Food & Beverage/Banquet Manager at Avion Hospitality Employee Services LLC

Charleston, South Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

18 May, 26

Salary

0.0

Posted On

17 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food & Beverage Management, Banquet Management, Team Development, Guest Satisfaction, Employee Satisfaction, Budget Adherence, Sales Revenue Improvement, Event Setup, Service Execution, Post-Event Breakdown, Financial Analysis, Forecasting, Labor Management, Purchasing, POS System Proficiency, Training

Industry

Hospitality

Description

Description F&B/Banquet Manager Charleston, SC Description Job Summary The F&B/ Banquet Manager is responsible for assuring attentive, friendly, courteous and efficient service in all F&B Outlets (Banquets, Pour Taproom Restaurant, The Placery Lounge, and Market ) while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant, Lounge, Market, and Banquet sales revenues to meet or exceed the budget. The Food and Beverage Manager is responsible for directing and organizing the activities of the Food and Beverage Department to ensure a consistently high-quality food product while at the same time developing his/her team and driving a positive work environment. In addition, this position is charged with consistently improving guest and employee satisfaction. The incumbent in this role may function in the role of a Chef, as required. Exempt associates are expected to work as much of each workday as is necessary to complete their job responsibilities. Must have hotel Banquet experience Must have hotel experience. A primary focus of this role will be managing all aspects of Banquets, including event setup, service execution, and post-event breakdown. Education & Experience At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field. Holds and maintains applicable certification requirements for position to include Food Handlers, Alcohol Awareness, CPR and First Aid Must be proficient in Windows operating systems, Company approved spreadsheets and word processing. Extensive experience in restaurant bar, banquet, catering, in-room dining, and kitchen management required. Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high-pressure situations, maintaining 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, clarifying, and resolving 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. Have the ability to analyze, forecast data, and make judgments to ensure proper payroll and production control. Familiar with the general organization of a hotel and know the function of each department. Communicates in a timely and efficient manner, possess strong communication skills, excellent speaking, reading, and writing skills, computer skills, and basic technological acumen. Knowledge and experience with forecasting, budgeting, labor management, and purchasing to ensure maximum productivity. Must be able to complete all applicable forecasting and budgeting in a timely and efficient manner. Maintain a professional working relationship and promote open lines of communication with managers, employees, and other departments. Knowledgeable and aware of local competition and industry trends. Requirements Approach all interactions with guests and employees in an attentive, friendly, courteous, and service-oriented manner. Maintain regular attendance in line with Avion’s standards, adapting to the hotel’s scheduling needs. Uphold high standards of personal appearance and grooming by wearing the appropriate uniform and name tag while on duty, as per brand standards. Adhere to Avion’s standards and regulations to ensure safe and efficient hotel operations. Comply with certification requirements relevant to the position, including Food Handlers, Alcohol Awareness, CPR, and First Aid. Always maintain a warm and friendly demeanor. Be knowledgeable about the hotel's organization and the functions of each department. Train all Food and Beverage/Banquet staff using effective training steps in accordance with Avion’s standards. Follow up on all guest requests, problems, complaints, and incidents occurring in the Restaurant, Lounge, Market, or Banquets. Motivate, coach, counsel, and discipline all F&B personnel according to company standard operating procedures (S.O.P.s). Review F&B staff hours for payroll compilation and submit to accounting promptly. Develop and oversee a manager assigned by the Corporate Office, including sign-off on competencies and assisting in placement. Attend weekly staff meetings and provide training on a rotating basis using effective training steps per company standards. Conduct all F&B interviews and adhere to hiring procedures according to company S.O.P.s. Prepare employee shift schedules based on business forecasts, payroll budgets, and productivity needs; present the schedule with the Wage Progress Report to the General Manager weekly. Ensure accurate and timely completion of wage progress and productivity reports. Conduct all 90-day and annual employee performance appraisals in accordance with company S.O.P.s. Implement all Avion’s policies and house rules. Assist in developing and implementing Food and Beverage promotional ideas. Ensure beverage costs are maintained within budget. Direct the F&B Department’s focus on enhancing guest service scores. Ensure compliance with company training using effective training steps per Avion’s standards. Maintain S.O.P.s regarding purchase orders, invoice vouchering, and checkbook accounting. Develop and promote sales initiatives, including upselling programs for all service personnel. Ensure that Avion’s service standards are upheld throughout the Food and Beverage/Banquet Department. Participate in scheduled M.O.D. coverage as required. Generate all necessary F&B-related reports according to company standards. Complete Food and Beverage forecasting and budgeting efficiently and on time. Ensure F&B employees remain attentive, friendly, helpful, and courteous to guests, fellow employees, and managers. Conduct quarterly operating equipment inventory, evaluate pars, and plan