F&B Manager

About Us

Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization!

We value U.S. military experience and invite all qualified military candidates to apply.

Overview

Essential Duties and Responsibilities

• Manage day-to-day operations for all restaurant outlets, room service, beverage, and banquet operations.
• Control and manage all areas of cost management including cost of food, beverage, salaries and wages, and other expenses.
• Supervise and direct the Banquet associates including captains, servers, lead housemen, and housemen.
• Interview, recommend hiring, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct discipline and termination, as appropriate.
• Supervise the daily operations of the Banquets and Outlets area (order and maintain supplies, review set-up and food and beverage preparation and service) to ensure compliance with LSOPs and SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality, and hospitality.
• Supervise the setup of function rooms to include placement of linens, silver, china, and glassware. Visually inspect function rooms and equipment prior to functions for cleanliness, proper inventory, and set up.
• Supervise cleanup of function room and proper breakdown and storage of equipment.
• Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, convention services, and engineering staff, as well as the guest host to ensure timely execution of events, quality service, and adherence to all applicable federal, state, local safety and health regulations and corporate standards.
• Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product.
• Calculate and prepare the daily service charges and payroll ensuring accurate, prompt reporting to the Accounting Department.
• Assist the Banquets Director with processing payroll for each event, which includes calculating number of hours worked, and gratuity distribution.
• Monitor and control the maintenance/sanitation of the Banquet and Outlets areas and equipment to protect the assets and comply with regulations ensuring quality service.
• Check staff attendance according to schedules, adjust and reassign server stations, as necessary, in order to provide quality service during functions.
• Market the Food and Beverage outlets; help develop and manage the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Develop and implement menus and back up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
• Respond to customer trends, needs, issues, comments, and problems to ensure a quality experience and enhance future sales prospects.
• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
• Communicate both verbally and in writing to provide clear direction to staff.
• Comply with attendance rules and be available to work on a regular basis.
• Perform any other job-related duties as assigned.

Qualifications and Skills

• Minimum of two years of post high school education.

• Minimum of five years of employment in a related position.

• Hotel experience preferred.

• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

• Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.

• Ability to work effectively under time constraints and deadlines.

• Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.

Compensation

Benefits

HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.