Food & Beverage Manager - The Savoy at Avion Hospitality Employee Services LLC

Kansas City, Missouri, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Oct, 26

Salary

0.0

Posted On

16 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Hospitality Management, Staff Training, Budgeting, Labor Cost Management, Guest Relations, Inventory Control, Performance Management, POS Systems, Food Safety, Alcohol Awareness, Scheduling, Operational Excellence

Industry

Hospitality

Description

Description About The Savoy Located within the historic Hotel Savoy in downtown Kansas City, The Savoy has been welcoming guests for more than 120 years. As one of Kansas City's most iconic dining destinations, The Savoy blends rich history, elevated American cuisine, exceptional service, and a vibrant hospitality experience. We are committed to preserving our legacy while continually evolving to create memorable experiences for guests, associates, and the community. Job Summary The Food & Beverage Manager supports the Director of Food & Beverage in overseeing the daily operations of The Savoy's Restaurant, Lounge, Room Service, and Banquet departments. This position ensures exceptional guest service, operational excellence, and compliance with company and brand standards while maintaining labor, beverage, and operating costs within budget. The Food & Beverage Manager serves as a hands-on leader, coaching and developing associates, driving guest satisfaction, and executing departmental initiatives that contribute to the continued success of The Savoy. Exempt leaders are expected to work the hours necessary to meet the operational needs of the business, including evenings, weekends, and holidays. JOB FUNCTIONS & DUTIES Support the Director of Food & Beverage in the daily operation of the Restaurant, Lounge, Room Service, and Banquet departments. Lead by example by providing attentive, friendly, courteous, and service-focused hospitality to guests and associates. Maintain regular attendance and flexibility to meet the operational needs of the hotel. Maintain professional appearance and grooming standards in accordance with company and brand guidelines. Ensure compliance with all company policies, brand standards, safety procedures, and applicable health regulations. Maintain required certifications, including Food Handler, Alcohol Awareness, CPR, and First Aid, as applicable. Develop a thorough understanding of hotel operations and maintain strong working relationships with all departments. Recruit, interview, train, coach, mentor, and develop Food & Beverage associates. Provide ongoing coaching, performance feedback, recognition, and corrective action in accordance with company policies. Complete 90-day and annual performance evaluations in a timely manner. Prepare schedules based on business demands, labor budgets, and productivity goals. Review payroll for accuracy and submit payroll information within required deadlines. Monitor labor productivity, wage progress, and departmental expenses. Assist in preparing budgets, forecasts, and operational reports. Drive guest satisfaction by responding promptly and professionally to guest requests, concerns, and service recovery opportunities. Ensure consistent execution of service standards throughout all Food & Beverage outlets. Partner with the Executive Chef to ensure exceptional food quality, presentation, and seamless front and back-of-house operations. Assist in developing and implementing promotional programs, upselling initiatives, and revenue-generating opportunities. Monitor beverage costs, inventories, purchasing, and monthly reconciliations. Conduct quarterly operating equipment inventories and maintain appropriate inventory levels. Attend daily BEO meetings and oversee banquet operations to ensure successful event execution. Utilize the hotel's POS system to analyze sales performance, labor, and operational trends. Generate required departmental reports accurately and on schedule. Maintain accurate records for purchasing, scheduling, inventories, forecasting, and departmental documentation. Ensure compliance with purchasing procedures, invoice processing, cash handling, and internal financial controls. Organize and lead departmental meetings and training sessions as assigned. Participate in Manager on Duty (MOD) coverage as required. Maintain positive communication and collaboration between the Food & Beverage and Culinary teams, as well as all other hotel departments. Assist in implementing emergency procedures in coordination with hotel leadership. Maintain key control, Lost & Found procedures, and departmental security standards. Monitor daily food and beverage sales for accuracy and identify opportunities to improve operational performance. Perform other duties as assigned by the Director of Food & Beverage or General Manager. Requirements EXPERIENCE & EDUCATION Minimum of five (5) years of progressive Food & Beverage experience in a full-service hotel, upscale restaurant, or similar hospitality environment. Associate's degree with three (3) or more years of related experience, or Bachelor's degree with at least one (1) year of related experience, or an equivalent combination of education and experience. Previous supervisory or management experience required. Strong knowledge of Microsoft Office, Windows operating systems, and hotel POS systems. Excellent communication, leadership, coaching, and interpersonal skills. Demonstrated ability to make sound decisions in a fast-paced, guest-focused environment. Strong organizational, analytical, and problem-solving abilities. Ability to interpret financial information, manage labor costs, and maintain departmental budgets. Ability to remain calm, professional, and solution-oriented under pressure. Strong attention to detail and commitment to operational excellence. Working knowledge of food safety, responsible alcohol service, and hospitality best practices.

Responsibilities

Oversee daily operations of the restaurant, lounge, room service, and banquet departments to ensure exceptional guest service and operational excellence. Lead and develop associates while managing labor, beverage, and operating costs within budget.