Canopy Jersey City Arts District Jersey City, NJ, USA
Nov 20, 2019Full time
JOB TITLE: Lead Food and Drink Enthusiast/F&B Manager REPORTS TO: Chief Enthusiast/General Manager POSITION SUMMARY: The Food & Beverage Manager is responsible for coordinating all phases of bar and bistro operations and group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis. Maintain the services and reputation of Canopy by Hilton Jersey City Arts District and act as a management representative to group clients DUTIES AND RESPONSIBILITIES: 1. Achievement of budgeted food sales, beverage sales, labor costs and profitability. 2. Completion of Customer Follow-up calls on a timely basis. 3. Timely analysis of Food & Beverage Prices in relation to competition. 4. Participation and input towards F&B Marketing activities. 5. Entertainment of potential and existing customers. 6. Preparation of Sales Promotions & Mailings. 7. Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc. 8. Telemarketing to previous clients to inquire about possible future bookings. 9. Development and maintenance of all department control procedures. 10. Handle all Food & Beverage inquiries and ensure timely follow up on the same business day. 11. To co-ordinate with all large groups meeting/banquet planners their specific group requirements with the services & facilities offered. 12. To confirm all details relative to group functions with meeting/banquet planners. 13. Supervision of daily paper flow. 14. Maintenance of Hotel credit policies. 15. Evaluation forms must accompany all invoices. 16. Completion of monthly forecast. 17. Attendance and participation at weekly F & D meeting and Department Head (Collaboration) meeting. 18. Instrumental in menu planning and pricing. 19. Development and maintenance of department manual. 20. Supervision of weekly payroll input. 21. Be available to Hotel Staff at all times in case of emergency. 22. Must have a complete knowledge of Fire Procedures. 23. All other duties as directed by the Chief Enthusiast/General Manager 24. Participation in Manager on Duty shifts as required. 25. Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared. 26. Assure the maintenance of bar control policies. 27. Assure completion of requisitions where deemed necessary. 28. Assure the completion of weekly schedule and shift duties while: a. Maintaining budgeted labor cost b. Assuring adequate and consistent service levels. 29. Completion of monthly inventory. 30. Assure timely completion of function bills. 31. Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending if applicable. 32. Purchasing of purchase requirements of small wares, linens requirements etc. 33. Directly responsible for larger groups, overseeing medium and smaller groups: 34. Consistent check of Bar and Bistro operations, Banquet Food and Beverage quality, Banquet services and pallet presentation. 35. Ensuring that services meet customer specifications. 36. Quality of meeting room set-up. 37. Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met. 38. Work with the Chef and Sales Department to ensure all arrangements and details are dealt with. 39. Establish a rapport with groups to ensure guest satisfaction and repeat business. 40. Minimize number of customer complaints. 41. Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time. 42. Staff professional attitude and proper meeting Company appearance and uniform standards. 43. Teamwork-Relations with co-workers and management. 44. Quality of Food & Beverage services and department phone handling. 45. Meeting with conveners and confirming proper set-up of Function Room at time of Function while on duty. 46. Responsible for staff training and development. 47. Ensure all staff has 'Smart Serve' certification. 48. Personnel selection. 49. Proper hiring procedures followed. For all F+D positions, either the Lead People Enthusiast/HR Manager or the Rooms Director must join the Lead F+D Enthusiast/Food & Beverage Manager for all interviews. 50. Proper termination procedures must be followed. 51. Department meeting being held monthly. Chief Enthusiast/General Manager and Lead People Manager/Human Resources Manager to be notified of meetings in a timely fashion. 52. High employee retention. 53. Personal development and growth. 54. Discipline of personnel when required. 55. Responsible for overseeing all scheduling within the department. 56. Participation towards overall Hotel Maintenance and cleanliness. 57. Achieving service that exceeds expectations. 58. Overall maintenance of the operation at a level in keeping with the standards prescribed. 59. Minimize the number of Workmen's Compensation claims. 60. Report any deficiencies in equipment and facilities. PREREQUISITES: Education: Post Graduate or Degree or three years Diploma in hotel Management or equivalent. Experience: Previous experience in similar Job role or minimum 4 years' experience as Restaurant Manager. Proven track records.