Hotel Food and Beverage Manager needed at Maison Fahrenheit

Job Description

• The Food & Beverage Supervisor is responsible for coordinating, supervising and managing all property food and beverage, kitchen and back of the house operations, while maintaining a profitable F&B department and high quality products and service levels.
• He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Essential Elements:

• Knowledge of various food service styles.
• Knowledge of Food and Beverage cost controls.
• Knowledge of menu development.
• Previous guest relations training and experience.
• Ability to suggestively sell.
• Exert physical effort in transporting up to 25 pounds to and from the work area. Reach overhead full arm’s length.
• Ability to move freely within the hotel.
• Ability to walk and stand continuously.

Other duties as assigned.

Review the daily activities, such as:

• House count
• Forecasted covers for each outlet
• Catering activity
• Purchases
• Meetings
• Appointments
• VIPs/special guests

Maintain complete knowledge of:

• All liquor brands, beers, and non-alcoholic selections available in the 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.
• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices.
• Daily menu specials, discontinued items.
• Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range, and dress code and manual system procedures.