The Food and Beverage Manager is responsible for overseeing all
aspects of a banquet or event and partner with the Restaurant
Manager on supervising the day-to-day operations of the dining
facility and the Room Service Department.|
Supervise, guide and direct Restaurant/Banquet/Room Service
Assist servers, bussers and hosts on the floor during all meal
Ensure that department goals are communicated, understood and
met by Restaurant/Room Service employees.
Ensure that Restaurant/Banquet employees/Room Service
employees are trained on technical and service aspects of the
job. (e.g., food or room preparation, customer service).
Provide constructive feedback to Restaurant/Banquet/Room
Service employees to help them to perform their jobs better.
Accomplish restaurant Human Resources objectives by
recruiting, selecting, orienting, training, assigning,
scheduling, coaching, counseling, and disciplining
Restaurant/Banquet/Room Service employees.
Supervise daily restaurant and banquet operations,
establishing and maintaining dining room and banquet policies
Monitor and inspect food and beverage deliveries.
Inspect food and beverage outlets for proper storage,
sanitation, security, neatness and rotation of inventory.
Ensure that restaurant and banquet employees have the
necessary resources to effectively perform their jobs. (e.g.,
Maximize bar profitability by ensuring portion control and
quantities of preparation, minimizing waste, ensuring high
quality of preparation.
Partner with the Executive Chef to continually collaborate on
the performance of the menu, both on guest feedback &
Ensure entire menu is available daily and hours of operation
are strictly adhered to.
Ensure that function rooms are set-up in accordance with
customer satisfaction by supervising set-up staff and
inspecting function room.
Conduct function review with customer; adjust specifications
as necessary and perform follow-up to ensure all details are
Ensure the timeliness of all banquet activities.
Collaborate with General Manager on achieving financial
objectives by forecasting, preparing an annual budget,
scheduling expenditures, analyzing variances, initiating
Meet restaurant and banquet operational objectives by
contributing information and recommendations to strategic
plans and reviews; preparing and completing action plans,
productivity, quality, and customer service standards.
Responsible for Guest Satisfaction in terms of food and
beverage, hospitality and service standards.
Responsible for engaging the guests at every table with
Provide a safe working environment by ensuring compliance with
safety programs and Health Department requirements.
Establish and maintain an effective communication and
information system through logs, emails, daily and weekly
meetings, and open communication with all departments.
Supervise and reconcile cash controls for each shift in
Implement recognition programs and celebrate
Restaurant/Banquet/Room Service employees’ performance
Develop and carry-out ideas and procedures to continuously
improve the department’s performance.
Support environmental commitments by having the knowledge,
skills, and values to be a leader in the global goal of
“greening” the hospitality industry.
High School graduate or equivalent
Must have previous Food and Beverage supervisory experience in
a similar environment.
The ability to respond to inquiries, handle complaints and
create a sense of satisfaction to employees and guests.
Prior experience in culinary field or any similar combination
of education and experience.
Knowledge of safety programs and regulations.
Read, write, and speak English fluently.
Basic computer skills, including spreadsheets, word processing
Must have an unexpired Food Handlers Safety Certificate.
Experience in meeting deadlines and multiple priorities of
business demands as required.
Possess basic knowledge of business contracts.
to work with little or no supervision.
Employees must fulfill their performance standards for this
position and comply with the policies, rules and procedures of The
hotel, including those set out in the Employee Handbook or
otherwise communicated (verbally or in writing) to employees.
The job description is intended to describe the general
nature and work responsibilities of the position.
This job description and duties of this position are
subject to change, modification and addition as deemed necessary
by the hotel.
Employees are required to comply with supervisory instructions and
perform other job duties, responsibilities and assignments
requested by supervisors, managers or other hotel/company