F&B Manager

$50,000 - $80,000/Yr

HRI Hospitality - Shreveport, LA

Full-time - Mid Level

Shreveport, LA

About the position

The Food and Beverage Manager at Hilton Shreveport is responsible for overseeing all aspects of food and beverage operations, including managing the restaurant, bar, and banquet services. This role involves ensuring high standards of service, training staff, managing budgets, and maintaining compliance with health and safety regulations. The manager will also focus on guest satisfaction and operational efficiency while contributing to the overall financial objectives of the hotel.

Responsibilities

• Supervise, guide, and direct Restaurant/Bar/Banquet operations.
• Ensure department goals are communicated, understood, and met.
• Train Restaurant/Banquet employees on technical and service aspects of the job.
• Provide constructive feedback to employees to enhance performance.
• Accomplish Human Resources objectives by recruiting, selecting, orienting, training, and scheduling staff.
• Monitor and inspect food and beverage deliveries and outlets for compliance with standards.
• Maximize bar profitability through portion control and minimizing waste.
• Ensure the availability of the entire menu and adherence to operational hours.
• Conduct function reviews with customers and adjust specifications as necessary.
• Collaborate with the General Manager on financial objectives and budget preparation.
• Meet operational objectives by contributing to strategic plans and reviews.
• Ensure guest satisfaction in food and beverage service standards.
• Provide a safe working environment by ensuring compliance with safety programs.
• Establish effective communication systems within the department.
• Supervise and reconcile cash controls for each shift.
• Implement recognition programs for employee performance contributions.
• Develop and carry out ideas to continuously improve department performance.
• Support environmental commitments in the hospitality industry.

Requirements

• High School graduate or equivalent.
• Unexpired Food Handlers Safety Certificate.
• Previous Food and Beverage supervisory experience in a similar environment.
• Ability to respond to inquiries and handle complaints effectively.
• Prior experience in the culinary field or a similar combination of education and experience.
• Knowledge of safety programs and regulations.
• Basic computer skills, including spreadsheets and word processing.
• Fluency in English; Spanish skills are helpful.
• Ability to communicate effectively and professionally with various stakeholders.
• Ability to present information and respond to questions from groups.
• Ability to calculate figures and perform advanced kitchen math for menu costing.
• Ability to solve practical problems in varied situations.
• Experience in meeting deadlines and managing multiple priorities.

Nice-to-haves

• Spanish language skills.