F & B MANAGER - THE PLACE STEAK HOUZE

F & B Manager Job Requirements: * Candidate must possess at least a Bachelor’s Degree, Post Graduate Diploma or Professional Degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; * Minimum of 3 years’ experience as F & B Manager or related field. * Good written and verbal communication skills. * Excellent communications and presentation skills with the capability to communicate solutions and business concepts. * Self-starter, self-motivated, committed, pro-active with creative thinking, initiative and work with minimum supervision. * A good team player. CORE WORK ACTIVITIES Assisting in Managing Day-to-Day Operations * Orders Food and Beverage (F&B) supplies, cleaning supplies and uniforms. * Supervises daily F&B/culinary operations and monitors compliance with all F&B policies, standards and procedures. * Supports and supervises an effective monthly self inspection program. * Operates all department equipment as necessary and reports malfunctions. * Supervises staffing levels to verify that guest service, operational needs, and financial objective are met. * Encourages and builds mutual trust, respect, and cooperation among team members. * Develops specific goals and plans to prioritize, organize, and accomplish work. * Maintains the operating budget, and verifies that standards and legal obligations are followed. * Celebrates and fosters decisions that result in successes as well as failures. * Communicates areas that need attention to staff and follows up to verify understanding. * Coordinates cleaning program in all F&B areas (e.g.,General clean), identifying trends and making recommendation for improvements. * Follows property specific second effort and recovery plan. * Maintains availablility and is approachable to all team members. * Demonstrates knowledge of the brand specific service culture. Providing Exceptional Customer Service * Provides services that are above and beyond for customer satisfaction and retention. * Serves as a role model to demonstrate appropriate behaviors. * Manages day-to-day operations, monitors quality, and standards and meets the expectations of the customers on a daily basis. * Takes proactive approaches when dealing with guest concerns. * Sets a positive example for guest relations. * Stays readily available/approachable for all guests. * Reviews comment cards and guest satisfaction results with employees. * Responds in a timely manner to customer service department request. Additional Responsibilities * Provides information to supervisors and co-workers by telephone, in written form, e-mail, or in person. * Analyzes information and evaluates results to choose the best solution and solve problems. * Performs hourly job function if necessary. * Extends professionalism and courtesy to team members at all times. * Maintains budgets, operating statements and payroll progress report. * Performs other duties, as assigned, to meet business needs.