quarterly purchases. Uphold Avion’s S.O.P.s concerning credit policies. Respond to negative market trends by implementing food and beverage promotions and blitzes. Organize and lead monthly department meetings with restaurant and lounge staff, as well as weekly F&B meetings according to Avion’s standards. Attend weekly BEO meetings. Manage beverage purchasing as necessary. Acquire Food & Beverage operating equipment as needed. Conduct monthly beverage inventories and reconciliations. Ensure that the quality and presentation of all food products meet Avion’s standards. Foster a professional working relationship and maintain open communication with managers, employees, and other departments. Oversee the operations of the Banquet department. Utilize the hotel’s P.O.S. system to generate and analyze reports. Establish and maintain a key control system. Complete monthly menu analysis and submit it to the Corporate Office. Monitor and address Food and Beverage cash overages and shortages. Assist the General Manager and Engineering Department in implementing and maintaining emergency procedures. Maintain an organized and comprehensive filing system for purchases, vouchering, schedules, forecasts, reports, and tracking logs. Complete all required correspondence promptly and efficiently. Attend monthly all-employee meetings and any other functions mandated by management. Maintain strong communication with all employees, providing motivation and seeking input on food and beverage matters. Ensure positive communication exists between Food & Beverage and Food Production teams. Make P.O.S. changes to menus or adjustments to server assignments as necessary. Manage “Lost and Found” items according to established standards. Maintain required stock levels for all items. Review food sales daily for accuracy. Perform any other duties as assigned by the General Manager. WORKING ENVIRONMENT & CONDITIONS: The following outlines the work environment employees will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. BACKGROUND CHECK This job requires a valid driver's license and motor vehicle background check. è Yes This job requires a criminal background check. è Yes This job requires a drug screen to be completed. è No N = Not Anticipated è 0% per shift O= Occasionally è 1-33% per shift F = Frequently è 34 – 66% per shift C= Constantly è 67- 100% per shift WORK ENVIRONMENT Frequency Associate is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes. C The associate is subject to outside environmental conditions: No effective protection from weather. N Associate is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour. N Associate is subject to noise: There is sufficient noise to cause the employee to shout in order to be heard above ambient noise level. O The associate is subject to vibration: Exposure to oscillating movements of the extremities or whole body. N Associate is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals. N Associate is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation. N Associate is subject to oils: There is air and/or skin exposure to oils and other cutting fluids. N Associate is required to function in narrow aisles or passageways. O The associate is exposed to infectious diseases. N None: The associate is not substantially exposed to adverse environmental conditions (as a typical office or administrative work). F PHYSICAL REQUIREMENTS Frequency Climbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms. N Balancing: Maintaining body equilibrium to prevent falling when walking, standing, or crouching on narrow, slippery, or erratically moving surfaces. N Stooping: Bending body downward and forward by bending spine at the waist. Requires full use of the lower extremities and back muscles. N Kneeling: Bending legs at the knee to come to rest on one or both knees. N Crouching: Bending the body downward and forward by bending the leg(s) and spine. N Crawling: Moving about on hands and knees or hands and feet. N Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse). F Standing: Remaining upright on the feet, particularly for sustained periods of time. F Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another. F Pushing: Using the upper extremities to press against something with steady force in order to thrust forward, downward, or outward. O Pulling: Using the upper extremities to exert force in order to draw, drag, haul, or tug objects in a sustained motion. O Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm. F Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips. F Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly. C Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction and having the ability to receive information through oral communication. C Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers. O Vision: Employee is required to have close visual acuity to perform an activity such as preparing and analyzing data and figures; determining accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes. F LIFTING Frequency Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to position. O Amount 20 + lbs. This job description is not intended to be all-inclusive; additional details will be specified by the supervisor. The associate will also perform other reasonable business duties assigned by the supervisor. Management reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail. If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company. Avion is an at-will employer. This job description is a guideline and does not constitute a written or implied employment contract. I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION

Responsibilities

The Food & Beverage/Banquet Manager ensures attentive, friendly, and efficient service across all F&B outlets while maintaining payroll and overhead cost adherence, focusing heavily on managing all aspects of Banquets. This role also directs and organizes the department to ensure high-quality food products, develops the team, and drives positive work environments to improve guest and employee satisfaction.