Food & Beverage - Manager

Summary:

Responsible for day-to-day operation of Food & Beverage outlets such as Restaurant, Bar/Lounge, Banquets, In-Room Dining and Pool, as assigned. Primarily supporting Banquets and Catering services. Hires, trains, schedules, and manages F&B staff. Selects, requisitions, stores, inventories, sells, and serves wines/liquor/beer/water in restaurant and dining room by performing the following duties.

Essential Duties and Responsibilities: include the following.

• Satisfying guest needs and exceeding their expectations by projecting a positive restaurant and hotel image through appearance, appropriate verbal communication, and taking responsibility of guest needs.
• Decision-making in line with service standards throughout each service period to ensure the best possible guest experience.
• Maintain control of beverage costs, Inventory of all F&B product, durable and non-durable items.
• Communicate pertinent information to the Food and Beverage Managers and staff at multiple locations.
• Responsible for checking outlets to be ready for service including dining room, lounge, and the event center are ready for guests, as well as engaging with guests during service.
• Knowledge of all menu items and sequence of service.
• Ensure that communication with the culinary and sales department is cohesive and timely.
• Ensure service standards in the outlets are followed and conduct necessary training.
• Ensure that the flow of the guest experience in the hotel is consistent and timely.
• Address guest or staff complaints/questions in a professional manner.
• Direct the training of all F&B staff on all aspects of the operations. Inspire, coach, train, and develop the F&B management team and staff.
• Communicate with all staff to ensure that they have adequate help and the tools that are required to do their job.
• Responsible for refining operating standards and practices as needed based on business conditions.
• Direct focus on service, customer satisfaction, and profitability. Maintain the quality and consistency of the guest experience.
• Focus on creative cost control and revenue generating solutions.
• Ensure that sanitation standards set forth by Vintners Resort management, local, state, and federal regulations and compliance standards are met. Establishes and maintains policies and procedures for the Food and Beverage Department.
• Work in tandem with Sales and the Culinary team to drive the experience in all outlets (Restaurant, lounge, event centers, etc.), to drive the sale and growth of this business segment and stays atop restaurant trends and communicates relevant information effectively to the team.
• Changes and applies food & beverage selections to Simphony, Tastevin,
• Creates and manages development of new business through dinners and special events
• Provides ongoing wine and liquor training
• Schedules staff tastings at wineries for educational purposes
• Other duties may be assigned

Supervisory Responsibilities:

• Directly supervises all employees in Food & Beverage
• Interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty 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.

Education and/or Experience:

• Bachelor's degree (B. A.) from four-year College or university; or two to four years related experience and/or training; or equivalent combination of education and experience.
• Previous experience supporting banquets and catering.

Language Skills:

Ability to read, analyze, and interpret general business periodicals, professional journals and technical procedures. Ability to write reports, business correspondence, and procedures. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the public pertaining to job.

Mathematical Skills:

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to apply these calculations into spread sheet formats.

Reasoning Ability:

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

Computer Skills:

To perform this job successfully, an individual should have knowledge of Internet software; Order processing systems; Spreadsheet software, Word Processing software, and POS system knowledge.

Certificates, Licenses, Registrations:

• Sommelier and Wine Educator certificates are not required, but highly desired.
• California Food Handlers Certificate required.
• California Responsible Beverage Service Certificate required.

Other Qualifications:

• Exceptional wine, hospitality, cellar, wine making knowledge and public speaking background essential to perform duties.

• Reviewing label quality, color of wine for oxidation, scanning bar and restaurant to determine if guest assistance is needed and pouring of wine quantities (depth in glasses) are a critical aspect of this job.

Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand; walk and talk or hear. The employee is frequently required to taste or smell. The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision and depth perception. Reviewing label quality, color of wine for oxidation, scanning bar and restaurant to determine if guest assistance is needed and pouring of wine quantities (depth in glasses) are a critical aspect of this job.

Work Environment: 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; however, it can be higher during special events involving loud customers and music.