Food & Beverage Manager

Schahet Hotels; Frontenac (MO); On-site; USD 40,000 - 80,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a dynamic Food & Beverage Manager. This role involves overseeing food and beverage operations, ensuring exceptional guest service, and maximizing profitability. You will be responsible for managing budgets, maintaining quality standards, and developing marketing initiatives. If you have a passion for hospitality and a commitment to excellence, this opportunity is perfect for you. Join a team that values integrity, initiative, and teamwork in creating memorable experiences for guests.

Qualifications

• Strong background in food and beverage management with a focus on guest service.
• Experience in budget management and inventory control.

Responsibilities

• Manage food and beverage departments to maintain quality standards and maximize profits.
• Develop and implement local marketing programs and assist with menu design.

Skills

Guest Service

Food and Beverage Management

Budget Management

Inventory Control

Team Leadership

Education

Bachelor's Degree in Hospitality Management

Certification in Food Safety

Job description

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• At Schahet Hotels we want our guests to relax and be themselves which means we need you to:
• Be yourself by being natural, professional, and personable in your interactions
• Prepare by noting details and utilizing your knowledge to handle various situations
• Show you care by being thoughtful in welcoming and connecting with guests
• Take initiative, own your responsibilities, and go the extra mile
• Treat everyone with respect, including guests and colleagues
• Demonstrate integrity by always doing the right thing, whether alone or in a team
• Prioritize service to guests, colleagues, and managers, aiming to help and serve all
• Celebrate successes, show enthusiasm, greet others warmly, and participate actively in team activities
• Manage the food and beverage departments, including food preparation, service, and lounge operations, to maintain standards and maximize profits
• Maintain quality standards of food, beverage, and guest service according to system and brand standards
• Achieve budgeted revenues, control costs, and maximize profitability
• Develop and implement local food and beverage marketing programs, and participate in system-wide promotions
• Assist the Executive Chef with menu design and concepts
• Develop the annual departmental budget and monitor expenses
• Maintain inventory control procedures
• Ensure compliance with company policies, procedures, and legal regulations
• Schedule staff, monitor staffing levels, and provide support and development opportunities
• Serve on the management team, participate in establishing service standards, and work to maximize efficiency and profitability
• Typically oversee at least two full-time employees and have authority to hire or fire staff