MANAGER FOOD AND BEVERAGE

JOB SUMMARY

The Food and Beverage Manager is responsible for coordinating, supervising and directing all property food and beverage operations, while maintaining a profitable F&B department and high-quality products and service levels. The Food & Beverage Manager 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. This position works closely with the Director of Sales to maximize success of both the Garden Grille Restaurant/Bar and the LaFont Banquet Hall.

The Hilton Garden Inn Pascagoula is built on the former site of LaFont Inn, across from Singing River Hospital on Highway 90 in Pascagoula, Mississippi. The Hotel has 119 rooms with a full-service restaurant and bar, with onsite catering for a 6,000 square meeting space/convention center/banquet hall.

QUALIFICATION STANDARDS

Education & Experience:

• At least 4 years of progressive hotel sales experience in a specific market; or a 4-year college and at least 3 years of related experience; or a 2-year college degree and 4 or more years of related experience.
• Must be proficient in Windows, Company approved spreadsheets and word processing.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Serv Safe certified

Physical Requirements:

• Long hours sometimes required.
• Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

Mental Requirements:

• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
• Must be able to work and understand financial information and data, and basic arithmetic functions.

DUTIES & FUNCTIONS

Essential:

• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.
• Maintain regular attendance in compliance with Expotel Hospitality Service standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.
• Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations.
• Maintain a warm and friendly demeanor at all times.
• Supervise all F&B personnel.
• Respond to guest complaints in a timely manner.
• Prepare the F&B budget and monitor department performance with respect to same. Perform any necessary follow-up, including forecasting.
• Monitor industry trends, take appropriate action to maintain competitive and profitable operations.
• Work with other Executive Committee members and keep them informed of F&B issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Coordinate and monitor all phases of Loss Prevention in the F&B department.
• Prepare and submit required reports in a timely manner.
• Organize and conduct department meetings on a regular basis.
• Monitor quality of service and product.
• Coordinate in menu planning and preparation.
• Ensure timely purchase of F&B items, within budget allocation.
• Oversee operation of Banquets.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure departmental compliance with SOP’s.
• Ensure the training of department heads on SOP’s, report preparation, technical job tasks.
• Attend and/or conduct departmental and hotel training.
• Interview candidates for front-of-house and back-of-house F&B positions and follow standards for hiring approvals.

Marginal:

• Conduct and/or attend all required meetings, including pre-convention and post-convention meetings.
• Perform any other duties as requested by the General Manager.
• Participate in required M.O.D. program as scheduled.