SCP Redmond is seeking a full time F&B Manager - this position is Salary + Tips

The Job

• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
• Observing guest reactions and conferring frequently with team members to ensure guest satisfaction.
• Maintain positive guest relations at all times. Resolve guest complaints to over-the-moon satisfaction.
• Follow Hotel policies with lost and found items.
• Adhere to Hotel requirements for guest and team member accidents or injuries and in emergency situations.
• Continuously promote sanitation, safety, and security efforts.
• Embrace and exemplify the SCP Culture & Core Values in your day-to-day job duties.
• Maintain knowledge of:
• hotel features/services, hours of operation.
• scheduled in-house group activities, locations, and times.
• all hotel and departmental policies and procedures.
• Point of Sale software and Time Management systems.
• Review scheduled activities, anticipate critical situations and plan effective solutions to best prepare for these situations.
• Understands food and beverage P&L's and works successfully within budgeted parameters of labor, beverage, and operating expense lines.
• Responsible for accurate beverage cost controls as well as being in line with budget for monthly beverage costs.
• Manage monthly operating expense budget to ensure food and beverage associates have the tools they need to succeed.
• Oversee all F&B inventories and financial transactions.
• Check food and beverage supplies and place orders when needed.
• Property expert on POS and manages all data input, ensures proper training to new associates, and is the go-to person on the property for functionality issues.
• Responsible for all food and beverage collateral as it relates to menus, in-house events, etc. to ensure brand-consistent messaging.
• Collaborate with the Executive Chef to build menus, plan holiday and special events and create mutual support between front and back of house.
• Support the F&B marketing plan by keeping current on food trends, seasonal offerings, special promotions, and implementing employee incentives to increase meal order totals.
• Collaborate with the marketing team to develop an incentivizing loyalty program for guests.
• Source and acquire new items for the grab-n-go market that are locally sourced, sustainable, and provide a unique offering.
• Work with vendors to establish proper product training for team members.
• Make suggestions and recommendations regarding recruitment and selection of team members and participate in interview process of potential team members.
• Make suggestions and recommendations regarding the advancement and promotion of team members.
• Make suggestions and recommendations regarding recognition and reward programs, safety management, performance evaluations, and team member relations.
• Assist with team member relations, including handling team member complaints and grievances and making recommendations and suggestions to GM and PS when necessary, regarding disciplinary action to be taken against a team member, up to and including termination.
• Is "hands-on" and works side-by-side training and supporting team members.
• Develop, implement and oversee structured cleaning schedule for F&B outlets to maintain State F&B regulations.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service.
• Adhere to and promote all relevant Food Safety Hygiene standards.
• Remain up to date on current safety issues to ensure compliance with all health and safety regulations.
• Work in a safe manner and abide by OSHA regulations and the Hotel’s policies in regard to accident and incident reporting procedures.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service.
• Maintain knowledge of correct maintenance and use of equipment.
• Maintain knowledge of and comply with all departmental policies, service procedures, and standards.
• Guide and direct team members to achieve established goals and objectives.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Cultivate collaborative, mutually supportive relationships with other departments and co-workers.
• Monitor team members' interaction with guests, ensuring prompt and courteous service; resolve discrepancies with respective team members.
• Prepare and adjust weekly work schedules in accordance with staffing guidelines and labor forecasts.
• Coordinate breaks and assign work duties to team members.
• Ensure that team members report to work as scheduled. Document any late or absent team members.
• Conduct a pre-shift meeting with team members and review all information pertinent to the day's business.
• Assist team members with their job functions to ensure optimum service to guests.
• Cultivate the SCP Culture & Core Values by leading our team members to a deeper understanding of our brand. Encourage team member buy-in and reward team member ownership of the SCP Culture.

• Other duties as assigned.

Job Requirements

• Must be a United States citizen or possess a valid work permit.
• Must be able to read, write, and speak English. Fluency in other languages is beneficial.
• Must be able to accurately follow instructions, both verbally and written.
• Ability to work a flexible schedule that may include evenings, weekends, and holidays.
• Must be able to work in a fast-paced environment with urgency and empathy.
• Outstanding coordination and multi-tasking abilities.
• Professional in appearance and demeanor.
• Ability to learn, understand, and work within POS, PMS, CRM, and other Hospitality specific software systems.
• Must have the ability to deal effectively and interact well with guests, vendors, and team members.
• Must have the ability to resolve problems and/or conflicts in a diplomatic and tactful manner.
• Knowledge of food and beverage service operations preferred but not required.
• State Alcohol Serving Certificate and State Food Handlers Certificate.
• Ability to calculate figures and amounts using basic math.

Education and Experience

• Minimum of 1-year supervisory experience in food service operations required.
• Minimum of 2 years of supervisory experience in food service operations required.
• Prior Hotel experience preferred.
• Or a combination thereof.

Working Conditions

• Must be able to stand and move freely about the property for the majority of the shift.
• Must be able to lift, carry, push, pull 50 lbs.
• Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally.
• Must be able to bend, squat, crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis.
• While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, heat).
• Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, heat).
• Must be able to work in variable room temperatures.
• Noise level is usually moderate.
• Dexterity in using kitchen equipment or utensils and carrying heavy trays.