Food and Beverage Manager of Operations

Job Responsibilities

The Food and Beverage Manager of Operations (Manager, Food & Beverage Operations) oversees the front of house F&B team and ensures efficient day-to-day operations. The individual should be comfortable working in a fast-paced environment, have strong food and beverage skills and be able to lead a large team. Problem solving, quick thinking, multitasker who likes to engage with the teams. Some responsibilities include hiring, scheduling, training, and developing all F&B managers and staff. This role involves managing and implementing systems, controls, service methods, departmental budgets, and policies.

Work/Educational Experience

• Must be at least 18 years old and have the ability to obtain the appropriate license pursuant to the applicable statute, rules and regulations.
• Must have a Bachelor's Degree in related field AND two (2) years' experience in a Supervisory position or Five (5) years' related Management experience in similar fields.

Essential Duties

• Ensure the proper and full execution by the teams of the HTC Banquet Agreement.
• Maintain a system and method of inventory control and par stock levels in all F&B outlets.
• Ensure that staff follow a requisition system for restocking bar inventory levels.
• Assist in developing and implementing appropriate promotions for bars and restaurants
• Hiring, scheduling, directing, supervising, training and developing staff.
• Ensure compliance with all department and company rules, regulations, policies, procedures and internal controls and government rules and regulations.
• Develop and implement quality and service standards.
• Maintain food and beverage liquor costs at appropriate levels.
• Ensure ongoing T.I.P.S. training for the Beverage department and service training for all food and beverage employees.
• Assist in developing marketing promotions to increase beverage sales at all bars and restaurants
• Follow a requisition system for restocking restaurant and bar liquors.
• Monitor the proper sanitation of all food and beverage areas and storage and rotation of stock. Ensure teams are compliant and follow all DOH guidelines.
• Attend periodic meetings and training sessions as required. Hold monthly meetings for managers and delegates to maintain communication and flow of information
• Participate in budget planning and monthly P&L reviews.
• Utilize P.O.S. system to revise pricing, retrieve reports and track promotions.
• Develop and implement quality service standards and standard operating procedures.
• Perform other duties as assigned.

Essential Requirements

To perform this job successfully, an individual must be able to perform each job responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical and Mental Demands:

The physical demands described here are representative of those that must be met by the Team Member to successfully perform the essential functions of this job.

While performing the duties of this job, the Team Member is regularly required to talk or hear. The Team Member is also regularly required to stand, walk, sit, and use hands to finger, handle, or feel objects, tools or controls. The Team Member is occasionally required to reach with hands and arms, and to sit, climb or balance, and stoop, stretch, bend, kneel, crouch, or crawl.

Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Essential responsibilities include moderate physical ability such as lift or maneuver at least fifteen (15) pounds, and prolonged sitting during the shift.

Language Skills:

Ability to read, analyze, and interpret documents, such as policy and procedure manuals and other related documents. Ability to respond to common inquiries from other Team Members or guests. Fluency in English required. Ability to write detailed instructions and correspondence. Ability to effectively present information in one-on-one and small group situations.

Mathematical Skills & Reasoning Ability:

Ability to compute complex mathematical calculations. Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Ability to decipher various reports and maintains reports upon request with strong decision-making and problem-solving skills. Ability to work well under pressure and deadlines.

Work Environment

The work environment characteristics described here are representative of those that exists while employees are performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• The noise level in the work environment is typically moderate. When on the property or some back of house areas, the noise level increases to loud. Must be able to interact with internal and external guests in a professional manner.
• Due to the unpredictable nature of the hospitality/entertainment industry, employees must be able to work varying schedules to reflect the business needs of the property.

Pay Transparency: $94,120 - $103,470