Food & Beverage Manager
Company: AC Hotel Irvine by Marriott
Posted on: November 19, 2021
Position Summary : Manages the Beverage and Food teams in
assigned restaurants or B&F areas to ensure guests receive the
highest level of service and quality on a daily and consistent
basis. Duties & Responsibilities Primary Responsibilities/Essential
Functions : Manages subordinate supervisors/lead personnel who
supervise team members in the assigned restaurants and/or In-Room
Dining. Is responsible for the overall direction, coordination, and
evaluation of these units. Carries out supervisory responsibilities
in accordance with the organization's policies and applicable laws.
Responsibilities include interviewing, hiring, and training team
members; planning, assigning, and directing work; appraising
performance; rewarding and disciplining team members; addressing
complaints and resolving problems. Responsible for planning
department goals and directing team members to achieve results.
Monitors day-to-day restaurant operations to ensure standards of
product presentation and service exceed guest expectations and meet
or exceed property standards. Takes corrective action as needed.
Achieves budgeted revenues, controls expenses and maximizes
profitability within assigned areas. Utilizes computer programs to
analyze forecasts, cost and revenue reports. Makes decisions and
takes action based on that information to maximize profitability.
Ensures quality and portion control while minimizing waste or loss
of supplies to maintain profitability. Maximizes profitability by
optimizing menu prices and selection. Assists in developing and
implementing new menu ideas, wine list, pricing and marketing
programs. Ensures guests receive outstanding, consistent,
exceptional service by circulating through each dining area. Seeks
opportunities to improve satisfaction and immediately handles any
guest concerns or complaints. Ensures all dining, service and
kitchen areas are clean and properly set up. Maintains sufficient
inventory of food, supplies and equipment and orders as needed.
Participates in weekly/monthly inventories. Prepares and submits
liquor and supply orders. Ensures equipment is properly maintained.
Ensures compliance with all food and beverage regulations. Monitors
SOPs to ensure consistent exceptional service is provided. Assists
in developing and updating policies and procedures. Participates in
weekly meeting with Food & Beverage Management Team to ensure
weekly goals, challenges, and service standards are met. Follows
all standard food handling, TIPS, sanitation and health department
guidelines. Must wear non-slip, oil resistant shoes. Follows all
safety policies and procedures. Acts on reports of potential safety
issues or whenever observed and takes immediate action to resolve
in emergency situations. OSHA laws require the use of Personal
Protective Equipment (PPE) when performing work duties that have
the potential of risk to your health or safety. Team members will
be trained in the proper use and care of assigned PPE if
applicable. The hotel provides the required PPE. Team member has
responsibility to report defective, damaged or lost PPE or
equipment that does not fit properly to their Manager. Maintains
strict compliance with hotel's Hazardous Material (HAZMAT) program
and familiarizes self with current MSDS. Reporting to work as
scheduled (on time and on regular basis) is an essential function
of the job. Other Responsibilities/Supportive Functions : Makes
merit recommendations within budget or established guidelines.
Recommends promotions or reclassifications within company policy.
Approves leave and time away from work within company policy.
Responds to guest inquiries and coordinates special arrangements
and requests. Assists in developing the annual Beverage & Food
budget for assigned area. Resolves guest complaints within scope of
authority, otherwise refers the matter to upper management.
Notifies supervisor and/or Security of all unusual events,
circumstances, missing items, or alleged theft. Ensures that minors
and intoxicated persons are not served alcoholic beverages.
Notifies management of any problems resulting from guest
complaints, intoxication or disruptive behavior. Note: This job
description is not intended to be all-inclusive. Team Members may
perform other related duties as required to meet the ongoing needs
of the organization. Management reserves the right to add, modify,
change or rescind work assignments and to make reasonable
accommodations as needed. Qualifications (relevant experience,
education and training) : High school diploma, general education
degree (GED) or equivalent experience required. Two years
management experience in a high volume restaurant required. Possess
solid knowledge of restaurant management, service standards of
comparable hotel, guest relations and etiquette. Ability and
experience in successfully leading and coordinating staff in a high
volume, time sensitive environment. Requires ability to lead others
in the department by mentoring and providing training that results
in staff that meets/exceeds guest expectations and provides a high
level of guest satisfaction. Ability to develop and maintain
effective operating and control processes designed to attain
maximum operating efficiency while ensuring adherence to
established operating criteria. Completes required training as
scheduled. Ability to monitor labor as required by anticipating
business activity while ensuring that positions are staffed when
and as needed and labor cost objectives are met. Requires ability
to serve needs of guests through verbal face-to-face interactions.
Contacts sometimes contain confidential/sensitive information so
requires ability to use discretion. Must demonstrate positive
attitude and professional demeanor. Requires strong communication
and interpersonal skills and commitment to a high level of guest
satisfaction. Uses logic and reasoning to identify the strengths
and weaknesses of alternative solutions, conclusions or approaches
to problems. Requires attention to detail. Must be able to solve
problems and remain calm and alert if dealing with difficult guest,
during busy activity periods or in an emergency situation. Requires
working knowledge of MS Office applications and ability to learn
and use telephone and computer systems used at the hotel. Strong
attention to detail and the ability to handle multiple tasks.
Ability to solve practical problems and deal with a variety of
concrete variables in situations where only limited standardization
exists. Ability to interpret a variety of instructions furnished in
written, oral, diagram or schedule form. Ability to read, analyze,
and interpret general business periodicals, professional journals,
technical procedures, or governmental regulations. Ability to write
reports, business correspondence, and procedure manuals. Ability to
effectively present information and respond to questions from
groups of managers, team members, guests and the general public.
Must be able to speak, read, write and understand English to
communicate with management, team members and guests. Bilingual
Spanish a plus. Must be at least 21 years of age to serve alcoholic
beverages. Must complete TIPS-- (Training for Intervention
Procedures) alcohol awareness certification as scheduled upon
employment. Must have a valid current Food Handlers Card or
willingness and ability to obtain one within 30 days of employment.
Due to the cyclical nature of the hospitality industry, team
members may be required to work varying schedules to reflect the
business needs of the hotel. Work schedules will include working on
holidays, weekends and alternate shifts. Must maintain a clean
appearance and professional demeanor. Special Skills &
Abilities/Mental and Physical Demands: While performing the duties
of the job the team member regularly stands and walks for sustained
periods of time. Works at a quick pace, maneuvering between
functions occurring simulta...
Keywords: AC Hotel Irvine by Marriott, Irvine , Food & Beverage Manager, Executive , Irvine, California
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