MarTech Manager driving digital transformation at Mortenson, focusing on analytics, site optimization, and digital performance insights
About the role
- Food and Beverage Manager overseeing front-of-the-house operations including restaurants and banquets at Caption by Hyatt Nashville. Responsible for budgeting, team recruitment, training, and ensuring guest satisfaction.
Responsibilities
- The Food and Beverage Manager oversees all aspects of food and beverage front-of-the-house operations including breakfast, lunch, bar, and banquets.
- Supporting the F&B Director to ensure smooth and efficient operations of the hotel’s restaurants, bars, room service, and banquets.
- Develops budgets, monitors expenses, and works to maximize revenue while controlling costs.
- Recruit, train, and supervise the F&B team.
- Ability to calculate figures and amounts such as discounts, percentages, proportions, volume, and cost of sales.
- Ability to perform advanced kitchen math such as determining menu costing.
- Supervise, guide, and direct Restaurant/Bar/Banquet
- Ensure that department goals are communicated, understood, and met.
- Ensure that restaurant/banquet employees are trained in the technical and service aspects of the job.
- Provide constructive feedback to Restaurant/Banquet employees to help them perform their jobs better.
- Accomplish restaurant Human Resources objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining Restaurant/Banquet.
- Supervise daily restaurant and banquet operations, establishing and maintaining banquet policies and procedures.
- Monitor and inspect food and beverage deliveries.
- Inspect food and beverage outlets for proper storage, sanitation, security, neatness, and rotation of inventory.
- Ensure that restaurant, bar, and banquet employees have the necessary resources to perform their jobs effectively.
- Maximize bar profitability by ensuring portion control and quantities of preparation, minimizing waste, and ensuring high quality of preparation.
- Ensure the entire menu is available daily and hours of operation are strictly adhered to.
- Ensure that function rooms are set up in accordance with customer satisfaction by supervising set-up staff and inspecting the function room.
- Conduct function review with the customer; adjust specifications as necessary and perform follow-up to ensure all details are correct.
- Ensure the timeliness of all banquet activities.
- Collaborate with the General Manager on achieving financial objectives by forecasting, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions.
- Meet restaurant and banquet operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans, productivity, quality, and customer service standards.
- Responsible for Guest Satisfaction in terms of food and beverage, hospitality, and service standards.
- Provide a safe working environment by ensuring compliance with safety programs and Health Department requirements.
- Establish and maintain an effective communication and information system through logs, emails, daily and weekly meetings, and open communication with all departments.
- Supervise and reconcile cash controls for each shift in attendance.
- Implement recognition programs and celebrate Restaurant/Banquet employees’ performance contributions.
Requirements
- High School graduate or equivalent
- Must have an unexpired Food Handlers Safety Certificate
- Must have previous Food and Beverage supervisory experience in a similar environment
- The ability to respond to inquiries, handle complaints, and create a sense of satisfaction for employees and guests
- Prior experience in the culinary field or any similar combination of education and experience
- Knowledge of safety programs and regulations
- Basic computer skills, including spreadsheets, word processing, and email
- Read, write, and speak English fluently
- Spanish skills helpful
- Ability to communicate effectively and professionally with other business departments, guests, and vendors
- Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism
- Ability to effectively present information and respond to questions from groups of managers, guests, staff, and the general public
- Ability to calculate figures and amounts such as discounts, percentages, proportions, volume, and cost of sales.
- Ability to perform advanced kitchen math such as determining menu costing.
- Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
- Ability to interpret a variety of instructions furnished in written, oral, report, or schedule
- Experience in meeting deadlines and multiple priorities of business demands as required.
- Possess basic knowledge of business contracts.
- Able to work with little or no supervision.
Benefits
- Health insurance
- Paid time off
- Professional development opportunities
Job title
Job type
Experience level
Salary
Not specified
Degree requirement
Location requirements
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