Food and Beverage Manager

Title: Food & Beverage ManagerReports To: Food and Beverage DirectorPosition Summary:The Food and Beverage Manager is responsible for coordinating the delivery of all food and beverage for the ala carte dining facilities in the Club and all details pertaining to functions being held in the restaurants in keeping with the standards prescribed by management. The position is primarily concerned with front of house activities.Duties and Responsibilities:Oversee the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.Creates a positive team atmosphere among Team Members.Maintains records of staff periodic manner and operating costs.Provides feedback and coaching to the Team regularly.Understands building capability through Cross trainingTreats all Team Members fairly, with respect.Sets high standards for appropriate team behavior on shift.Works with food and beverage staff to ensure proper food presentation and proper food- handling procedures.Handle guest complaints in restaurants.Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.Check the quality of deliveries of fresh food and baked goods.Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.Arrange for maintenance and repair of equipment and other services.Total receipts and balance against sales, deposit receipts, and lock facility at end of day.Ensures new products are executed properly the following roll-out.ls capable of handling irate customers with a friendly/calm attitude.Ensures product quality and great service.Shows enthusiasm about guest within the restaurant.ls flexible in dealing with changes/problems (e.g., being short staffed).Has effectively forecasted restaurant needs.Shifts priorities and goals as work demands change.Priorities tasks effectively to ensure most important tasks are completed on time.Delegates and follow-up effectively.Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.Seeks, listens and responds to Guest feedback.Coaches team on how to exceed Guest expectations.Does not blame others; takes accountability for problems.Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.Proficiency in Point of sale (POS) software, inventory software, Restaurant guest satisfactory tracking software etc.Assist in planning regular and special event Menu.