Ascent Hospitality
Overview
Join to apply for the
Food & Beverage Manager
role at
Ascent Hospitality . This range is provided by Ascent Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range $55,000.00/hr - $60,000.00/hr Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we’re not about numbers…we’re about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So we’re constantly looking for individuals who work well together for a unified purpose. For our leadership, we’re looking for accomplished individuals with a passion to serve others, strong communicators who clearly understand the needs of others and trendsetters who excel at challenges and change. If this is what you’re all about, consider joining our Team. THE ROLE
– The Food & Beverage Manager is responsible for leading the food and beverage service staff in facilities to include the Restaurants, Lounges/Bars, Banquets. This position is also responsible for ensuring the highest level of guest service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment and meeting all financial goals for sales and expenses. Benefits
Competitive Salary Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options 401k with employer MATCH Paid PTO Uniforms Provided for most positions Team Member Hotel Discount Program Responsibilities (Essentials)
Manages service aspects in all food and beverage assigned areas and events Manages dining rooms, lounges, bars and catering events to ensure proper room preparation including set-up of tables, chairs, linens, table settings, glassware, etc. Confirms all service staff are in proper uniform and adhere to the Company’s appearance standards Hires, manages and trains staff in all technical and non-technical aspects of their roles Creates, maintains and distributes weekly schedules for staff and communicates changes to all Communicates with service and kitchen staff regarding reservations and/or special events Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the Company’s policies and applicable laws Make rounds of all food and beverage outlets to ensure member/guest needs are met Responsible for employee relation issues and reviews incidents with General Manager and Human Resources Manager Completes and administers employee performance appraisals Conducts monthly beverage inventories and quarterly china, glass and silverware inventories Opens and closes dining room(s) and bar on a regular basis Acts as the Manager on Duty (MOD) as scheduled Controls costs of all food and beverage outlets by assisting management in purchasing, maintaining effective profit and loss controls and monitoring labor costs Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on up-selling Ensure staff is trained and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests Maintains member and guest satisfaction by handling inquiries, concerns or comments and providing solutions; acquiring feedback from guests and co-workers to ensure satisfaction and implement service improvement ideas Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations Collaborates with Executive Chef in menu creation and pricing as requested Communicates and teams well with other departments ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out Uphold The Company and Brand standards, policies and procedures and hold all staff members accountable for same Attend all meetings as required Ensure In-Room Dining service and tray removal times are within established guidelines Ensure reservation system is functioning for maximum efficiency Performs any other duties as required by the General Manager or Corporate Director of Food and Beverage to assist in the direction of the department Specific job knowledge, skills and abilities
Ability to apply commonsense understanding to carry out instructions given Must have strong leadership, interpersonal, English communication, listening, follow-up, basic math, organizational, multitasking skills, team builder, and track record of increasing responsibility Physical demands
Stand for long periods of time; use arms, hands and legs; handle or feel objects; reach with hands and arms; stoop, kneel, crouch or crawl Walk, balance, talk, hear and smell Work with cleaning chemicals, tolerate warm temperatures, work with all food products Carry and balance up to 25 pounds Close and distance vision, color vision and sense of smell Work in mentally and physically stressful situations Qualification standards
Current food handler’s card and alcohol service certifications as required by laws Minimum 3 years’ management experience in hospitality (food and beverage) with guest focus High School education required Some college education preferred EEO Employer Seniority level: Mid-Senior level Employment type: Full-time Job function: Management Industry: Hospitality
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Join to apply for the
Food & Beverage Manager
role at
Ascent Hospitality . This range is provided by Ascent Hospitality. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more. Base pay range $55,000.00/hr - $60,000.00/hr Ascent Hospitality has an extensive portfolio of hotels and a strong pipeline of new properties and acquisitions, but we’re not about numbers…we’re about people and that remains our foundation. Our culture expresses a memorable experience for all of our Team Members and guests alike. So we’re constantly looking for individuals who work well together for a unified purpose. For our leadership, we’re looking for accomplished individuals with a passion to serve others, strong communicators who clearly understand the needs of others and trendsetters who excel at challenges and change. If this is what you’re all about, consider joining our Team. THE ROLE
– The Food & Beverage Manager is responsible for leading the food and beverage service staff in facilities to include the Restaurants, Lounges/Bars, Banquets. This position is also responsible for ensuring the highest level of guest service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment and meeting all financial goals for sales and expenses. Benefits
Competitive Salary Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options 401k with employer MATCH Paid PTO Uniforms Provided for most positions Team Member Hotel Discount Program Responsibilities (Essentials)
Manages service aspects in all food and beverage assigned areas and events Manages dining rooms, lounges, bars and catering events to ensure proper room preparation including set-up of tables, chairs, linens, table settings, glassware, etc. Confirms all service staff are in proper uniform and adhere to the Company’s appearance standards Hires, manages and trains staff in all technical and non-technical aspects of their roles Creates, maintains and distributes weekly schedules for staff and communicates changes to all Communicates with service and kitchen staff regarding reservations and/or special events Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the Company’s policies and applicable laws Make rounds of all food and beverage outlets to ensure member/guest needs are met Responsible for employee relation issues and reviews incidents with General Manager and Human Resources Manager Completes and administers employee performance appraisals Conducts monthly beverage inventories and quarterly china, glass and silverware inventories Opens and closes dining room(s) and bar on a regular basis Acts as the Manager on Duty (MOD) as scheduled Controls costs of all food and beverage outlets by assisting management in purchasing, maintaining effective profit and loss controls and monitoring labor costs Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on up-selling Ensure staff is trained and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests Maintains member and guest satisfaction by handling inquiries, concerns or comments and providing solutions; acquiring feedback from guests and co-workers to ensure satisfaction and implement service improvement ideas Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations Collaborates with Executive Chef in menu creation and pricing as requested Communicates and teams well with other departments ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out Uphold The Company and Brand standards, policies and procedures and hold all staff members accountable for same Attend all meetings as required Ensure In-Room Dining service and tray removal times are within established guidelines Ensure reservation system is functioning for maximum efficiency Performs any other duties as required by the General Manager or Corporate Director of Food and Beverage to assist in the direction of the department Specific job knowledge, skills and abilities
Ability to apply commonsense understanding to carry out instructions given Must have strong leadership, interpersonal, English communication, listening, follow-up, basic math, organizational, multitasking skills, team builder, and track record of increasing responsibility Physical demands
Stand for long periods of time; use arms, hands and legs; handle or feel objects; reach with hands and arms; stoop, kneel, crouch or crawl Walk, balance, talk, hear and smell Work with cleaning chemicals, tolerate warm temperatures, work with all food products Carry and balance up to 25 pounds Close and distance vision, color vision and sense of smell Work in mentally and physically stressful situations Qualification standards
Current food handler’s card and alcohol service certifications as required by laws Minimum 3 years’ management experience in hospitality (food and beverage) with guest focus High School education required Some college education preferred EEO Employer Seniority level: Mid-Senior level Employment type: Full-time Job function: Management Industry: Hospitality
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