Food and Beverage Manager

Position

Food and Beverage Manager DEPARTMENT: Food and Beverage REPORTS TO: GM FLSA STATUS: Exempt SUMMARY This position is responsible for servicing the Food and Beverage needs for all JICC services as well as catering events performing the following duties: ESSENTIAL DUTIES AND RESPONSIBILITIES Building strong relationships with clients and suppliers.

Staff recruitment, training, and scheduling Developing work plans and assigning duties. Ensure successful events by routine and thorough checking of quality control standards, room set up and on-time service with the result of client satisfaction. Resolve any client concerns. Inspecting facilities for compliance with health and liquor laws. Participates in menu development and vendor relations.

Handling guest-related issues and overseeing inventory. Directly handles guest related issues. Staffing and station assignments of Catering personnel. Directing activities of supervisors and ensuring efficient operations Analyze and maintain inventory levels to produce an effective cost Managing cash procedures and mentoring staff. Collaborating with other managers to enhance guest experience.

Analyzing facility operations and preparing budgets. Perform quality work within deadlines with or without direct supervision. Other duties as assigned. Supervisory Responsibilities Manages employees in the Food & Beverage Department in retail and catering operations. Is responsible for the direction, coordination, and evaluation of Food & Beverage staff.

Carries out supervisory responsibilities in accordance with ASM Global's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems.

QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Requires ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours.

EDUCATION AND WORK EXPERIENCE Minimum 3 years in high volume café/restaurant operations and banquet/catering operations experience.

Ability to take direction and supervise Ability to work as a leader in a team environment Ability to work calmly and effectively under pressure Excellent problem solving abilities, self-motivated and organized Commitment to exceptional customer service Ability to understand and enforce safety rules and company procedures Computer skills - familiar with MS Office applications, particularly excel, as well as automated Point of Sale systems Experience with Caterease or similar catering software is preferred Excellent aptitude for numbers and familiarity of working with budgets Strong interpersonal skills to deal with internal and external people on all levels Ability to prioritize tasks and to handle multiple tasks at a time Good communication, problem solving, organizational skills and detail oriented Excellent customer service and public relations skills Ability to analyze information in an organized manner PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

While performing the duties of this job, the employee is regularly required to sit for long hours; use hands to handle files, type and operate office machines; to talk and hear on the telephone. Specific vision abilities required by this job include close vision to handle office correspondence. Note Essential responsibilities of this position are described under the headings above.

Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position