F&B Manager at Sand & Sea

Santa Monica, California, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Aug, 26

Salary

85000.0

Posted On

05 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Restaurant Operations, Financial Control Systems, Leadership, Staff Training, Inventory Management, Budgeting, Vendor Management, Event Planning, Payroll Administration, Microsoft Office, Customer Service, Conflict Resolution, Cross-training, Performance Evaluation, Opera Cloud, TIPS Certification

Industry

Travel Arrangements

Description

http://www.google.com/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&docid=13O6Bf9S6DB7FM&tbnid=AznOKL8F68-Y2M:&ved=0CAUQjRw&url=http://www.hcareers.com/seeker/employer-profiles/shore-hotel-santa-monica&ei=ZG1aUZ3pJu_DiwLf6ICAAQ&bvm=bv.44697112,d.cGE&psig=AFQjCNH05sWDWtJtyrvHEcOJKxDnWYgDXg&ust=1364967112652242 JOB DESCRIPTION TITLE: Food & Beverage Manager DEPARTMENT: Food & Beverage STATUS: Exempt, Full Time, Regular (Salary: $85,000 Annually) SUPERVISED BY: Director of Food & Beverage SUPERVISES: Food & Beverage Team Members (Non-Exempt) Reporting directly to the Director of Food & Beverage (“FB Director”), with a dotted-line to the General Manager, the Food & Beverage Manager (“FB Manager”) is responsible for managing the daily food and beverage operations. The FB Manager will assist the Food and Beverage Director with inventory and budget control and in the planning and coordination of special events. This position will handle a number of administrative functions, from ordering food from wholesalers and vendors to training employees. All team members are responsible for championing the company’s mission, core values, and holistic business model; promoting diversity and fostering a fair and compassionate work environment. ESSENTIAL DUTIES: * Manage all food and beverage outlets including the team member breakroom. * Responsible for working on all food and beverage team members’ work schedules and payroll on a regular basis (with final approval by the Director of Food & Beverage). * Work in tandem with the FB Director and Chef de Cuisine in ordering food items for all F&B outlets, as necessary. * Will partner with FB Director in managing the order of alcoholic beverages for mini bar, guest service check-in experience and lobby bar operations. * Perform liquor inventory for mini bar and lobby bar. * Provide assistance in setting up and break down, as needed, in the event rooms. * Provide partnership with Sales & Marketing with regard to food and beverage agenda and event planning with clients. * Effectively manage relations with all new and existing vendors. * Provide leadership and hands on cross-training of all F&B team members. * Work in partnership with the FB Director and Chef de Cuisine relevant to the preparation and negotiation with vendors to bring new ideas to F&B Department while keeping costs to a minimum. Assist with FB Director in developing departmental budgets. * Develop, inspire, and motivate the F&B team to ensure department goals and organizational strategies are met. Diligently hand out Teal Cards to those who specially provide above beyond service to guests and colleagues. * Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards. * Work with HR with reference to payroll, employment/recruitment, training, performance evaluations and employee relations. * Other duties/tasks as requested by management. ESSENTIAL JOB QUALIFICATIONS & COMPETENCIES: Proven success in the following job competencies: * Honesty; has honest, direct, and factual communication and actions with internal and external customers. * Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things. * Integrity & Loyalty; conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values. * Humble; conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status. * Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas. * Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data. * Flexible; considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays. * Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach. * Interpersonal: Customer focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives; * Diversity: Strong commitment to diversity and equality in a company culture. * Communication: Strong communication (verbal and written) and presentation skills. * Multi-Tasking: Ability to operate under pressure in a fast paced environment; able to deliver effective results, meet tight deadlines and targets. * Champion for Change EXPERIENCE: * Strong knowledge of restaurant operations, financial and control systems in food & beverage. * Strong leadership, communication and organizational skills. * At least 2-3 years of progressive experience in hotel management working in a fast paced hotel. * Hands-on approach to hiring, training and development of team members * Strong front of the house presence and personable demeanor with members, guests and staff. * Demonstrated ability to increase sales and build rapport in the community. * Hotel Food & Beverage experience is required. * Supervisory experience required. * Must be proficient in Microsoft Word, Excel, PowerPoint, and Outlook. * Experience in Opera Cloud would be helpful. EDUCATION: * Bachelor’s degree in business, management, or hospitality or related field or equivalent of 5 years relevant work experience is highly preferred. * Degree or Certification in Restaurant Management is preferred. * TIPS certification a must. WORKING CONDITIONS & PHYSICAL WORK DEMANDS: * Able to sit and work at a computer keyboard for extended periods of time. * Able to stoop, kneel, bend at the waist and reach on a daily basis. * Able to lift and move up to 25 pounds occasionally. * Regular and on-time attendance is critical. * Hours occasionally exceed 40 hours per week including weekends and holidays. * Ability to stand during shifts OTHER: * Other duties as assigned. Note: 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 and is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with this job. COMPANY BENEFITS: * Medical, Dental and Vision Insurance to all eligible employees * Company-paid life insurance of $25,000 to all eligible employees * Matching 401K Retirement Savings Plan (up to 5% of the employee's contribution) * Seven paid holidays * Sick pay when eligible * Company-paid parking * Employee Assistance Program (EAP) * Employee Recognition Programs * Employee Referral Incentive Program * Transportation allowance * Dry cleaning services (up to 10 pieces of work clothes per week)

Responsibilities

Responsible for managing daily food and beverage operations, including outlet management, staff scheduling, and payroll. Collaborates with the Director of F&B to handle inventory, budget control, and the coordination of special events.