FB Manager

Job Description

Manage all F&B outlets/banquet/bar operations and colleagues on a daily basis. Areas of responsibility include Amaya Restaurant, Lobby Bar, IRD, Pool, Cent’Anni, Clubhouse Grill and banquet functions. As a department head, directs and works with the food and beverage/culinary management team and colleagues to successfully execute all operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

• The ability to lay out goals and develop strategies to accomplish said goals.
• Forecasting and scheduling using hotels tools and guidelines.
• The ability to oversee the initial and continual training of all new and current food and beverage service employees, conducting training classes for both management and hourly staff on a regular basis.
• The ability to control standards, performance, employees’ conduct, dress code, appearance, sanitation, etc. according to established policies.
• The ability to formulate and recommend changes to improve employees’ performance and teamwork.
• The ability to review performance with every colleague on an annual basis.
• Develops analyses and implements merchandising that meet the profile of The Grand Del Mar and guest patronage. Manages and controls overall expenses of the outlets focusing on higher revenue and profit.
• The ability to train colleagues to ensure total knowledge as to all menu items, how they are prepared, what ingredients are used, etc. and total knowledge of beverage program.
• The ability to work in co‑operation with the Chef and Sous‑Chefs to ensure quality of products and guests satisfaction.
• The ability to participate in Department Food and Beverage meetings.
• The ability to keep informed of special events such as Christmas, New Year’s, Thanksgiving, Easter, etc.
• The ability to review log emails produced by departmental managers on a daily basis. Knowledge of P.O.S. system of hotel.
• The ability to keep the waste factor in the hotel at a minimum level.
• The ability to ensure that managers maintain inventories and par stocks.
• The ability to ensure that all equipment is kept in perfect working condition.
• Reports any deficiency to the proper department.
• The ability and skills to manage beverage stock properly as well as wine & cocktail list elaboration and maintenance.
• Financial knowledge must have working knowledge of Profit and Loss statement. Awareness of and control beverage cost.
• Awareness of budget and control expenses.
• Ability in all facets of Human Resources nature. Interviewing, evaluating, discipline, termination.
• The ability to handle all guest complaints in the food and beverage area and is in charge of obtaining maximum results in the utilization and appearance of the food and beverage areas, the quality levels, performance and standards of service and develops new techniques of service towards maximum guest satisfaction at minimum operating costs.
• The ability to maintain current prices and approved purveyors listed based on quality, service and cost of all related food and beverage items for requisitioning purposes, store inventories, cost control procedures and forecasts.
• The ability to aid each manager in giving the necessary training to their staff and to assist them in it.
• The ability to develop new and analyze existing procedures and special promotions that will improve guest patronage under the guidelines of The Grand Del Mar policies.
• The ability to develop and maintain effective communications between all operating departments. The ability to complete accident reports accurately and promptly.
• The ability to converse with upper management on a regular basis.
• The ability to respond properly in any hotel emergency or safety situation.
• The ability to perform other tasks or projects as assigned by hotel management and staff.

The expectations of this role are listed below but not exclusively restricted to this listing. This job description is not an exclusive or exhaustive list of all job functions that a colleague in this position may be asked to perform from time to time.

• Being the instigator and involved in on the floor training and coaching/counseling of the…