65k - $70k - Food & Beverage Manager - St. Anthony - San Antonio, United States - BC LYND Hospitality

Description

Job Details

Job Location
The St. Anthony, A Luxury Collection Hotel - San Antonio, TX

Job Category
Hospitality - Hotel

Description

TheFood and BeverageManageris responsible for overseeing the operation and staff ofall the Food and Beverage outlets to maintain the highest level of standards and efficiency. This includes Gallery on the Park, In room dining, St. Anthony Bar, guest room mini-bars, and banquet/catering events.

Necessary Education & Experience:

• At least 5 years of progressive experience in a hotel (Food and Beverage) or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience.
• Supervisory experience required.
• Two years management experience.
• Two years banquet supervisory experience.
• Knowledge of Micros.
• Ability to make quick decisions in high stress situations.
• Excellent customer service skills.
• Pleasant and positive personality.
• Well organized.
• TABC and Food Safety certified

Physical requirements:

• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Qualifications

ESSENTIAL FUNCTIONS:

1. Responsible for maintaining a consistently smooth-running operation.

2. Monitor and critique food quality and service levels by staying focused on floor and guest services.

3. Hiring, training of all staff responsible for timely performance evaluations of staff.

4. Forecasting and scheduling of staff according to occupancy levels.

5. Daily tracking of payroll and revenue.

6. Coaching and counseling staff, as well as holding monthly meetings for staff.

7. Ensure physical atmosphere and cleanliness of restaurant, including inspecting tabletops, and side-stations.

8. Maximize efforts towards productivity, identify problem areas and assist in implementing solutions

9. Monitoring of all current inventories and assist in end of the month inventories.

10. Responsible for ordering of new product and work closely with Purchasing.

11. Attending department head, conference review, food and beverage and pre-con meetings as required.

12. Responsible for supervising and assisting with the set-up, service, and clean-up of all assigned banquet functions.

11. Act as liaison between Sales/Catering Manager and the in-house meeting or banquet contact

11. Supervise and assist with the break-down after the completion of functions to ensure that all equipment and supplies are stored properly.

13. Maintaining profitability of restaurant through forecasting and staffing.

13. Communicate with Director of Food and Beverage, on all upcoming events, promotions, new products, etc.

14. Handling of guest complaints in a professional and efficient manner.

15. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.

16. Providing a pleasant and efficient atmosphere for staff and guests.

17. Ensure implementation of all BC Lynd policies and house rules. Understand hospitality terms.

18. Ensure sign off of all Service Standards by Position for Guest Services staff.

MARGINAL FUNCTIONS:

1. Respond to any reasonable task assigned by Director of Food and Beverage.

2. Assist in the restaurant, In-Room Dining and other areas of Food and Beverage in whatever capacity needed.

ENVIRONMENT:

Indoors, dimly lit, carpeted, climate controlled environment. Hard kitchen floors with occasional slippery or greasy areas. Handling hot china and silver. Outdoors, cement surfaces, with exposure to outdoor climate and elements.