Food & Beverage Manager

Food & Beverage Manager – The Read House Hotel

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FOOD & BEVERAGE MANAGER AT THE READ HOUSE HOTEL
The Read House is currently searching for a Food & Beverage Manager to oversee operations of food outlets and staff, connect with guests to ensure impeccable guest service and satisfaction. The Food and Beverage Manager works in collaboration with several departments to guarantee success of all food and beverage functions.

What We Have To Offer
Location: 107 West MLK Blvd, Chattanooga, TN 37402
Salary: Exempt Position, based on experience
Benefits

• A Culture that Values Passion, Individuality, and Fun!
• Opportunities for Internal Growth and Development
• Paid Time Off (PTO)
• Paid Holidays
• Affordable Medical, Dental, & Vision Insurance Plans
• Company Provided & Voluntary Life Insurance
• Short & Long-Term Disability Insurance
• Accident & Critical Illness Insurance
• Employee Assistance Program
• Tuition Assistance Program
• Traditional 401(k) & Roth 401(k) with Employer Match up to 3.5%
• Access to Earned Wages
• Referral Bonus Program
• Hotel & Restaurant Discounts at Avocet Hospitality Properties
• Employee Meal Option
• Starbucks Discount
• Garage Parking Discount at Union Square Garage

Who We Are Looking For
As a Food and Beverage Manager at The Read House, you will ensure the F&B teams bring the highest level of service to all guests and clients. You will lead by example, assist the teams as necessary, and promote positivity and teamwork. Although you will be present for evening shifts, you will have flexibility in your schedule to be present at various F&B functions to maximize the guest experience.

Primary Duties & Responsibilities

• Oversee and coordinate the operation, planning, organizing, training and leadership necessary to achieve revenue and cost goals.
• Responsible for daily operations, which may include restaurant, bar, and banquet operations.
• Ensure high level of customer service and satisfaction and professionalism throughout the departments.
• In charge of creating and posting employee schedules, ensuring fairness and efficiency.
• Review weekly departmental payroll reports and complete required payroll tasks.
• Effectively delegate job responsibilities with a strategic focus on operations.
• Communicate with management across the hotel to ensure effective operations and exceed guest and client expectations.
• Work with the Director of Food & Beverage to set targets and incentives to increase revenues, profitability and employee satisfaction in the restaurant.
• Visually inspect outlets and/or event spaces for cleanliness and any maintenance needs.
• Conduct regular beverage and food training with the staff.
• Maintain an accurate inventory of goods and products, taking special note of the alcoholic beverages.
• Abide by all company and state guidelines regarding safe food handling and the sales and service of alcoholic beverages.
• Maintain regular and punctual on-site attendance with the ability to work a flexible schedule including days, evenings, weekends, and holidays when business requires.

Supervisory Responsibilities: Directly supervise Bar & Billiards Room Staff and Bridgeman’s Chophouse Front of House Staff.

Job Requirements
Education / Experience:

• High school diploma or equivalent required.
• Post Graduate or Degree in Hospitality or equivalent preferred.
• Two to four years of management experience in fine-dining establishments, including successful history with beverage, profit margins, and operating costs.
• Two to four years of banquet supervisory experience in a large-scale catering environment preferred.
• Experience in MICROS, Delphi, and Opera preferred.

Certifications

• TABC Server Permit required within 60 days of hire.
• ServSafe certification required within 90 days of hire.

Skills

• Proven management and leadership skills.
• Excellent communication skills with guests, team members, and management.
• Proficiency in restaurant POS, inventory, hotel PMS, and Sales and Events applications.
• Excellent organization, prioritization, and time management skills.
• Budget, forecast, and cost control experience.
• Promote cooperation and teamwork among staff.
• Ability to work efficiently with strong attention to detail.

Physical & Mental Requirements

• Ability to lift, carry, push, pull up to 50 pounds, occasionally up to 75 pounds.
• Excellent vision and hearing; ability to read and interpret documents.
• Ability to stand for extended periods, traverse all food and beverage service areas, and work under high-stress conditions.
• Ability to work both independently and in a team.

Work Environment

• High guest contact; varying conditions with guests, staff, visitors.
• Variable shift lengths, including early mornings, late nights, and weekends.
• Ability to work in temperatures of varying degrees.

EOE / DFWP