F&B Manager - Hilton Tucson El Conquistador

Scope: Manages the daily operation of the restaurant, maintaining established quality and service standards and maximizing profits. Primary Responsibilities: Ø Develops short-term financial and operational plans for the restaurant, which support the overall objectives of the restaurant and of the hotel. Ø Schedules employees at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling.

Ø Ensures restaurant adheres to all standards as determined by brand or hotel franchise. Ø Conducts pre-shift meetings to inform staff of daily events; reviews daily specials. Ø Reviews performance evaluations, recognizes employees for outstanding services and disciplines employees. Ø Monitors performance of the restaurant through analysis of guest feedback and financial reports; initiates corrective action.

Ø Inspects restaurant daily to ensure high quality food and food presentation, cleanliness and side work duties completed. Ø Participates in monthly inventories. Initiates programs to reduce breakage and loss in China, Glass and Silver. Ø Create programs to increase sales through employee incentive plans and programs to increase customer satisfaction.

Ø Maintains open lines of communication with all employees and departments. Ø Responds quickly to guest requests in a friendly manner. Follows up to ensure guest satisfaction. Ø Provides a professional image at all times through appearance and dress. Ø Follows company policies and procedures and is able to effectively communicate them to subordinates.

Ø Aggressively recruits and staffs department using company hiring standards (i.e. behavioral questioning, reference checks, evaluations and team interviews). Ø Conducts training classes regarding safety, security, department procedures and service guidelines. Ø Fulfills Manager on Duty shifts. Ø Ensures hotel is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws Note: Other duties as assigned by management Relationships: Internal: All hotel departments: For effective communication Vendors: To purchase and receive goods.

Qualifications

Education/Experience: High School diploma or equivalent. A minimum of one year food and beverage and/ or hospitality related work experience required. Special consideration will be given to those who exhibit exemplary performance. Certification and/or License Requirement: Alcohol awareness certification and/or food service permit as required by local or state government agency.

Food Service and/or other certification as required by franchise. Skills: Leadership skills. Strong oral and written communication skills. Attention to detail. Planning and organizational ability. Customer service. Working Conditions: Will be required to work nights, weekends and holidays. Will be required to work in fast paced environment.

Physical/Cognitive Activities: Outlet/Restaurant Manager This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

The majority of time will be spent moving around the restaurant, supervising and assisting the restaurant staff. Some lifting and pushing of trays and carts up to 50 pounds may be required. This person needs to speak and write clearly, plan and organize the work of others, interact professionally with the general public and make quick decisions.

A small portion of time will be spent forecasting revenues, reviewing budgets and creating schedules, which requires reasoning and thinking skills. Since the employee in this position oversees several subordinates, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/ loss concepts, percentages and variances are used often.

Organizational Structure:

• Reports to: Director of Restaurants
• Subordinates: Assistant Outlet/Restaurant Managers, Outlet/ Restaurant Supervisor, Servers, Cashier/ Greeters, Buspersons, Room Service Servers, Bartenders, Bar Servers and Barbacks
• Job title also known as: Assistant Food and Beverage Director, Food and Beverage Manager