Food & Beverage Manager

  Sports Management
  Central Region
  admin
  Posted/Updated: 01/25/18

Responsibilities include:

  • Daily management of Front of House F&B Department 
  • Leads, inspects and assists with banquet set-up and breakdown of tables, decorations, equipment, serving areas, and related activities in an accurate and timely manner
  • Hires, supervises and develops bartender, beverage cart driver, server, banquet staff and other employees in the Front of the House F&B department
  • Daily oversight of food and beverage accounting procedures 
  • Leadership and oversight of Back of House F&B Operations 
  • Forecasting pertaining to F&B operation 
  • Maintaining cost controls and conducting a monthly inventory 
  • Implement and maintain F&B sales/marketing programs 
  • All F&B related ordering – including alcohol, food, supplies, and linens 
  • Quality assurance, guest service and training of all employees 
  • Institute and implement all Human Resources guidelines 
  • Develop and implement creative strategies to increase revenues 
  • Ensure satisfaction by communicating with the clients throughout the events regarding any changes, substitutions or special requests; assisting banquet staff throughout the event as needed; and following up with host at the conclusion of event.
  • Work with General Manager to plan and coordinate special events and functions
  • Plan and coordinate all weddings at the property 
  • Ensure all employees are conducting themselves in a professional manner 
  • Perform daily walk-through to ensure full compliance with the Department of Health regulations
  • Complies with applicable health, alcoholic beverage, fire and other local/state laws
  • Closing procedures and appropriate cash handling practices 

 

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