Food and Beverage Outlets Manager

Racine, WI, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $60,000.00 - $70,000.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Paid holidays

Job Description

Hotel Verdant is a distinguished hospitality establishment located at 500 Main Street Racine, WI - 53403. Known for its commitment to providing exceptional guest experiences, Hotel Verdant blends sophistication and comfort to create a welcoming environment. The hotel offers a range of services and amenities designed to cater to the needs of both business and leisure travelers. With a reputation for excellence, the hotel prides itself on its professional staff, luxurious accommodations, and vibrant atmosphere that reflects the local culture and community. Emphasizing quality and service, Hotel Verdant remains a preferred destination in Racine, combining a strategic location with a focus on hospitality innovation and sustainability.

The Food & Beverage Outlets Manager position at Hotel Verdant is a pivotal role responsible for overseeing the front-of-the-house operations within the hotel's food and beverage department. This leadership role demands a strategic and hands-on approach to maintaining profitability while delivering high-quality products and exceptional service. The manager will be instrumental in fostering a positive work environment to reduce employee turnover and ensure that all dining atmospheres under their supervision operate efficiently and profitably. Their responsibilities encompass budget management, promotion of business through innovative ideas, and adherence to health, safety, and liquor regulations.

This full-time role offers an exciting opportunity for a seasoned professional passionate about fine dining and guest satisfaction. The Manager will collaborate closely with the Executive Chef and other key personnel to address any food and beverage issues promptly, maintain product consistency, and uphold the highest standards of service. Additionally, they will lead regular team meetings, conduct training sessions, and implement engagement strategies that enhance employee effectiveness and morale. A critical aspect of the role is to prepare and monitor financial budgets for the F&B department, analyze cost variances, and implement loss prevention measures to secure financial goals.

At Hotel Verdant, the Food & Beverage Outlets Manager is expected to not only manage daily operations but also to create unforgettable dining experiences for guests in both the restaurant and banquet facilities. This position requires excellent communication skills, attention to detail, and a thorough understanding of industry trends to keep the hotel competitive and innovative in its offerings. The ideal candidate will possess proven leadership qualities, a commitment to diversity and inclusion, and a strong background in food and beverage management within a hotel setting. This role is critical in sustaining the hotel's esteemed reputation and ensuring a seamless, high-quality service environment that delights guests and supports the business's long-term success.

Job Requirements

College degree and five years of related experience in a food and beverage capacity
Strong verbal and written communication skills
Significant attention to detail
Complete understanding of NOI profitability and budget goals
Knowledge of F&B preparation techniques, state health department rules and regulations, and state liquor laws
Computer skills required experience with hotel information systems preferred
Excellent guest service skills
Demonstrated commitment to diversity and success in working with diverse constituencies to support an inclusive environment
Strong and effective interpersonal skills including the ability to listen well and demonstrate sensitivity to and respect for individual needs

Job Qualifications

College degree in hospitality management or related field preferred
Minimum five years of related experience in food and beverage management
Strong verbal and written communication skills
In-depth knowledge of F&B preparation techniques, state health department rules and regulations, and liquor laws
Proficient computer skills with experience in hotel information systems preferred
Excellent guest service skills
Demonstrated commitment to diversity and inclusion
Effective interpersonal skills with ability to listen and respond to individual needs

Job Duties

Monitor industry trends, take appropriate action to maintain a competitive and profitable operation, including updating beverage lists and menu items as necessary
Prepare the F&B budget and monitor department performance accordingly
Work with the Executive Chef and keep informed of F&B issues as they arise
Coordinate and monitor all phases of loss prevention in the F&B department, conduct monthly inventories, and research any cost variances to budget
Comply with all local liquor laws, and health and sanitation regulations
Interview candidates for front-of-house F&B positions and follow standards for hiring approvals
Conduct daily shift meetings, monthly departmental meetings, and ensure on-going guest service training and compliance of SOPs and personal appearance standards
Conduct and/or attend all required meetings, including pre-event and post-event meetings
Provide employees with the training, tools, and environment they need to deliver an exceptional fine dining experience
Develop and implement strategies and practices that support employee engagement
Maintain product consistency by conducting inspections of seasonings, portions, and appearance of food
Prepare and submit required reports in a timely manner