Responsibilities for the Food and Beverage Manager:
Responsible for the overall operation of the Restaurant, Room Service and the Beverage Department, to include, but not limited to: hiring, training, scheduling and counseling of all staff members in these departments, the overall condition of the Restaurant, Restaurant Lounge, Storage and Liquor rooms.
Ensure all guests who experience a problem receive an appropriate response, any promised compensation is delivered, and an appropriate follow up in a timely and professional manner.
Prepare payroll as required.
Ensure all associates are safety conscious and trained in safe work practices.
Facilitate CA Food Handler’s and Alcohol TIPS Training
Implement proper training program and control the training of the staff to top efficiency and in accordance with Hilton policies.
Responsible to hold regular department meetings and to institute promotion and incentive programs in the Restaurant/bar and Room Service.
Participate on MOD Program as needed
Assist with accountability of financial performance of the department.
Assist to prepare and control hotel budget for the department.
Forecast revenues, labor and expenses monthly
Follow supervisor’s instructions and completes other duties as directed or assigned.
Reports directly to the General Manager. This position requires the manager to be on the floor of the restaurant/bar approximately 75% of the time. The manager is to assist with guest service in any way possible.
Requirements of the Food and Beverage Manager:
Prior experience as a F&B Manager in the hospitality industry preferred.
At least 1 year of experience in a restaurant environment
At least 2 years of previous supervisory/management experience- preferably in a hotel environment.
Flexible schedule with the ability to work day/and or evening shifts, both weekdays and weekends
Licenses & Certifications Required for the Food and Beverage Manager:
Benefits for the Food and Beverage Manager: