Job Summary

The F&B Restaurant Manager is responsible for the success and oversight of the high-profile Castillo Restaurant, Room Service, Craft Cocktail Bar + Kitchen, Starbucks Cafe, and banquet event operations in a manner consistent with the mission, operating philosophy, and standards created for the F&B operations.

The F&B Restaurant Manager ensures an efficient running and profitable F&B operation while creating and maintaining an inspiring and successful associate workplace and working within the budgeted guidelines. The F&B Restaurant Manager designs and hosts successful associate training and development, assists service and culinary teams, oversees banquets and events, creates associate scheduling, works the floor with team members, and interacts with restaurant and hotel guests. The F&B Restaurant Manager exhibits excellent organization, time management, and punctuality regarding paperwork, meetings, scheduling, inventories, deadlines, food safety, and HACCP guidelines and has the ability not only able to receive direction but also act upon it

Will work in a united direction with our F&B and hotel teams in regard to exceeding our operations standards, and goals. Has an interest in industry food, wine, cocktail, and service trends, and is active with developing personal service trends and unique event, and craft cocktail presentations.

Prerequisites

Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances.

Minimum 5 years of experience as a restaurant manager; restaurant management experience at a high-end hotel/resort preferred.

Bachelors degree in hospitality management, business, or equivalent area required.

Multi-unit management experience required.

Experience with full-service F&B, including group dining, at luxury hotels/resorts preferred.

Level One+ Sommelier preferred.

Previous bartending and event operations experience preferred.

Summary of essential job functions

Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted.

Must be able to stand for eight hours, bend, stretch, reach.

Must be able to see and hear.

Must be able to speak and read English, the ability to communicate in another language may be helpful.

Required Knowledge, Skills and Abilities

Knowledge:

Knowledge of various food & beverage technical service items (i.e., french service, Russian service, tableside flambe service, butler style service).

F&B inventory procedures, staff scheduling, and ordering food product for the restaurant.

Local and national food safety regulations.

Storage and labeling of all products: dry, freezer, refrigerated, etc.

OSHA requirements and maintains department accordingly

Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events.

Knowledge of BEOs and details surrounding events.

Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts.

Current with industry food, wine, service trends, and is active with developing personal service, food and beverage trends.

Complete knowledge of state liquor regulations

Skills:

Staff training for FOH Service and BOH Kitchen Operations

Monitor and document associates for both positive and negative feedback.

Computer literate to thoroughly operate property management systems to include Inventory, Labor, and Brand programs.

Maintain organization of supplies, storage rooms, refrigerators and freezers.

Supervisory skills: training, coaching, motivating staffing and promoting teamwork.

Abilities:

Multi task, remain associate and guest service centric.

Effectively communicate with guests, department heads, associates and home office support staff.

Solve guest issues with professionalism while maintaining a hospitable attitude.

Work with minimal supervision.

Ability to take charge and provide hands-on leadership in a variety of situation.

Ability to read, organize, and manage extensive banquet even orders.

Specific Responsibilities

1.Create FOH scheduling for restaurant, Starbucks, and banquet events service teams and meet with them daily.

2.Responsible for all FOH related payroll reports and payroll management.

3.Oversee daily tip-out procedures and manage Banquet Events server tips program.

4.Ensure hotel maintains strict compliance with liquor regulations, including prohibiting service to minors, intoxicated persons, and drunk driving.

5.Mentors F&B supervisors, associates, and lead team members through effective training, goal setting, and follow up.

6.Participates in community activities and events as a representative.

7.Investigates and resolves beverage quality and all service complaints.

8.Management of F&B staff, including: interviewing hiring, onboarding, providing feedback/discipline as needed, and conducting performance evaluations.

9.Monitors and controls portion size and par levels.

10.Maintains complete knowledge of all liquor brands, beer, and non-alcoholic selection. Maintains knowledge of characteristics and descriptions of every wine/champagne by the glass and major wines on wine list.

11.Maintains complete knowledge of all menu items, prices, preparation method/time, major ingredients, quality standards of taste, appearance, texture, serving temperature, portion size, garnish and method of presentation.

12.Quality assurance Ensures all food items are consistent, work places are clean and safe, plating and recipe guides are followed, and that room service exceeds industry standards.

13.Ensures menu and beverage prices remain up-to-date in POS systems.

14.Adjusted standard production quantities depending on forecasted business.

15.Ensure that all event liquor, beer, and wine consumption is correctly accounted for.

16.Checks all restaurant service teams mise-en-place and verify the event or restaurant is ready for service.

17.Conducts daily line check with Lead Line Cook or Sous Chef.

18.Communicate additional meal requirements and special requests to the kitchen.

19.Assist event staff with their job functions to ensure optimum service to guests.

20.Other duties as assigned.

Working Conditions/Special Requirements

This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work.

Standing, and walking for long periods of time while maintaining a friendly professional image.

May be required to work any day/shift, including weekends.

Spending long periods of time around appliances such as stoves, ovens, etc., which produce a hot working environment.

Positions for possible advancement

F&B Director

Brand: Renaissance Hotels
Address: 6 West Castillo Dr. Saint Augustine, FL - 32084
Property Description: NAF-Renaissance, St. Augustine, FL
Property Number: 4095