Exp Food & Beverage Manager Min 3years Exp

Hotel Monteleone; New Orleans (LA); On-site; USD 65,000 - 90,000; Full time

Job summary

Hotel Monteleone in New Orleans, LA, seeks an experienced Food & Beverage Manager to lead restaurant and bar operations, ensuring superior guest service and adherence to brand standards.

You will oversee staffing, scheduling, training, and cost control, while driving quality, consistency, and hospitality across the F&B team in a high-volume setting.

The role requires strong leadership, problem solving and communication skills, with a focus on safety, compliance, and guest satisfaction.

Qualifications

• At least three years of customer service experience.
• At least five years of managerial experience in a fine dining restaurant and/or high-volume bar.
• High school diploma or GED; Louisiana's Responsible Vendor Permit or ability to attend training and pass with 90%+

Responsibilities

• Enhance guests experience
• Ensure guests feel welcome and provide responsive, courteous service at all times
• Ensure that restaurant & bar products are prepared and served to venue standards
• Schedule labor to meet anticipated business activity while controlling labor costs
• Oversee and ensure hotel policies on associate performance appraisals are followed and completed on time
• Provide advice and suggestions to the Director of Restaurants and Bars
• Other duties as assigned

Skills

Problem Solving

Technical Skills

Customer Service

Interpersonal

Oral Communication

Team Work

Written Communication

Change Management

Delegation

Leadership

Managing People

Quality Management

Business Acumen

Cost Consciousness

Diversity

Ethics

Organizational Support

Adaptability

Attendance and Punctuality

Dependability

Initiative

Innovation

Judgment

Motivation

Planning and Organizing

Professionalism

Quality

Quantity

Safety and Security

Education

High school diploma

Louisiana Responsible Vendor Permit

Job description

Job Category

Food & Beverage/Culinary/Bar/Restaurant

Essential Functions

To perform the Food & Beverage Manager position successfully, an individual must be able to perform each essential duty and responsibility satisfactorily.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential Duties and Responsibilities

• Enhance guests experience
• Ensure all guests feel welcome and are given responsive, friendly and courteous service at all times
• Ensure that all restaurant & bar products are consistently prepared and served according to the venue's standards
• Completely understand all hotel & departmental policies, procedures, standards, specifications, guidelines and training programs
• Achieve hotel objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of associates and creating a positive, productive working environment
• Fill in where needed to ensure guest service standards and efficient operations
• Continually strive to develop restaurant and bar associates in all areas of managerial and professional development
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the venue's preventative maintenance programs
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the venue's receiving policies and procedures
• Oversee and ensure that the hotel policies on associate performance appraisals are followed and completed on a timely basis
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met
• Be knowledgeable of F&B policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of hotel policies, rules and procedures
• Fully understand and comply with all federal, state, parish regulations that pertain to health, safety and labor requirements of the bars, associates and guests
• Provide advice and suggestions to the Director of Restaurants and Bars
• Must have good communication skills and ability to work well with others
• Other duties as assigned

Requirements

Competency

To perform the Beverage Manager position successfully, an individual should demonstrate the following competencies:

