Food & Beverage Manager (3771)

SUMMARY

Responsible for managing all Food & Beverage operations under KwaTaqNuk and for delivering an excellent guest experience. The successful candidate will be able to forecast, plan and manage all F&B orders, staff, and finance. The goal is to maximize sales and revenue through customer satisfaction and employee engagement. 

DUTIES & RESPONSIBILITIES

• Manage Food & Beverage day-to-day operations within budgeted guidelines and to the highest standards to meet financial targets.
• Preserve excellent levels of internal and external customer service.
• Design exceptional menus, purchase goods and continuously make necessary improvements.
• Ensure that all standard operating procedures for revenue and cost control are consistently utilized.
• Help plan external and internal marketing and sales promotional activities for holiday events and banquet functions.
• Responsible for the proper accounting and reconciliation of Point of Sale (POS) systems and revenues.
• Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Ensure employees adhere to set uniform standards according to policies and procedures.
• Perform periodic inventory spot checks to ensure assistant and staff is correct on inventory count.
• Maintain health, hygiene and safety standards in the food and beverage outlets.
• Ensure cleaning and side work is completed daily.
• Ensure Food & Beverage personnel documents, corrective action forms, attendance forms etc are up to date and forwarded to the HR department.
• Assist with the remodeling, refurbishment and other building design enhancements related to the Food & Beverage department.
• Assist with month-end inventory.
• Identify customers’ needs and respond proactively to all their concerns.
• Lead Food & Beverage team by attracting, recruiting, training, and appraising talented personnel.
• Ensure staff is delivering exceptional customer service and maintain high food and service standards.
• Ensure correct handling procedures to minimize china and glassware breakage and food waste.
• Ensure that specials are understood by servers and are being promoted.
• Ensure that state, federal, tribal, and company regulations are consistently adhered to pertaining to alcoholic beverages and food safety.
• Implement and monitor consistency of food and beverage policies and procedures.
• Monitor purchase and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases.
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
• Ensure all safety, sanitation, energy management, preventative maintenance and other standards are consistently met.
• Report to management regarding sales results and productivity

• Develops and implements staff development plans for all employees, help develop skills, motivation, and attitude to grow within the organization.
• Ensures all employees within areas of responsibility receive fair and equitable treatment regarding their respective terms and conditions of employment.
• Understands and monitors all computerized systems utilized by Food & Beverage department.
• Other duties as assigned.

 

SUPERVISORY RESPONSIBILITIES

• Banquet staff
• Bartenders
• Bussers
• Cooks
• Dining Attendants
• Dishwashers

Qualifications

EDUCATION and/or EXPERIENCE

• Bachelor’s degree in Business Management, Hospitality Management or related area from a four-year college or university
• Five (5) years’ experience and/or training; or an equivalent combination of education and upper-level management experience within specific area of responsibility
• Preferred minimum three (3) years of upper-level leadership experience in Food & Beverage management.

REQUIRED KNOWLEDGE, SKILLS & ABILITIES

• Must have a thorough understanding of health and safety guidelines.
• Must have excellent written and/or verbal communication skills.
• Must have the ability to spot and resolve problems efficiently.
• Experience with effective leadership techniques, delegating multiple tasks, decision-making, and staff development.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

 

PHYSICAL REQUIREMENTS & WORK ENVIRONMENT

• The employee is regularly required to sit; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. 
• The employee is occasionally required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl. 
• The employee must occasionally lift and/or move up to 25 pounds. 
• Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. 
• The noise level in the work environment varies from light to moderate.
• Ability to work flexible hours/shifts including evenings, weekends and holidays required.