Food & Beverage Manager

TITLE: FOOD & BEVERAGE MANAGER

A well-established hospitality group is seeking a Food & Beverage Manager for a location near Manchester Vermont. This position will oversee food & beverage operations as well as a shared responsibility for the entire property. If you have a passion for providing guests with an exceptional experience while having an eye for details, we might be the right fit for you.

JOB SUMMMARY:

The Food & Beverage Manager responsible for supervision of front of house operations for the property. He or she works in conjunction with the Executive Chef to provide guests with experiences, maintain a positive work culture, plan and organize private events, and create menus and programming for our guests that will drive profitability. 

WE OFFER:

• Group insurance, including medical, dental, vision and life
• Paid time off
• Company-matched 401(k) plan

SUMMARY OF ESSENTIAL JOB FUNCTIONS:

• Responsible for gracious guest services and interaction from reservations to departure, attending to guests inquires comments and or concerns while representing the property and group in a professional manner and appearance.
• Work with the Management team to hold the standards of product and operational execution of restaurant/bar services. Continuously direct, evaluate and improve food and beverage services.
• Programming the POS for menus, online ordering, discounts, and staff permissions.
• Cost out menu item pricing to achieve targeted cost percentages.
• Utilize the POS to run and analyze product mix and sales reports.
• Responsible for knowledge about all foods served from raw ingredients to final preparation, plating and beverage pairings, a complete understanding of the kitchens timing and execution of all menu items. The Food & Beverage Manager acts as liaison between the guests, service staff, and kitchen.
• Responsible for the training and scheduling of all front of house employees to budget. 
• Responsible for providing timely feedback to all associates.
• Provide staff members with leadership by being an active participant on the floor. Be seen as a source of information and guidance, offer relevant information, and motivate through example.
• Responsible for FOH scheduling and staffing as well as tracking gratuities and entering them into the payroll system.
• Communicate effectively with all management and across hotels lines.  Open honest feedback delivered in an appropriate manner to peers and line staff alike is vital.
• Maintain knowledge of house counts, business levels, scheduled groups and activities.
• Oversee entire property operations when assigned as MOD with an understanding of all lodging systems and procedures as well maintaining all public guest spaces. 
• Effectively lead our staff towards greater consistency to increase productivity while maintaining optimum service to guest.
• Responsible for filling shifts and altering schedule day to day as changes need to occur based on call outs, shift changes, or business demand
• Responsible for purchasing of all beverages.  Have a knowledge of pars, cost and inventory controls, the use of standardized drink recipes and consistent service practices. 
• Ensure the execution of a clean, well groomed, facility without defect or damage, overseeing proper care, cleaning and stock of interiors, service and table wares, furniture and reservation equipment.
• Responsible for the welfare of our guests and employees: minimize the liability to ownership by understanding and enforcing, health & safety code regulations, licensing, and state laws regarding the sale, service and consumption of alcoholic beverages on premise.
• Responsible for performing monthly liquor, beer, wine, and soda inventories.  You will be asked to monitor smallwares to include glass, silver and china, establish and maintain pars and control cost through care and reduction in breakage.

·       Responsible for the performance of daily internal operations and tasks required from opening to closing.

·       5-6 day work week in season, 45-50 hours a week

·       Understand personal sanitation, the use of personal protective equipment and be aware of ways to prevent personal injury from improper reaching, lifting, stretching and carrying.

·       Know who to notify in case of broken equipment or unsafe/unsanitary conditions.

MINIMUM REQUIREMENTS:

·       Must be eligible to work in the United States of America.

·       Must be at least 21 years of age.

·       Must enjoy working with the public, and have a strong appreciation for the guests’ experience.

·       Knowledgeable of fine, casual and banquet dining styles, proper food and beverage service, basic cooking techniques, current health codes and liquor laws.

·       Should be well spoken, have a can do attitude, be a quick learner and with hands on accountability.

• Prior experience in food & beverage service is necessary; to include 3 plus years of food and beverage experience.  Management experience would be an asset.
• Must able to perform and teach all skills required of any front of house positions and willing to learn the skill set of back of house employees.
• Diploma or degree in business management, culinary arts or hospitality management would be a great asset.
• Candidate should show enthusiasm, graciousness, flexibility, adaptability, strong leadership and organization skills, the ability to work under pressure and multi-task, and the desire to learn and teach.
•  Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.
•  Ability to work as a part of a team.
•  Ability to understand verbal directions, menu details, labels on chemicals, and other workplace safety signage.
• Active listening and observation skills and exhibit emotional intelligence.
• Ability to work under pressure and deal with deadlines, and stressful situations during busy periods.

ABILITIES REQUIRED:

·       Frequent walking, bending, balancing, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions.  May require the ability to work on uneven outdoor surfaces, move and arrange chairs, tables, and banquet equipment.

·       Occasional stair climbing.

·       Manually handle/lift/carry product up to 50 pounds between knee and shoulders.

·       Must have bilateral fine manipulation of both hands which may be repetitive for entire shift.

·       Must be vertically mobile working in limited space for entire shift.

·       Working in extreme temperatures and conditions both indoors and out. 

·       Schedule varies according to operational needs; may include early mornings, evenings, weekends, holidays, and split-shifts.

·       Frequent hand-washing.

·       Hazards include, but are not limited to lifting injuries, stress, slips, and tripping.

DISCLAIMER

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.  They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified.  All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed.