Food & Beverage Manager

DUTIES AND RESPONSIBILITIES:Achievement of budgeted food sales, beverage sales, labor costs and profitability.Completion of Customer Follow-up calls on a timely basis.Timely analysis of Food & Beverage Prices in relation to competition.Participation and input towards F&B Marketing activities.Development and maintenance of all department control procedures.To confirm all details relative to group functions with meeting/banquet planners.Supervision of daily paper flow including Proposals, and Function Contracts.Maintenance of Hotel credit policies.Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timelinessAttendance and participation at weekly F & B meeting and Department Head meeting.Oversee and assist in menu planning and pricing.Weekly payroll input.All other duties as directed by the General Manager or Assistant General Manager.Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.Assure the maintenance of bar control policies.Assure completion of requisitions where deemed necessary.Assure the completion of weekly schedule and shift duties while maintaining labor costCompletion of monthly inventory.Assure timely completion of function bills.Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.Purchasing of purchase requirements of small wares, linens requirements etc.Directly responsible for larger groups...overseeing medium and smaller groups:Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.Ensuring that services meet customer specifications.Quality of meeting room set-up.Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.Work with the Food & Beverage Department Heads to ensure all arrangements and details are dealt with.Establish a rapport with groups to ensure guest satisfaction and repeat business.Minimize number of customer complaints.Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.Staff professional attitude and proper meeting Company appearance and uniform standards.Teamwork-Relations with co-workers and management.Quality of Food & Beverage services and department phone handling.Responsible for staff training and development.Ensure all staff have 'Smart Serve' certification.Personnel selection.Proper hiring procedures followedProper termination procedures must be followed.Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.Manage employee retention.Foster development and growth.Guide and counsel team accordinglyMaintain F & B cleanliness.Achieving service that exceeds expectations.Overall maintenance of the operation at a level in keeping with the standards prescribed.Always promote and foster a safe environmentReport any deficiencies in equipment and facilities

In addition to any work-related task deemed necessary to the F & B Operations.

Sit, stand and walk for varying lengths of time 10-12 hours per dayContinuously Lift approximately fifteen +(15-) poundsPrepare food for service (chopping, butchering, preparing meats, vegetables and sauces) for restaurant & banquets (ranging from approx. 1 - 1000 ppl)Good communication skills, both written and verbalGrasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual abilityMust have finger dexterity to be able to operate office equipment such as computers, printers, multi-line phone, filing cabinets, photocopiers and other office equipment as neededMust have 5 years Hotel F & B Management/Supervisory experience.