Food and Beverage Manager - Franchised

Additional Information: This hotel is owned and operated by an independent franchisee, Aimbridge Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc.  The franchisee solely controls all aspects of the hotel’s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment.  If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.

Job Description
Job Summary

Job reference: 000083

Department: Property Leadership
Location: Laguna Cliffs Marriott Resort & Spa (25135 Park Lantern Dana Point, CA 92629)
Division: Regency Laguna LP DBA Laguna Cliffs Marriott
Hours Per Week: 40
The Food & Beverage Manager is responsible for assuring attentive, friendly, courteous, and efficient service in all F&B Outlets, Room Service, Lounge, and Banquets (as applicable by hotel) while maintaining adherence to budgeted payroll and overhead cost. He/she is also responsible for continually working towards improving Restaurant, Room Service, Lounge, and Banquet sales revenues to exceed budget. Management-level associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM associates, overtime does apply and is calculated accordingly.

QUALIFICATIONS:

At least 5 years of progressive experience in a hotel or a related field; or a 2-year college degree and 3 or more years of related experience; or a 4-year college degree and at least 1 year of related experience.
Must be proficient in Windows operating systems, Company approved spreadsheets and word processing.
Supervisory experience required.
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must work well in stressful, high-pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems, as necessary.
Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.
Must be effective at listening to, understanding, clarifying, and resolving the concerns and issues raised by co-workers and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
 

RESPONSIBILITIES:

Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
Maintain regular attendance incompliance with Aimbridge Hospitality's standards, as required by scheduling which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
Comply at all times with Aimbridge Hospitality's standards and regulations to encourage safe and efficient hotel operations.
Comply with certification requirements as applicable for position include: Food Handlers, Alcohol Awareness, CPR and First Aid
Maintain warm and friendly demeanor at all times.
Be familiar with the organization of the hotel and know the function of each department.
Ensure training of all Food and Beverage/Banquet personnel using the steps to effective training according to Aimbridge Hospitality's standards.
Maintain follow-through of all guest requests, problems, complaints and/or accidents which occur in the Restaurant, Room Service, Lounge or Banquets.
Motivate, coach, counsel and discipline all F&B personnel according to company S.O.P.'s.
Review F&B staff's worked hours for payroll compilation and submit to Accounting on a timely basis.
Be responsible for developing a manager as assigned by the Corporate Office, including sign-off on all competencies and assist in his/her placement.
Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards.
Prepare and conduct all F&B interviews and follow hiring procedures according to company S.O.P.'s.
Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the schedule with the Wage Progress Report to the G.M. weekly.
Ensure that wage progress and productivity reports are completed accurately and on a timely basis.
Conduct all 90 day and annual employee performance appraisals according to company S.O.P.'s.
Ensure implementation of all Aimbridge Hospitality's policies and house rules.
Assist in dev