Food & Beverage Manager Home2/Tru Miami Airport South Blue Lagoon

SUMMARY

Food and Beverage Manager responsibilities include maintaining the restaurant's revenue, profitability

and quality goals. You will ensure efficient restaurant operation, as well as maintain high production,

productivity, quality, and customer-service standards. You are responsible for ensuring compliance with

all health, safety, brand and or other requirements

ESSENTIAL JOB DUTIES

People:

● Recruit, train, supervise, and develop restaurant staff, including hosts, servers, cooks,

bartenders, and dishwashers.

● Train associates to make sure they deliver in compliance to the Brand standards that are

expected.

● Develop your team and improve their performance through coaching and feedback, and create

performance and development goals that exceed the guest experience.

● Manage everyday activities, plan and assign work ensuring you have proper staff based on your

occupancy forecast.

● Organize and conduct pre-shift and departmental meetings communicating pertinent information

to the staff, such as house count and menu changes.

● Handle complaints, conflicts, questions, and suggestions from restaurant employees.

● Recommend or initiate any HR related actions where needed.

Guest Experience:

● Responsible for establishing and achieving quality and guest satisfaction goals. Assist guests

with their requests and concerns - making sure you maintain a high level of guest satisfaction

● Meet and greet customers, organize table reservations and offer advice about menu and wine

choices.

● Solicit feedback from guests concerning food, beverages, service and improvement ideas.

● Responsible for all food and beverage facilities including banquet spaces.

● Responsible for ensuring that banquet spaces are clean and properly stocked to anticipated

business volume. Notify engineering immediately of any maintenance and repair needs.

Responsible Business:

● Move throughout the facility and kitchen areas to visually monitor and take action to ensure food

quality and service standards are met. Verify temperatures, judge appearance and taste of

products and check preparation methods to determine quality. Give guidance toward

improvement and make necessary adjustments for consistency.

● Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment

costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating

inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting

heavy articles and reaching overhead.

● Evaluate cost effectiveness of all aspects of operation. Develop and implement cost-saving and

profit-enhancing measures.

● Ensure that all standards and hotel cash handling procedures are met.

● Due to the cyclical nature of the hospitality industry, employees may be required to work varying

schedules to reflect the business needs of the hotel.

● Responsible for all food and beverage facilities including banquet spaces.

● Responsible for ensuring that banquet spaces are clean and properly stocked to anticipated

business volume. Notify engineering immediately of any maintenance and repair needs.

● Assist and promote the hotel food and beverage marketing programmes.

● Make sure food and drinks are secure and stored safely - always keep stock replenished to

minimize waste.

● Other ad-hoc duties - unexpected moments when we have to pull together to get a task done.

● Ensure compliance with local, state and federal laws.

SKILLS/QUALIFICATIONS

Education:

● Some college and/or advanced training in food and beverage management

● High School Graduate or Equivalent preferred.

Certifications / Licenses:

● Alcohol awareness certification and/or food service permit or valid health/food handler card, as

required by local law

Experience:

● 2 years’ related experience, including supervisory experience, or an equivalent combination of

education and experience

Additional Skills:

● Ability to multitask

● Ability to communicate

● Bilingual (Spanish & English) preferred, depending on market

● Ability to work the shifts required for the position

● Ability to learn and adhere to Brand & Baywood Hotels’ standards

● Ability to take information from various sources and determine a responsible course of action

● Ability to understand Food and Beverage department relationships

● Ability to operate POS system

● Ability to remain calm during stressful situations

● Ability to motivate and lead a team

● Ability to read, interpret and analyze financial reports

PHYSICAL DEMANDS

● Walking and Standing: 90%, (Must be able to stand for the entire shift, usually 8 hours)

● Sitting: up to 10%

● Bending, Stooping, Reaching: Regularly

● Must be able to carry 40 lbs. Up to 25 ft.

● Must be able to bend knees with up to 40 lbs. Standing in an upright position

● Must be able to lift 40 lbs. To waist, chest, and above head.

● Lifting, Push/Pull: 40 lbs infrequently