The Food and Beverage Manager will oversee the restaurant & banquet operations, ensuring adherence to established cost and quality standards, while delivering exceptional service and optimizing profitability.

Responsibilities

• Develop short term and long term financial and operational plans for the restaurant and banquet department which support the overall objectives of the company.
• Prepare the annual budget.
• Monitor the performance of the restaurant and banquet department through verification and analysis of customer satisfaction systems and financial reports. Initiate corrective action.
• Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints.
• Initiate corrective action.
• Implement and maintain sales/marketing programs.
• Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
• Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant and meeting spaces.
• Maintain a security function which protects both the assets of the restaurant and banquet department and the personal safety of employees and customers.
• Implement and maintain effective two-way communication systems which reach all employees.
• Develop new programs which result in an increased level of customer satisfaction and operational excellence.
• Other duties as assigned by the leader

Education and Experience

• Bachelor’s degree in Management, Business or related field
• 2 years dining room supervisor experience, 1-year host experience, 2 years server exp.; OR, equivalent combination of education and experience.

• Develop short term and long term financial and operational plans for the restaurant and banquet department which support the overall objectives of the company.
• Prepare the annual budget.
• Monitor the performance of the restaurant and banquet department through verification and analysis of customer satisfaction systems and financial reports. Initiate corrective action.
• Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints.
• Initiate corrective action.
• Implement and maintain sales/marketing programs.
• Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
• Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant and meeting spaces.
• Maintain a security function which protects both the assets of the restaurant and banquet department and the personal safety of employees and customers.
• Implement and maintain effective two-way communication systems which reach all employees.
• Develop new programs which result in an increased level of customer satisfaction and operational excellence.
• Other duties as assigned by the leade