It is the responsibility of the F&B Manager to manage operations in an efficient and professional manner to ensure quality service to guests. Monitor operation profitability while ensuring all employees maintain Four Star/Four Diamond customer service standards. Interact with other Food and Beverage managers and other Department Heads to help outlet operations run smoothly. Interact with other Food and Beverage Managers, and other Department Heads to help outlet operations proceed smoothly. This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams
• Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills
• Excellent interpersonal and communication skills (verbal and written), fluent English and articulate
• Ability to work efficiently, independently and cohesively, consistently producing quality results
• Technology savvy
• Minimum age requirement is 21.

EDUCATION and/or EXPERIENCE:
Bachelor’s or related degree preferred
5 years’ experience.

MATHEMATICAL SKILLS:

Basic math skills.

LANGUAGE SKILLS:

Must be able to speak and understand English.

WHAT WE OFFER YOU:

• Multiple benefit plans to suit your needs
• Paid Time Off
• 401K
• Opportunities for advancement
• Positive and respectful work environment where diversity is valued
• Generous employee discounts on dining, retail, amusements, and hotels
• Community volunteer opportunities
  Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full job description which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Continually monitor all daily sales, ordering, par levels and costs for outlet. Complete outlet reports for Food and Beverage Management.
• Keep all operational expenses within budget.
• Create, implement and monitor action plans to maximize revenue.
• Ability to understand P&L and Food & Beverage cost reports.
• Control labor expenses based on business levels.
• Maintain accurate paperwork for comps, inventory levels, and scheduling, payroll and employee records.
• Monitor comp checks and ensure all comp procedures are followed.
• Control walkouts.
• Maintain par levels of outlet and Stewards supplies.
• Sign for and disburse tips to Food Servers, ensuring that Food Servers sign tip log.
• Conduct pre-shift meetings. Orientates and updates employees regarding policies and procedures.
• Ensure employees adhere to established policies and procedures.
• Responsible for counseling all employees. Ensure all supervisors maintain consistency of rule enforcement.
• Monitor and follow-up on employee training. Provides instructions and guidance to restaurant employees regarding their job duties.
• Have working knowledge of I.P. ordering system, Aloha, NBO, and bar systems.
• Ensure guests are seated and served in a timely and professional manner.
• Ensure employees have valid work cards while they are working and meet both state and departmental requirements concerning sanitation and personal hygiene.
• Provide Human Resources with the necessary information to keep personnel files current.
• Responsible for staffing and scheduling all assistant managers and employees.
• Encourage and motivate employees.
• Be accessible and available to employees.
• Consistently demonstrate excellent people skills when dealing with employees and guests.
• Check guest satisfaction during meal and resolve customer complaints.
• Communicate with Room Chef or Executive Chef regarding any problems relating to the food or the kitchen.
• Communicate with Engineering to ensure quality physical appearance of the outlet.
• Ensure a neat, clean and safe working environment in accordance with established health and safety standards.
• Present needs of the outlet to the VP or Regional Director.
• Complete special projects as requested by Food and Beverage Management. Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams.
• Perform other duties as assigned.

To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Ability to manage employees, training and coaching skills with evidence of developing exceptionally motivated teams
• Excellent analytical, problem solving, administrative, multi-tasking, organization and prioritization skills
• Excellent interpersonal and communication skills (verbal and written), fluent English and articulate
• Ability to work efficiently, independently and cohesively, consistently producing quality results
• Technology savvy
• Minimum age requirement is 21