Food & Beverage Operations Manager ACCOR

Oversees the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.

• Creates a positive team atmosphere among Team Members.
• Maintains accurate records of outlets labor and operating costs to present to DOFB on the 27th of every month for P&L and Forecasting purposes.
• Provides feedback and coaching to the Team regularly through daily operational briefings as well as on-the-spot site visits that are to be conducted daily.
• Treats all Team Members fairly, with respect.
• Sets high standards for appropriate team behavior on shift.
• Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
• Handles in-person guest complaints in restaurants/bars when escalated beyond venue leadership and responds to any online guest complaints within 24 hours.
• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of new policies and holds monthly roundtable discussions to obtain feedback from staff members.
• Maintains budget and employee records, assists in the preparation of payroll and monitors bookkeeping records.
• Checks daily the quality of deliveries of fresh food and baked goods.
• Meets with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
• Ensures new products, promotions and activations are executed properly during rollout.
• Is capable of handling irate customers with a friendly/calm attitude.
• Prioritizes tasks effectively to ensure the most important tasks are completed on time.
• Delegates and follows-up effectively.
• Takes ownership of issues or tasks and provides detailed updates to the F&B Director or Assistant Director and the General Manager.
• Seeks, listens, and responds to Guest feedback.
• Effectively identifies restaurant problems through daily or weekly reports, as needed, and can ideate & execute to resolve the same.
• Is proficient in using computer software to monitor inventory, track staff schedules and pay, and perform other record-keeping tasks.
• Is proficient in Point of Sale (POS) software, inventory software, restaurant guest satisfaction tracking software, etc.
• Assists in planning regular and special event menus, including regular menu engineering.
• Adheres to Hotel s Hygiene and HACCP standards and ensures its Standard Operating Procedures and Requirements are fully met.
• Manages and assists in the management of F&B related projects, big and small, with timely follow-ups and informational reports.