Senior Food Beverage Manager

The Senior Food & Beverage Manager's primary job duties are to oversee the safe and efficient operation of the restaurant and other outlets where applicable (may include Lounge, Room Service, Banquets, etc.). This manager supervises a staff that consistently provides excellent guest service while promoting profitability for the hotel. He/She is also responsible for ensuring that health and safety standards are maintained at all times per state and federal regulations. This position provides training, support, and resources to the restaurant and banquet staff and closely coordinates and communicates with the Executive Chef on anticipated volumes, scheduled events, menus, etc.

General: This employee must display effective listening and communication skills, initiative, ability to work independently and in teams, and lead by example. He/she must be able to exercise good judgment and discretion, display effective problem-solving skills, and provide excellent customer service. Additionally, he/she must have the ability to multi-task, maintain composure under pressure, and display a high level of professionalism, integrity, and follow through.

We expect our employees to approach their work with passion, enthusiasm, and attention to customer satisfaction. We also expect our employees to champion, embrace and live the company values.

Our Values embody:

• Integrity: We are honest, genuine, and transparent in our interactions.
• Concern For Others: We care for each other and our guests.
• Collaboration: We value diversity and "come as you are" spirit and personality.
• Accountability: We make mistakes, learn from them, and strive for continuous improvement.
• Hospitality Soul: We have fun creating lifelong memories for each other and our guests.

Additional Information:

To apply for this position, you must be legally authorized to work in the United States. Upon hire you must complete the I-9 form within the first 3 days of employment.

Essential Functions of the Job:

• Regular attendance and reporting to work on time, ready to begin your shift is an essential function of employment (being tardy places an unfair burden on the team)
• Ability to work flexible schedules (including weekends, nights, holidays) to meet hotel/guest needs.
• Communicating effectively, both verbally and in writing (i.e., use appropriate language, display proper tone, attitude and body language when communicating)
• Ability to understand and follow instructions as directed by supervisor/manager.
• Working Safely is a condition of employment. All employees must follow the safety policies.
• Performing the job duties as described. (Reasonable accommodations will be considered in accommodating disabilities. If you believe you need an accommodation, please speak with your supervisor, General Manager, or Human Resources)

Expectations of all Employees:

• Be polite, courteous and helpful to all guests and coworkers, displaying a positive "can do" attitude while maintaining a high level of professionalism consistent with the company values.
• 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) neat in appearance.
• Complete work in a timely manner and meet productivity standards/expectations.
• Keep 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 prior to working overtime (i.e., punching in early or staying beyond scheduled shift)
• Perform additional duties as assigned.

Job Duties:

• Supervise Restaurant, Meeting/Catering facilities and lounge
• Develop programs, menus, promotions and advertising to enhance sales, increase revenues, and drive guests to restaurant/outlets
• Communicate with 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
• Anticipate and recommend capital expenditures
• Assure all beverage servers are properly trained in local and state beverage service laws and comply with Lark Hotels 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
• 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
• 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
• Maintain high standards of cleanliness and décor at all times
• Assist GM 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