Food and Beverage Manager - Jobs in Edmundston, NB

Job Description

Direct and organize the activities of the Food and Beverage Department to maintain high standards of food and beverage quality, service, and merchandising, to maximize profits.SPECIFICOPERATIONS

• Plan and direct the functions of the administration and planning of the Food and Beverage Department to meet the daily needs of the operations.
• Describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments (eg: IRD, restaurant, banquet rooms, kitchen, etc)
• Ensure full compliance with all policies and procedures of Brand and government entities.
• Ensure consistent presentation of foods and beverages.
• Implement effective control of food, beverage and labor costs among all sub-departments.
• Assist GM, AGM, and/or DOSM in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising, and promotion.
• Regularly review and evaluate the customer satisfaction of menus, daily specials, banquet services. Recommend to management new operating and marketing policies.
• Adjust foods, beverages, and services to compete with changing market demands; ensure they are implemented in a timely manner.
• Develop operating tools, or implement and manage Brand operating tools (eg: budgeting, forecasting purchase specifications, portion specifications, menu abstracts, food production control, etc).
• Assure that station guides are up-to-date, in good condition, and being used.
• Supervising all production in all kitchen areas.
• Coordinate and supervise the duties and performance of the cook(s).
• Run checks on all food products in the kitchen to assure standards are being met.
• Ensure station guides are up-to-date, in good condition, and being used.
• Maintain good housekeeping procedures in preparation areas and stores.
• Maintain documents relative to production charts, high-cost control charts, BEOs, and special orders.
• Communicate food production problems with respective affected department heads.
• Responsible for the quality of food and food handling personnel.
• Food Cost Controls: proper storage and rotation of foods, identify plans to work out any leftovers or dead items, and ensure appropriate records are maintained.
• Coordinate with Executive Chef to achieve maximum food usage and labor efficiency.
• Communicate and coordinate with banquets and/or catering sales to ensure quality events are delivered.
• Attend F&B staff meetings or Hotel Staff meetings in absence of the Executive Chef. Lead weekly Kitchen meetings in the Executive Chefs absence.
• Ensure strict compliance with the recipe card system and maintain a quarterly audit of the system.
• Able to step into any F & B staff position to carry out the tasks. Able to lead by example.

ADMINISTRATIVE

• Develop, implement and monitor schedules for the operation, to achieve a profitable result.
• Compute time cards daily and personally approves any overtime.
• Maintain paperwork relative to production charts, high-cost control charts, BEO, and special orders.

ASSOCIATE DEVELOPMENT

• Hire, train, counsel, and motivate department personnel.
• Continuously evaluate the performance and encourage the improvement of the associates in the food & beverage department.
• Ensure effective departmental communication and information systems through logs, department meetings, and hotel meetings.
• Develop cross-training opportunities throughout the hotel and within the company.
• Assist team supervisors in understanding AOS/ GSS results, and developing game plans to attack need areas.
• Plan and administer a training program within the department that will develop associates at all levels.
• Ensures orientations for new team members are thorough and completed in a timely fashion.
• Know hotel emergency plan, train, and implementation.

ASSOCIATE RELATIONS

• Create and nurture a hotel environment that emphasizes motivation, empowerment, teamwork, and a passion for providing service.
• Be readily available & approachable to all team members.
• Assist supervisors in understanding team members’ ever-changing needs and expectations, and exceed them.
• Take proactive approaches when dealing with associate concerns.
• Extend professionalism and courtesy to team members at all times.
• Celebrate and foster decisions that result in successes as well as failures.

GUEST RELATIONS

• Be readily available/ approachable for all guests.
• Take proactive approaches when dealing with guest concerns. Follow recovery plan.
• Ensure staffing levels allow team members to exceed guest needs.
• Extend professionalism and courtesy to guests at all times.

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