Food & Beverage Manager

, HI, United States

At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.

We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes.

POSITION PURPOSE

The Food and Beverage Manager is responsible for the management and day to day operations of Cane & Canoe, The Hideaway, In Residence Dining, and Banquet Department. The manager is responsible for the development of the department’s business plan, support of Montage’s Mission, Vision and Values; including profitable financial management and provide supervision of department requirements and standards. The manager should demonstrate effective leadership and have excellent customer service skills.

ESSENTIAL FUNCTIONS

AVERAGE % OF TIME

25%

Interview, select, train, supervise, counsel and discipline restaurant and banquet staff for the efficient operation of each respective area.

Organize and conduct pre-shift and departmental meetings communicating pertinent information to our associates, i.e. house count, menu changes, resumes and banquet event orders.

Schedule and direct staff in their work assignments to include but not limited to opening & closing side duties, floor section, event room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups.

Communicate information to the kitchen and other supportive departments to ensure successful operation.

Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation.

Responsible for the development and implementation of a training manual to ensure a high quality presentation and level of customer service within the restaurant and banquet service team.

Responsible for the development and execution of the department’s annual business plan as well as periodic thereto.

To work closely with the director of restaurants and purchasing manager; establish and maintain wine inventory and par levels; ordering all wine and related supplies.

Review inventory including invoice accuracy, pricing structures, POS programming, cost controls par levels maintained, appropriate ordering of quantities and the physical inventory process.

25%

Interact positively with customers promoting hotel facilities and services.

Maintain a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees.

Maintain constant communication with the Convention Service/Catering Sales Manager as it applies to the client at hand.

Resolve problems to the satisfaction of involved parties. Answer telephones in a clear voice, coordinate and document reservations.

Organize and manage special events on property such as receptions and wine dinner. Maintain communication with all departments to ensure customer service needs are met.

25%

Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency.

Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications.

Communicate all daily activities, in person or by log, to the other banquet personnel to ensure smooth transition and follow-up from one function to another.

Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels. Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery.

25%

Working with available internal and external resources, actively oversee and participate in the marketing of the department and the development of new customer bases.

Maintain profitability of outlets to support overall hotel operation.

Control payroll and equipment costs (minimizing loss and misuse).

Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead.

Evaluate cost effectiveness of all aspects of operation.

Develop and implement cost saving and profit enhancing measures.

Manage the inventory, control and breakage/loss reduction of china, glass and silver as it relates to all F&B operation.

Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.

Other:

Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Montage rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.

Provide direct service to guests as needed, including, but not limited to, the job description described above.

Additional duties as necessary and assigned by director of restaurants.

Developing, implementing and maintaining hotel quality service standards.

Ensuring food and beverages are being served in a professional and timely manner.

Monitoring set up and maintenance of dining room and gaming areas to ensure all side work is complete.

Interacting with guests to ensure a positive, memorable experience.

Completing Micros closing paperwork and ensuring adherence to all Liquor Laws.

Introduce and recommend preferred vendors as determined with the revenue goal of the hotel.

Participate in china, glassware, silverware, and linen inventories as necessary.

Maintain solid and open communications with all hotel operating departments.

Communicate regularly with the director of restaurants on daily operation.

Maintain good working relations with preferred vendors of the hotel and ensure adherence to function space policies and all codes and regulations.

Maintain up-to-date information on program and food and beverage events.

Attend all department and hotel meetings as necessary.

Checks and controls labor report on a daily basis and assists with payroll edits.

Maintain accurate par levels and inventory of supplies and equipment within the department.

Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

Exceptional guest recovery skills.

Enjoy interacting with people in a fast-paced environment.

Excellent organizational and time management skills.

Strong knowledge of MS Office, including Word, Excel, PowerPoint and Outlook.

Must possess a positive attitude.

Must be willing to participate in a learning environment.

Must integrate company values throughout all interactions.

Must be able to quickly adapt to effectively using new software products.

Must be dependable and available to work within the resort on weekends, days, nights and/or holidays based on business demands.

Must be able to speak, read, write and understand the primary language(s) used in the workplace.

Must be able to read and write to facilitate the communication process.

Requires good communication skills, both verbal and written.

Must possess basic computational ability.

Must possess basic computer skills.

Must have a working knowledge of types of room set-ups, capacities, relation to type of event, etc.

Must have excellent interpersonal and sales-related skills.

Must have exceptional organizational, supervisory skills.

Must be able to prepare and analyze data and figures, and transcriptions prepared on and generated by computer.

Must have exceptional food and beverage knowledge and pricing.

Ability to work independently when necessary.

Ability to solve problems and make rational decisions.

Knowledge of resort back dock operations.

Knowledge of basic shipping and receiving procedures.

PHYSICAL REQUIREMENTS

Position requires walking and standing most of the working day; must be able to stand and exert well-paced mobility for up to 6 hours. Must be able to bend, stoop, squat and stretch to fulfill tasks. Requires manual dexterity, grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

When work tasks are performed outdoors, Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

Must be able to sit at a desk for up to 5 hours per day. Length of time of these tasks may vary from day to day and task to task.

Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.

Must have the ability to bend, squat and frequently lift 30 lbs. and occasionally lift up to 50 lbs.

Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

Ability to distinguish product quality, taste, texture and presentation and observe preparation.

Hearing and visual ability to observe and detect signs of emergency situations.

QUALIFICATION STANDARDS

Education

High school or equivalent education required. Bachelor’s Degree preferred.

Experience

Ideal candidate will have a minimum of five years food and beverage service background in comparable settings in luxury hotels or resorts and with at least three-year restaurant management experience required. Ideal candidate will have operated a high-level fine dining establishment for at least three years.

Must have knowledge of wine, liquor, and spirit. Previous bartending experience preferred.

Licenses or Certificates

Ability to obtain and/or maintain any government required licenses, certificates or permits. It is desire that the candidate possess a certificate of completion from the Guild of Sommeliers.Must have County of Maui Liquor Card.

In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

At Montage Hotels & Resorts and Pendry Hotels, we’re committed to delivering extraordinary, personalized and authentic experiences. How we get there is by empowering our associates to think creatively. Grow their talents. Encourage them to have fun. And allow them to follow their passion in creating moments guests will long remember. At Montage and Pendry, opportunities for career growth are bountiful, and training programs are open to those seeking advancement. We encourage all of our associates to continuously learn and grow. Working at Montage and Pendry is more than a job; it’s a way of life.

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