Food and Beverage Manager

The Troubadour Hotel

Food and Beverage Manager

New Orleans, LA
Full Time
Paid
  • Responsibilities

    You have a proven track record of success as a Food & Beverage Manager. You are passionate about food and beverage and possess the business acumen required to successfully manage a hotel food and beverage operation. You are energetic and enthusiastic about providing quality leadership to your team members realizing the importance of their contributions towards the success of the operation. You are an expert in your profession.

    As a Food and Beverage Manager, you are 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

    The food and beverage manager will plan, organize, direct, and coordinate the workers and resources for the efficient, well-prepared, and profitable food and beverage outlets including a roof-top bar.

    ESSENTIAL TASKS:

    Estimate food and beverage costs. Work with cooks for efficient provisioning and purchasing of supplies.

    Supervise portion control and quantities of preparation to minimize waste.

    Perform frequent checks to ensure consistent high quality of preparation and service.

    Order merchandise to replenish merchandise on hand.

    Direct, coordinate, and participate in the preparation of, and cooking, wrapping or packing types of food served or prepared by establishment.

    Coordinate activities of workers engaged in keeping business records, collecting and paying accounts, ordering or purchasing supplies, and delivery of food to wholesale or catering customers.

    Work with other management personnel to plan marketing, advertising, and any special restaurant functions.

    Ensure compliance of employees with established security, sales, and record keeping procedures and practices.

    Answer customer's complaints or inquiries.

    May lock and secure restaurant.

    Supervise employees engaged in sales work, taking of inventories, reconciling cash with sales receipts, keeping operating records, or preparing a daily record of transactions for accounting, or perform work of subordinates, as needed.

    Plan and prepare work schedules and assign employees to specific duties.

    May contact prospective wholesale customers to promote the sale of prepared foods (catering).

    Direct hiring, training, and scheduling of restaurant personnel.

    Investigate and resolve complaints concerning food quality and service.

    Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

    May establish delivery routes and schedules for supplying wholesale/catering customers.

    Comply with all health and safety regulations.

    Review financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations.

    Interview, hire and train personnel. Works to improve performance.

    Complies with State laws for serving Alcoholic Beverages

    Fundamental Requirements

    High school diploma, minimum of 2 years supervisory experience in a restaurant. 5 years experience as a Director of Food and Beverage in a hotel is a plus. This job requires standing and walking 100% of the time, regularly bending, pushing, pulling, carrying, and the ability to perform repetitive motions for the entire shift. This job requires you to be able to push, pull, or lift a minimum of 50lbs. We administer pre-employment drug testing and background checks.

    We Make A Meaningful Difference In The

    Lives Of Our Team Members, Who In Turn

    Deliver Memorable Customer Experiences And

    Produce Exceptional Results For Our Owners

    EOE