Food and Beverage Manager

Scope of Position

The Food and Beverage Manager is responsible to administer the successful planning, organization, and coordination of all food and beverage activities in the condominium outlets, while providing exceptional five-star service. Adherence to established policies, standards and procedures are required in order to achieve high levels of customer satisfaction, quality service, compliance with policies and procedures and local regulations while meeting/exceeding financial goals. He/she will lead a team of professionals to a common goal for the resident, owners and brand awareness.

Position Requirements

• 3 -5 years of experience in a luxury hotel, club, or condominium environment and/or fine dining restaurant.
• Professional demeanor appropriate for a luxury environment.
• Possesses the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record, effective communicator, effective in providing exceptional customer service and ability to progress the bottom line.
• Strong food/wine and liquor knowledge.
• Strong leadership skills and the ability to motivate people.
• Effective at listening to, understanding, and clarifying the concerns and issues raised by residents and guests.
• Ability to thrive in a busy, fast-paced team environment as well as work independently and prioritize tasks effectively.

Responsibilities

• Primarily responsible for planning and day-to-day operations of the restaurant and overall supervision of meal service.
• Organize and conduct training and development for the team.
• Implement procedures to increase resident and colleague satisfaction.
• Ensure all pre-meal shift meetings take place.
• Work with the Kitchen team on menu engineering.
• Track weekly labor reports to ensure productivity.
• Monitor and control Point of Sales Systems in accordance with resident checks and Condominium reports.
• Exercise quality control for both food and beverage.
• Assist with departmental forecasting and budgeting.
• Promote and maintain good employee relations between service kitchen, stewarding and dining room personnel.
• Lead efforts in recruiting, interviewing, and hiring team members; conduct performance appraisals, coach and counsel, progressive corrective action, motivate, develop and train.
• Full knowledge of industry trends.
• Interview, hire, train, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.
• Any other reasonable duties as required by management.

Education

• GED or high school equivalent, or
• 2-year or 4 degree from an accredited university, or equivalent experience in luxury hotels/resorts or, private club fine dining restaurants.

Skills and Abilities

• Ability to communicate in the English language. Second language is a plus.
• Basic business math and accounting skills.
• Knowledge of proper chemical handling, cleaning techniques and use of equipment machinery.
• Ability to work flexible schedules including holidays and weekends and able to perform multiple tasks.
• Experience using computers and software programs such as Microsoft Office (Word, Excel, and Outlook).

Physical Requirements

• Must be able to work in a fast-paced environment.
• Must be physically fit in order to lift, pull and push items up to 50 pounds.
• Also requires standing/walking/reaching and bending throughout shift.