Job Details

Overview

Join to apply for the Food and Beverage Manager role at Rebel Hotel Company.

Responsibilities

• Directly supervise employees in the pool. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees, planning, assigning, and directing work.
• Exhibit a “hands on” approach to training, developing, and working alongside team members, providing direction, support and communication to LQA service standards and ensuring compliance through constant observations.
• Provide direction, support and communication to food and beverage team members to ensure complete guest satisfaction and attention to detail.
• Observe daily conditions of all physical facilities and equipment in the restaurant; make recommendations for corrections and improvements as needed.
• Control usage of all food and beverage items and appropriate usage of equipment, tools, and service equipment.
• Food product, presentation, service, and guest relations standards.
• Comply with all hotel policies as noted in the Employee Handbook.
• Follow labor and daily work assignments; prepare service stations; maintain thorough menu knowledge.
• Monitor pace and table service detail; touch each table during dining; participate in daily lineups; maintain uniform and grooming standards.
• Thorough conversational knowledge of hotel history and statistics.
• Handle guest concerns and recognize and address potentially intoxicated, disruptive or undesirable guests.
• Use utilities and resources in a responsible manner to control wastage.
• Communicate relevant information to the department, your line manager and across departments, as appropriate.
• Comply with safe working practices, Health and Safety policy and ensure accidents/defects are reported immediately.
• Attend learning and development courses and complete eLearning modules, as required.

Quality Control

• Implementation of the highest standard of food and product and sanitation, storage, and handling procedures.
• Implementation of food product, presentation, and service standards.
• Monitors food quality, nutritional and portion control standards.

Operations

• Coordination of entire service effort to include: Service Staff scheduling, Set-up, inspection, operations, guest relations and clean-up of outlet.
• Handles patron/guest requests and troubleshoots last minute changes.
• Conducts daily line roll call staff meetings.
• Reviews and submits completed daily shift operations report to General Manager with notes on all action taken and follow-up.
• Complete and compile Maintenance and Housekeeping request forms; report status of Maintenance and Housekeeping requests.
• Attend weekly Department Head and Food and Beverage meetings; work outlet supervising shift operations hands on; troubleshooter and problem solver; conduct bi-monthly staff meetings.

Personnel

• Interviewing and hiring of restaurant, in-room dining and bar service staff.
• Employee training, review and development.
• Delegation of departmental work safety and Emergency Procedure Training; response according to Hotel Safety and Emergency Procedure Manuals.
• Enforcement of Job Descriptions.
• Direct subordinate Annual Performance review.
• Staff morale; department labor scheduling; management of documented employee files; leads staff involvement in employee functions.
• Two Managers and Bar/Lobby/Lounge Bartender; These positions supervise employees involved in tasks directly related to banquet event functions and are responsible for the overall direction, coordination and evaluation of these units within the Restaurant operations.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws; responsibilities include training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Finance/Administration

• Completes weekly outlet cover, revenue, labor forecasts within budget and weekly operations.
• Manage Departmental Labor Costs within budgetary levels.
• Delegate management projects to Assistants within department; complete assigned management projects and report assignments.
• Use utilities and resources in a responsible manner to control wastage; communicate relevant information to the department, your line manager and across departments, as appropriate.
• Comply with safe working practices, Health and Safety policy and ensure accidents/defects are reported immediately.
• Attend learning and development courses and complete eLearning modules, as required.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality