Food and Beverage General Manager - The Penny Hotel Williamsburg - Brooklyn, NY

To supervisor and control the food and beverage service team by overseeing all aspects of service and staff during operating hours, ensuring a clean and safe environment, and meeting all financial goals for sales and expenses. Responsible for the restaurant and bar outlets to the required standards, within agreed budgetary limits and parameters of the law, particularly liquor law.

Essential Responsibilities:

1. Manages service aspects in all food and beverage assigned areas and special events.

1. Review and approve payroll on a weekly basis.

1. Assists in the development of menus and food programing.

1. Manages bar to ensure proper room preparation, including set-up of glassware, etc.

1. Confirms that all service staff are properly attired and adhere to the Hotel's appearance standards.

1. Interviews, manages, and trains staff in all technical and non-technical aspects of their role including Hotel standards of quality and service.

1. Creates, maintains, and distributes weekly schedules for staff and communicates changes as appropriate.

1. Communicates with staff regarding reservations and/or special events.

1. Conducts pre-shift and/or pre-event meetings with all necessary staff.

1. Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with the Hotel's policies and applicable laws in conjunction with hotel General Manager.

1. Ensures guest/patron needs are met.

1. Responsible for employee relation issues and reviews of incidents with hotel General Manager and Director of Human Resources.

1. Completes and administers employee performance appraisals in a timely manner.

1. Conducts beverage, china, glass etc. inventories.

1. Opens and closes bar on a regular basis. Responsible for ensuring bar is secure upon departure and that all lights, equipment, doors, etc. are turned off or locked.
2. Controls costs of beverage outlet by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws.

1. Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested.

1. Maximizes food and beverage sales by identifying and targeting sales opportunities through marketing including promotions and special events and by training staff on "up-selling."

1. Trains staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests.

1. Maintains guest satisfaction by handing inquiries, concerns or comments and providing solutions; acquiring feedback from guests and co-workers to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business.

1. Maintain consistency of service by being aware of and prepared for all events, large parties and reservations that may affect food and beverage service operations.

1. Communicates and teams well with other departments; Attends and participates in weekly meetings.

1. Other duties as assigned by management or ownership.

To do this kind of work, you must be able to:

• Minimum of 4 years in progressive responsibility in the Food and Beverage Industry required.
• Experience in resolving customer issues/complaints as well as overall excellent customer service required.
• Proficient in computer software including Microsoft Word and Excel.
• Solid time management, organization, and prioritization skills.
• Proven ability to effectively build and foster a team environment.
• Ability to make decisions in a fast-paced environment.
• Teams with other Hotel departments to ensure exemplary customer service and adherence to policies and procedures.
• Change activity frequently and cope with interruptions.
• Speak and write clearly.
• Accept full responsibility for managing an activity.
• Implements and supports all Hotel initiatives and programs requested by management.
• Be available on nights, weekends and holidays.

Physical Demands:  Lifting 20 lbs. maximum and occasionally lifting and/or of objects weighing up to 10lbs.  Requires walking or standing to a significant degree, reaching, handling, feeling, talking, hearing, seeing.

Environmental Conditions:  Inside: Protection from weather conditions but not necessarily from temperature changes.  A job is considered "inside" if the worker spends approximately 75% or more of the time inside.

Math Skills:  Requires mathematical development sufficient to be able to: Deal with a system of real numbers: algebraic solution of equations, and probability and statistical inference.  Apply fractions, percentages, ratio, and proportion. Analysis of variance, correlation techniques, etc.

Language Skills:  Must have developed language skills to the point to be able to:  Read newspapers, periodicals, journals, and manuals.  Write business letters, summaries and reports

using prescribed format and conforming to all rules of punctuation, grammar, diction and style.  Participate in discussions and debates.  Speak extemporaneously on a variety of subjects.

Relationships to Data, People and Things:

       Data:            Coordinating:  Determining time, place, and sequence of operations or action to

be taken on the basis of analysis of data; executing determination and/or reporting

on events.

       People:        Speaking-Signaling: Talking with and/or signaling people to convey or exchange information.  Includes giving assignments and/or directions to helpers or assistants.

       Things:         Handling:  Using body members, hand tools, and/or special devices to work,

                             move, or carry objects or materials.  Involves little or no latitude for judgment

                             with regard to attainment of standards or in selecting appropriate tools, objects or

                             materials.

Specific Vocational Preparation:  Specific vocational training includes an occupationally significant combination of:  vocational education, apprentice training, in-plant training, on-the-job training, or essential experience in less responsible jobs which lead to the higher job or serving in other jobs; anything beyond short demonstration up to and including 30 days.