F&B Manager

Canopy by Hilton West Palm Beach Downtown; West Palm Beach (FL); On-site; USD 40,000 - 80,000; Full time

Job summary

An established industry player is seeking a dynamic Restaurant Manager to lead their Food & Beverage operations. This role involves overseeing all outlets, ensuring exceptional guest service, and maintaining high brand standards. You will be responsible for managing staff, monitoring financial performance, and executing marketing strategies. Join a vibrant team in a fast-paced environment where your leadership will shape the guest experience and drive operational success. If you thrive in a customer-focused atmosphere and have a passion for hospitality, this is the perfect opportunity for you to shine.

Benefits

401(k)

Dental Insurance

Disability Insurance

Employee Assistance Program

Flexible Spending Account

Health Insurance

Life Insurance

Paid Time Off

Vision Insurance

Room Discounts

Employee Food and Beverage Discounts

Qualifications

• 2-3 years experience in Food & Beverage supervision required.
• Knowledge of liquor regulations and service techniques essential.

Responsibilities

• Oversee Food & Beverage outlets to ensure brand standards are met.
• Maintain guest satisfaction and handle inquiries professionally.
• Control payroll, inventory, and ensure profitability of outlets.

Skills

Customer Service

Food & Beverage Knowledge

Supervisory Skills

Ability to Work Under Pressure

Problem Solving

Education

High School Diploma

Food Handler Certification

Tools

POS Systems

Beverage Equipment

Job description

Job Summary

The purpose of the Restaurant Manager is to oversee, control and administer all Food & Beverage outlets maintaining and exceeding property Brand Standards in each outlet.

Essential Job Functions

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

1. Ensures that each Guest receives outstanding Guest Service by providing a Guest friendly environment which includes greeting and acknowledging every Guest, maintaining outstanding standards, solid product knowledge and all other components of Guest Service.
2. Ensure that Guest Satisfaction Scores meet or exceeds goals.
3. Maintains a favorable working relationship with all company associates to foster and promote a positive working environment.
4. Work in a fast paced and customer service-oriented environment; perform duties under pressure and meet deadlines in a timely manner.
5. Attend BEO, Staff and Food & Beverage Meetings.
6. Analyze and monitor day-to-day operation reports, monthly and yearly financial statements, labor costs.
7. Perform Special projects as necessary for the General Manager and/or Food and Beverage Director.
8. Handle planning and execution of hotel sponsored events as required.
9. Taste food and beverage products from all areas, to ensure quality and consistency.
10. Market ideas and promotions (strategies) in the F&B Department.
11. Monitor F&B Computer POS systems; Assists in monitoring of cashier procedures.
12. Work job responsibilities of associates when business dictates.
13. Handle Manager on Duty Responsibilities as required.
14. Effectively control the flow of customers and the interaction between the front and back-of-house throughout service.
15. Ensure Team Members consistently maintain brand standards and high levels of customer service.
16. Handle all customer inquiries in an appropriate and professional manner.
17. Maintain outlet scheduling and payroll.
18. Organizing and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count, daily specials, promotions, and menu changes.
19. Maintain communication with all departments and attend relevant meetings. Participate in marketing efforts of restaurants, assist in creating menus, survey competition and report food trends.
20. Monitor product quality and guest satisfaction in restaurant. Ensure that food quality is consistent, appealing, and prepared to guest specifications. Interact with guests to obtain feedback on quality of service and food in outlet.
21. Maintain profitability of outlet to support overall hotel operations. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves. Ensure maintenance of equipment by calling for repairs and training staff on proper use.
22. Support the entire Food and Beverage operation including supervising other areas if necessary, handling special projects, running promotions, handling public relations, and marketing.
23. Provide clean and safe environment by assigning and assisting with cleaning.
24. Adheres to all company policies and procedures.
25. Follows safety and security procedures and rules.
26. Knows department fire prevention and emergency procedures.
27. Utilizes protective equipment.
28. Reports unsafe conditions to manager.
29. Reports accidents, injuries, near-misses, property damage or loss to manager.
30. Provides for a safe work environment by following all safety and security procedures and rules.
31. All team members must maintain a neat, clean and well-groomed appearance. (Specific standards outlined in team member handbook).
32. Perform any related duties as requested by manager.
33. Assists other Restaurant Personnel when needed.

Knowledge, Skills & Abilities

1. Thorough knowledge of Food outlet operations including food and beverage, supervisory aspects, service techniques, and guest interaction.
2. Knowledge of all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
3. Hold a current Food Handler Card or in the process of being certified.
4. Ability to work under pressure and deal with stressful situations during busy periods.
5. Knowledge of the appropriate table settings and service ware.
6. Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions.
7. Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
8. Ability to remember, recite and promote the variety of menu items.
9. Ability to operate beverage equipment, e.g., coffee maker.
10. Minimum of 2-3 years as a Food & Beverage Supervisor and Hotel experience. Must have previous experience in a property of similar size and nature; must have Food & Beverage product and equipment knowledge.

Physical Demands

1. Ability to transport up to 30 lbs. through a crowded room on a continuous basis throughout the shift.
2. Lifting Thirty (30) pounds maximum.
3. Constant standing & walking required; Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.

Benefits

• 401(k)
• Dental insurance
• Disability insurance
• Employee assistance program
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Vision insurance
• Room Discounts
• Employee Food and Beverage Discounts

EEO: Driftwood Hospitality Management is committed to a diverse and inclusive workplace. We are an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, national origin, age, disability, pregnancy, genetic information, protected veteran status, or any other legally protected status.

Source: Driftwood Hospitality