JOB SUMMARY:

The F&B Manager is responsible for supporting the Assistant General Manager in managing the staff and operation of ESALV.

SCOPE:

Together with the AGM and other departments as needed, the F&B Manager will be responsible for the implementation of our F&B policies and procedures, and will participate in achieving our revenue objectives. The F&B Manager will ensure that staff remain compliant with all union, local, state and federal laws, and that customers’ needs are promptly met.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Train and supervise staff
• Ensure all food & bar safety procedures are strictly adhered to according to sanitary regulations.
• Work closely with management to meet revenue objectives
• Implement appropriate strategies to resolve adverse trends and improve sales
• Maintain safe working conditions
• Follow company policies and procedures regarding the handling of cash, property, products and equipment
• Audit inventory levels to ensure product availability, and order products as necessary
• Monitor and manage labor, sales and general flow, and make sound business decisions on staffing levels on a shift by shift basis
• Interact with guests frequently to ensure satisfaction and enjoyment of all amenities
• Respond to any guest complaints and take appropriate action
• Engage in trouble-shooting and issue resolution as needed
• Manage Human Resources responsibilities for assigned department(s) to include: creating a work environment that promotes teamwork, performance feedback, recognition, mutual respect and employee satisfaction; quality hiring, training and succession planning processes that encompass the Company's diversity commitment; compliance with Company policies, legal requirements and Collective Bargaining Agreements
• Actively participate in the building of employee morale
• Provide input into the research, development, evaluation and implementation of new products, services, and processes to ensure competitive position and in anticipation of changing guest needs.

KEY SUCCESS:

• Excellent customer service skills
• Able to lead and mentor a team
• Excellent interpersonal communication skills
• Exceptional organization and leadership skills
• Dependable and reliable
• Professional appearance and demeanor
• Communicate clearly and effectively, both orally and in writing
• Use sound logic and methodology to solve problems
• Know when to seek outside assistance to resolve a problem quickly
• Ability to quickly analyze multiple problems and address the most critical effectively
• Ability to build strong working relationships with fellow employees
• Ability to work independently with minimal guidance and supervision

OTHER DUTIES:

• Comply with company policies and operating procedure manual
• Maintain knowledge and utilize computer software programs applicable to the department, i.e Word, Excel, Outlook, Adobe, POS system, etc.
• Maintain a good awareness of changes in trends, techniques, and client needs, and communicate that information effectively in staff and department meetings
• Meets attendance guidelines of the job and adheres to regulatory, departmental and company policies
• Adhere to confidentiality rules and all other company policies, procedure and rules as presented by ESALV
• Perform other job duties as assigned and participate in special projects at management’s request

EDUCATION AND EXPERIENCE:

• High school diploma or equivalent
• Minimum 3 years’ experience managing departments in a high-volume venue, with varied responsibilities, preferably in a resort environment
• 3+ years’ experience in the restaurant industry
• Experience in resolving disputes, inquiries, and complaints from customers
• Strong understanding of Food and Beverage Inventory Management
• Ability to work flexible hours, including nights and weekends