The Food and Beverage Manager is responsible to administer the successful planning, organization, and coordination of all food and beverage activities, while providing exceptional 5-diamond service.  Adherence to established policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals.  The Food and Beverage Manager will lead a management and service team of colleagues to a common goal for the guest, colleague, owner and brand awareness.  This role will support  In Room Dining, Palm Court, and Champagne Bar.Compensation: $82,000.00 - Annual SalaryResponsibilitiesFloor presence during shift, greeting and interacting with guestsPerform daily inspection  for readiness according to standardsResponsibility for all opening/closing procedures of shift, including Log Book, pre-meal shift, guest comment card process, and menu engineeringMaintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standardsResponsible for maintaining the highest standards of service and ambianceSupervision of tabletop presentation for meal service.Supervise and direct serviceHandle guest complaints in the most diplomatic mannerEnsure food quality and 100% customer satisfactionComplete menu knowledge (breakfast, lunch, dinner, bar and wine pairing)Maintaining inventory of equipment, linen and other suppliesProfit & Loss management by following cash control/security procedures manages labor, review financial reports, and takes any appropriate actionsMonitoring and controlling Micros system in appliance to guest checks and hotel reportsMonitor speed of service and exercise quality control for both food and beverageSchedule dining room personnel with forecasted business ensuring that staffing is adequate and yet within budgetary goalsIncrease knowledge of the industry trendsMaintain safety by adhering to stated safety policies and handle guest and employee accidentsEnsure Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are metRelay any outlet maintenance needs to the Engineering Department by work order programKeep storerooms in a state of readiness, cleanliness and tidinessPromote and maintain good employee relations between service kitchen and dining roomLead efforts in recruiting, interviewing, and hiring team members; conducts performance appraisals, take disciplinary action, motivate and trainWine list developmentResponsible overall for the delivery of wine serviceProgressive and ongoing staff educationWorking along with the culinary team, by pairing and suggesting wines that will best complement each particular food menu itemWorking on the floor as sommelier assisting in service and elevating our service performance while in direct contact with the restaurant patronsEthical duty to work with the taste preference and budget parameters of the patronMaintenance of all wine lists and menus
