Food and Beverage Manager at DoubleTree Hotel & Suites Charleston Airport

Hattiesburg, Mississippi, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jun, 26

Salary

0.0

Posted On

06 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Engineering, Cost Control, Labor Control, Staff Scheduling, Inventory Procedures, Food Safety Regulations, OSHA Requirements, Supervisory Skills, Coaching, Teamwork, BEOs, Staff Training, Computer Literate, Multi Tasking, Guest Service, Budgeting

Industry

Description

Description The Food and Beverage Manager oversees the day-to-day operation of the Food and Beverage (F&B) outlets at Limited Service Properties to ensure efficiency and profitability, guidance and training personnel, care/maintenance of equipment, menu engineering, food and beverage cost and labor controls, and all other aspects of running a restaurant. PREREQUISITES Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances. Three years’ experience supervising at least five associates. One year experience following standard recipes. Experience ordering/pricing food and inventory control. Experience with chain food, retail, and hotel outlet preferred. Food Manager certification required SUMMARY OF ESSENTIAL JOB FUNCTIONS Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted. Must be able to stand for eight hours, bend, stretch, reach. Must be able to see and hear. Must be able to communicate with other associates and/or guests. Requirements REQUIRED KNOWLEDGE, SKILLS AND ABILITIES Knowledge: F&B inventory procedures, staff scheduling, and ordering food product for the restaurant. Local and national food safety regulations. Storage and labeling of all products: dry, freezer, refrigerated, etc. OSHA requirements and maintains department accordingly Supervisory skills: training, coaching, motivating staffing and promoting teamwork. Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events. Knowledge of BEOs and details surrounding events. Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts. Skills: Staff training for FOH Service and BOH Kitchen Operations Monitor and document associates for both positive and negative feedback. Computer literate to thoroughly operate property management systems to include Inventory, Labor, and Brand programs. Maintain organization of supplies, storage rooms, refrigerators and freezers. Abilities: Multi task, remain associate and guest service centric. Effectively communicate with guests, department heads, associates and home office support staff. Solve guest issues with professionalism while maintaining a hospitable attitude. Market and promote to increase exposure and sales. SPECIFIC RESPONSIBILITIES Serve as a role model and sets the standard for all employees to maintain high-quality and consistent guest service. Encourages cooperation and consistent levels of communications with kitchen staff and FOH staff. Promote positive morale and friendly attitudes. Follow budgets and control costs for labor and food and beverage. Maintain a professional cohesive team by: hiring, training, coaching, counseling and developing the most qualified individuals. Complete administrative duties in a timely manner: schedules, payroll, inventories, orders, production controls, etc. Set procedures and provide guidance to ensure quality standards for food and beverage service. Plans and coordinates all banquet services, with group requirements and services for food and beverage proposals, contracts, BEO’s and the execution from beginning to completion, delegates with staff to ensure production is of high quality and service. Develops Banquet Menus. Maintain all Food Safety, Department of Health and OSHA standards. Ensure restaurant guests are provided with the highest quality product and service. Maintain certification from a brand approved alcohol responsible vendor training program, food handler certifications. Act as Manager on Duty (MOD) in the absence of other department heads, working in conjunction with all management of the property. Other duties as assigned, that the associate is capable of performing as staffing needs arise. WORKING CONDITIONS/SPECIAL REQUIREMENTS This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work. Standing, walking for long periods of time while maintaining a friendly professional image. May be required to work any day/shift, including weekends. Periodic overnight travel required may be required. POSITIONS FOR POSSIBLE ADVANCEMENT Guest Service Manager Assistant General Manager Food and Beverage Director (full service property) Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time as needed.

Responsibilities

The Food and Beverage Manager oversees the daily operations of F&B outlets to ensure efficiency and profitability, managing personnel guidance, equipment care, menu engineering, and cost controls. This role involves setting quality standards, coordinating banquet services, maintaining safety compliance, and acting as Manager on Duty when necessary.