FOOD & BEVERAGE MANAGER

Basic Functions
To oversee management, budget, and operation of the foodservice outlet, catering services, and kitchen, and maintains liaison with sales department to ensure maximum profitability
Primary Duties
1. Approves all booked activities, i.e., banquets and convention where food and beverage services are required.
2. Develops team members through appropriate training, coaching and mentoring to ensure strong operational performance. 3. Motivates team members and promotes empowerment.
4. Creates and develops menu prices, beverage lists and prices and is responsible for the selection of condiments, linens, uniforms, and decor used within the property's facility.
5. Develops accurate and aggressive long and short-range financial objectives for the Food and Beverage Department consistent with property objectives.
6. Establishes and maintains effective internal controls within the department.
7. Maintains an appropriate level of community public affair
8. Maintains knowledge of local competition and general industry trends
9. Maintains liaison with the sales manager in order to facilitate the proper handling of convention and banquet obligations.
10.Maintains existing programs and develops new concepts that ensure the highest possible quality of food service.
11. Maximizes sales potential through aggressive marketing of the property's Food and Beverage outlets.
12.Recommends equipment to be used and is responsible for the proper selection of all food and beverage products.
13. Standardizes portions used and is responsible for the controlling of food, beverage, and labor costs.
14. Ensures the profitability of the F&B Department through effective management of employees, labor and product.
15. Oversees staff scheduling, allowing for appropriate service levels while controlling labor costs and overtime.
20. Observes daily conditions of all physical facilities and equipment in the restaurant, making recommendations for corrections and improvements as necessary.