Food & Beverage / Banquet Manager at Driftwood Hospitality

Kansas City, Missouri, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Jul, 26

Salary

0.0

Posted On

05 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Banquet management, Food and beverage operations, Staff supervision, Customer service, Financial reporting, Inventory management, Payroll administration, Event planning, Quality control, POS systems, Safety compliance, Conflict resolution, Menu development, Marketing, Leadership, Communication

Industry

Hospitality

Description

Job DetailsJob Location: 758 - Kansas City Intercontinental - Kansas City, MO 64112Position Type: Full TimeDriftwood Hospitality Management’s company culture empowers our associates to take initiative, be proactive, and contribute to the success of their property with well-defined strategies and objectives. Driftwood Hospitality Management is renowned for our fully integrated approach to hospitality services — all with outstanding client service. Our team is made up of the best talent in the hospitality industry, down to every employee, position, and hotel. JOB SUMMARY The purpose of the Food & Beverage / Banquet Manager is to oversee, control and administer all Banquet outlets maintaining and exceeding property Brand Standards in each outlet ESSENTIAL JOB FUNCTIONS This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week. Ensures that each Guest receives outstanding Guest Service by providing a Guest friendly environment which includes greeting and acknowledging every Guest, maintaining outstanding standards, solid product knowledge and all other components of Guest Service. Ensure that Guest Satisfaction Scores meet or exceeds goals. Maintains a favorable working relationship with all company associates to foster and promote a positive working environment. Work in a fast paced and customer service oriented environment; perform duties under pressure and meet deadlines in a timely manner. Attend BEO, Staff and Food & Beverage Meetings. Analyze and monitor day-to-day operation reports, monthly and yearly financial statements, labor costs. Perform Special projects as necessary for the General Manager and/or Food and Beverage Director Handle planning and execution of hotel sponsored events as required. Taste food and beverage products from all areas, to ensure quality and consistency. Market ideas and promotions (strategies) in the F&B Department. Monitor F&B Computer POS systems; Assists in monitoring of cashier procedures. Work job responsibilities of associates when business dictates. Handle Manager on Duty Responsibilities as required. Effectively control the flow of customers and the interaction between the front and back-of-house throughout service Ensure Team Members consistently maintain brand standards and high levels of customer service Handle all customer inquiries in an appropriate and professional manner Maintain outlet scheduling and payroll. Organizing and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count, daily specials, promotions, and menu changes. Maintain communication with all departments and attend relevant meetings. Participate in marketing efforts of restaurants, assist in creating menus, survey competition and report food trends. Monitor product quality and guest satisfaction in restaurant. Ensure that food quality is consistent, appealing, and prepared to guest specifications. Interact with guests to obtain feedback on quality of service and food in outlet. Maintain profitability of outlet to support overall hotel operations. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves. Ensure maintenance of equipment by calling for repairs and training staff on proper use. Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations and marketing. Provide clean and safe environment by assigning and assisting with cleaning. Adheres to all company policies and procedures. Follows safety and security procedures and rules. Knows department fire prevention and emergency procedures. Utilizes protective equipment. Reports unsafe conditions to manager. Reports accidents, injuries, near-misses, property damage or loss to manager. Provides for a safe work environment by following all safety and security procedures and rules. All team members must maintain a neat, clean and well-groomed appearance. (Specific standards outlined in team member handbook). Perform any related duties as requested by manager. Assists other Banquet Personnel when need. QualificationsKNOWLEDGE, SKILLS & ABILITIES Thorough knowledge of Food outlet operations including foods, supervisory aspects, service techniques, and guest interaction. Knowledge of all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests. Hold a current Food Handler Card and TABC license or must be in the process of being certified. Ability to work under pressure and deal with stressful situations during busy periods. Knowledge of the appropriate table settings and service ware. Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions. Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel. Ability to remember, recite and promote the variety of menu items. Ability to operate beverage equipment, e.g., coffee maker. PHYSICAL DEMANDS Ability to transport at least 50 lbs. through a crowded room on a continuous basis throughout the shift. Lifting at least 50 lbs. Constant standing & walking required Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling. Benefits 401(k) Disability insurance Employee assistance program Health insurance Life insurance Paid time off Room Discounts Employee Food and Beverage Discounts EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

Responsibilities

Oversee and control all banquet operations to ensure brand standards and guest satisfaction goals are met or exceeded. Manage daily financial reports, labor costs, staff scheduling, and the execution of hotel-sponsored events.