Sheraton
Job title: Food And Beverage Manager
Reports to: General Manager
Job purpose
The role of the Food & Beverage Manager is to manage the daily operations of the restaurant/bar, banquet department as well as the culinary department. Responsibilities include maintaining guest and team member satisfaction while meeting and/or exceeding financial and budgetary company goals.
Duties and Responsibilities
Restaurant/Bar Operations • Manage all day-to-day operations as it pertains to the restaurant/bar operations. • Order all operating supplies with the exception of food product. • Directly supervise daily F&B shift operations to ensure guest satisfaction, compliance with all F&B policies, standards and procedures. • Partake in weekly walk through with General Manager to ensure cleanliness as well as compliance with all hotel and brand policies and standards. • Conduct daily walk through to ensure that all equipment is functioning properly and that any malfunctioning equipment is reported immediately to the Maintenance department. • Consistently monitor staffing levels to ensure that guest service, operational needs, and financial objectives are met. • Consistently monitors the productivity of team members. • Develops specific goals for department along with action plan to accomplish goals. • Review restaurant and bar daily shift checklists to ensure adherence to checklist completion as well as to verify accuracy of checklist. • Consistently works on improving guest service by actively being part of the overall guest experience, providing guidance, feedback and training to team members as needed. • Actively participate in the Manager on Duty program. • Review guest comments and concerns with team members. • Consistently search for ways to attract hotel guest by offering daily/weekly specials, nightly entertainment, etc. • Understand and monitor all department control procedures. • Complete weekly department schedule and turn in to General Manager for approval. • Be available to Hotel Staff at all times in case of an emergency. • Assist the Executive Chef with menu design, planning and pricing. • Responsible for the hiring, training and termination of all food & beverage team members. • Ensures that all licenses (liquor/business) are up to date and visible.
Banquets/Catering • Manage all day-to-day operations as it pertains to banquets/catering. • Participate with the Sales team in all Food & Beverage marketing activities. • Actively participate in weekly BEO meeting. • Assist Catering Manager with all banquet events as needed. • Ensure that banquet checks are turned in to Night Audit in a timely manner for posting. • Inspect all meeting rooms prior to functions for cleanliness and proper setup. • Walk meeting rooms weekly and report all maintenance issues to Maintenance department immediately. • Establish a rapport with groups/contacts to ensure guest satisfaction and repeat business.
Financial • Monitor and control payroll on a daily basis. • Achieve budgeted food and beverage revenues, labor costs and department profitability. • Analyze food and beverage pricing against competition. • Participate in monthly food & beverage inventories.
Guest Relations • Is proactive and demonstrates a sense of urgency when dealing with guest concerns. • Is readily available and approachable to all guests. • Interact with guests on a frequent basis to obtain feedback about their experience. • Anticipate the needs of large groups or high profile guests in order to deliver flawless service.
Team Interaction • Encourage and builds mutual respect and cooperation among team members. • Nurture an environment that encourages empowerment, motivation, teamwork and a passion for providing excellent service. • Conduct mandatory monthly Food & Beverage departmental meetings. • Communicate effectively with all property team members. • Responds in a timely manner to Department Heads requests and concerns. • Attends weekly Leadership Meeting conducted by the General Manager. • Is professional and courteous towards team members at all times.
Company/Brand Policies & Procedures • Act as brand champion for the Food & Beverage department assuring that all brand standards are adhered to and that the brand culture is promoted within the department. • Adhere to safety policies and procedures to ensure a safe working environment for all team members. • Ensure department is in compliance with legal, safety, operations, labor, and brand product and service standards. • Ensure that team members are properly trained and are performing to meet company/brand standards.
Human Resources • Closely monitor and control team member turnover by being hands on within the operation to determine deficiencies, moral issues, employee concerns and to address issues with a sense of urgency. • Perform team member evaluations in a timely manner. • Ensure that all HR issues are addressed according to hotel policy. • Ensure that all employees are Serv Safe and TIPS certified. • Ensure all team members are treated fairly, and with respect. • Build rapport with team members by fostering an environment of open communication (open door policy). • Ensure pay and benefits are appropriate for labor market. • Celebrate the success of team members.
Performs all other duties as requested by the General Manager
Qualifications • Must have at least 3 years Food & Beverage Management experience in similar size property. • Must have 2-4 year college degree. • Must have a proven track record of motivating team members to meet and/or exceed goals and to provide the highest quality of service to our guests. • Possess a strong understanding of budgeting, P&L analysis, food and beverage cost controls, inventory controls, budgeting, efficient productivity. • Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps as needed. • Demonstrate the ability to mentor and develop team members. • Must be able to professionally handle progressive disciplinary action. • Must be able to work effectively and efficiently with the Sales and Catering department. • Must be willing to work flexible hours to include weekends, holidays and late nights. • Must maintain a professional appearance at all times. • Must be able to multitask and work in a fast paced environment.
