Food and Beverage Manager - Davidson Hospitality Group
San Diego, CA
About the Job
Property Description
Hilton San Diego Gaslamp Quarter is a prestigious hotel located in the heart of downtown San Diego, offering exciting job opportunities for hospitality professionals looking to be part of a dynamic team. Joining our team means becoming part of a renowned hospitality brand known for its commitment to exceptional guest service and luxurious amenities. The hotel boasts a prime location in the vibrant Gaslamp Quarter, with easy access to popular attractions, restaurants, and nightlife, making it a sought-after destination for both business and leisure travelers. As a team member, you will have the opportunity to work in a fast-paced and exciting environment, providing outstanding service to guests from all over the world. Hilton San Diego Gaslamp Quarter values professional growth and development, offering opportunities for advancement within the organization. Join our team and be part of a rewarding and fulfilling career in the hospitality industry, where your skills and dedication will be recognized and rewarded.
Overview
The Food & Beverage Manager assists department head in oversight of the activities of the food and beverage departments. Ensures compliance with health, safety, sanitation and alcohol awareness standards. Helps ensure high standards of food and beverage quality, service and marketing to maximize profits and insure outstanding customer service. Interviews, trains, supervises, coaches, schedules, and manages staff.
Responsibilities
• Constantly. Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards.
• Constantly. Maintain working knowledge of all Food & Beverage positions, food preparation, cocktail service and wine inventory.
• Constantly. Ensure consistency of product and service.
• Constantly. Maintain wine & beverage inventory.
• Constantly. Direct restaurant, lounge.
• Constantly. Maintain employee appearance standards in food and beverage department.
• Constantly. Maintain procedures for securing moneys.
• Constantly. Maximize food and beverage department profitability.
• Constantly. Monitor budget to ensure efficient operation and to ensure expenditures stay within budget limitations.
• Constantly. Maintain high levels of employee satisfaction.
• Constantly. Maintain work areas clean and organized.
• Constantly. Maintain working knowledge of all Food & Beverage positions, food preparation, cocktail service and wine inventory.
• Constantly. Promote employee empowerment.
• Constantly. Know food preparation and service.
• Constantly. Utilize knowledge of physical capabilities of banquet space.
• Constantly. Ensure that labor costs are aligned with the forecast.
• Constantly. Promote repeat customer service through establishing quality service and food.
• Constantly. Report unsafe conditions immediately.
• Constantly. Select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.
• Frequently. Complete other duties as assigned by supervisor to include cross training.
• Frequently. Perform in the capacity of any position supervised.
• Frequently. Know basic bar terminology and wine service.
• Frequently. Order supplies for banquet department.
• Frequently. Oversee and assist in collection of payments for banquet functions.
• Frequently. Set up banquet rooms for functions (chairs, tables, linens, etc.).
• Frequently. Responsible for monthly inventory of all banquet equipment.
• Frequently. Solve unusual customer requests creatively.
• Occasionally. Attend all required meetings.
• Occasionally. Conduct performance appraisals.
• Occasionally. Deal with guest complaints or requests.
• Occasionally. Monitor reservations.
• Occasionally. Report on Food & Beverage status to General Manager weekly.
• Will assist in over seeing banquets and banquest department payroll.
• This role's schedule will vary but mainly in the PMs.
Qualifications
• Read, write and speak English.
• Prefer two to three years of fine dining experience.
• Prefer two years banquet management experience.
• Food/Beverage Service Worker Permit, where applicable.
• Ability to communicate effectively with the public and other employees.
• Meet minimum age requirement of jurisdiction.
• Previous supervisory/management skills and experience.
• Requires 8th grade math level.
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Hilton San Diego Gaslamp Quarter is a prestigious hotel located in the heart of downtown San Diego, offering exciting job opportunities for hospitality professionals looking to be part of a dynamic team. Joining our team means becoming part of a renowned hospitality brand known for its commitment to exceptional guest service and luxurious amenities. The hotel boasts a prime location in the vibrant Gaslamp Quarter, with easy access to popular attractions, restaurants, and nightlife, making it a sought-after destination for both business and leisure travelers. As a team member, you will have the opportunity to work in a fast-paced and exciting environment, providing outstanding service to guests from all over the world. Hilton San Diego Gaslamp Quarter values professional growth and development, offering opportunities for advancement within the organization. Join our team and be part of a rewarding and fulfilling career in the hospitality industry, where your skills and dedication will be recognized and rewarded.
Overview
The Food & Beverage Manager assists department head in oversight of the activities of the food and beverage departments. Ensures compliance with health, safety, sanitation and alcohol awareness standards. Helps ensure high standards of food and beverage quality, service and marketing to maximize profits and insure outstanding customer service. Interviews, trains, supervises, coaches, schedules, and manages staff.
Responsibilities
• Constantly. Demonstrate positive leadership characteristics, which inspire employees to meet and exceed standards.
• Constantly. Maintain working knowledge of all Food & Beverage positions, food preparation, cocktail service and wine inventory.
• Constantly. Ensure consistency of product and service.
• Constantly. Maintain wine & beverage inventory.
• Constantly. Direct restaurant, lounge.
• Constantly. Maintain employee appearance standards in food and beverage department.
• Constantly. Maintain procedures for securing moneys.
• Constantly. Maximize food and beverage department profitability.
• Constantly. Monitor budget to ensure efficient operation and to ensure expenditures stay within budget limitations.
• Constantly. Maintain high levels of employee satisfaction.
• Constantly. Maintain work areas clean and organized.
• Constantly. Maintain working knowledge of all Food & Beverage positions, food preparation, cocktail service and wine inventory.
• Constantly. Promote employee empowerment.
• Constantly. Know food preparation and service.
• Constantly. Utilize knowledge of physical capabilities of banquet space.
• Constantly. Ensure that labor costs are aligned with the forecast.
• Constantly. Promote repeat customer service through establishing quality service and food.
• Constantly. Report unsafe conditions immediately.
• Constantly. Select, train, supervise, develop, discipline and counsel employees in accordance with Davidson policies and procedures.
• Frequently. Complete other duties as assigned by supervisor to include cross training.
• Frequently. Perform in the capacity of any position supervised.
• Frequently. Know basic bar terminology and wine service.
• Frequently. Order supplies for banquet department.
• Frequently. Oversee and assist in collection of payments for banquet functions.
• Frequently. Set up banquet rooms for functions (chairs, tables, linens, etc.).
• Frequently. Responsible for monthly inventory of all banquet equipment.
• Frequently. Solve unusual customer requests creatively.
• Occasionally. Attend all required meetings.
• Occasionally. Conduct performance appraisals.
• Occasionally. Deal with guest complaints or requests.
• Occasionally. Monitor reservations.
• Occasionally. Report on Food & Beverage status to General Manager weekly.
• Will assist in over seeing banquets and banquest department payroll.
• This role's schedule will vary but mainly in the PMs.
Qualifications
• Read, write and speak English.
• Prefer two to three years of fine dining experience.
• Prefer two years banquet management experience.
• Food/Beverage Service Worker Permit, where applicable.
• Ability to communicate effectively with the public and other employees.
• Meet minimum age requirement of jurisdiction.
• Previous supervisory/management skills and experience.
• Requires 8th grade math level.
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Source : Davidson Hospitality Group