Food and Beverage Manager

2 weeks ago

Gloucester, Canada Holiday Inn Ottawa East Full time

Plan and manage the Restaurant, Room Service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, provincial and local regulations while meeting/exceeding financial goals. MAIN DUTIES 1. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. 2. Implement company programs and manage the operations of the Restaurant, Room Service and any other food and beverage outlets as required to ensure compliance with SOPs, safety regulations and federal, provincial and local regulations to ensure an optimal level of service, quality and hospitality are provided to the guest(s). 3. Forecast, implement, monitor, control and report on the various outlet budgets and their components (labor costs, food costs, beverage costs, supplies, equipment, etc.) to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. 4. Abide by all Provincial, Federal and Corporate requirements pertaining to serving alcoholic beverages. 5. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. 6. Create, recommend and implement promotions, displays, buffet presentations and ideas to capture in house guests and a larger share of the local market. 7. Monitor and control the maintenance/sanitation of the various outlet areas and equipment to protect the assets, comply with policies and procedures and ensure quality service. 8. Ensure pleasant greeting/prompt seating of all guests in accordance with guest requirements while facilitating fast and professional service by fair distribution of tables/guests to team members. 9. Ensure waiting staff are proficient in order taking and up selling in order to achieve or exceed average spends on food and liquor as laid down in the budget. 10. Delegate/carry out as necessary routine opening, mis en place and closing duties in order to contribute to the smooth running of the department. 11. Personally check and ensure team members check guest satisfaction as required by company policy. 12. Liaise with the Executive Chef regarding deviations from standards in terms of food preparation time, presentation/portion control and temperature of food in line with company policy. 13. Ensure all staff are aware of and comply with food service standards 14. Achieve the service of all beverage items in accordance with licensing regulations ensuring all staff involved in service of alcohol are trained and certified as required by company policy. 15. Carry out/organize as appropriate cashiering duties ensuring accurate billing of items and correct handling/security of cash/credit cards and room # charges in line with company policy. 16. Ensure prompt clearing/resetting of tables assisting as necessary in order to maximize on covers and guest satisfaction. 17. *Take liquor stock on a routine basis with a designated team member, achieving accurate recording and calculation of information with a proactive response to any adverse trends as required by company policy (*delete if not appropriate). 18. *Prepare liquor orders and pass to the General Manager/Operations Manager*/Food & Beverage Manager* for authorization ensuring receiving, requisitioning and issuing of stock is carried out in line with company policy (*delete if not appropriate). 19. *Book staff and organize work routines for meeting room/banqueting food service/bar service assisting with/carrying out tasks where necessary while working within department wage costs and achieving guest satisfaction (*delete if not appropriate). 20. *Ensure room service/take out orders are processed, set up and delivered to the room*/collected by the guest* achieving response time and presentation standards required by property policy (*delete if not appropriate). 21. Ensure team members are proficient in prompt and professional answering of the telephone and taking of telephone reservations/messages in line with property policy. 22. Work with the Executive Chef regarding planned marketing and implementation of new menus. 23. Ensure up to date pricing and proper use of computer systems by all staff in line with company policy. 24. Comply with attendance rules and be available to work on a regular basis 25. Perform any other job related duties as assigned.

REQUIRED SKILLS AND ABILITIES: Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co
- workers with their job duties and be a team player. Requires thorough knowledge of the restaurant/hotel practices and procedures in order to perform non-repetitive analytical wo

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