Food and Beverage Manager
Park Inn Hotel - Albuquerque, NM

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Position SummaryTo manage Food and Beverage service throughout the property.Essential Functions*Monitors day-to-day operations of the department to ensure maximum customer service.*Responds to inquiries from a variety of sources. Assesses the feasibility of requests. Plans methods of carrying out the various requests.*Performs human resource functions for staff, including scheduling, evaluating, and training staff.*Assists in monitoring the profitability of functions to ensure quality and portion control while minimizing waste and broken or lost supplies. Reviews monthly profit and loss statement and prepares critique and action plans for improvement as necessary.*Assists in developing departmental policies and procedures.*Liaises with the Executive Chef on a variety of issues related to food presentation, menus, and schedules.*Liaises with the Purchasing department to purchase equipment and some food and beverage items.*Liaises with Accounting staff to resolve payroll, billing, payables, and point of sale issues.*Assists in holding periodic meetings with staff to review past and future performance of service, quality, and general information concerning guest and employee relations.Position RequirementsMinimum KnowledgeRequires advanced knowledge of specialized or technical field or a thorough knowledge of the practices and techniques of a professional field.

May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines.License, Registration, and/or Certification RequiredServ Safe Position SummaryTo manage Food and Beverage service throughout the property. Essential Functions*Monitors day-to-day operations of the department to ensure maximum customer service. *Responds to inquiries from a variety of sources. Assesses the feasibility of requests.

Plans methods of carrying out the various requests. *Performs human resource functions for staff, including scheduling, evaluating, and training staff. *Assists in monitoring the profitability of functions to ensure quality and portion control while minimizing waste and broken or lost supplies. Reviews monthly profit and loss statement and prepares critique and action plans for improvement as necessary.

  • Assists in developing departmental policies and procedures. *Liaises with the Executive Chef on a variety of issues related to food presentation, menus, and schedules. *Liaises with the Purchasing department to purchase equipment and some food and beverage items. *Liaises with Accounting staff to resolve payroll, billing, payables, and point of sale issues.
  • Assists in holding periodic meetings with staff to review past and future performance of service, quality, and general information concerning guest and employee relations. Position Requirements Minimum KnowledgeRequires advanced knowledge of specialized or technical field or a thorough knowledge of the practices and techniques of a professional field. May require knowledge of policies and procedures, and the ability to determine a course of action based on these guidelines. Formal Education and Job-Related ExperienceThis position requires a minimum formal education of an Associate's degree or certification equivalent and a minimum of three years job-related experience.
License, Registration, and/or Certification Required Serv Safe Compliant

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