• Problem Solving - Identify and resolve problems in a timely manner; gather and analyze information skillfully; develop alternative solutions; work well in group problem solving situations; use reason even when dealing with emotional topics
• Technical Skills - Assess own strengths and weaknesses; pursue training and development opportunities; strive to continuously build knowledge and skills; share expertise with others
• Customer Service - Manage difficult or emotional customer situations; respond promptly to customer needs; solicit customer feedback to improve service; respond to requests for service and assistance; meet commitments
• Interpersonal - Focus on solving conflict, not blaming; maintain confidentiality; listen to others without interrupting; keep emotions under control; remain open to the ideas of others; try new things
• Oral Communication - Speak clearly and persuasively in positive or negative situations; listen and get clarification; respond well to questions; demonstrate group presentation skills; participate in meetings
• Team Work - Balance team and individual responsibilities; exhibit objectivity and openness to the views of others; give and welcome feedback; contribute to building a positive team spirit; put success of team above own interests; ability to build morale and group commitments to goals and objectives; support team's efforts to succeed; recognize accomplishments of other team members
• Written Communication - Write clearly and informatively; edit work for spelling and grammatical errors; vary writing style to meet needs; present numerical data effectively; ability to read and interpret written information
• Change Management - Develop workable implementation plans; communicate changes effectively; build commitment and overcome resistance; prepare and support those affected by change; monitor transition and evaluate results
• Delegation - Delegate work assignments; match the responsibility to the person; give authority to work independently; set expectations and monitor delegated activities; provide recognition for results
• Leadership - Exhibit confidence in self and others; inspire and motivate others to perform well; effectively influence actions and opinions of others; inspire respect and trust; accept feedback from others; provide vision and inspiration to peers and subordinates; give appropriate recognition to others; display passion and optimism; mobilize others to fulfill the vision
• Managing People - Include staff in planning, decision-making, facilitating and process improvement; take responsibility for subordinates' activities; make self-available to staff; provide regular performance feedback; develop subordinates' skills and encourage growth; solicit and apply customer feedback (internal and external); foster quality focus in others; improve processes, products and services; continually work to improve supervisory skills
• Quality Management - Look for ways to improve and promote quality; demonstrate accuracy and thoroughness
• Business Acumen - Understand business implications of decisions; display orientation to profitability; demonstrate knowledge of market and competition; align work with strategic goals
• Cost Consciousness - Work within approved budget; develop and implement cost saving measures; contribute to profits and revenue; conserve hotel's resources
• Diversity - Demonstrate knowledge of EEO policy; show respect and sensitivity for cultural differences; educate others on the value of diversity; promote a harassment-free environment; build a diverse workforce
• Ethics - Treat people with respect; keep commitments; inspire the trust of others; work with integrity and ethically; uphold hotel's values
• Organizational Support - Follow policies and procedures; complete administrative tasks correctly and on time; support hotel's goals and values; benefits hotel through outside activities; respect diversity
• Adaptability - Adapt to changes in the work environment; manage competing demands; change approach or method to best fit the situation; ability to deal with frequent changes, delays or unexpected events
• Attendance and Punctuality - Consistently arrive to work and on time; ensure work responsibilities are covered when absent; arrive at meetings and appointments on time
• Dependability - Follow instructions, respond to management direction; take responsibility for own actions; keep commitments; commit to long hours of work when necessary to reach goals; complete tasks on time or notify appropriate person with an alternate plan
• Initiative - Volunteer readily; undertake self-development activities; seek increased responsibilities; take independent actions and calculated risks; look for and take advantage of opportunities; ask for and offers help when needed
• Innovation - Display original thinking and creativity; meet challenges with resourcefulness; generate suggestions for improving work; develop innovative approaches and ideas; present ideas and information in a manner that gets others' attention
• Judgment - Display willingness to make decisions; exhibit sound and accurate judgment; support and explain reasoning for decisions; include appropriate people in decision-making process; make timely decisions
• Motivation - Set and achieve challenging goals; demonstrate persistence and overcome obstacles; measure self against standard of excellence; take calculated risks to accomplish goals
• Planning and Organizing - Prioritize and plans work activities; use time efficiently; plan for additional resources; set goals and objectives; organize or schedules other associates and their tasks; develop realistic action plans
• Professionalism - Approach others in a tactful manner; react well under pressure; treat others with respect and consideration regardless of their status or position; accept responsibility for own actions; follow through on commitments
• Quality - Demonstrate accuracy and thoroughness; look for ways to improve and promote quality; apply feedback to improve performance; monitor own work to ensure quality
• Quantity - Meet productivity standards; complete work in timely manner; strive to increase productivity; work quickly
• Safety and Security - Observe safety and security procedures; determine appropriate action beyond guidelines; report potentially unsafe condition ; use equipment and materials properly

Qualifications

The requirements listed below are representative of the knowledge, skills and abilities required for an individual to successfully perform the duties and responsibility of the Food & Beverage Manager position:

• Must have strong interpersonal and communication skills

Language Ability

• Effectively interact and communicate with people from diverse backgrounds
• Read and comprehend simple instructions, short correspondence and memos
• Effectively present information in one-on-one and small group situations to customers, clients and other associates of the hotel

Math Ability

• Add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions and decimals
• Compute rate, ratio and percent
• Draw and interpret bar graphs

Reasoning Ability

• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions
• Deal with problems involving a few concrete variables in standardized situations

Certificates and Licenses

• Possess a valid Louisiana Responsible Vendor's Permit or
• The ability and willingness to attend a Responsible Vendor's class and pass the test with a score of 90% or better

Work Environment

• The noise level in the work environment is usually moderate
• The position is located in a restaurant/bar setting where the temperature settings are controlled

Physical Demands

• Occasionally lift and/or move up to 10 pounds
• Regularly talk or hear
• Frequently stand, use hands to fingers, handle or feel and reach with hands and arms
• Occasionally walk
• Safely navigate multiple flights of stairs

Position Status and Availability

• Full-time, flexible (AM or PM) shift, Monday - Sunday including holidays

Education and Experience

• A high school diploma or general education degree (GED)
• At least three (3) years of customer service experience
• At least five (5) years of managerial experience preferably in a fine dining restaurant and/or high volume bar
• A valid Louisiana's Responsible Vendor's Permit or the ability to attend a Responsible Vendor's training class and pass the test with a score of 90% or better

Qualifications

Skills

Required

Management Skills

Advanced

Customer Service Skills

Advanced

Computer Skills

Advanced

Communication Skills

Advanced

Behaviors

Preferred

Team Player

Works well as a member of a group

Leader

Inspires teammates to follow them

Education

Preferred

Associates or better.

Experience

Required

2-5 years: Customer Service

2-5 years: Food & Beverage Management

2-5 years: Bar Management

Licenses & Certifications

Required

Preferred

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.