Food and Beverage Manager - Hilton Garden Inn

Job Description

Please apply directly to the position that can be found on the Lloyd Companies career page to expedite the application process.

POSITION SUMMARY

The F&B Manager is responsible for food & beverage revenue generation of their assigned hotel. This person is focused on restaurant and bar operations, menu design and implementation, banquet operations, client development and retention, revenue generation, and expense control activities to provide an optimal return to the investors. Additionally, this employee also has specific training and experience to oversee team members providing guidance and leadership.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

• Effective placement, training, management and motivation of restaurant service staff, kitchen staff, banquet staff and bar staff in ways that generate enthusiasm, spirit, and loyalty to amongst the team and maintain a good line of communication.
• Ensure that all staff members provide the highest level of service to guests and visitors.
• Ensure guest and associate safety by continually assessing safety and security throughout the property.
• Implement procedures and conduct required training, licensing, and inspections adhering to all food safety regulations.
• Meet budgeted income, expense, and revenue goals for the hotel.
• Assist the General Manager on the development of the annual budget for the hotel.
• Review financial operations on a consistent basis and complete required reporting for the hotel on a daily, weekly, monthly, and annual basis.
• Implement and conduct required reporting and cost control procedures.
• Evaluate market and industry conditions with key hotel leadership and above property leaders to develop and implement on-going F&B menus, sales, and service strategies in accordance with the market and budgeted goals.
• Collaborate with property leadership, chef, and sales & catering team to develop appropriate menu and event design options that are relevant to clients and current trends.
• Perform all required tasks associated with banquets, kitchen, and bar management, including but not limited to equipment cleaning & upkeep, purchasing, inventory management, reporting, general cleaning, assisting with menu and service development, training, and all other essential activities.
• Develop, in accordance with company policy, weekly, monthly, and annual revenue goals, monitor performance and provide feedback and leadership to ensure team and personal goals are met.
• Assist with the development and implementation of F&B marketing/sales promotions.
• Develop, and update on a regular basis, all collateral, pricing strategies, sales strategies, goals, and all activity essential to meeting hotel financial and service goals.
• Ensure effective participation in all required and desired optional programs and partnerships with brand, industry, company and like programs.
• Adhere to company client development, retention, and communication standards and consistently and correctly report/record all communication in approved customer relationship management software and/or files.
• Understand and keep relationships current and meaningful with top clients, vendors, brand contacts and community partnerships.
• Respond immediately to all client inquiries and communicate in a positive manner.
• Explores and participates in new business opportunities, guest interaction moments and relationship building to enhance the continued development and growth of the hotel and company.
• Provide professional feedback to the General Manager, ensuring the property is properly maintained and that all necessary repairs, improvements, etc. are completed in a prompt and appropriate manner as to not negatively impact guest experiences or asset value and longevity.
• Be attentive to all hotel operational and guest relationship management needs and concerns.
• Act as manager-on-duty in the absence of leadership or as assigned and be on-call as required.
• Identify and train F&B leadership and future leaders, ensuring an adequate succession plan is in place.
• Lead by example in all encounters with team members, guests, clients, vendors, and the public.
• Gain approval for all expenses and purchases outside of agreed upon operational expenses.
• Be thoroughly knowledgeable of, comply, and enforce in a fair and equitable manner all company operating and personnel policies, procedures, rules, and regulations. Resolve, by working with the General Manager, and/or reach a compromised solution to personnel and operational problems which arise in a timely, accurate, compassionate, and professional manner.
• Maintain and demonstrate professional and technical knowledge by attending seminars, educational workshop training sessions; reviewing professional publications; establishing personal networks; participating in professional societies; becoming involved in community events and always representing the hotel and company in a positive professional manner.
• Ensure continuing education, training, and licensing requirements for self and team members are met and recorded.
• Conduct required reviews for direct reports and make recommendations for compensation adjustments in accordance with company policy.
• Coach staff to study and investigate areas such as sales, public relations, guest relationships, upselling, service, quality improvement, cost reduction, and method improvements.
• Ensure appropriate day-to-day decisions for the property that follow company standards are made and train and empower staff to do the same.
• Supervise and control the F&B & banquet operations of the hotel in a cost-effective manner.
• Ensure the F&B & banquet team is managed in compliance with company policies and procedures, ensuring standards for safety, quality, and guest satisfaction are met.
• Ensure that F&B operations are managed in compliance with all local, state, and federal laws and that the standards and regulations of all acceptable brand requirements, and management agreements are met.
• Work with the General Manager and the Vice President of Hospitality (if needed) to handle and resolve guest/client complaints and inquiries in a timely and professional manner, ensuring that a win-win solution results and that both the guest and the company are satisfied with the outcome.
• Conduct daily property walks including public areas, meeting space and relevant back-of-house areas ensuring the property always projects a clean, well-maintained image. Correct or report all safety issues immediately.
• Respond in a timely manner to all hotel and/or guest emergencies or needs and communicate as needed to the General Manager.
• Perform all other duties assigned and those that may be necessary to achieve hotel, company, and divisional goals.

SUPERVISORY RESPONSIBILITIES

Directly supervise F&B and banquet team members. Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring, developing, and training employees with assistance from human resources; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

JOB REQUIREMENTS

• Hold self and others to high ethical standards.
• Exceptional leadership and management skills include recruiting, hiring, team building, coaching and mentoring skills.
• Demonstrated strategic thinking skills.
• Excellent oral and written communication skills.
• Strong understanding of food and beverage development, implementation, and execution.
• Strong financial management skills and well versed in budgeting and forecasting.
• Ability to understand financial statements and creating and maintaining budgets.
• Analytical capability and methodical approach to presenting and interpreting data.
• Menu development ability and a creative spirit.
• Ability to manage restaurant, bar, and banquet F&B activities.
• High energy personality.
• Strong interpersonal and communication skills to develop and enhance business relationships.
• Active member of the community.
• Desire to network and get involved.
• Willingness to provide exceptional customer service.
• Warm, friendly, and service-oriented philosophy.
• High degree of flexibility and tolerance for change.
• Ability to train, develop, and mentor personnel.
• Computer literate.
• Excellent organizational and follow-through skills.
• Ability to carry out multi-task projects.
• Ability to work well with diverse groups or individuals.
• Regular and consistent attendance.

EDUCATION and/or EXPERIENCE

Bachelor’s Degree preferred in related field; and/or 3-5 years of equivalent experience in Hospitality F&B or related industry.

COMPANY VALUES

• Do the Right Thing. Act Ethically. We are responsible for our words, our actions and our results.
• Build Relationships for Life. At Work. At Home. In the Community.
• Solve It. Deliver results through innovation, creative thinking, and problem solving.
• Have Fun. Perform at Your Best. Celebrate Successes.

LANGUAGE SKILLS

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