Food & Beverage Manager manages the daily activities of the organization's food and beverage function. Oversees food and beverage inventory and budget control. Being a Food & Beverage Manager assists the Food and Beverage Director in menu planning, preparation and presentation of food and drinks, and monitoring adherence to quality and safety standards. Assists in the planning and coordination of special events. Additionally, Food & Beverage Manager may require an associate degree or its equivalent. Typically reports to a head of a unit/department. The Food & Beverage Manager manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. To be a Food & Beverage Manager typically requires 5 years experience in the related area as an individual contributor. 1 - 3 years supervisory experience may be required. Extensive knowledge of the function and department processes. (Copyright 2024 Salary.com)
Pay : $0 per hour - $0 per hour
The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment.
The F&B Manager’s key responsibilities include upholding brand standards in food safety / sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service / presentation.
The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers.
Essential Daily Duties & Responsibilities :
As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals.
Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions.
completing audits; identifying trends; determining system improvements; implementing change.
Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members;
communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook.
Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards.
First-in / First-out protocols.
Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack;
Extends to activities designed to minimize waste.
Basic Qualifications & Skills :
Desired Qualifications & Traits :
e. Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans)
Physical Requirements :
Equal Opportunity Employer / Protected Veterans / Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant.
However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)
Last updated : 2024-03-05
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