HRI Properties

F&B Manager

HRI Properties

full-time

Posted on:

Location Type: Office

Location: Nashville • Tennessee • United States

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About the role

  • The Food and Beverage Manager oversees all aspects of food and beverage front-of-the-house operations including breakfast, lunch, bar, and banquets.
  • Supporting the F&B Director to ensure smooth and efficient operations of the hotel’s restaurants, bars, room service, and banquets.
  • Develops budgets, monitors expenses, and works to maximize revenue while controlling costs.
  • Recruit, train, and supervise the F&B team.
  • Ability to calculate figures and amounts such as discounts, percentages, proportions, volume, and cost of sales.
  • Ability to perform advanced kitchen math such as determining menu costing.
  • Supervise, guide, and direct Restaurant/Bar/Banquet
  • Ensure that department goals are communicated, understood, and met.
  • Ensure that restaurant/banquet employees are trained in the technical and service aspects of the job.
  • Provide constructive feedback to Restaurant/Banquet employees to help them perform their jobs better.
  • Accomplish restaurant Human Resources objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining Restaurant/Banquet.
  • Supervise daily restaurant and banquet operations, establishing and maintaining banquet policies and procedures.
  • Monitor and inspect food and beverage deliveries.
  • Inspect food and beverage outlets for proper storage, sanitation, security, neatness, and rotation of inventory.
  • Ensure that restaurant, bar, and banquet employees have the necessary resources to perform their jobs effectively.
  • Maximize bar profitability by ensuring portion control and quantities of preparation, minimizing waste, and ensuring high quality of preparation.
  • Ensure the entire menu is available daily and hours of operation are strictly adhered to.
  • Ensure that function rooms are set up in accordance with customer satisfaction by supervising set-up staff and inspecting the function room.
  • Conduct function review with the customer; adjust specifications as necessary and perform follow-up to ensure all details are correct.
  • Ensure the timeliness of all banquet activities.
  • Collaborate with the General Manager on achieving financial objectives by forecasting, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.
  • Meet restaurant and banquet operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans, productivity, quality, and customer service standards.
  • Responsible for Guest Satisfaction in terms of food and beverage, hospitality, and service standards.
  • Provide a safe working environment by ensuring compliance with safety programs and Health Department requirements.
  • Establish and maintain an effective communication and information system through logs, emails, daily and weekly meetings, and open communication with all departments.
  • Supervise and reconcile cash controls for each shift in attendance.
  • Implement recognition programs and celebrate Restaurant/Banquet employees’ performance contributions.

Requirements

  • High School graduate or equivalent
  • Must have an unexpired Food Handlers Safety Certificate
  • Must have previous Food and Beverage supervisory experience in a similar environment
  • The ability to respond to inquiries, handle complaints, and create a sense of satisfaction for employees and guests
  • Prior experience in the culinary field or any similar combination of education and experience
  • Knowledge of safety programs and regulations
  • Basic computer skills, including spreadsheets, word processing, and email
  • Read, write, and speak English fluently
  • Spanish skills helpful
  • Ability to communicate effectively and professionally with other business departments, guests, and vendors
  • Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism
  • Ability to effectively present information and respond to questions from groups of managers, guests, staff, and the general public
  • Ability to calculate figures and amounts such as discounts, percentages, proportions, volume, and cost of sales.
  • Ability to perform advanced kitchen math such as determining menu costing.
  • 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, report, or schedule
  • Experience in meeting deadlines and multiple priorities of business demands as required.
  • Possess basic knowledge of business contracts.
  • Able to work with little or no supervision.
Benefits
  • Health insurance
  • Paid time off
  • Professional development opportunities
Applicant Tracking System Keywords

Tip: use these terms in your resume and cover letter to boost ATS matches.

Hard Skills & Tools
budgetingmenu costingadvanced kitchen mathfood and beverage operationscash controlinventory managementcost controlschedulingrevenue maximizationfood safety regulations
Soft Skills
communicationproblem-solvingleadershipcustomer serviceteam supervisionconflict resolutiontraining and developmentprofessionalismtime managementinterpersonal skills
Certifications
Food Handlers Safety Certificate