Manage food and beverage outlets including but not limited to convenience carts, snack bar, bar/lounge areas, restaurant(s), catering and banquet facilities by ensuring that product quality and service standards are met
Manage all food and beverage staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, evaluating, supervising performance and carrying out disciplinary action as needed
Ensure a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing
Control costs of all food and beverage outlets by overseeing all purchasing of food, beverages, supplies and equipment; estimating product and personnel levels; utilizing labor scheduling tool to adjust salary and hourly schedules following demand patterns, budget and local labor laws; maintaining effective inventory and shortage controls; tracking expenses including payroll, supplies and maintenance; generating monthly inventory report, cost of sales report and other reports as requested by management; working with the General Manager to develop an annual food and beverage plan and budget
Ensure successful operation of special events, banquets and room rentals through regular communication, including but not limited to weekly BEO meetings with the Catering Director, Executive Chef/Chef and F&B Service Manager and Banquet Captain
Maximize food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events
Maintain member and customer satisfaction and employee productivity by handling inquiries, concerns or comments and providing solutions; acquiring feedback from customers and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure satisfaction and repeat business