Position Title:          Food and Beverage Manager

Location:                 Royal Sonesta New Orleans

Department:            F&B

Reports To:              Food and Beverage Manager  

Type:                      Exempt (Salary)

Position Summary       

The Food and Beverage/Outlet Manager is responsible for the leadership, effectiveness and productivity of the overall food and beverage outlets. The role’s primary responsibility is directs and coordinates activities of Food & Beverage (F&B) by performing the following duties personally or through subordinate supervisors. Job purpose of Food and Beverage/Outlet Manager is the responsibility for all Front of House F&B operations including Desire Oyster Bar, Jazz Playhouse, LeBooze, PJ’s Coffee Café, Oasis Pool Bar and In-Room Dining.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

Monitors performance to ensure adherence to all service standards, sanitation standards, productivity standards to ensure exceptional guest satisfaction.
Monitor and forecast F&B revenues and expenses to ensure company goals are met on a monthly and yearly basis.
Maintain inventories of related F&B equipment.
Develops and implements policies and procedures and ensures consistent application thereof.
Provide staff with proper training, counseling, coaching, and disciplinary action as required.
Ability to organize multiple projects; manage and prioritize multiple tasks and meet deadlines.
Exhibits a positive and involved team attitude to all and promotes positive relations through an environment that encourages open communications, trust, and mutual respect.
Strong communication, organization, problem-solving, and follow-up.
Ensure the quality levels of F&B products, standards in production, services, facilities and guest satisfaction.
Implement and monitor ordering and receiving program to ensure proper quantity and prices on all F&B purchases.
Plan and organize Special Events and Festivals for the Hotel.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses
Perform any other job-related duties as assigned.
 

Supervisory Responsibilities                                                 

Directly supervise other subordinate managers, supervisors and employees in the Food & Beverage Outlets. Is responsible for the overall direction, coordination, and evaluation of these units.  Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.
Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
 

You will consistently deliver our GUEST model:

Greet or welcome everyone, warmly with a smile
Use eye and ear contact and guest’s name
Establish/anticipate needs
Solve and own all requests/complaints
Thank everyone
 

Managing your Team

Attract, retain, and motivate the best talent
Ensure team members receive proper training applicable to their position and career aspirations and in accordance with company policy and/or local laws
Responsible for monitoring, measuring, and recognizing performance of team members who directly report to the role and indirect reports
Support, comply and promote company initiative, policies and guidelines.
Handle employee issues in a professional and timely manner
 

Leading with Passion

Responsible for ensuring success through the eyes of employees, guests, and owners
Utilize  and collaborate with resources across different departments and corporate office
Capable of influencing employees to perform to their highest standard and establishing a trusting environment to enrich the culture
Focus on the mission and well-being of the department, hotel, and company as a whole
Lead by example and operate with integrity and respect
Inspire your team to embrace and demonstrate our values and GUEST People Standards
 

Certifications

Valid ServSafe Manager + Valid Louisiana Responsible Vendors License

Qualifications and Skills

A candidate for this position must possess the following applicable knowledge, skills and abilities and be able to demonstrate and provide applicable examples to support his/her competency.
Track record of delivering exceptional guest or client experience
Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
Strong communication skills
Appropriate professional appearance and demeanor
Must be available to work nights, week-ends, holidays as needed
Microsoft Office (Excel, Word, Outlook)
MICROS – Food & Beverage POS System a plus                              
Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments.
Ability to read and comprehend simple instructions, short correspondence, and memos.  Ability to write simple correspondence.  Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.  Ability to deal with problems involving several concrete variables in standardized situations.
Louisiana Responsible Vendor’s Permit required
 

Education and/or Experience                                              

Higher education in business or related field is an asset. Previous hotel , restaurant and bar experience is a must. Knowledge of basic bartending skills is an asset.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand; walk and talk or hear. The employee is frequently required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell. The employee must regularly lift and /or move up to 50 pounds.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The noise level in the work environment is usually moderate to loud