HRI Hospitality 12 South 6th Street, Minneapolis, MN, USA
Feb 20, 2024Full time
JOB SUMMARY The Food and Beverage Manager is responsible for overseeing all aspects of a banquet or event; and partnering with the F&B Director to supervise the day-to-day F&B operations JOB DUTIES Supervise, guide, and direct Food & Beverage Outlet and Banquet employees. Assist servers, bussers, and hosts on the floor during all meal periods. Ensure that department goals are communicated, understood, and met by F&B employees. Ensure that employees are trained on technical and service aspects of the job. (e.g., food or room preparation, customer service). Provide constructive feedback to employees to help them to perform their jobs better. Accomplish restaurant Human Resources objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees. Supervise daily restaurant and banquet operations, establishing and maintaining dining room and banquet policies and procedures. Monitor and inspect food and beverage deliveries. Inspect food and beverage outlets for proper storage, sanitation, security, neatness, and rotation of inventory. Ensure that restaurant and banquet employees have the necessary resources to effectively perform their jobs. (e.g., supplies, equipment) Maximize bar profitability by ensuring portion control and quantities of preparation, minimizing waste, and ensuring high quality of preparation. Partner with the Executive Chef and F&B Manager to continually collaborate on the performance of the menu, both on guest feedback & profitability. Ensure the entire menu is available daily and hours of operation are strictly adhered to. Ensure that function rooms are set up in accordance with customer satisfaction by supervising set-up staff and inspecting the function room. Conduct function review with the customer; adjust specifications as necessary and perform follow-up to ensure all details are correct. Ensure the timeliness of all banquet activities. Collaborate with the General Manager/F&B Manager on achieving financial objectives by forecasting, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Meet restaurant and banquet operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans, productivity, quality, and customer service standards. Responsible for Guest Satisfaction in terms of food and beverage, hospitality, and service standards. Responsible for engaging the guests at every table with friendly dialogue Provide a safe working environment by ensuring compliance with safety programs and Health Department requirements. Establish and maintain an effective communication and information system through logs, emails, daily and weekly meetings, and open communication with all departments. Supervise and reconcile cash controls for each shift in attendance. Implement recognition programs and celebrate employees’ performance contributions. Develop and carry out ideas and procedures to continuously improve the department’s performance. Support environmental commitments by having the knowledge, skills, and values to be a leader in the global goal of “greening” the hospitality industry. MINIMUM REQUIREMENTS High School graduate or equivalent Must have previous Food and Beverage supervisory experience in a similar environment. The ability to respond to inquiries, handle complaints, and create a sense of satisfaction for employees and guests. Prior experience in the culinary field or any similar combination of education and experience. Knowledge of safety programs and regulations. Read, write, and speak English fluently. Basic computer skills, including spreadsheets, word processing, and email. Must have an unexpired Food Handlers Safety Certificate. Experience in meeting deadlines and multiple priorities of business demands as required. Possess basic knowledge of business contracts. Able to work with little or no supervision HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job ‐ related requirements.