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Requisition Number 17-0156
Post Date 12/19/2018
Title Food & Beverage Manager
City New Orleans
State LA

The Food & Beverage Manager is responsible for managing the Food & Beverage associates in a rotational basis as well as for ensuring that guest receives fast, friendly and efficient food and beverage service during their stay. 

The Food & Beverage Manager oversees and coordinates the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, associate retention, guest service and satisfaction, food quality, cleanliness and sanitation. 

The main focus of the Food & Beverage Manager is to guarantee guests and customers are satisfied and eager to return to our hotel and/or F&B venues based on their positive experiences.

If a Beverage Supervisor also works at the venue, the Beverage Supervisor partners with the Food & Beverage Manager to make sure the customers are satisfied.

Essential Functions
To perform the Food & Beverage Manager position successfully, an individual must be able to perform each essential duty and responsibility satisfactorily.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Essential Duties and Responsibilities
The essential duties and responsibilities of the Food & Beverage Manager position are as follow:    

•  Enhance guests experience

•  Ensure all guests feel welcome and are given responsive, friendly and courteous service at all times

•  Ensure that all food& beverage products are consistently prepared and served according to the venue’s standards

•  Completely understand all hotel & departmental policies, procedures, standards, specifications, guidelines and training programs

•  Achieve hotel objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of associates and creating a positive, productive working environment

•  Fill in where needed to ensure guest service standards and efficient operations

•  Continually strive to develop F&B associates in all areas of managerial and professional development

•  Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner

•  Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the venue’s preventative maintenance programs

•  Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the venue’s receiving policies and procedures

•  Oversee and ensure that the hotel policies on associate performance appraisals are followed and completed on a timely basis

•  Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met

•  Be knowledgeable of F&B policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of hotel policies, rules and procedures

•  Fully understand and comply with all federal, state, parish regulations that pertain to health, safety and labor requirements of the restaurant, associates and guests

•  Provide advice and suggestions to General Manager as needed

•  Motivate F&B associates and use incentives when possible

•  Must have good communication skills and ability to work well with others

•  Other duties as assigned


To perform the Food & Beverage Manager position successfully, an individual should demonstrate the following competencies:

•  Problem Solving – Identify and resolve problems in a timely manner; gather and analyze information skillfully; develop alternative solutions; work well in group problem solving situations; use reason even when dealing with emotional topics

•  Technical Skills - Assess own strengths and weaknesses; pursue training and development opportunities; strive to continuously build knowledge and skills; share expertise with others

•  Customer Service - Manage difficult or emotional customer situations; respond promptly to customer needs; solicit customer feedback to improve service; respond to requests for service and assistance; meet commitments

•   Interpersonal - Focus on solving conflict, not blaming; maintain confidentiality; listen to others without interrupting; keep emotions under control; remain open to the ideas of others; try new things

•  Oral Communication - Speak clearly and persuasively in positive or negative situations; listen and get clarification; respond well to questions; demonstrate group presentation skills; participate in meetings

•  Team Work - Balance team and individual responsibilities; exhibit objectivity and openness to the views of others; give and welcome feedback; contribute to building a positive team spirit; put success of team above own interests; ability to build morale and group commitments to goals and objectives; support team’s efforts to succeed; recognize accomplishments of other team members

•  Written Communication - Write clearly and informatively; edit work for spelling and grammatical errors; vary writing style to meet needs; present numerical data effectively; ability to read and interpret written information

•  Change Management - Develop workable implementation plans; communicate changes effectively; build commitment and overcome resistance; prepare and support those affected by change; monitor transition and evaluate results

•  Delegation - Delegate work assignments; match the responsibility to the person; give authority to work independently; set expectations and monitor delegated activities; provide recognition for results

•  Leadership - Exhibit confidence in self and others; inspire and motivate others to perform well; effectively influence actions and opinions of others; inspire respect and trust; accept feedback from others; provide vision and inspiration to peers and subordinates; give appropriate recognition to others; display passion and optimism; mobilize others to fulfill the vision

•  Managing People – Include staff in planning, decision-making, facilitating and process improvement; take responsibility for subordinates' activities; make self-available to staff; provide regular performance feedback; develop subordinates' skills and encourage growth; solicit and apply customer feedback (internal and external); foster quality focus in others; improve processes, products and services; continually work to improve supervisory skills

•  Quality Management - Look for ways to improve and promote quality; demonstrate accuracy and thoroughness

