Food & Beverage Manager

Food & Beverage Manager

About Bartell Hotels: Bartell Hotels is San Diego's largest independent hotel owner-operator with a sharp focus on employees, customers and community. This diverse collection of properties reflects Southern California's natural beauty, love for active lifestyles and exceptional hospitality. Our hotels combine classic and modern design, farm-to-table restaurants and energized bars, three beautiful marinas and the iconic Humphreys Concerts by the Bay entertainment venue.

Our Culture: At Bartell Hotels you will find a team of incredibly friendly people who are committed to exceeding guest expectations every day. The Bartell Hotels culture emphasizes respect, pride, teamwork and development. When you work at Bartell Hotels, you are encouraged to think entrepreneurially, and you are empowered to perform and show leadership in ways that can help advance your career. We often look within to promote deserving colleagues at all levels. Bartell Hotels embraces colleague diversity, inclusion and equity, and is firmly committed to respecting and appreciating each colleague.

Pacific Terrace Hotel: The TripAdvisor top-rated and only AAA Four Diamond beachfront hotel in San Diego, Pacific Terrace is San Diego’s premier luxury boutique hotel dramatically perched above the breaking waves of the Pacific Ocean. With 73 unique guest rooms and suites, Pacific Terrace offers an intimate setting for guests to relax poolside, while gazing over the water. Guests also enjoy active pursuits in the local Pacific Beach neighborhood, and adjacent La Jolla and Mission Beach. The warm, talented team at Pacific Terrace, delivers unrivaled hospitality and makes sure that every detail is perfect.

Primary Objective of Food & Beverage Manager Position

To deliver an excellent food and beverage experience that enhances our guests’ stay, while operating within budgetary constraints and profitability guidelines. Oversees all aspects of the hotel’s food and beverage operation, planning and service, with duties to include menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards. Plans, coordinates, and oversees special events.

Highlights of responsibilities:

· Involved with all of the establishments' day-to-day functions, including staff management, guest interactions, office administration duties, vendor communications, and labor costs.

· Responsible for managing food costs, upholding menu standards, and controlling inventory

· Ensure that operational standards are met in regards to sanitation codes and laws, food storage, and loss prevention.

· Develops and maintains standard operating procedural manuals to include: service standards, cash handling procedures, menu item preparation, specifications, safety and security, purchasing, ordering, receiving, stocking, requisitioning and internal audit policies.

· Develops training and shift checklist documentation, and oversees implementation.

· Menu development and innovation

· Manage staff and address employee and guest issues that supervisors are unable to resolve

· Maintains manual as well as POS System to come, ensuring menus are built correctly in Micros and routing to Opera correctly

· Prepare weekly revenue forecasts and approve all F&B department’s weekly staff schedules based on expected business levels

· Ensure all areas are adhering to all company cash handling and PCI compliance procedures.

· Coordinate staff formal training classes and monthly department meetings. Develop staff.

· Provides quality food and beverage to the customers by monitoring food quality and developing strategies to improve.

· Achieves customer service objectives and ensures employees provide “It Starts with ME!” service

· Conducts regular inspections to ensure all areas conform to cleanliness and safety standards and takes corrective actions as required

· Conduct formal performance evaluation of direct report subordinates; coach and counsel

· Work closely with sales to implement strategies to maximize food and beverage revenue.

· Provides courteous, prompt, and accurate hotel communications to staff and customers

· Creates a positive work environment for all employees

· Develops and implements strategies to achieve Employee Satisfaction goals

· When short on staff, able to cover all positions

· Maintains a favorable working relationship with all hotel employees and company employees, to foster and promote a cooperative harmonious working environment.

· At all times projects a favorable image of Pacific Terrace hotel to the public

· Takes part in the preparation of the department’s budget as required, performs necessary follow up.

· Other duties may be assigned as needed

Requirements:

· Must be excellent communicator with the ability to multitask and think quickly when under pressure

· Food Safety Handler Certification and Manager Certification, and TIPS (Training for Intervention Procedures) alcohol awareness Certification. May be obtained within a week of hire.

· Minimum two (2) years combined experience in the positions overseeing (for example Chef, FOH Manager, Banquet Manager) expected

· Ideally Back of House as well as Front of House experience.

· Hotel food and beverage experience preferred

Physical Demands & Work Environment

While performing the duties of this Job, the employee is regularly required to sit/stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to climb or balance and stoop, kneel, crouch, or crawl, as well as frequently lifting and/or moving up to 25 pounds. The employee is often exposed to outside weather conditions and the noise level in the work environment is usually moderate to loud.