Food & Beverage Manager

Join us at Accor, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

Hospitality is a work of heart,​

Join us and become a Heartist®.

Position: Food & Beverage / Banquet Manager  

Department:    Food & Beverage 

Purpose: Maintenance of established service standards of the Food and Beverage Division to include all F&B Outlets and Banquets.  Supervision of food and beverage internal controls as per Accor SOPs.  

 

Reports to: Director of Food & Beverage 

Essential Functions: 

• Consistent maintenance of/and refinement of service standards. 

• Correlation of outlet P&L and financial information monthly. 

• Maintenance of adequate service ware of outlets through communication with Executive Chef and Stewarding. 

• Assist F&B Supervisors and Kitchen Staff in refinement of successful daily menu specials. 

• Assure heartists have the tools and supplies to do their job. 

• Assure consistent maintenance of corporate Food and Beverage systems and control procedures in all "front of house operations" and appropriate back-of-the-house operations 

• Assure unit management development through well-planned cross training programs. 

• Produce purchase requests of necessary equipment and materials for each department. 

• Maintenance of accurate private wine bin inventories. 

• Consistent maintenance of environments of all outlets and related areas. 

• Maintenance of all outlet key control procedures. 

• Assure forecasts of daily linen consumption 

• Monitor usage of front of house uniforms and forecasts uniform consumption and purchase schedule. 

• Supervises EOM inventories including beverage, china and silverware. 

• Assures daily menu abstracts are completed and summarized. 

• Assures adherence to cashier reconciliation of all over/short, missing check reports, full bottle sales slips, check issue and return procedures including other related cashier reporting and accountability procedures. 

• Assures outlet pars of all china, glass, and silver are at identified levels daily. 

• Conducts pre-shift meetings  

• Attends daily and weekly food and beverage meetings. 

• Participates in Key Result Area planning, organizing, and controlling.

Hotel Specific Essential Functions: 

• Supervises banquets events as needed 

• Trains all F&B staff 

•  Conducts monthly meetings 

Tools and Equipment: 

• Computer and printer, telephone, photo-copying machine,  file folders, filing cabinet. 

Working Environment:  

• Interior of hotel, in all areas of the hotel. 

• Exterior of hotel with exposure to weather conditions. 

• Exposure to various hazardous chemicals.  

• Exposure to food items and beverages. 

All your information will be kept confidential according to EEO guidelines.