Reports to: General Manager
Job purpose
The role of the Food & Beverage Manager is to manage the daily operations of the restaurant/bar, banquet department as well as the culinary department. Responsibilities include maintaining guest and team member satisfaction while meeting and/or exceeding financial and budgetary company goals.
Duties and Responsibilities
Restaurant/Bar Operations • Manage all day-to-day operations as it pertains to the restaurant/bar operations. • Order all operating supplies with the exception of food product. • Directly supervise daily F&B shift operations to ensure guest satisfaction, compliance with all F&B policies, standards and procedures. • Partake in weekly walk through with General Manager to ensure cleanliness as well as compliance with all hotel and brand policies and standards. • Conduct daily walk through to ensure that all equipment is functioning properly and that any malfunctioning equipment is reported immediately to the Maintenance department. • Consistently monitor staffing levels to ensure that guest service, operational needs, and financial objectives are met. • Consistently monitors the productivity of team members. • Develops specific goals for department along with action plan to accomplish goals. • Review restaurant and bar daily shift checklists to ensure adherence to checklist completion as well as to verify accuracy of checklist. • Consistently works on improving guest service by actively being part of the overall guest experience, providing guidance, feedback and training to team members as needed. • Actively participate in the Manager on Duty program. • Review guest comments and concerns with team members. • Consistently search for ways to attract hotel guest by offering daily/weekly specials, nightly entertainment, etc. • Understand and monitor all department control procedures. • Complete weekly department schedule and turn in to General Manager for approval. • Be available to Hotel Staff at all times in case of an emergency. • Assist the Executive Chef with menu design, planning and pricing. • Responsible for the hiring, training and termination of all food & beverage team members. • Ensures that all licenses (liquor/business) are up to date and visible.
Banquets/Catering • Manage all day-to-day operations as it pertains to banquets/catering. • Participate with the Sales team in all Food & Beverage marketing activities. • Actively participate in weekly BEO meeting. • Assist Catering Manager with all banquet events as needed. • Ensure that banquet checks are turned in to Night Audit in a timely manner for posting. • Inspect all meeting rooms prior to functions for cleanliness and proper setup. • Walk meeting rooms weekly and report all maintenance issues to Maintenance department immediately. • Establish a rapport with groups/contacts to ensure guest satisfaction and repeat business.
Financial • Monitor and control payroll on a daily basis. • Achieve budgeted food and beverage revenues, labor costs and department profitability. • Analyze food and beverage pricing against competition. • Participate in monthly food & beverage inventories.
Guest Relations • Is proactive and demonstrates a sense of urgency when dealing with guest concerns. • Is readily available and approachable to all guests. • Interact with guests on a frequent basis to obtain feedback about their experience. • Anticipate the needs of large groups or high profile guests in order to deliver flawless service.
Team Interaction • Encourage and builds mutual respect and cooperation among team members. • Nurture an environment that encourages empowerment, motivation, teamwork and a passion for providing excellent service. • Conduct mandatory monthly Food & Beverage departmental meetings. • Communicate effectively with all property team members. • Responds in a timely manner to Department Heads requests and concerns. • Attends weekly Leadership Meeting conducted by the General Manager. • Is professional and courteous towards team members at all times.
Company/Brand Policies & Procedures • Act as brand champion for the Food & Beverage department assuring that all brand standards are adhered to and that the brand culture is promoted within the department. • Adhere to safety policies and procedures to ensure a safe working environment for all team members. • Ensure department is in compliance with legal, safety, operations, labor, and brand product and service standards. • Ensure that team members are properly trained and are performing to meet company/brand standards.
Human Resources • Closely monitor and control team member turnover by being hands on within the operation to determine deficiencies, moral issues, employee concerns and to address issues with a sense of urgency. • Perform team member evaluations in a timely manner. • Ensure that all HR issues are addressed according to hotel policy. • Ensure that all employees are Serv Safe and TIPS certified. • Ensure all team members are treated fairly, and with respect. • Build rapport with team members by fostering an environment of open communication (open door policy). • Ensure pay and benefits are appropriate for labor market. • Celebrate the success of team members.
Performs all other duties as requested by the General Manager
Qualifications • Must have at least 3 years Food & Beverage Management experience in similar size property. • Must have 2-4 year college degree. • Must have a proven track record of motivating team members to meet and/or exceed goals and to provide the highest quality of service to our guests. • Possess a strong understanding of budgeting, P&L analysis, food and beverage cost controls, inventory controls, budgeting, efficient productivity. • Ability to track and analyze department turnover trends with demonstrated ability to identify and implement corrective action steps as needed. • Demonstrate the ability to mentor and develop team members. • Must be able to professionally handle progressive disciplinary action. • Must be able to work effectively and efficiently with the Sales and Catering department. • Must be willing to work flexible hours to include weekends, holidays and late nights. • Must maintain a professional appearance at all times. • Must be able to multitask and work in a fast paced environment.