JOB SUMMARY: The F&B operations Manager oversees the day-to-day operations of the Food & Beverage Department. Creating a welcome and individual service excellence for their guests with a focus on positive results and passes this culture down to their Leaders and colleagues.
ACCOUNTABILITIES: The primary responsibility of the F&B operations Manager is to direct and assist banquets and or outlet service personnel in serving successful events while maintaining high standards of service.
QUALIFICATION STANDARDS
EDUCATION & EXPERIENCE:
· Post Secondary Degree in Hospitality or Food & Beverage Management an asset
· Minimum three years experience as an F&B Supervisor including overseeing multiple restaurants and or banquets
· Must be a highly organized individual with the ability to handle numerous tasks at one time
REQUIREMENTS:
· Must be able to communicate clearly and concisely.
· Must be able to evaluate and select among alternative courses of action quickly and accurately.
· Must maintain composure and objectivity under pressure.
· Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
· Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.
· Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.
· Must be able to work with and understand financial information and data, and basic arithmetic functions.
· Thorough knowledge of outlet procedures and serving standards.
· Strong, proven leadership qualities and management skills
DUTIES & FUNCTIONS:
· Approach all encounters with guests and employees in a friendly, service-oriented manner.
· An active presence on the floor with guests, leaders and colleagues
· Maintains appropriate staffing levels at all times by forecasting and recruiting as required
· Maintains a constructive, harmonious and communicative working relationship with all supporting departments
· Assists in the preparation and coordination of the F&B business plan and strategies
· Constantly seeks out ways to enhance service and increase volumes and profit through effective, innovative implementation of the F&B strategies
· Develops and maintains close and effective working relationship with all supporting departments, particularly with the Executive Chef, Director of Sales and Marketing and the Conference Services Team
· Accurately and closely forecasts/monitors revenues and expenses to meet monthly and year end targets
· Ensures all financial reporting is maintained and accurate (billing, payroll, etc)
· Ensures the ongoing professional development, growth, and work satisfaction of all co-workers
· Ensures a clean and safe working environment with continual emphasis on promoting employee health and safety
· Maintain regular attendance in compliance with hotel standards, as required by scheduling which will vary according to the needs of the hotel.
· Maintain high standards of personal appearance and grooming, which include wearing the proper business attire and nametag when working.
· Comply at all times with hotel standards and regulations to encourage safe and efficient hotel operations.
Pay: $50,000.00-$55,000.00 per year
Benefits:
- Dental care
- Extended health care
- Paid time off
Work Location: In person
