F&B Outlets Manager ($1,000 sign on bonus)
Benefits $1,000 sign on bonus Complimentary Meals Medical, Dental, Vision, 401K, Life Insurance Discount Rates in our Noble House Hotels and Resorts Portfolio Career Development Opportunities Pay on demand.
Tuition Reimbursement Job
Summary:
The F&B Outlets Manager will lead a best-in-class Food & Beverage Team, that is Rooted in Family for the Portofino Hotel and Marina.
As one of the leaders of this Team, the F&B Outlets Manager, will work directly with the different roles within the team to ensure guest expectations are exceeded.
ESSENTIAL FUNCTIONS Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Review the daily activities; check the following:
oHouse count oForecasted covers for each outlet oPurchases oMeetings oAppointments oVIPs/special guests Maintain complete knowledge of:
oAll liquor brands, beers and non-alcoholic selections available in the Restaurant.
oThe particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
oDesignated glassware and garnishes for drinks.
oAll menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
oDining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
oP.
O.
S.
and manual system procedures.
oDaily house count, arrivals/departures, V.
I.
P.
's.
oScheduled in-house group activities, locations and times.
oState liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Meet with the Executive Chef to review daily specials and 86'd items; update board throughout shift and ensure that staff is aware of such.
Periodically check with the Front Desk to review updates on house count and arrivals.
Review sales for previous day; resolve discrepancies with accounting.
Track revenue against budget.
Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
Check the status of all orders and ensure that they are delivered within designated timelines.
Monitor and ensure that all tables are cleared and reset according to department procedures.
Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
Assist restaurant staff with their job functions to ensure optimum service to guests.
Conduct weekly training sessions on the required job functions with criterion expected and department orientation with new hires.
Conduct ongoing training with existing staff.
Foster and promote a cooperative working climate, maximizing productivity and associate morale.
Establish the day's priorities and assign production and prep task to staff to execute.
Review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
Communicate additions or changes to the assignments as they arise throughout the shift.
Ensure that staff reports to work as scheduled, document any late or absent associates.
Coordinate breaks for staff.
Inspect grooming and attire of staff; rectify any deficiencies.
Check and ensure that all opening duties are completed to standard.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Work in the line during service and assist wherever needed.
Ensure that Restaurant Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
Conduct a frequent walk- through of Kitchen area and direct respective personnel to correct any deficiencies.
Ensure that quality and details are being maintained.
Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
Complete work orders for maintenance repairs and submit to Engineering.
Contact Engineering directly for urgent repairs.
Monitor and ensure that all closing duties are completed to standard before staff signs out.
Prepare daily/weekly payroll reports.
Prepare weekly work schedules for all personnel in accordance with staffing guidelines and forecasted labor costs.
Adjust schedules throughout the week to meet business demands.
Document pertinent information in the logbook and follow up on items notated during other shifts.
Assist in planning monthly departmental meetings.
Attend weekly staff meetings, F&B meetings, pre-convention meetings, and B.
E.
O.
review meetings.
Research local farm products, new suppliers, and special markets.
Attend gourmet shows, food and wine meetings.
Perform at special events and off-premises functions.
NON-ESSENTIAL FUNCTIONS May perform other related duties as required.
WORKING CONDITIONS Kitchen, Service and Dining Room environment with no extreme exposure to work hazards or environmental concerns.
Requirements EDUCATION and/or EXPERIENCE Food & Beverage management experience required.
Must be proficient in Excel.
Manager Food Handlers and TIPs Certifications.
Previous experience in upscale casual food service.
Certification of previous training in liquor, wine and food service.
Salary Description $65000 Recommended Skills Leadership Machinery Maintenance Sales Foods Restaurant Operation Estimated Salary: $20 to $28 per hour based on qualifications.
Tuition Reimbursement Job
Summary:
The F&B Outlets Manager will lead a best-in-class Food & Beverage Team, that is Rooted in Family for the Portofino Hotel and Marina.
As one of the leaders of this Team, the F&B Outlets Manager, will work directly with the different roles within the team to ensure guest expectations are exceeded.
ESSENTIAL FUNCTIONS Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment.
Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Review the daily activities; check the following:
oHouse count oForecasted covers for each outlet oPurchases oMeetings oAppointments oVIPs/special guests Maintain complete knowledge of:
oAll liquor brands, beers and non-alcoholic selections available in the Restaurant.
oThe particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
oDesignated glassware and garnishes for drinks.
oAll menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
oDining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
oP.
O.
S.
and manual system procedures.
oDaily house count, arrivals/departures, V.
I.
P.
's.
oScheduled in-house group activities, locations and times.
oState liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
Meet with the Executive Chef to review daily specials and 86'd items; update board throughout shift and ensure that staff is aware of such.
Periodically check with the Front Desk to review updates on house count and arrivals.
Review sales for previous day; resolve discrepancies with accounting.
Track revenue against budget.
Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
Check the status of all orders and ensure that they are delivered within designated timelines.
Monitor and ensure that all tables are cleared and reset according to department procedures.
Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
Assist restaurant staff with their job functions to ensure optimum service to guests.
Conduct weekly training sessions on the required job functions with criterion expected and department orientation with new hires.
Conduct ongoing training with existing staff.
Foster and promote a cooperative working climate, maximizing productivity and associate morale.
Establish the day's priorities and assign production and prep task to staff to execute.
Review schedules, assignments, anticipated business levels, changes and other information pertinent to the job performance.
Communicate additions or changes to the assignments as they arise throughout the shift.
Ensure that staff reports to work as scheduled, document any late or absent associates.
Coordinate breaks for staff.
Inspect grooming and attire of staff; rectify any deficiencies.
Check and ensure that all opening duties are completed to standard.
Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel.
Work in the line during service and assist wherever needed.
Ensure that Restaurant Staff are informed of 86'd items and amount of available menu specials throughout the meal period.
Conduct a frequent walk- through of Kitchen area and direct respective personnel to correct any deficiencies.
Ensure that quality and details are being maintained.
Ensure that staff maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Instruct staff in the correct usage and care of all machinery in the Kitchen operation, stressing safety.
Complete work orders for maintenance repairs and submit to Engineering.
Contact Engineering directly for urgent repairs.
Monitor and ensure that all closing duties are completed to standard before staff signs out.
Prepare daily/weekly payroll reports.
Prepare weekly work schedules for all personnel in accordance with staffing guidelines and forecasted labor costs.
Adjust schedules throughout the week to meet business demands.
Document pertinent information in the logbook and follow up on items notated during other shifts.
Assist in planning monthly departmental meetings.
Attend weekly staff meetings, F&B meetings, pre-convention meetings, and B.
E.
O.
review meetings.
Research local farm products, new suppliers, and special markets.
Attend gourmet shows, food and wine meetings.
Perform at special events and off-premises functions.
NON-ESSENTIAL FUNCTIONS May perform other related duties as required.
WORKING CONDITIONS Kitchen, Service and Dining Room environment with no extreme exposure to work hazards or environmental concerns.
Requirements EDUCATION and/or EXPERIENCE Food & Beverage management experience required.
Must be proficient in Excel.
Manager Food Handlers and TIPs Certifications.
Previous experience in upscale casual food service.
Certification of previous training in liquor, wine and food service.
Salary Description $65000 Recommended Skills Leadership Machinery Maintenance Sales Foods Restaurant Operation Estimated Salary: $20 to $28 per hour based on qualifications.
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