TheFood and Beverager Outlet Manager is responsible for preparing food orders and serving meals or beverages to patrons and coordinating kitchen activities by performing various duties. This position may be required to serve alcohol based on property need. The Food and Beverage Manager also provides direction and oversight to Bistro team members. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates overtime does apply and is calculated accordingly. 

Exempt managers must customarily and regular direct the work of at least 3 full-time associates or their equivalents. Primary duties must consist of administrative executive or professional tasks more than 50 percent of the time and job duties must also involve the use of discretion and independent judgement more than 50 percent of the time. 

QUALIFICATIONS:

High School diploma or equivalent is required.
Three to six months related experience; or equivalent combination of training and experience; supervisory experience desired.
Depending on the location of the hotel upon hire applicants may be required to obtain a “bartender license” through the local municipality. Applicants must be able to pass the municipality’s licensing screening process in order to be considered for hire.
Must be Tips Certified (Responsible Alcohol Serving) and hold a food sanitation license.
Requires the ability to read write and speak the English language.
Ability to manage difficult or emotional customer situations; includes the ability to respond promptly to customer needs and requests for service and assistance.
Ability to maintain a high level of professionalism; treats others with respect and consideration regardless of their status or position.
Knowledge of and ability to appropriately interpret and follow policies and procedures.
Knowledge of and ability to adhere to safety and security procedures; reports potentially unsafe conditions; uses equipment and materials properly.
Ability to present and express ideas and information clearly and concisely in a manner appropriate to audience whether verbal or written.
Ability to meet the demands of the work schedule to be at work and on time. May occasionally require the ability to work outside of regularly scheduled hours. Schedules may vary based on business need.
JOB RESPONSIBILITIES:

Approach all encounters with guests and employees in an attentive friendly courteous and service oriented manner.
Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working.
Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
Service guests with all food and beverage requirements in a warm friendly courteous and professional manner.
Presents menu answers questions and takes food and beverage orders.
Cooks or otherwise prepares food according to recipe.
Cooks food in quantities according to menu and number of persons to be served.
Monitors tables in assigned section ensuring all patrons are served.
Computes bill and accepts payment; tracks sales receipts.
Clears and cleans tables; resets counters and tables.
Maintains kitchen and wait station by keeping area tidy and clean and stocks kitchen and bar at the end of each shift.
Inventories food supplies and equipment weekly and order supplies as needed.
Ensures all temp logs and waste logs are maintained daily.
Receives dates and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
Ensures tips are reported properly for tax processing.
Constantly monitors pricing from vendors to ensure we are receiving the best pricing and quality available
Supervises bistro staff including training new hires creating schedules monitoring and communicating with staff
Other duties as assigned.