Food & Beverage Manager

The Shelborne Hotel is looking for a dynamic and experienced Food and Beverage Manager to join our team!

ESSENTIAL FUNCTIONS

Support the Director of Food & Beverage in providing strategic leadership and direction to ensure the Food & Beverage division drives guest and team member engagement, achieves operational and financial excellence and upholds brand standards.

The Food and Beverage Manager is responsible for supporting the Director in overseeing and directing the overall Front of the House operations for the Restaurants, Lobby Bar, Pool areas, and In Room Dining. Responsibilities include but are not limited to hospitality, staff management, development and training, and financial performance. 

The Food and Beverage Manager will be directly & indirectly responsible for all aspects of the service and beverage programs, ensuring that they are executed at the required standards. Above all must actively embody, inspire and teach the Menin culture to all employees.

Clearly describe, assign, and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc.

Develop, implement, and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.

Participate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.

Implement effective control of food, beverage, and labor costs among all sub-departments.

Assist the Director of Food and Beverage in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.

Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service.  Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.

Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.  Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws. 

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Menin rules and regulations for the safe and effective operation of the hotel’s facilities.  Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Monitor hotel activities and troubleshoot problems.

• Operate word processing program in computer.

• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.

• Additional duties as necessary and assigned. 

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.   
• Requires good communication skills, both verbal and written. 
• Considerable knowledge of complex mathematical calculations and computer accounting programs.  
• Ability to access and accurately input information using a moderately complex computer system.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Most tasks are performed in a team environment with the employee acting as a team leader.  There is minimal direct supervision.
• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

Physical Demands 

• Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to sit at a desk for up to 5 hours per day.  Walking and standing are required the rest of the working day.  Length of time of these tasks may vary from day to day and task to task. 
• Ability to distinguish product quality, taste, texture and presentation and observe preparation.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. 
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 15 lbs. occasionally.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.  

QUALIFICATION STANDARDS

High school or equivalent education required.  Bachelor’s Degree preferred. 

Experience

2-3 years’ experience as a Food & Beverage Manager. 

Licenses or Certificates

Ability to obtain and/or maintain any government required licenses, certificates or permits.

Grooming

All employees must maintain a neat, clean and well-groomed appearance per Menin standards

The Shelborne Hotel is looking for a dynamic and experienced Food and Beverage Manager to join our team!

ESSENTIAL FUNCTIONS

Support the Director of Food & Beverage in providing strategic leadership and direction to ensure the Food & Beverage division drives guest and team member engagement, achieves operational and financial excellence and upholds brand standards.

The Food and Beverage Manager is responsible for supporting the Director in overseeing and directing the overall Front of the House operations for the Restaurants, Lobby Bar, Pool areas, and In Room Dining. Responsibilities include but are not limited to hospitality, staff management, development and training, and financial performance. 

The Food and Beverage Manager will be directly & indirectly responsible for all aspects of the service and beverage programs, ensuring that they are executed at the required standards. Above all must actively embody, inspire and teach the Menin culture to all employees.

Clearly describe, assign, and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc.

Develop, implement, and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.

Participate with the chef, outlet managers, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.

Implement effective control of food, beverage, and labor costs among all sub-departments.

Assist the Director of Food and Beverage in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.

Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service.  Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.

Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.  Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws. 

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Menin rules and regulations for the safe and effective operation of the hotel’s facilities.  Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Monitor hotel activities and troubleshoot problems.

• Operate word processing program in computer.

• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.

• Additional duties as necessary and assigned. 

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write, and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.   
• Requires good communication skills, both verbal and written. 
• Considerable knowledge of complex mathematical calculations and computer accounting programs.  
• Ability to access and accurately input information using a moderately complex computer system.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Most tasks are performed in a team environment with the employee acting as a team leader.  There is minimal direct supervision.
• Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

Physical Demands 

• Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Must be able to sit at a desk for up to 5 hours per day.  Walking and standing are required the rest of the working day.  Length of time of these tasks may vary from day to day and task to task. 
• Ability to distinguish product quality, taste, texture and presentation and observe preparation.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. 
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 15 lbs. occasionally.
• May be required to lift trays of food or food items weighing up to 30 lbs. occasionally.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.  

QUALIFICATION STANDARDS

High school or equivalent education required.  Bachelor’s Degree preferred. 

Experience

2-3 years’ experience as a Food & Beverage Manager. 

Licenses or Certificates

Ability to obtain and/or maintain any government required licenses, certificates or permits.

Grooming

All employees must maintain a neat, clean and well-groomed appearance per Menin standards