Food Beverage Manager

For example: If responsible for Kitchen or Food & Beverage staff, ensure that any hotel employees that will use a knife to prepare food (servers, bartenders, etc.) are properly trained in safe knife use. Prior to employees commencing their job duties, provide department/position specific safety orientation and safety training for any employees who are new to your department, or are assuming new duties.

Food and Beverage Manager

• Acknowledge our guests with a smile and friendly "hello." Promptly attend to guest needs
• Comply with all hotel policies and procedures, i.e., Employee Handbook, Conduct Policy, Safety Policy, etc.
• Comply with guest privacy standards.
• Report to your supervisor or the MOD immediately all injuries occurring while on duty, no matter how minor. (Fraud, Dishonesty, and False Statements regarding an injury will result in disciplinary action up to and including termination)
• Act as a safety and security agent by identifying and reporting potential risks to guests and/or employees to the Manager or General Manager
• Arrive to work on time (follow call-out policy), and in appropriate work attire (uniform, footwear) and neat in appearance.
• Complete work promptly and meet productivity standards/expectations.
• Keep the work area clean, neat, and well-organized.
• Demonstrate a team behavior and attitude of working together effectively to accomplish tasks (even if outside specific job duties)
• Seek approval from management before working overtime (i.e., punching in early or staying beyond the scheduled shift)
• Perform additional duties as assigned.

Job Duties:

• Supervise restaurant, meeting/catering facilities, lounge, and all other applicable outlets.
• Create promotions and marketing programs to drive guests to the restaurant and/or other outlets as applicable.
• Develop programs, menus, promotions, and advertising to enhance sales, increase revenues, and drive guests to restaurants and outlets.
• Communicate with the Sales Dept. to facilitate effective and professional delivery of all meetings/banquet contracts.
• Support all F&B employees; must be able to perform responsibilities of all positions should unexpected volume or training be required.
• Prepare work schedules in accordance with forecasts, staffing guidelines, and labor productivity goals.
• Assure all beverage servers are properly trained in local and state beverage service laws and comply with Lark Hotels company beverage service policies and procedures.
• Responsible for financial performance and GSTS goals as identified by Lark Hotels
• Enforce hotel's cash handling policies and procedures
• Work with F&B Director to coordinate restaurant supply purchases; monitor and maintain inventory of supplies to prevent shortages.
• Participate in month-end inventory as needed.
• Participate in the daily operation of the restaurant/Bar.
• Ensure Room Service is provided accurately and promptly; be sure trays are retrieved daily and callbacks are completed.
• Receive guest feedback on overall restaurant experience personally.
• Maintain high standards of cleanliness and décor at all times. Assist FBD and Kitchen Management by controlling costs i.e. limit waste, breakage, theft and minimize comps; conduct price shopping, labor management.

Safety Responsibilities

Prior to employees commencing their job duties, provide department/position specific safety orientation and safety training for any employees who are new to your department, or are assuming new duties. Provide ongoing safety training as needed or required. For example:

• If responsible for Kitchen or Food & Beverage staff, ensure that any hotel employees that will use a knife to prepare food (servers, bartenders, etc.) are properly trained in safe knife use.
• If responsible for Maintenance or Housekeeping staff, ensure they are familiar with OSHA workplace safety standards as they pertain to the hotel, safe lifting, use of ladders, use of chemicals.
• Promote the company Safety Policies and Procedures; participate in Safety Committee meetings; take appropriate action to remedy safety concerns.

(Lark Standards) Manager Responsibilities & Expectations:

• Support the hotel in achieving high performance levels in service and profitability.
• Hold self and others accountable for achieving results.
• Support a culture that promotes high employee morale and performance.
• Provide strong leadership, motivate staff to reflect a high level of enthusiasm and guest satisfaction.
• Respond to guest/employee concerns or complaints in a timely and courteous manner; (ability to effectively problem solve)
• Effectively coach, motivate, lead, and resolve employee concerns by timely communicating on-going positive and constructive feedback.
• Keep timely & accurate documentation via performance log, attendance record, and corrective action form. (Must partner with HR on all "involuntary" terminations.)
• Schedule staffing and assignment of daily duties to meet hotel needs while effectively controlling payroll.
• Interview, select, train, and orient employees per Larks process and procedures.
• Set and adjust the rates of pay and status for direct reports (i.e., Full Time, Part Time, etc.)
• Ensure that payroll standards are being met (Verify compliance with PTO and Holiday pay policy)
• Review daily Time & Attendance punches in payroll. (Capture reasons for being tardy or absent.)
• Review and maintain timely and accurate "status" of employees for benefit plans, i.e., Full Time, Part Time and Terminations

• Train team how to punch in, out and transfer departments (holds employees accountable)
• Aggressively manage workers' compensation claims (partners with GM/HR as needed)
• Use meetings, memos, or bulletins to keep staff informed of hotel events, policies, etc.
• Attend and participate in Department Manager meetings to foster open lines of communication.
• Participate in the annual budgeting process and effectively manage department expenses in line with the budget.
• Assume managerial responsibilities for the hotel in the absence of the GM (Must be knowledgeable of emergency procedures)
• Use technology effectively to maximize productivity and efficiency
• Embrace change, innovation and creativity