Holiday Inn Savannah Historic District
Food Beverage Manager
Holiday Inn Savannah Historic District, Savannah, Georgia, United States, 31441
The Food & Beverage Manager is responsible for overseeing the operations of the food and beverage department, ensuring a high standard of quality service and guest satisfaction. This position requires leadership in managing a team, creating innovative dining experiences, maintaining inventory control, optimizing profits, and ensuring compliance with health and safety regulations. Responsibilities:
Key Responsibilities:
Leadership & Staff Management:
• Supervise, train, and motivate the food and beverage team, including breakfast staff, bartenders, and kitchen staff. • Create staff schedules and ensure adequate coverage for all shifts. • Ensure proper training for team members in IHG brand service standards, health, and safety procedures.
Operational Management:
• Oversee food and beverage operations, ensuring smooth service and high-quality guest experiences. • Monitor and maintain inventory levels, placing orders as necessary to meet demand while avoiding overstocking. • Ensure the cleanliness and organization of all food and beverage areas, including dining rooms, kitchens, and storage areas. • Address and resolve guest complaints and service issues in a professional and timely manner. • Implement cost-control measures such as managing waste, optimizing labor costs, and maximizing profit margins.
Menu Development & Planning:
• Collaborate with chefs and kitchen staff to design and update menus, ensuring they align with IHG brand standards and seasonal trends. • Work with the marketing team to create promotions and special offers to increase food and beverage sales.
Compliance & Quality Control:
• Ensure all health, safety, and sanitation standards are adhered to, including food safety regulations and cleanliness protocols. • Regularly inspect kitchen and service areas for compliance with company policies and legal requirements.
Customer Experience:
• Ensure that guests receive the highest level of service at all times. • Regularly interact with guests to gather feedback, resolve issues, and ensure satisfaction. Qualifications:
Experience:
Minimum of 1-2 years of experience in a food and beverage management role, preferably in a hotel or restaurant.
Skills:
• Strong leadership and team management skills. • Exceptional customer service and communication skills. • In-depth knowledge of food and beverage operations, including inventory control, budgeting, and menu development. • Ability to work effectively under pressure and in a fast-paced environment. • Proficient in Microsoft Office Suite, POS systems, and other restaurant management software. • Certifications: Food safety certification (e.g., ServSafe) or equivalent preferred.
Physical Requirements:
• Ability to stand for extended periods. • Ability to lift up to 35 pounds. • Flexibility to work evenings, weekends, and holidays as required.
Working Conditions:
• Fast-paced, high-energy environment. • Occasional work outside of regular business hours for events or special functions. Compensation: $50,000+ yearly
• Key Responsibilities:Leadership & Staff Management: • Supervise, train, and motivate the food and beverage team, including breakfast staff, bartenders, and kitchen staff. • Create staff schedules and ensure adequate coverage for all shifts. • Ensure proper training for team members in IHG brand service standards, health, and safety procedures.Operational Management: • Oversee food and beverage operations, ensuring smooth service and high-quality guest experiences. • Monitor and maintain inventory levels, placing orders as necessary to meet demand while avoiding overstocking. • Ensure the cleanliness and organization of all food and beverage areas, including dining rooms, kitchens, and storage areas. • Address and resolve guest complaints and service issues in a professional and timely manner. • Implement cost-control measures such as managing waste, optimizing labor costs, and maximizing profit margins.Menu Development & Planning: • Collaborate with chefs and kitchen staff to design and update menus, ensuring they align with IHG brand standards and seasonal trends. • Work with the marketing team to create promotions and special offers to increase food and beverage sales.Compliance & Quality Control: • Ensure all health, safety, and sanitation standards are adhered to, including food safety regulations and cleanliness protocols. • Regularly inspect kitchen and service areas for compliance with company policies and legal requirements.Customer Experience: • Ensure that guests receive the highest level of service at all times. • Regularly interact with guests to gather feedback, resolve issues, and ensure satisfaction. • Develop and execute special events, promotions, and seasonal menus to attract guests.
Compensation: $50,000 per year
Key Responsibilities:
Leadership & Staff Management:
• Supervise, train, and motivate the food and beverage team, including breakfast staff, bartenders, and kitchen staff. • Create staff schedules and ensure adequate coverage for all shifts. • Ensure proper training for team members in IHG brand service standards, health, and safety procedures.
Operational Management:
• Oversee food and beverage operations, ensuring smooth service and high-quality guest experiences. • Monitor and maintain inventory levels, placing orders as necessary to meet demand while avoiding overstocking. • Ensure the cleanliness and organization of all food and beverage areas, including dining rooms, kitchens, and storage areas. • Address and resolve guest complaints and service issues in a professional and timely manner. • Implement cost-control measures such as managing waste, optimizing labor costs, and maximizing profit margins.
Menu Development & Planning:
• Collaborate with chefs and kitchen staff to design and update menus, ensuring they align with IHG brand standards and seasonal trends. • Work with the marketing team to create promotions and special offers to increase food and beverage sales.
Compliance & Quality Control:
• Ensure all health, safety, and sanitation standards are adhered to, including food safety regulations and cleanliness protocols. • Regularly inspect kitchen and service areas for compliance with company policies and legal requirements.
Customer Experience:
• Ensure that guests receive the highest level of service at all times. • Regularly interact with guests to gather feedback, resolve issues, and ensure satisfaction. Qualifications:
Experience:
Minimum of 1-2 years of experience in a food and beverage management role, preferably in a hotel or restaurant.
Skills:
• Strong leadership and team management skills. • Exceptional customer service and communication skills. • In-depth knowledge of food and beverage operations, including inventory control, budgeting, and menu development. • Ability to work effectively under pressure and in a fast-paced environment. • Proficient in Microsoft Office Suite, POS systems, and other restaurant management software. • Certifications: Food safety certification (e.g., ServSafe) or equivalent preferred.
Physical Requirements:
• Ability to stand for extended periods. • Ability to lift up to 35 pounds. • Flexibility to work evenings, weekends, and holidays as required.
Working Conditions:
• Fast-paced, high-energy environment. • Occasional work outside of regular business hours for events or special functions. Compensation: $50,000+ yearly
• Key Responsibilities:Leadership & Staff Management: • Supervise, train, and motivate the food and beverage team, including breakfast staff, bartenders, and kitchen staff. • Create staff schedules and ensure adequate coverage for all shifts. • Ensure proper training for team members in IHG brand service standards, health, and safety procedures.Operational Management: • Oversee food and beverage operations, ensuring smooth service and high-quality guest experiences. • Monitor and maintain inventory levels, placing orders as necessary to meet demand while avoiding overstocking. • Ensure the cleanliness and organization of all food and beverage areas, including dining rooms, kitchens, and storage areas. • Address and resolve guest complaints and service issues in a professional and timely manner. • Implement cost-control measures such as managing waste, optimizing labor costs, and maximizing profit margins.Menu Development & Planning: • Collaborate with chefs and kitchen staff to design and update menus, ensuring they align with IHG brand standards and seasonal trends. • Work with the marketing team to create promotions and special offers to increase food and beverage sales.Compliance & Quality Control: • Ensure all health, safety, and sanitation standards are adhered to, including food safety regulations and cleanliness protocols. • Regularly inspect kitchen and service areas for compliance with company policies and legal requirements.Customer Experience: • Ensure that guests receive the highest level of service at all times. • Regularly interact with guests to gather feedback, resolve issues, and ensure satisfaction. • Develop and execute special events, promotions, and seasonal menus to attract guests.
Compensation: $50,000 per year