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Food & Beverage Manager - DoubleTree by Hilton - Vail

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POST DATE 9/17/2016
END DATE 10/17/2016

Widewaters Hotels Vail, CO

Company
Widewaters Hotels
Job Classification
Full Time
Company Ref #
hc.269326
AJE Ref #
576209059
Location
Vail, CO
Experience
Entry Level (0 - 2 years)
Job Type
Regular

JOB DESCRIPTION

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Are you a self-motivated leader who can inspire a team of hospitality professionals to provide exceptional experiences for guests in premier destination? Widewaters Hotels is looking for a committed leader to be the FOOD & BEVERAGE MANAGER of the DoubleTree by Hilton Vail, CO! If you have a polished vision to implement effective controls while maintaining high standards throughout the banquet space as well as the bar & lounge, apply today! Job summary The F & B Manager manages the daily operations of the bar and lounge and banquets, maintaining established quality and service standards, maximizing profits, controlling expenses, and ensuring sanitation, safety and food quality. The F&B Manager is responsible for ensuring a smooth operation of the dining room and banquet functions by directing the activity of staff, and facilitates the prompt and accurate seating and service of all guests. The F&B Manager will also be responsible for coaching, counseling and developing their team. What you will be doing Manage the staffing, training and day-to-day activities of the banquets, lounge and bar staff. Ensure that staff is scheduled based on forecasted business. Assist the Executive Chef /Kitchen Manager in monitoring the presentation of food product and reviews any areas of concern raised by guests or staff. Ensure that the restaurant and banquet space is clean and ready for guests at all times. Work closely with the Sales Department to ensure a smooth execution of events and banquets. Work in support of team goals and measures effectiveness through the Food & Beverage profit and service performance of the hotel. Ensuring that all goals are geared toward exceeding guest expectations. Responsible for the selection, training and development of the personnel within the department, planning, assigning and directing work, appraising performance, rewarding and disciplining employees; safety, addressing complaints and resolving problems Oversee departmental matters as they relate to federal, state and local employment and civil rights laws. Training should include brand training if applicable for day to day activities for banquets, restaurant/bar staff and room service if applicable. Implement and manage all compliance programs to ensure compliance with the SOPs to include safety and sanitary regulation, all federal, state and local & brand if applicable regulations to ensure optimal levels of quality service and hospitality are provided to the guest. Manage guest relations and ensure that all guest issues and complaints are addressed in a timely fashion that meets and exceeds guest expectation by providing excellent service. Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations and follow branding guidelines. Analyze market trends and implement strategies to improve patronage. Develop, recommend, implement and manage the departments annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations Utilize leadership and motivational skills in order to maximize employee productivity and rating on guest satisfaction surveys. Monitor and follow up on all F&B overages and shortages. Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food & Beverage and Food Production staffs. Review food sales for accuracy daily. Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Ensures that proper scheduling is done appropriately without putting department in unnecessarily overtime. Ensure all food and beverage costs are maintained to meet budget and are closely monitored at all times. Focus the F&B Department on their role in contributing to the guest service scores. Attend BEO meetings as needed.