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Job Description

JOB TITLE:        Food and Beverage Manager  

DEPARTMENT:    Food and Beverage
    
SUPERVISOR:    Director of Outlets

UPDATED:        February 2016
    
POSITION PURPOSE:
Ensure that all guests needs are consistently met or exceeded by maintaining all aspects of the food and beverage operation including; cleanliness, food and beverage quality, and meeting hotel service standards. Provide a reputation of prestigious service resulting in high satisfaction ratings, and increasing new and returning guests.
Establish objectives by professional leadership and administration, effective and fair personnel development. Maintaining the highest standards in the restaurant, outlets or banquets as assigned by the Director of Outlets/Banquets resulting in increasing teamwork and morale. Reducing absenteeism and lowering employee turnover rates.
Maintaining budgetary guidelines by improving sales through service, up-selling, increasing return guests, keeping accurate records and inventories, and proper cash handling techniques that will minimize losses, and shortages resulting in decreasing costs, and increasing profitability.
ESSENTIAL FUNCTIONS:
1.    Supervise, counsel and discipline F&B service staff . Organize and conduct pre-shift meetings communicating pertinent information to the staff, such as house count and menu changes. Direct staff in their work assignment, and utilize on-going training techniques.
2.    Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Organize special events in the restaurant such as receptions.
3.    Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperature, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.
4.    Maintain profitability to support hotel operations. Control payroll and equipment costs. Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies.
5.    Utilize POS system to accurately charge customers, track revenue reports and ensure timeliness of food and beverage. Input and retrieve data and change computer procedures using complex series of keypunches to program system.
6.    Implement and maintain hotel housekeeping, sanitation and cleanliness standards in all areas of the hotel.
7.    Maintain house bank.
8.    Maintain relationship with other departments in hotel.
9.    Ability to maintain full floor coverage of areas by ensuring knowledge of all properties.
10.    Track all menu abstracts for all outlets. Update as needed.
11.    Track tip and service charge distributions, as applicable.
12.    Maintain a high level of professional appearance, demeanor, ethics, and self-image with yourself as well as subordinates.
13.    Administer sales promotion programs and associate sales incentive programs.
14.    Know the competition and keep current with industry trends
15.    Direct and coordinate the activities of all assigned personnel and departmental responsibilities in the outlets.
16.    Ensure the highest quality of food and beverage, and service related to the operation.
17.    Maintain an appropriate level of community public affairs involvement
18.    Implement and support hotel policies and procedures
19.    Assess and review the job performance of subordinates, and maintain records of assigned associates according to policy
20.    Daily tracking of emails, Q times, post shift, payroll and administrative duties.
21.    Direct monthly Training seminars to highlight needed skills.
22.    InterContinental Heartbeat .
23.    Implement and maintain monthly Par sheets for all areas.
24.    Calculate all Purchase Orders.
25.    Update Checkbook as needed. Align with General Ledger.
26.    Perform other duties as assigned.
POSITION REQUIREMENTS:
1.    Strong knowledge of Food & Beverage operations and preparation techniques.
2.    Knowledge of Beverage operations and wines.
3.    Mathematical abilities in order to determine and track inventory, controls, revenue productions, and other hotel financial statement.
4.    Ability to work entire shift standing and moving about in restaurants and kitchen areas.
5.    Ability to read, write, and communicate effectively in English language, to understand internal documents, reports and to interact effectively with guests and employees.
6.    Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve.
7.    High school diploma required. College degree not required but equal work experience equality.
8.    Position requires 2 years-previous Food & Beverage and supervisory experience.
9.    Additional language ability preferred.
10.    High level of expertise with Microsoft Word, Excel, PowerPoint, Outlook and touch screen P.O.S systems.

TSSHO

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