The F & B Manager will plan, organize, direct and coordinate the workers and resources of the restaurant and banquet operations for the efficient, well-prepared, and profitable service of food and beverage.
*Work with cooks/chef and other personnel to plan menus that are flavorful and popular with guests. Work with cooks for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.
*Supervise operation of bar to maximize profitability, minimize legal liability conform to alcoholic beverage regulations.
*Work with other management personnel to plan advertising, and any special restaurant functions.
*Responsible for the ordering/managing of beverage-product for the lounge. This also includes conducting month end beverage inventory for reporting through accounting.
*Direct the hiring, training and schedule of restaurant, banquet, kitchen and bar personnel.
*Develop/follow standards to train and supervise banquet set up and service staff.
*Investigate and resolve complaints concerning food quality and service through the Medallia program.
*Enforce sanitary practices for food handling cleanliness and maintenance of kitchen, dining and bar areas.
*Comply with all health and safety regulations.
*Review and monitor with AGM and other financial personnel,expenditures to ensure they conform to budget limitations. Work to improve performance.
*Perform other duties as assignment by management.
Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternate.
Good organizational skills for dealing with diverse duties and staff.
Pleasant, polite manner for dealing with public as well as staff.