Hotel Julian

The Food & Beverage Manager is responsible for overseeing all facets of the operation, ensuring efficiency, compliance, and high standards. This role demands leadership, operational expertise, and a commitment to excellence.

Include but are not limited to:

• Be accountable for all aspects of the operation.
• Develop team members in areas such as personal growth, operational/financial knowledge, interpersonal skills, and organizational techniques.
• Ensure compliance with applicable policies and employment laws.
• Maintain a peaceful and productive work environment.
• Lead by example, demonstrating professionalism and a strong work ethic.
• Oversee and manage all financial aspects of the operation.

• Conduct shift walkthroughs to assess staffing, maintenance, cleanliness, zoning, and special needs.
• Complete opening sanitation checklists, assign sanitation projects, and follow up with staff.
• Assign employee workstations and ensure adequate shift preparation based on business levels.
• Track inventory and equipment needs, placing orders for supplies as necessary (e.g., liquor, wine, beer, paper goods).
• Maintain ambiance, including lighting, music, and temperature settings.
• Conduct pre-shift meetings to prepare the team for success.

• Verify daily sales transactions and authorize comps/voids for staff.
• Track high-cost items and complete weekly inventories.
• Create effective staff schedules and manage labor reports.
• Review sales data and implement adjustments as needed.

• Address guest complaints promptly and courteously.
• Build rapport with guests to foster goodwill and solicit feedback.

• Interview, hire, train, and supervise front-of-house employees.
• Conduct performance reviews and address disciplinary issues in accordance with policies.
• Organize and conduct informational seminars for employees.
• Promote teamwork and foster a positive work culture.

• Communicate repair needs to the appropriate department.
• Ensure compliance with sanitation standards and proper storage procedures.
• Maintain quality standards, including food presentation and consistency.

• Perform calmly under pressure and multi-task effectively.
• Manage tasks independently when necessary.
• Maintain a clean and orderly workspace.

• Document daily/nightly shift reports and review previous reports.
• Respond promptly to employee or corporate concerns.
• Attend management meetings and review pertinent reports.
• Ensure proper recording of transactions in the computer system.
• Research industry trends and implement changes accordingly.

• Minimum of 3 years of management experience in food & beverage and hotels.

• Certification in Alcohol Awareness and sanitation.
• Ability to read and comprehend catering contracts and purchase orders.
• Proficiency in English for effective communication.

• Stand and/or walk for entire shifts.
• Safely transport items weighing up to 30 pounds.
• Work in limited physical spaces with variable ventilation and temperatures.

• Punctuality and a professional attitude.
• Flexibility to work nights, weekends, and holidays.
• A well-manicured appearance reflecting the company’s image.