SUMMARY

The Food and Beverage Manager will be responsible for the overall Food and Beverage operations of the hotel, and any other off site food and beverage services associated with the hotel's Food & Beverage operation. The position will be responsible for maintaining food and beverage financial cost control, managing all labor costs relative to departmental budget, staffing, training, disciplining, and promoting a healthy and positive work environment, along with guest satisfaction within the Food & Beverage operation. Other responsibilities include managing and motivating all Food and Beverage Staff with daily supervision to include staffing, training, discipline, scheduling and visually monitoring performance to ensure adherence to all Food and Beverage service and productivity standards to provide the very best in guest satisfactions. Must be willing to "pitch-in" and help co-workers with their job duties and be a team player. Considerable skill in complex mathematical calculations without error. Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger, collect accurate information and resolve conflicts. Ability to move throughout all food and beverage areas and hospitality suites and continuously perform essential job functions. Ability to access and accurately input information using a moderately complex computer system. Ability to observe and distinguish product quality by smell, taste, and appearance.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1. Direct all functions of the Food & Beverage operation to provide exceptional guest service. This includes management of the culinary and food/beverage staff, controlling costs, establishing and maintaining quality service standards for the F&B department including menu design to ensure budgeted financial results.

2. Responsibilities include forecasting, scheduling, direction and coordination of restaurant and bar outlets, banquet and catering functions, inventory control, ordering and cost control.

3. Direct and organize the activities of the Food and Beverage Department to include the kitchen to maintain high standards of food and beverage quality, service and merchandising to maximize hotel profitability.

4. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate.

5. Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.

6. Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, e.g. room service, restaurants, banquets, kitchens, steward, etc.

7. Establish the day's priorities and assign production and preparation tasks for staff to execute.

8. Review daily menu specials and offer feedback to Sous Chefs.

9. Review banquet event orders and make note of any changes.

10. Take physical inventory of specified food items for daily inventory.

11. Ensure quality of products received.

12. Meet with the food and beverage staff to review equipment needs, cleaning schedule/project status, health/safety and sanitation follow up.

13. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted.

14. Ensure that all staff prepares menu items following recipes and yield guides, according to department standards.

15. Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.

16. Observe guest reactions and confer with service staff to ensure guest satisfaction.

17. Conduct frequent walk through of kitchen and Food & Beverage areas and direct respective personnel to correct any deficiencies.

18. Ensure that quality and details are being maintained. Develop new menu items, test and write recipes.

19. Assist Catering department with developing special menus for functions; meet with clients as requested.

20. Review sales and food cost daily; resolve any discrepancies with appropriate personnel.

21. Ensure that excess items are utilized efficiently.

22. Develop, implement and monitor schedules for the operation of all food and beverage sub¬departments to achieve a profitable result.

23. Participate with Food and Beverage staff in the creation of menus designed to attract a predetermined customer market.

24. Implement effective control of food, beverage and labor costs among all sub-departments to Leisure Hotels & Resorts standards.

25. Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.

EDUCATION and/or EXPERIENCE

· A minimum to three to five years F & B experience preferred, including kitchen, banquet and restaurant/bar experience.

· Strong knowledge of all aspects of the hotel F & B operations.

· Front and back of the house experience is required.

· The individual for this position must be positive, assertive and have a "hands-on" approach to management.

· Strong written and verbal communication skills.

· Good knowledge of computers including Microsoft Office Programs.

· Exceptional organizational skills, including effective task delegation, time management and the ability to manage multiple priorities in a fast paced environment.

· Strong skills for analysis and problem-solving.

· Effective leadership skills with the ability to hire, train, coach, guide, reward and develop staff, with emphasis on continuous improvement in guest service quality.

· Strong administrative skills, to include business writing mathematics for basis accounting and knowledge of Microsoft Office programs.

WORK ENVIRONMENT and ENVIRONMENTAL CONDITIONS

The work environment characteristics described here are representative of those an employee encounters while 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 usually moderate.

ABOUT THE ORANIZATION: At Leisure Hotels & Resorts, our people define our success, and we work deliberately to grow and foster our internal culture. This cultivation over many years is what sets us apart and how we deliver results. Our fundamentals are rooted in honesty, transparency, fiscal responsibility, and talent management. We seek authentic team members with the same values who genuinely enjoy working with people, want to grow with us, and create unique guest experiences.

Employee Benefits Overview

We are proud to offer a comprehensive benefits package designed to support your well-being and preparing for your future. Here's a general description of the key benefits available to our employees:

401(k) with Employer Match: Eligible employees (21 years and older) can participate in our 401(k) plan, starting after 90 days of employment. We offer an employer match to help you save for retirement.

Health Insurance: Full-time employees are eligible for health insurance benefits. Part-time employees may qualify after one year of service, provided they are averaging at least 30 hours per week.

Paid Time Off (PTO): We believe in work-life balance. That's why we offer Paid Time Off starting from your first day of employment, allowing you to take the time you need for rest, self-care, and personal commitments.

Employer-Paid Life Insurance: We provide life insurance coverage up to $10,000, depending on your employee class, at no cost to you.

Voluntary Life Insurance- Full time employees can opt to participate in additional Life Insurance.

Voluntary STD / LTD - Full Time employees can opt in to participate in Long Term Disability, or short term disability. 

We are committed to fostering a supportive and rewarding environment for all our employees, and these benefits are just one way we show our appreciation for your hard work and dedication.