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POSITION SUMMARY:
The Food & Beverage Manager is responsible for coordinating all phases of group meeting/banquet, restaurant and lounge functions held in the Aviator Hotel Anchorage.
DUTIES AND RESPONSIBILITIES:
1. Direct responsibility for the following:
1. Individual and F&B Team Appearance
2. Kitchen & Bar Cleanliness
3. Food Safety: Labels, Expiration Dates & Proper Storage Containers
4. F&B Employee Work Schedule
5. F&B Employee Certifications: Food Handlers and/or TAPS
6. Weekly Stock Orders
2. Budget food sales, beverage sales, labor costs and profitability.
3. Participation and input towards F&B marketing activities.
4. Development and maintenance of department control procedures to reduce food costs.
5. Participate in F&B inquiries and ensure timely follow up.
6. Confirm all details relative to group functions with meeting/banquet planners.
7. Attend and participate at weekly department head meeting.
8. Assist in creating a simplified menu and pricing.
9. Be available at all times in case of emergency and have knowledge of fire procedures.
10. All other duties as directed by the General Manager or Assistant General Manager.
11. Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
12. Assure the maintenance of alcohol control policies.
13. Assure the completion of schedules and duties while maintaining a reasonable labor cost.
14. Assure the ordering and purchasing of beer, wine, liquor and premix.
15. Check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
16. Ensuring that services meet customer specifications.
17. Quality of meeting room set-up.
18. Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
19. Establish a rapport with groups to ensure guest satisfaction and repeat business.
20. Minimize number of customer complaints.
21. Ensure a professional attitude and proper business attire when on property.
22. Teamwork-Relations with co-workers and management.
23. Quality of Food & Beverage services.
24. Meeting with conveners and confirming proper set-up of Function Room.
25. Responsible for staff training and development.
26. Proper hiring procedures followed.
27. Proper termination procedures must be followed.
28. F&B Department meeting held monthly.
29. High employee retention.
30. Discipline of personnel when required.
31. Achieving service that exceeds expectations.
32. Overall maintenance of the operation at a level in keeping with the standards prescribed.
33. Minimize the number of Workmen's Compensation claims.
34. Report any deficiencies in equipment and facilities.
