Job Description

Position: Food & Beverage / Banquet Manager

Department: Food & Beverage

Purpose: Maintenance of established service standards of the Food and Beverage Division to include all F&B Outlets and Banquets. Supervision of food and beverage internal controls as per Accor SOPs.

Reports to: Director of Food & Beverage

Essential Functions:

• Consistent maintenance of/and refinement of service standards.

• Correlation of outlet P&L and financial information monthly.

• Maintenance of adequate service ware of outlets through communication with Executive Chef and Stewarding.

• Assist F&B Supervisors and Kitchen Staff in refinement of successful daily menu specials.

• Assure heartists have the tools and supplies to do their job.

• Assure consistent maintenance of corporate Food and Beverage systems and control procedures in all "front of house operations" and appropriate back-of-the-house operations

• Assure unit management development through well-planned cross training programs.

• Produce purchase requests of necessary equipment and materials for each department.

• Maintenance of accurate private wine bin inventories.

• Consistent maintenance of environments of all outlets and related areas.

• Maintenance of all outlet key control procedures.

• Assure forecasts of daily linen consumption

• Monitor usage of front of house uniforms and forecasts uniform consumption and purchase schedule.

• Supervises EOM inventories including beverage, china and silverware.

• Assures daily menu abstracts are completed and summarized.

• Assures adherence to cashier reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures including other related cashier reporting and accountability procedures.

• Assures outlet pars of all china, glass, and silver are at identified levels daily.

• Conducts pre-shift meetings

• Attends daily and weekly food and beverage meetings.

• Participates in Key Result Area planning, organizing, and controlling.

Hotel Specific Essential Functions:

• Supervises banquets events as needed

• Trains all F&B staff

• Conducts monthly meetings

Tools and Equipment:

• Computer and printer, telephone, photo-copying machine, file folders, filing cabinet.

Working Environment:

• Interior of hotel, in all areas of the hotel.

• Exterior of hotel with exposure to weather conditions.

• Exposure to various hazardous chemicals.

• Exposure to food items and beverages.

Additional Information

All your information will be kept confidential according to EEO guidelines.