Food and Beverage Manager

Overview

San Francisco Hotel

 

 

Amidst the breathtaking views that can be found in any corner of the city, San Francisco has something for everyone. You will find a vibrant culture full of art, historical landmarks, museums, world-class restaurants (including a few gourmet food trucks), music festivals, community fairs and championship-caliber sports teams. In just seven square miles, this coastal city packs in a lot and right in the hustle and bustle of it all is the four-star Omni San Francisco Hotel; an ideal destination for guests and associates alike.

 

The associates at the Omni San Francisco Hotel establish challenging and motivating careers as they receive training and mentoring from a hotel that consistently holds rank at the top of guest service scores. With low turnover, a familial setting and a commitment to development evidenced by its internal promotion rate, the Omni San Francisco Hotel is the perfect place to jumpstart your career. If you seek empowerment, recognition and a diligence to provide superior service, the Omni San Francisco Hotel could be everything you have been looking for.

Job Description

The Food and Beverage Manager plays a pivotal role in overseeing the daily operations of all food and beverage outlets, Monte’s Restaurant, Monte's Bar, in-room dining, and hotel banquet functions. This position places a primary focus on the management and execution of banquet operations while also ensuring the smooth operation of all other outlets. The manager will supervise staff, coordinate events, and ensure that food and beverage services meet the highest standards of quality, consistency, and guest satisfaction. Additionally, they will work closely with other departments to maximize financial performance, enforce Omni’s standards and policies, and deliver exceptional service in all areas.

Responsibilities

Banquet Operations Focus:

• Banquet Function Management: Oversee all aspects of the execution of banquet functions, ensuring flawless service delivery and meeting guest expectations for events, conferences, and meetings.
• Setup Coordination: Ensure banquet and meeting spaces are set up according to specifications, assisting banquet housemen with setups as necessary to ensure smooth event flow.
• Supervision of Banquet Staff: Directly supervise and coordinate the Banquet team during all events, ensuring they provide top-notch food and beverage service.
• Post-Event Operations: Supervise clearing, post-function cleanup, and maintain cleanliness and organization after each event.  Ensuring all post event reporting is complete to include banquet checks, captains report and daily summary.
• Adherence to Standards: Maintain consistency in meeting and exceeding established service standards for all banquet functions, ensuring high quality and efficiency.
• Event Coordination: Collaborate closely with the Director of Catering and Conference Services, F&B Management Team, and other departments to ensure seamless event execution.
• Problem Resolution: Address any concerns or guest complaints related to banquet functions promptly, ensuring full guest satisfaction.
• Equipment Maintenance: Monitor the condition of banquet equipment, reporting any necessary repairs or maintenance to the F&B Management Team.

Food and Beverage Outlets and In-Room Dining:

• Outlet Management: Oversee the operations of the Monte’s Restaurant, Monte’s Bar, and other food and beverage outlets, ensuring each maintains high standards of service, cleanliness, and quality.
• In-Room Dining Supervision: Manage in-room dining services, ensuring that guests receive prompt, efficient, and courteous service. Maintain high standards of quality for food preparation, presentation, and delivery.
• Staff Training and Development: Lead and train staff across all food and beverage outlets, including in-room dining, to ensure they are knowledgeable, well-prepared, and able to deliver exceptional service.
• Guest Experience: Ensure maximum guest satisfaction by monitoring the service and atmosphere of all outlets and taking immediate action to address guest concerns.
• Menu and Service Oversight: Work with the culinary team to ensure that all outlets, including in-room dining, offer a diverse and appealing menu. Regularly review the menu offerings for quality and innovation.
• Sales and Upselling: Encourage sales and upselling techniques across all outlets, including in-room dining, to enhance guest experience and increase revenue.