Kitchen Manager

The Food & Beverage Manager is responsible for organizing, managing and directing the areas of banquets,

restaurant, beverage and kitchen; for generating profit to meet or exceed budget while focusing on top line

revenue, goals and cost containment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Essential Duties:
Manage all F&B operations at the unit, ensuring quality standards are maintained in terms of product,

service, safety and sanitation.

Maintain positive client and guest relations. Respond to client requests and ensure alignment to

company standards. Investigate and follow through on client and guest complaints.

Ensures financial performance of the department.

Job Duties and Responsibilities:
Take an active role in the sale of the hotel and its facilities to achieve the overall department sales goals.

Nurtures local relationships with community leaders.

Ensure and maintain cleanliness, service and product quality standards of all food outlets in accordance

with federal, state, local and company health, sanitation and safety standards and regulations.

Lead, direct and administer all F&B operations to include, but not limited to, of systems use and

management, budgeting and forecasting, purchasing and inventory control, department management,

policy and procedure implementation and enforcement and meeting participation and facilitation.

Monitor and develop team member performance to include, but not limited to, providing supervision and

professional development, scheduling, conducting counseling and evaluations and delivering recognition

and reward.

Participate in the coordination of rehabilitation and capital improvement projects in partnership with other

departments.

Implement and maintain service and management philosophy that serves as a guide to respective

associates.

Maintain all policy standards, culture of accountability and responsibility, and hold individuals accountable

for such. Research and development of new policies, procedures, and control policies that elevate service

standards and accountability of staff will be a key focus.

Manage the process for ordering and maintaining all inventories for food and beverage, maintain cost

control efforts for labor and waste management.

Menu planning and design in coordination with Executive Chef, Restaurant Manager and others.

ADDITIONAL DUTIES AND RESPONSIBILITIES

Maintains punctual, regular and predictable attendance.

Works collaboratively in a team environment with a spirit of cooperation.

Displays excellent communication skills including presentation, persuasion, and negotiation skills required

in working with guests and coworkers and including the ability to communicate effectively and remain calm

and courteous under pressure.

Respectfully takes direction from supervisor.

Complies with all safety policies, practices and procedures and reports all unsafe activities to supervisor.

Participates in proactive team efforts to achieve hotel and company goals.

Provides leadership to others through example and sharing of knowledge and skills.

Perform other duties as assigned.

SUPERVISORY RESPONSIBILITIES

This position directly oversees and supervises all positions of the department. Carries out supervisory

responsibilities in accordance with the organization's policies and applicable laws. Supervisory responsibilities

include, but are not limited to performing the following duties: hiring, assigning work, orientation, training and

development, evaluating performance, elevating compensation, rewarding performance, mentoring, approving time

off and scheduling, resolving complaints, disciplinary action and associate separations, effective staffing

procedures, awareness of and response to associate morale problems, and supervising workload during shifts.

QUALIFICATIONS

Ability to perform essential job duties with or without reasonable accommodation and without posing a direct threat

to safety or health of employee or others. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the

essential functions.

EDUCATION AND/OR EXPERIENCE

Education and/or Experience:
Associate's degree (A. A.) or equivalent from two-year college or technical school; or two to three years related

experience and/or training; or equivalent combination of education and experience.

Experience with hotel computer systems and making sales calls is strongly preferred.

Language Skills:
Must be able to read, write and speak English. Must be able to read and interpret simple and complex documents,

reports, manuals and correspondence. Must be able to write simple and complex documents, reports, and

correspondence. Must be able to speak effectively with clear speech to individuals and groups.

Mathematical Skills:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and

decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

Computer Skills:
Job requires specialized computer skills. Must be adept at using various applications including database,

spreadsheet, report writing, project management, graphics, word processing, presentation creation/editing,

communicate by e-mail and use scheduling software.

Reasoning Ability:
Must be able to apply common-sense logic and understanding to carry out instructions provided in written and/or

oral form. Must have the ability to solve problems involving several variables in given situations and interpret a

variety of instructions provided in written and/or oral form. Must be able to demonstrate effective interpersonal skills,

sound judgment and decision-making.