Food And Beverage Manager

Job Type
Full-time
Description
WORK, PLAY & ENJOY LIFE WITH HERITAGE
We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico!
Full-time salaried position ranging from $45K-$55K Annually DOE + benefits.Location of the position is in Las Cruces, New Mexico. Working out of our Hotel Encanto.
Position Purpose: The Food and Beverage Manager is responsible for making sure that hotels restaurant and bar operations run smoothly by supporting a culture of service within the team. They will oversee the activities of restaurant staff and expedite customer orders as needed, per company standards and policies. The Food and Beverage Manager is an essential support to the Front of House team in creating unforgettable dining experiences for guests.
Supervisory Responsibilities: Restaurant Supervisor, Host, Café Attendant, Server, Bartender, Busser, Food Runner
Essential Duties:

• The Food and Beverage Manager will oversee the Food and Beverage areas within the hotel.
• Responsibilities may include scheduling, payroll, forecasting, and training, ensuring compliance with federal, state, and local laws as well as all operating procedures.
• The Outlets Manager must have strong communication and analytical skills, Food and Beverage cost control experience is preferred.
• This person will set an above-average example of service to line-level employees by interacting with guests.
• Plans, organizes, controls, and directs the work of employees in the Hotel's Food and Beverage outlets while ensuring guest satisfaction.
• Works quickly in a high-pressure environment and has the ability to handle multiple tasks at once.
• Schedules staff according to business needs, special functions and influences business.
• Maintains an accurate reservation system in OpenTable and advises the kitchen of incoming reservations to ensure smooth service.
• Ability to independently problem-solve issues that arise in the restaurant.
• Works with line-level staff and kitchen to deliver an exceptional dining experience.
• Execute large parties and understand booking procedures.
• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the restaurant to ensure that established cultural and core standards are met.
• Describe and ensure the quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits.
• Directs details of a particular service group (Servers, Runners, Bartenders, Host, etc.) to focus on streamlining service and enhancing the guest experience.
• Efficient at leading pre-service meetings to unite service groups and clarify details.
• Provide calm leadership on the floor and in the back of the house at all times.
• Organizational, leadership, and communication skills are a must to provide leadership for the employees to create legendary memories for the guests.
• Attends and participates in departmental meetings, leadership meetings, and hotel employee functions.
• Assists other F&B departments when needed demonstrating teamwork within F&B department.
• Close and cash out employees at end of shifts, ensuring accuracy and accountability for cash and banks for Agave, Cava, and Pool Bar.
• Proficient with payroll Paylocity system to approve vacation, sick time, and time cards.
• Ability to work independently and within a multidisciplinary team to facilitate solutions and meet deadlines.
• Maintain and follow food safety standards and personal conduct.
• Follow Company policies and procedures as established in the Employee Handbook.
• Follow and deliver 4 Star services' standards, delighting guests by anticipating their needs.
• Other duties as assigned.

HC1
Requirements

• Excellent verbal communication and ability to multitask.
• High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience.
• 2-3 years of restaurant management or equivalent combination of education and experience; luxury branded hospitality experience preferred.
• New Mexico Food Handler Certification, ServSafe Manager Certification, and Alcohol
• Server Certification required.
• Ability and willingness to work flexible hours including weekends, holidays and late nights.
• Ability to work on your feet for eight hours or more.
• Knowledge of Restaurant Point of Sale systems.
• Must be able to lift/push/reach for/carry 30+ pounds frequently.

SEIZE YOUR OPPORTUNITY AND COMEWORK, PLAY & ENJOY LIFE WITH HERITAGE Flexibility Family Future Growth Heritage Companies is an Equal Opportunity Employer
Salary Description
45K-55K Annually