Food and Beverage Manager

**SCOPE AND GENERAL PURPOSE**

Plan and manage the Restaurant, Room Service, Banquets and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate 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, Banquets and any other food and beverage outlets as required to ensure compliance with policies, 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. Achieve service of all beverage items in accordance with licensing regulations ensuring all staff involved in service of alcohol are trained and certified.

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 wait staff are proficient in order taking and up-selling in order to achieve or exceed average spends on food and liquor.

10. Delegate/perform as necessary routine opening, ‘mise en place’ and closing duties in order to contribute to the efficiency of the department.

11. Ensure team members seek feedback from guests.

12. Ensure all staff are aware of and comply with food service standards.

13. Perform/organize cashiering duties ensuring accurate billing of items and correct handling/security of cash/credit cards and guestroom charges.

14. Ensure prompt clearing/resetting of tables assisting as necessary in order to maximize on covers and guest satisfaction.

15. Control liquor inventory regularly with a designated team member, achieving accurate recording and calculation of information with a proactive response to any adverse trends.

16. Prepare liquor orders for authorization ensuring inventory is received and reconciled.

17. Ensure team members are proficient in prompt and professional answering of the telephone and taking of telephone reservations/messages.

18. Work on planned marketing and implementation of new menus.

19. Ensure up to date pricing and proper use of computer systems by all staff.

20. Review daily menu specials and offer feedback to Chef, Sous Chef and cooks.

21. Review banquet event orders and make note of any changes.

22. Communicate both verbally and written to provide clear direction to staff.

23. Take physical inventory of specified food items for daily inventory.

24. Requisition the day’s supplies and ensure that they are received and stored correctly. Ensure quality of products received.

25. Review equipment needs for F&B outlets.

26. Ensure that staff report to work as scheduled; document any late or absent employees.

27. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand.

28. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

29. Ensure that all staff prepares menu items following recipes and yield guides.

30. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

31. Observe guest reactions and confer with service staff to ensure guest satisfaction.

32. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.

33. Develop new menu items, test and write recipes.

34. Assist Catering department with developing special menus for functions; meet with clients as requested.

35. Review sales and food cost daily; resolve any discrepancies with the General Manager.

36. Ensure that excess items are utilized efficiently.

37. Oversee and direct training of new hires