Student Veterans of America Jobs

The F&B Manager is responsible for assisting in the overall operation in the Roof Top Pool, In-Room Dining and Banquets. Effectively monitor the daily operations, including providing support and guidance to fellow F&B staff to ensure a successful and effective operation ending in a positive guest experience. Essential job functions include, but are not limited to: * Supervise, counsel and discipline F&B staff for the efficient operation of the outlet.  Schedule and direct staff in their work assignments. * Interact positively with customers promoting hotel facilities and services. Resolve problems to the satisfaction of involved parties. Maintain communication with all departments to ensure customer service needs are met. * Move throughout facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Verify temperatures, judge appearance and taste of products and check preparation methods to determine quality. Give guidance toward improvement and make necessary adjustments for consistency. * Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. Maintain constant communication with the Convention Service/Catering Sales Manager as it applies to the client at hand. * Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications. Communicate all daily activities, in person or by log, to the other banquet personnel to ensure smooth transition and follow-up from one function to another. * Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation. * Give daily support and guidance to fellow banquet personnel as well as monitor job performance to ensure a successful meeting/banquet experience by our guests. * Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels. Coordinate with Housekeeping and Engineering to ensure the highest level of product delivery.   SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: * Maintain solid and open communications with all hotel operating departments. * Maintain good working relations with preferred vendors of the hotel and ensure adherence to function space policies and all codes and regulations. * Maintain up-to-date information on program and food and beverage events.   Requirements * Minimum of five years food and beverage/banquet service background and with at least one year restaurant/banquet management required. * Must be able to read and write to facilitate the communication process. * Requires good communication skills, both verbal and written. * Must possess basic computational ability. * Must possess basic computer skills. * Must have a working knowledge of types of room set-ups, capacities, relation to type of event, etc. * Must have excellent interpersonal and sales-related skills. * Must have exceptional organizational, supervisory skills. * Must have exceptional food and beverage knowledge and pricing.