Food & Beverage Manager
Coast Kitchen Restaurant at
Timber Cove Resort
Jenner, California, USA
The F&B Manager’s responsibility is to supervise and control all food and beverage operations, including the restaurant, kitchen, bar, room service, events to the required standards, within agreed budgetary limits and parameters of the law, particularly liquor law.
Manager
This position reports directly to the Director of Food & Beverage, working closely the Executive Chef.
Supervisory Responsibility
This position manages the entire Food and Beverage staff, including restaurant shift supervisors, restaurant servers, lounge servers, bartenders, bussers and hosts/hostesses.
Responsibilities
The essential functions of the job include but are not limited to:
The guest service functions of the job include but are not limited to:
The human resources functions of the job include but are not limited to:
The safety and security functions of the job include but are not limited to:
Requirements/Skills
Manager
This position reports directly to the Director of Food & Beverage, working closely the Executive Chef.
Supervisory Responsibility
This position manages the entire Food and Beverage staff, including restaurant shift supervisors, restaurant servers, lounge servers, bartenders, bussers and hosts/hostesses.
Responsibilities
The essential functions of the job include but are not limited to:
- Ensure the prompt, consistent, and efficient service of all meals, coordinate functions and beverages to the required standards.
- Ensure that restaurants and cloakrooms are clean and well maintained and table appointments are impeccable.
- Ensure that waiting staff is always correctly and smartly dressed, that they offer professional and courteous service to customers.
- Ensure that the bars are clean and stocked with the stipulated requirements.
- Ensure that bartenders and servers are well trained, correctly and smartly dressed and serve their customers in a professional and friendly manner.
- Ensure that room service orders are executed promptly and that they comply with the required standards.
- Ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.
- Ensure that staffing levels are managed and are no overtime is paid without prior approval from the Director of Food & Beverage.
- Ensure that company and statutory hygiene standards are maintained in all areas.
- Attend timeously to customer complaints.
- Ensure that reports and administration requirements are timeously submitted.
- Be fully conversant with all statutory requirements regarding a food and beverage operation that all licenses, including special licenses, are timeously applied for and that the conditions affecting the issues of a liquor license are not jeopardized.
- Ensure that weekly and monthly stock takes are conducted.
- Install an effective table reservation system.
- Circulate throughout the restaurant, bar and event space, maintaining a high profile, hands on approach with guests and staff.
- Hold regular staff meetings and daily briefings,
- Be fully aware of trends in the industry and make suggestions for improvement.
- Carry out and ensure that regular On-the-Job Training is taking place to agreed standards.
- Ensure that the most suitably qualified person is appointed in the event of a vacancy — wherever possible this should be an internal promotion.
- Cultivate and maintain rapport with all pertinent vendors.
- Maintain inventory of supplies and ensures staff follows proper inventory/cost control procedures.
The guest service functions of the job include but are not limited to:
- Maintain guest service as the driving philosophy of the hotel.
- Personally demonstrate a commitment to guest service by responding promptly to guest needs with an interest and concern in satisfying every guest.
- Ensure hotel staff, including all new hires, know all components of guest service, and are trained to meet service standards.
- Develop added value customer service programs regarding housekeeping services.
- Communicate to guests about hotel promotions, local attractions and points of interest.
- Ensure employees know policies, payment procedures, bonus plans, and benefits.
- Help develop management talent by acting as a mentor for direct reports.
- Use on-going safety training to minimize workers’ compensation claims.
- Monitor and maintain acceptable turnover levels.
- Work closely with the all Department Heads to create the optimal hospitality experience.
The human resources functions of the job include but are not limited to:
- Assist in human resources functions, including recruiting, selecting, orientation, training, performance planning and evaluating and pay/reward programs to maintain a skilled, qualified work force.
- Maintain a positive, cooperative work environment between staff and management.
- Emphasize training and development as a way of doing business to empower employees to provide excellent guest service.
- Ensure personnel files are accurate and comply with local and federal regulations.
- Administer personnel policies fairly and consistently.
- Resolve employee grievances in a fair and timely way.
- Hold regular performance appraisals with all management staff, identifying areas for development and training needs, and ensuring that this training is carried out.
- Create a staffing schedule in accordance with operational needs.
The safety and security functions of the job include but are not limited to:
- Understand “Right to Know” laws, which apply to food and beverage supplies.
- Create and ensure a safe working environment for all.
- Recognize and correct conditions which may create security, fire or accident hazards.
- Understand and implement hotel’s control system.
- Clean driving license.
Requirements/Skills
- Strong verbal and written English skills, with Spanish a plus.
- Dress appropriately for the job with the required attire and/or uniform and maintain proper personal hygiene. Refer to Employee Handbook for more information.
- Plan, organize, and perform professional level event planning, coordinating and booking duties.
- Work independently with general supervision; learn and interpret laws, rules, regulations, and policies and apply them to specific cases with good judgment.
- Perform analytical studies and draw sound conclusions; communicate effectively both orally and in writing.
- Maintain cooperative working relationships; demonstrate sensitivity to, and respect for, a diverse population.
- Have knowledge and skills of generally accepted Hotel policies and procedures, sales contracts and event booking/management techniques.
- Be able to lift approximately 30 lbs of supplies when needed.
- Be the know it all of the local foods, spirits, and wines, as well as steps and standards of service.
- Able to work Holidays, 6th days, and overtime. All overtime to be approved prior to being incurred by General Manager with written notice.