•  Business Acumen - Understand business implications of decisions; display orientation to profitability; demonstrate knowledge of market and competition; align work with strategic goals

•  Cost Consciousness - Work within approved budget; develop and implement cost saving measures; contribute to profits and revenue; conserve hotel’s resources

•  Diversity - Demonstrate knowledge of EEO policy; show respect and sensitivity for cultural differences; educate others on the value of diversity; promote a harassment-free environment; build a diverse workforce

•  Ethics - Treat people with respect; keep commitments; inspire the trust of others; work with integrity and ethically; uphold hotel’s values

•  Organizational Support - Follow policies and procedures; complete administrative tasks correctly and on time; support hotel’s goals and values; benefits hotel through outside activities; respect diversity

•  Adaptability - Adapt to changes in the work environment; manage competing demands; change approach or method to best fit the situation; ability to deal with frequent changes, delays or unexpected events

•  Attendance and Punctuality - Consistently arrive to work and on time; ensure work responsibilities are covered when absent; arrive at meetings and appointments on time

•  Dependability - Follow instructions, respond to management direction; take responsibility for own actions; keep commitments; commit to long hours of work when necessary to reach goals; complete tasks on time or notify appropriate person with an alternate plan

•  Initiative - Volunteer readily; undertake self-development activities; seek increased responsibilities; take independent actions and calculated risks; look for and take advantage of opportunities; ask for and offers help when needed

•  Innovation - Display original thinking and creativity; meet challenges with resourcefulness; generate suggestions for improving work; develop innovative approaches and ideas; present ideas and information in a manner that gets others' attention

•  Judgment - Display willingness to make decisions; exhibit sound and accurate judgment; support and explain reasoning for decisions; include appropriate people in decision-making process; make timely decisions

•  Motivation - Set and achieve challenging goals; demonstrate persistence and overcome obstacles; measure self against standard of excellence; take calculated risks to accomplish goals

•  Planning and Organizing - Prioritize and plans work activities; use time efficiently; plan for additional resources; set goals and objectives; organize or schedules other associates and their tasks; develop realistic action plans

•  Professionalism - Approach others in a tactful manner; react well under pressure; treat others with respect and consideration regardless of their status or position; accept responsibility for own actions; follow through on commitments

•  Quality - Demonstrate accuracy and thoroughness; look for ways to improve and promote quality; apply feedback to improve performance; monitor own work to ensure quality

•  Quantity - Meet productivity standards; complete work in timely manner; strive to increase productivity; work quickly

•  Safety and Security - Observe safety and security procedures; determine appropriate action beyond guidelines; report potentially unsafe condition ; use equipment and materials properly 

The requirements listed below are representative of the knowledge, skills and abilities required for an individual to successfully perform the duties and responsibility of the Food & Beverage Manager position:

•  Must have strong interpersonal and communication skills

Language Ability
The individual selected for the Food & Beverage position must demonstrate the ability to:

•  Interact and effectively communicate with people from diverse backgrounds

•  Read and comprehend simple instructions, short correspondence, and memos

•  Write simple correspondence

•  Effectively present information in one-on-one and small group situations to customers, clients, and other associates of the hotel

Math Ability
•  Add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals

•  Compute rate, ratio and percent

•  Draw and interpret bar graphs

Reasoning Ability

•  Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions

•  Deal with problems involving a few concrete variables in standardized situations

Certificates and Licenses
•  Possess a valid Louisiana Responsible Vendor Permit or

•  The ability and willingness to attend a Responsible Vendor’s class and pass the test with a score of 90% or better

Work Environment
The work environment characteristics described here are representative of those an individual encounters while performing the essential functions of the Food & Beverage Manager position:

•  The noise level in the work environment is usually moderate

•  The position is located in a restaurant/bar setting with controlled temperatures

Physical Demands

•  Occasionally lift and/or move up to 10 pounds

•  Regularly talk or hear

•  Frequently stand, use hands to finger, handle or feel and reach with hands and arms

•  Occasionally walk

Position Status and Availability
•  Full-time, flexible (AM or PM) shift, Monday - Sunday including holidays

Education and Experience

•  A high school diploma or general education degree (GED)

•  At least three (3) years of customer service experience

•  At least five (5) years of managerial experience preferably in a fine dining restaurant and high volume bar

•  A valid Louisiana’s Responsible Vendor’s Permit or the ability to attend a Responsible Vendor’s training class and pass the test with a score of 90% or better

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An Equal Opportunity Employer