION AND EXPERIENCE
- Bachelor's degree in a related field from an accredited university/college or culinary school plus at least three (3) years of related experience; or high school diploma or equivalent plus at least five (5) years of related experience; or any equivalent combination of education and experience that provides the above skills, knowledge and abilities.
Crestline Hotels & Resorts is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender identity, or disability status.
Bonus/Incentive Pay: Yes
External Company Name: Crestline Hotels & Resorts, LLC
External Company URL: www.crestlinehotels.com