Food and Beverage Manager

The Sheraton Philadelphia University City Hotel; Philadelphia (Philadelphia County); Sur place; USD 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

Dental & vision coverage

401k match

Tuition reimbursement

Hotel discounts

Résumé du poste

The Sheraton Philadelphia University City Hotel is looking for a Food & Beverage Manager to lead the food and beverage departments. Responsibilities include ensuring compliance with health standards, maximizing profits, and delivering outstanding customer service. Candidates should have supervisory experience, preferably in fine dining and banquet management. The position offers comprehensive benefits including medical, dental, vision coverage, and payroll reimbursement for tuition. Join a dynamic team in a vibrant setting near Philadelphia's cultural attractions.

Qualifications

• 2–3 years of fine dining experience preferred.
• Previous supervisory/management skills and experience.
• Ability to communicate effectively in English.

Responsabilités

• Oversee food and beverage department activities.
• Ensure compliance with health and safety standards.
• Maximize food and beverage department profitability.

Connaissances

Leadership

Communication skills

Customer service

Inventory management

Formation

High school diploma

Description du poste

Sheraton Philadelphia University City Hotel is a premier hotel located in the vibrant University City neighborhood of Philadelphia, Pennsylvania. The hotel offers a dynamic work environment for employees who want to be part of a renowned Marriott brand known for contemporary style, exceptional service, and a prime location near prestigious universities and cultural attractions.

Overview

The Food & Beverage Manager assists the department head in overseeing the activities of the food and beverage departments. Responsibilities include ensuring compliance with health, safety, sanitation, and alcohol awareness standards, maintaining high standards of food and beverage quality and service, and maximizing profits while delivering outstanding customer service. The Manager interviews, trains, supervises, coaches, schedules, and manages staff.

Responsibilities

• Demonstrate positive leadership characteristics that inspire employees to meet and exceed standards.
• Maintain working knowledge of all Food & Beverage positions, food preparation, cocktail service, and wine inventory.
• Ensure consistency of product and service.
• Maintain wine & beverage inventory.
• Direct restaurant and lounge operations.
• Maintain employee appearance standards in the food and beverage department.
• Maintain procedures for securing money.
• Maximize food and beverage department profitability.
• Monitor budget to ensure efficient operation and that expenditures stay within limits.
• Maintain high levels of employee satisfaction.
• Maintain work areas clean and organized.
• Promote employee empowerment.
• Know food preparation and service.
• Utilize knowledge of the physical capabilities of banquet space.
• Align labor costs with forecast.
• Promote repeat customer service through quality service and food.
• Report unsafe conditions immediately.
• Select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.
• Complete other duties as assigned by supervisor, including cross‑training.
• Perform in the capacity of any position supervised.
• Know basic bar terminology and wine service.
• Order supplies for banquet department.
• Oversee and assist in the collection of payments for banquet functions.
• Set up banquet rooms for functions (chairs, tables, linens, etc.).
• Responsible for monthly inventory of all banquet equipment.
• Solve unusual customer requests creatively.
• Attend all required meetings.
• Conduct performance appraisals.
• Deal with guest complaints or requests.
• Monitor reservations.
• Report on Food & Beverage status to the General Manager weekly.

Qualifications

• Read, write and speak English.
• Prefer 2–3 years of fine dining experience.
• Prefer 2 years of banquet management experience.
• Food/Beverage Service Worker Permit, where applicable.
• Ability to communicate effectively with the public and other employees.
• Meet minimum age requirement of jurisdiction.
• Previous supervisory/management skills and experience.
• Requires 8th grade math level.
• Requires high school reasoning level.
• Requires 12th grade language use level.
• No employee will pose a direct threat to the health/safety of self or others.

Benefits

• Multiple tiers of medical coverage.
• Dental & vision coverage.
• 24/7 Teledoc service.
• Free maintenance medications.
• Pet insurance.
• Hotel discounts.
• Tuition reimbursement.
• Paid time off (vacation, sick, bereavement, and holidays).
• 401k match.

EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation.

Davidson Hospitality is a drug‑free workplace. Pre‑employment drug test and background check required. We participate in E‑Verify.