Mgr-Food & Beverage II-B

• Responsible for all food and beverage operations, including culinary, restaurant, beverage, and room service operations.
• Oversees guest and employee satisfaction, maintaining standards, and meeting/exceeding financial goals.
• Demonstrates knowledge and proficiency of applicable food and beverage laws and regulations.
• Develops and implements business plan for food and beverage.

Candidate Profile:

• Education and Experience:
• High school diploma or GED with 4 years of experience in food and beverage, culinary, or related professional area.
• OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major with 2 years of experience in food and beverage, culinary, or related professional area.

Core Work Activities:

Developing and Maintaining Budgets:

• Develops and manages financial, employee engagement, and guest satisfaction plans for Food and Beverage departments.
• Maintains a positive cost management index for kitchen and restaurant operations.
• Utilizes budgets to understand financial objectives.

Leading Food and Beverage Team:

• Manages all Food and Beverage departments (not catering sales).
• Supervises and manages employees.
• Manages all day-to-day operations.
• Understands employee positions well enough to perform duties in their absence.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others.
• Oversees all culinary, restaurant, beverage, and room service operations.
• Creates a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement, and service passion.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employee concerns.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counseling to team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Monitors and maintains employee productivity levels.
• Develops specific goals and plans to prioritize, organize, and accomplish work.
• Provides leadership and direction to bring together and prioritize departmental goals efficiently.
• Sets clear expectations with employees and ensures appropriate rewards are given if expectations are exceeded.

Ensuring Exceptional Customer Service:

• Provides excellent customer service.
• Responds quickly and proactively to guests' concerns.
• Understands and promotes the brand's service culture.
• Drives alignment of employees, team leaders, and managers to the service culture.
• Sets service expectations for all guests internally and externally.
• Takes ownership of guest complaints/problems until resolved or addressed by the appropriate manager/employee.
• Verifies all banquet functions meet and exceed guests' expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by assisting individuals to understand guest needs, providing feedback and coaching when needed.
• Serves as a role model to demonstrate appropriate behaviors.
• Manages day-to-day operations, ensures quality, and verifies that standards meet customer expectations.

Managing and Conducting Human Resource Activities:

• Provides guidance and direction to subordinates, setting performance standards and monitoring performance.
• Conducts performance reviews in a timely manner.
• Promotes Guarantee of Fair Treatment and Open Door policies.
• Identifies the developmental needs of others and coaches/mentors to improve skills.
• Develops formal educational or training programs/classes and teaches or instructs others.
• Develops action plans based on employee engagement and guest satisfaction results.

Additional Responsibilities:

• Complies with all corporate accounting procedures.
• Provides information to supervisors, co-workers, and subordinates through various communication channels.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Drives effective departmental communication and information systems through logs, department meetings, and property meetings.