F&B Manager Goat Tree at Hotel Californian at Orchestra

Santa Barbara, California, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Sep, 26

Salary

0.0

Posted On

09 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

F&B Management, P&L Management, Staff Training, Guest Service, Event Management, POS Systems, Microsoft Office, Inventory Management, Budgeting, OSHA Compliance, Time Management, Communication Skills

Industry

Description

Description Hotel Californian fosters a creative, entrepreneurial, and energetic work environment. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the hotel. We strive to create a work place culture that values family, work-life balance, and community. We help develop our teams and provide support for them to grow their careers with our organization. Our employees are proud to work here. JOB SUMMARY: The Food & Beverage Manager is responsible for overseeing all operational aspects in F&B outlets. This includes revenue/profit objectives, guest service, staff training and development, entertainment/3rd party vendor relations, cleanliness of the facilities and building employee relationships. JOB RESPONSIBILITIES: Work in support of hotel goals and measure effectiveness through the food & beverage and special events/entertainment profit and service performance of the hotel. Oversee the supervision of Talent to include selection, work allocation, training, performance and development. Coach and motivate team to achieve key results. Align and work collaboratively with Sales & Marketing, PR, Security, other hotel departments and outside vendors to effectively manage outlets. Continuously monitor program execution, performance and objectives. Maintain quality of service and ensure consistency in standards. Make changes that respond to the marketplace and to guests’ needs, both present and anticipated. Attend outside as well as internal promotions, meetings, or training to remain current with food and beverage trends. Maintain profitability of outlets 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, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost-saving and profit enhancing measures. Review, prepare and update forecasts as needed. Work with the individual managers/supervisors concerning food and beverage quality, service, cleanliness, merchandising and promotions. Supervise the maintenance/sanitation of bar/restaurant equipment to protect the assets, comply with regulations and ensure quality service. Requirements SKILLS AND EDUCATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required Must have a minimum of 3 years’ F&B management experience in a high service standards and volume restaurant. Experience with P&L preferred. Experience with managing special events preferred. Computer proficiency required, knowledge of POS and Microsoft Applications strongly preferred. Ability to work a varied schedule, to include AM and PM shifts as well as weekends/holidays. Ability to maintain sanitation procedures and organization of work area adhering to all OSHA, federal, state and local health department regulations. Strong consultative skills and the ability to achieve corporate business objectives across functional boundaries Advanced English ability, verbal and written required. Must have good communication, organization, and time management skills. Must have flexible work schedule, including nights, weekends and holidays QUALIFICATION: Ability to perform essential job duties with or without reasonable accommodation and without posing a direct threat to the safety or health of employee or others. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Note: The responsibilities associated with this job could change from time to time in accordance with Hotel Californian’s business needs. As a team player, I may be required to perform additional and/or different responsibilities from those set forth above.

Responsibilities

Oversee all operational aspects of F&B outlets, including revenue objectives, guest service, and staff development. Manage vendor relations, maintain facility cleanliness, and implement cost-saving measures to ensure profitability.