Food and Beverage Manager

Key Responsibilities

• Participates in the development and implementation of business strategies for the hotel which are aligned with Choice Hotels overall mission, vision values and strategies
• Assists with the development and implements strategies for achieving food and beverage goals and supports achievement of the hotel’s goals
• Monitors status regularly and adjusts strategies as appropriate
• Participates in the development of the annual marketing, sales, and strategies
• Continually improves hotel food and beverage and adheres to brand standards
• Maximizes profitability and revenue by directing the hotel food and beverage operations
• Works with Regional Chef in order to incorporate best practices and deliver services on a cost-effective basis
• Controls costs by adhering to standards of operations for forecasting, budgeting, scheduling, payroll control and other expense management systems
• Audits and maintains food safety, ensuring all food and beverage staff have necessary safety certifications
• Responds to food safety inspections and reports
• Oversees monthly food and beverage inventories for supplies and maintains optimum stock levels to meet customer demand, detect waste and avoid excess expense for optimal profit without adversely affecting hotel performance.
• Assists with the development and implements the menu offerings and pricing based on competition, market trends, costs, etc.
• Ensures outlets meet or exceed brand standards
• Reviews guest complaints and responds as appropriate
• Develops and implements strategies and practices which support employee engagement
• Assists with invoice coding and processing
• Communicates effectively with guests, management and employees
• Promotes Food and Beverage outlets through advertising and public relations campaigns through local sources
• Works closely with Restaurant and Kitchen leaders to maximize revenue while meeting or exceeding guest expectations
• Ensures that meeting space is readied including
• Supervising and assisting in set up of furniture, seating and equipment
• Ensuring that floors, walls and equipment are clean in function rooms
• Contributing to the general upkeep of function rooms and related public areas
• Storing all banquet furniture and equipment properly in designated areas following an event
• Ensuring proper equipment operation/maintenance
• Sets lighting and temperature to comfortable levels
• Works closely with Sales and client to maximize guest satisfaction and repeat business

• Develops and implements strategies and practices which support employee engagement
• Develops and recruits the human resources necessary to achieve hotel and Management goals
• Oversees human resources management including the recruitment and selection, training & development, recognition and performance management of the work force
• Takes active role in recruitment and selection of qualified candidates
• Communicates performance expectations and provides employees with on-going feedback
• Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
• Drives employee engagement through the creation and implementation of departmental action plans
• Creates 100% guest satisfaction by providing the Radisson experience through performance that demonstrates the standards of genuine hospitality and exceeding guest expectations. Provides employees with the training and resources they need to maximize employee engagement and deliver Yes I Can! service and teamwork
• Communicates and reinforces the vision for customer service to all managers, supervisors and employees
• Creates an environment that encourages employees to provide the service brand behavior hospitality and teamwork
• Ensures that all minimum requirements of the 100% Guest Satisfaction Guarantee are in place and understood by all employees
• Creates an environment that provides employees with the tools, training and environment they need to deliver the service brand behavior and teamwork
• Supervises food and beverage outlets, Lead Cook and Restaurant Supervisor to hotel specifications and brand standards
• Completes and maintains inventory count to ensure food cost control and profitability
• Creates food and beverage requisitions to meet estimated demand
• Works with Regional Chef to create menus and recipes to standardize food preparation and ensure consistent quality and presentation
• Coordinates servicing of special customer requirements along with the creation of specials and menus
• Coordinates or covers vacation and absence / tardies

• Performs other duties as required by management to provide 100% Guest Satisfaction and genuine hospitality to all guests

Requirements/Skills

• Ideal candidate will have a minimum of 2 years of food & beverage experience
• Strong verbal, written, supervisory and interpersonal skills
• Works well independently or as part of a team
• Strong attention to detail
• Ability to manage the budget process
• Commitment to exceptional guest service
• Ability to maintain a positive and professional attitude when handling all situations
• Adhere to the policies and procedures of the hotel
• Ability to work a flexible schedule including holidays and weekends
• Demonstrated technical skills for the food and beverage area