Food & Beverage Manager

About Us

This 356-room colonial inspired yet contemporary hotel draws visitors, families, and locals alike for meals and meetings, overnights and nightcaps, seeing the city and governing the country. Our guests take sanctuary from the hustle and bustle of the city in the sophisticated guestrooms and select suites with extra space to spread out and all the comforts of home. Whether you are looking for a full-time career or something part-time, our team is ready to welcome you to the family. You can be part of a passionate team that has fun, works hard, and loves one another. When you join the HEI family, you also get the benefit of the HEI Loves culture. HEI Loves is dedicated to celebrating our associates by offering the most competitive compensation, benefits, and PTO programs. Our associates are also eligible to take advantage of everything from health and wellness packages and robust retirement plans to travel benefits, product and service discounts, and much more. Don't meet every single requirement of this job? Studies have shown that women and people of color are less likely to apply to jobs unless they meet every single qualification. At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization! We value U.S. military experience and invite all qualified military candidates to apply.

Overview

Plan and manage the Restaurant, Room Service and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals.

Responsibilities

• Manage day to day operations for all restaurant outlets, room service, culinary. Stewarding, beverage, banquet, and purchasing operations. 
• Control and manage all areas of cost management including cost of food, beverage, salaries and wages, and other expenses. 
• Plan and manage the procurement, production, preparation and presentation of all food and beverages in the hotel in a safe, sanitary, and cost effective manner. 
• Manage the Human Resources within the division. Direct and oversee recruitment and development of associates; interview, hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate as appropriate. 
• Implement and manage all company programs to ensure compliance with the SOPs and LSOPs; to include safety and sanitary regulation, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. 
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives. 
• Develop, implement and manage the department's business/marketing plan and budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. 
• Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. 
• Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service. 
• Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. 
• Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
• Comply with attendance rules and be available to work on a regular basis. 
• Perform any other job related duties as assigned.

Qualifications

• Minimum of two years of post high school education. 
• Minimum of five years of employment in a related position. 
• Hotel experience preferred.
• Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. 
• Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range