Food and Beverage Manager

Food & Beverage Manager

Oxford Hotels & Resorts S.F.

Job Summary

We are looking for an experienced Food and Beverage Manager to enhance our operations. In this role, you will ensure exceptional guest experiences while managing orders, staff, and finances. Your main goal will be to maximize sales and revenue by exceeding customer expectations and maintaining a focus on quality and efficiency.

ESSENTIAL DUTIES AND RESPONSIBILITIES   include the following. Other duties may be assigned.

• Be accountable for all facets of the operation.
• Develop team in areas including personal growth, operational and financial knowledge, interpersonal skills, and organizational techniques.
• Assure compliance with and uphold applicable policies and requirements of employment laws.
• Maintain labor peace.
• Lead by example.
• Oversee and be responsible for all financial aspects of the operation.
• Perform a shift “walk through” in order to assess staffing, maintenance, cleanliness, zoning and any special needs.
• Complete opening sanitation checklist, assign sanitation projects to hourly staff and follow up with employees to ensure their completion.
• Follow up with employees and co-workers to ensure completion of assigned projects.
• Assign employee work stations.
• Master computer register (e.g. Toast & Opera) – front and back of the house operations.
• Identify and communicate inventory and equipment needs
• Ensure adequate shift prep levels based on business levels.
• Track high cost items according to standing operating procedure.
• Inventory and order appropriate supplies i.e. liquor, wine, beer, side bar, paper goods, cleaning supplies, general operating supplies, etc.
• Create or maintain atmosphere including lighting, music, and temperature levels.
• Perform and extend a weekly inventory.
• Conduct pre-shift meetings
• Master all job functions of both front and back of house employees.
• Master financial procedures.
• Verify all daily sales transactions.
• Authorize comps and voids for service personnel.
• Address guest complaints and problems effectively and courteously on an as needed basis.
• Assist with the maintenance of product specification.
• Master use of equipment and utensils related to the operation.
• Maintain quality standards including consistency and presentation.
• Ensure proper storage according to standing operating procedure and all state and city codes.
• Comprehend and adhere to sanitation guidelines as prescribed by standing state and city codes.
• Communicate repair and maintenance needs to appropriate repair source (e.g. Engineering Dept).
• Interview, hire, document, and train new front of the house employees.
• Supervise employees.
• Promote team work among co-workers and employees.
• Organize and conduct periodic informational seminars for employees.
• Schedule, conduct and document employee reviews according to standing operating procedure.
• Identify, address and document individual employee discipline problems according to standing operating procedure.
• Follow termination procedures.
• Complete projects as assigned in a timely manner.
• Perform functions of position alone and without assistance if necessary.
• Communicate cordially, effectively and clearly with co-workers and employees.
• Perform calmly and effectively under pressure.
• Perform more than one task at a time.
• Perform varied duties to ensure proper operation according to standing operating procedure.
• Refrain from smoking for the duration of the shift.
• Adhere to standing “zoning” procedures.
• Maintain a clean and orderly work area to ensure safety.

ACCOUNTABILITIES

QUALIFICATION STANDARDS

Minimum of 3 years management experience in a food & beverage and hotels

MUST BE WILLING AND ABLE TO :