Food & Beverage Operations Manager

Pacific Hospitality Group believes that attention to detail is the greatest form of generosity we can offer our guests, clients, and colleagues. Whether it's the artful pour of a drink or the elegant line of a chaise. We have an exciting opportunity to join our AC Hotel by Marriott Phoenix Tempe/Downtown, a 159-room lifestyle select service hotel, as our Food & Beverage Operation Manager. 

Are you a fast-thinking individual that meets challenges with enthusiasm and urgency in a fast paced hospitality environment? Do you take pride in your ability to motivate and lead a team to ensure external and internal clients experience outstanding and exceptional service each and every time? Do you enjoy "thinking outside the box" and creating strategies to increase revenue and customer satisfaction while ensuring bottom line results?

If the answer is YES, AC Hotel by Marriott Phoenix Tempe/Downtown and Pacific Hospitality Group is looking for you!

Food & Beverage Operations Manager

Position Summary:

Responsible for managing the entire food and beverage operation including banquets, catering/conference services and restaurant/bar.

Primary Responsibilities/Essential Functions:

1. Provides guidance and direction to ensure overall departmental success. Manages subordinate managers/supervisors in all food and beverage areas. Responsible for the overall direction, coordination, and evaluation of these units. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints and resolving problems. Responsible for planning department goals and directing team members to achieve results.
2. Participates in the hiring process by interviewing potential team members and selecting those that best meet staffing needs. Participates in management training. Follows all Human Resources policies. Ensures staff receives any required training or attends mandatory meetings.
3. Prepares annual budget. Achieves budgeted revenues, controls expenses and maximizes profitability within assigned areas. Utilizes corporate approved computer programs to analyze forecasts, cost and revenue reports. Makes decisions and takes action based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.
4. Maximizes profitability by optimizing menu prices and selection. Assist in developing and implementing new menu ideas, wine list, pricing and marketing programs.
5. Ensures guests receive outstanding, consistent, exceptional service by circulating through each dining area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.
6. Ensures all dining, service and kitchen areas are clean and properly set up. Maintains sufficient inventory of food, supplies and equipment and orders as needed. Participates in weekly/monthly inventories. Prepares and submits liquor and supply orders. Ensures equipment is properly maintained. Ensures compliance with all food and beverage regulations.
7. Monitors SOPs to ensure consistent exceptional service is provided. Assists in developing and updating policies and procedures. Run meetings with Food & Beverage Management Team to ensure weekly goals, challenges, and service standards are met.
8. Ensures department follows all standard food handling, TIPS, sanitation, and health department guidelines.
9. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged, or lost PPE or equipment that does not fit properly to their manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
10. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

Qualifications (relevant experience, education, and training):

High school diploma or general education degree (GED), or equivalent combination of education and experience. Bachelor's degree in Hospitality Management desired.

1. 2 or more years of related and progressive Food & Beverage experience with one as a manager in similar setting.
2. Knowledge and experience as a cook, menu creation and product inventory/ordering.
3. Possess solid knowledge of restaurant and banquet management, hotel service standards, guest relations and etiquette. Ability and experience in successfully leading and coordinating staff in a high volume, time sensitive environment. Requires ability to lead others in the department by mentoring and providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction.
4. Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria.
5. Completes required training as scheduled.
6. Ability to monitor labor as required by anticipating business activity while ensuring positions are staffed when and as needed and labor cost objectives are met.
7. Requires ability to serve needs of guests through verbal face-to-face interactions. Contacts sometimes contain confidential/sensitive information so requires ability to use discretion. Must demonstrate positive attitude and professional demeanor. Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
8. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches to problems. Requires attention to detail. Must be able to solve problems and remain calm and alert if dealing with difficult guest, during busy activity periods or in an emergency.
9. Requires working knowledge of MS Office applications and ability to learn and use telephone and computer systems used at the hotel.
10. Strong attention to detail and the ability to handle multiple tasks. Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form.
11. Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, team members, guests and the general public. Must be able to speak, read, write and understand English to communicate with management, team members and guests. Bilingual Spanish a plus.
12. Must complete RBS (Responsible Beverage Service) alcohol awareness certification as scheduled upon employment. Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment. Must obtain Serve Safe Certificate within 90 days of employment.
13. Due to the cyclical nature of the hospitality industry, team members ma

    (ref. 53349)