F&b Manager - San Diego, United States - Monsaraz Hotel

Description

POSITION PURPOSE

Manage and organize the Food & Beverage functions within the outlets of the hotel in order to maintain high standards of food & beverage quality, service, and merchandising to maximize profits.

Ensure a positive guest experience, taking ownership of situations and following up on every request.


ESSENTIAL RESPONSIBILITIES

• Plan and direct the functions of the F&B Outlets to meet the daily operation needs.
• Support and manage the hotel F&B Outlets while working closely with Hotel Manager and other hotel department managers.
• Responsible for short and long term planning of all outlets including Restaurant, Bar, and In-Room Dining.
• Maintain consistent communication with vendors and suppliers for timely rollout of seasonal food options.
• Direct monthly/quarterly/annual inventories; prepare and submit inventory reports to accounting in a timely manner.
• Develop and implement creative strategies for revenue enhancement and cost containment.
• Develop the department budget, marketing plans and objectives. Manage within those approved plans.
• Implement schedules for the operation of restaurants, bars and in room dining teams to achieve profitable results.
• Collaborate with the culinary team, in the creation menus designed to attract a predetermined customer market.
• Consult with the Sales Manager and banquets team on an ongoing basis, as well as with other departments as necessary.
• Manage the payroll and time & attendance for the F&B staff.
• Implement effective control of food, beverage and labor costs among departments.
• Establish and achieve predetermined profit objectives and desired quality standards of food, service, cleanliness, merchandising and promotion.
• Conduct orders of food and beverage supplies.
• Stay up to date on brand requirements and changes to the restaurant.
• Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards.
• Ensure attendance at all mandatory meetings.
• Lead and coach the team towards achieving exceptional guest service and staff satisfaction results.
• Responsible for maintaining high energy, positive attitude, and professional appearance.
• Regularly review and evaluate the degree of customer acceptance of the restaurant and bar. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the makeup of the customer market, or a change in the competitive environment.
• Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department.
• Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies. Crosstrain staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and followup checklists. Ensure that all staff members are retrained as needed.
• Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work.

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect supervisors.

PHYSICAL DEMANDS

• Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (10F) and kitchens (+110F), possible for one (1) hour or more.
• Must be able to sit at a desk for up to four (4) hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Must be able to stand and exert wellpaced mobility for up to four (4) hours in length.
• Must be able to exert wellpaced ability to maneuver between functions occurring simultaneously.
• Must be able to exert wellpaced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual a