About our company:
Springboard Hospitality is a premier third-party hotel management company with a 30+ year history transforming lifestyle hotels, from the islands of Hawaii to the tip of Florida.
Springboard team members are a diverse mix of independent innovators, savvy storytellers, adventure-seekers, tech entrepreneurs, free-thinkers and community leaders making waves across one of the most diverse portfolios in the industry.
At every level, the Springboard team is dedicated to going Above & Beyond to deliver hotels that transform people, properties & communities. From memorable moments at the front desk, to thoughtful room touches, to inspired onsite programming, the Springboard team is committed to empowering the traveler’s journey—inviting them to experience the frequency of each hotel’s locale, pushing authentic human connection, exploration, and discovery, while also driving revenue.
Springboard values intentional culture, and whole-heartedly believes in nurturing, training, and empowering the careers of the hospitality leaders of today and tomorrow, encouraging them to travel and explore, through Springboard’s award-winning portfolio. From work life balance to career development, Springboard values and invests in the greater team, reflected in zero corporate turnover during the pandemic, well positioned for continued growth through the future.
https://www.springboardhospitality.com/
Primary mission:
A Food & Beverage Manager is responsible for assuring attentive, friendly, courteous and efficient service in all Hotel Food Outlets including In-Room Dining, Kitchen and Banquets while maintaining adherence to budgeted payroll and overhead cost. As well as for supervising and assisting in the preparation of all food items, based on standardized recipes, for all Food Outlets and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, restaurant and banquet work and storage areas while minimizing waste and maximizing cost/production ratio. He/she is also responsible for continually working towards improving the Hotel Food Outlets, In-Room Dining and Banquet sales revenues to exceed budget.
SCOPE OF WORK + TEAM
- Reports to General Manager
- Supports special events team for Hotel Winters and Carboni's Ristorante
- Part of the special events team and catering
RESPONSIBILITIES
- Approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner.
- Maintain regular attendance in compliance with property standards, as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working.
- Comply at all times with property standards and regulations to encourage safe and efficient hotel operations.
- Maintain a friendly and warm demeanor at all times.
- Be familiar with the organization of the property and know the function of each department.
- Maintain food cost within budgeted guidelines.
- Establish and maintain a file of recipe cards according to property standards.
- Be familiar with the organization of the property and know the function of each department.
- Ensure training of all Food & Beverage personnel using Performance for Excellence training procedures.
- Carry a pager at all times 24/7.
- Conduct monthly departmental meetings with the F&B Staff according to property standards.
- Attend weekly staff meetings.
- Maintain follow through of all guest requests, problems, complaints and/or accidents which occur in the Food & Beverage areas.
- Motivate, coach, counsel and discipline all F&B personnel according to property standards.
- Review F&B staff's worked hours for payroll compilation and submit to Human Resources in a timely manner.
- Prepare and conduct all F&B interviews and follow hiring procedures according to property standards.
- Prepare employee shift schedule according to the business forecast, payroll budget guidelines and productivity requirements. Present the schedule to the G.M. by 5pm Thursdays.
- Oversee all Food & Beverage work areas.
- Maintain a clean department by implementing and maintaining a standard of "Clean As You Go".
- Review B.E.O.'s and attend the weekly meeting pertaining to functions for the week.
- Conduct monthly F&B inventories and reconciliation's.
- Conduct all 90 day and annual employee performance appraisals according to property standards.
- Ensure implementation of all property policies and rules.
- Assist in developing and ensure implementation of Food & Beverage promotional ideas.
- Ensure all food and beverage and pantry costs are maintained to meet budget.
- Focus the F&B Department on their role in contributing to the Guest Comment Card scores.
- Maintain standards regarding purchase orders, processing of invoices and checkbook accounting.
- Develop, initiate and promote upsell programs for use by all service personnel.
- Ensure that service standards are maintained throughout the Food & Beverage Department.
- Participate in required M.O.D. coverage as scheduled.
- Initiate all F&B related reports according to standards.
- Complete all Food & Beverage forecasting and budgeting in a timely and efficient manner.
- Ensure that F&B employees are at all times, attentive, friendly, helpful and courteous to guests, all other employees and managers.
- Maintain all procedures concerning credit policies.
- Develop and implement systems to control waste.
- Recommend to General Manager all kitchen operating supplies and capital purchases required.
- Develop employee morale and ensure training of all F&B personnel.
- Ensure that the quality and presentation of all food products are according to property standards
- Hire, train, supervise, develop, discipline and counsel all food and beverage management team members according to OLS policies and procedures.
