Hotel Republic
Food & Beverage Manager
Hotel Republic, San Diego, California, United States, 92189
Crescent Hotels & Resorts is seeking a Food & Beverage Manager for the Hotel Republic, located in the heart of downtown San Diego. This vibrant and sophisticated boutique hotel offers a unique blend of modern luxury and local charm. As part of the Autograph Collection, each aspect of Hotel Republic is thoughtfully crafted to reflect the distinctive character of its surroundings creating an unforgettable experience.
The Food & Beverage Manager will manage, administer, direct and control the smooth, friendly and efficient operation of the restaurant and/or room service discipline. To direct staffing of areas consistent with volume of business and needs. To maintain high sanitation standards and ensure compliance with all standards, policies and procedures.
ESSENTIAL JOB FUNCTIONS:
Know all emergency procedures
Efficiently supervise, guide and train all restaurant/room service employees to perform their job duties to the best of their abilities.
Schedule, evaluate and direct all direct-reports.
Keep open communication between management and employees.
Provide disciplinary action when, and if, necessary.
Provide employees with the tools and equipment they need to perform their jobs.
Participate in the following:
Oversee all functions of the Restaurant Supervisor and all hourly personnel.
Take immediate action on problems that are encountered in the restaurant.
Maintain constant control of sanitation levels and operating standards for the restaurant.
Responsible for the care, handling and storage of all restaurant equipment placed in his or her care.
Responsible for the proper forecasting and payroll controls in the restaurant.
Assure prompt and professional service to all guests.
Advise Food & Beverage Director of daily problems and needs and utilize all available resources to maximize profits.
Ensure all paperwork needed by Accounting and other departments for the correct assessment of monies spent daily and product control be finished correctly and turned in (menu tabs, guest counts, drop envelopes, taste panels, daily payroll, schedules, and opening/closing reports).
Share accountability for achieving cost goals in the area of sales, labor and expense.
Interview and hire new personnel when needed.
Review and approve all restaurant evaluations, hires, job transfers, warning notices, counseling sessions and termination records.
Evaluate staff performance on a 90-day and annual basis.
Conduct self to reflect the high standards of professionalism within the company.
Read, learn, understand, and refer to the applicable company Standard Operating Procedures.
Accurately perform cash handling procedures.
During scheduled shift and specifically during peak hours, generally circulate through the restaurant to cordially greet and visit with guests.
Enforce alcohol awareness policy.
REQUIRED SKILLS AND ABILITIES:
Previous experience in all food and beverage areas with emphasis on creativity and merchandising.
Strong knowledge of supervisory and other management skills.
Thorough knowledge of food preparation and purchasing, dining room service, banquet operation, back-of-the-house operations, cost control, basic accounting, scheduling, payroll, bartending, wine and alcoholic beverage merchandising and dispensing.
Flexible schedule required!!
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
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The Food & Beverage Manager will manage, administer, direct and control the smooth, friendly and efficient operation of the restaurant and/or room service discipline. To direct staffing of areas consistent with volume of business and needs. To maintain high sanitation standards and ensure compliance with all standards, policies and procedures.
ESSENTIAL JOB FUNCTIONS:
Know all emergency procedures
Efficiently supervise, guide and train all restaurant/room service employees to perform their job duties to the best of their abilities.
Schedule, evaluate and direct all direct-reports.
Keep open communication between management and employees.
Provide disciplinary action when, and if, necessary.
Provide employees with the tools and equipment they need to perform their jobs.
Participate in the following:
Oversee all functions of the Restaurant Supervisor and all hourly personnel.
Take immediate action on problems that are encountered in the restaurant.
Maintain constant control of sanitation levels and operating standards for the restaurant.
Responsible for the care, handling and storage of all restaurant equipment placed in his or her care.
Responsible for the proper forecasting and payroll controls in the restaurant.
Assure prompt and professional service to all guests.
Advise Food & Beverage Director of daily problems and needs and utilize all available resources to maximize profits.
Ensure all paperwork needed by Accounting and other departments for the correct assessment of monies spent daily and product control be finished correctly and turned in (menu tabs, guest counts, drop envelopes, taste panels, daily payroll, schedules, and opening/closing reports).
Share accountability for achieving cost goals in the area of sales, labor and expense.
Interview and hire new personnel when needed.
Review and approve all restaurant evaluations, hires, job transfers, warning notices, counseling sessions and termination records.
Evaluate staff performance on a 90-day and annual basis.
Conduct self to reflect the high standards of professionalism within the company.
Read, learn, understand, and refer to the applicable company Standard Operating Procedures.
Accurately perform cash handling procedures.
During scheduled shift and specifically during peak hours, generally circulate through the restaurant to cordially greet and visit with guests.
Enforce alcohol awareness policy.
REQUIRED SKILLS AND ABILITIES:
Previous experience in all food and beverage areas with emphasis on creativity and merchandising.
Strong knowledge of supervisory and other management skills.
Thorough knowledge of food preparation and purchasing, dining room service, banquet operation, back-of-the-house operations, cost control, basic accounting, scheduling, payroll, bartending, wine and alcoholic beverage merchandising and dispensing.
Flexible schedule required!!
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
#J-18808-Ljbffr