The position of the Food and Beverage Services Manager ensures excellence in guest service by directly coordinating and executing the activities of the Restaurant, Room Service and Kitchen operations as well as overseeing and supporting the execution of activities of the Banquet Manager in the Banquet Department. Maintains and enhances established Food & Beverage operational standards in keeping with Brand standards, while maximizing profits for the hotel. Plans, organizes, directs and controls the assets, staff and operations of the food and beverage areas, and assumes a “hands on” responsibility for the quality of food, beverage, service, and cleanliness. Demonstrates and promotes the Four Key Principles at all times
§ Responsible for daily supervision to ensure the successful operations of Graffiti’s Restaurant, Room service, Kitchen and Banquet department through support of the Banquet Manager and Executive Chef.
§ Directly responsible for the restaurant and room service department recruiting, orientation, training and performance evaluations/management of all service employees to ensure adherence of hotel & brand service standards, policies and procedures, communication of special programs and events, and health and safety training; supports & guides Banquet Manager and the Executive Chef to ensure the same in banquet department.
§ Active “hands on” participation in the day-to-day delivery of service within the departments; regularly performs restaurant host / floor shifts; supervises banquet/meeting functions as required
§ Successfully drive Food and Beverage top line revenue generating sales & marketing strategies, manage margins, while focusing on menu and service standards
§ Responsible for the daily and monthly beverage and labour controls; supports the Executive Chef with maintaining food controls
§ Ensures execution and participates in quarterly china, glass, and silver inventories; maintains operating pars of inventory
§ Ensures the food and beverage areas are in compliance with all federal, provincial and local laws including, service of alcoholic beverages, health and safety and human rights.
§ Ensure proper procedures of financial transactions and cost controls are in place. Procedures are to be kept in keeping with Audit requirements.
§ Participate in weekly contract meetings with Sales & Catering department.
§ Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction and service recovery.
§ Conduct regular department meetings, providing objective and constructive feedback for the employees. Take time to listen to employee concerns and deal with any challenges in a timely manner.
§ Maintain constant communication between other departments, keeping them informed about special programs and events.
§ Responsible for the daily cleanliness and proper resetting of the staff munch room
§ Fulfill Manager on duty shifts
§ Demonstrate team player characteristics
§ Have a sincere desire to exceed guest, employee and owner expectations
§ Demonstrate professional attitude and image in manner and attire
§ Must be willing to work a variety of days, evenings and weekends
§ Understands and models the service culture in daily work
§ Liase daily and in a timely manner with General Manager on revenue, cost and management issues, Chef on all food related concerns or issues, Banquet Manager on Banquet Department opportunities, Director of Sales on sales initiatives and promotions, Human Resources on any employee relations related issues.
§ Display professional behaviour, integrity, pride and loyalty to the Hotel and it's team
§ Adhere to all Food & Beverage audit requirements
§ Provide and implement improvement initiatives for Focus Group and Employee Survey results.Demonstrates knowledge, understanding and lives the Hotel’s Four Key Principles
§ Minimum 3 years previous experience in hotel F&B Management
§ Diploma or degree in Hospitality/Hotel Administration/ Business Administration an asset
§ Understanding of fine dining and banquet service standards
§ Must have demonstrated leadership qualities, interpersonal skills, motivational and excellent communication skills.
§ Have proven history of decision making and problem solving capabilities and ability to work well under pressure
§ Ability to lead a group training, of hotel and brand Training skills.Knowledge of MICROS system an asset
§ Certified in Smart Serve; Food Handler Certification and WHMIS training an asset