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Food & Beverage Manager
Secrets/Breathless Resorts & Spa
- Hanover / St. James / Trelawny
- Not disclosed
- Permanent full-time
- Updated 11/09/2024
- HR Department
Responsible for the management of all aspects and functions of beverage outlets, in accordance with hotel standards. Directs implements and maintains a service and management philosophy, which serves as a guide to respective staff.
JOB OVERVIEW:
Responsible for the management of all aspects of the Formal Dining Restaurant functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy, which serves as a guide to respective staff.
Qualifications:
Essential:
- High school graduate, some college.
- Minimum 21 years of age to serve alcoholic beverages.
- 2 years experience as an Assistant Restaurant Manager/ Supervisor, preferably a 5 star hotel.
- Food handlers certificate.
- Knowledge of various food service styles (i.e., French service, butler style service).
- Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding.
- Ability to provide legible communication.
- Ability to compute basic mathematical calculations.
- Familiarity with food and beverage cost controls.
Desirable:
- College degree.
- Previous experience in cashiering/order taking and food service.
- Ability to communicate in a second language, preferably Spanish
- Certification of previous training in liquor, wine and food service.
- Any previous culinary training.
- Certification in alcohol awareness program.
- Certification in C.P.R.
- Computer training.
Skills:
Essential:
- Ability to ensure hotel's standards, policies and procedures with restaurant staff.
- Ability to prioritize and organize work assignments, delegate work.
- Ability to direct performance of restaurant staff and follow up with corrections where needed.
- Ability to motivate restaurant staff and maintain a cohesive team.
- Ability to ascertain restaurant training needs and provide such training.
- Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
- Ability to focus attention of details.
- Ability to suggestively sell menu items, beverages and wines.
- Ability to input and access information into Micros system.
- Ability to exert physical effort in transporting equipment and wares.
- Ability to endure abundant physical movements in carrying out job duties.
- Ability to ensure security and confidentiality of guest and hotel information.
- Ability to work without direct supervision.
ESSENTIAL JOB FUNCTIONS:
- Maintain complete knowledge of:
- All liquor brands, beers and non-alcoholic selections available in restaurant.
- The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
- Designated glassware and garnishes for drinks.
- Daily menu specials.
- Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation and dress code.
- Daily house count, arrivals/departures, V.I.P.'s.
- Correct maintenance and use of equipment.
- All department policies/service procedures.
- Maintain complete knowledge and strictly abide by liquor regulations.
- Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
- Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
- Requisition linens/skirting required for business and assign staff to transport such to the restaurant.
- Check stock of wines/champagnes and order shortages noted. Ensure wines are received, properly stored and kept secured.
- Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.
- Meet with the Chef to review daily specials; update board throughout shift. Ensure that staff are aware of such.
- Periodically check with the Front Desk to review updates on house count and arrivals.
- Review sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.
- Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
- Ensure that staff reports to work as scheduled. Document any late or absent employees.
- Coordinate breaks for staff.
- Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
- Monitor the preparation of station assignments, ensuring compliance to departmental standards.
- Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
- Inspect grooming and attire of staff; rectify any deficiencies.
- Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.
- Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
- Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
- Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
- Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.
- Review the reservation book, pre-assign designated tables and follow up on all special requests.
- Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
- Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
- Monitor and assist Host(ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are seated to best service the guests.
- Anticipate heavy business times and organize procedures to handle extended waiting lines.
- Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
- Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.
- Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction.
- Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
- Check the status of all orders and ensure that they are delivered within designated timelines.
- Monitor and ensure that all tables are cleared and reset according to department procedures.
- Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
- Assist restaurant staff with their job functions to ensure optimum service to guests.
- Answer outlet phone within 3 rings, using correct salutations and telephone etiquette.
- Take, record and confirm restaurant reservations/cancellations in accordance with departmental standards.
- Ensure all cashiering procedures are processed in compliance with Accounting standards.
- Ensure all closing duties for staff is completed before staff sign out.
- Conduct a week formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
- Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.
- Foster and promote a cooperative working climate, maximizing productivity and employee morale.
- Prepare and submit fortnightly payroll.
- Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
- Document pertinent information in department log book.
- Complete all paperwork and closing duties in accordance with departmental standards.
- Review status of assignments and any follow-up action with on-coming supervisor.
- Successful completion of the training/certification process.
We appreciate all interest; however, ONLY shortlisted candidates will be conacted.
If you have previously applied, there is no need to submit another application.
Ref: Food & Beverage Manager
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