• Full Time
  • Anywhere

SoBou, the newest restaurant by the Commander’s Family of Restaurants, is seeking a Food and Beverage Manager. Please apply online at www.whotels.com/jobs.

Food and Beverage Department
The Food and Beverage department is responsible for creating “on-brand” experiences for all hotel guests in the hotel outlets. This department provides personalized guest service in the hotel restaurant, In Room Dining and Banquets.

The F&B Manager is responsible for overseeing the overall operation in SoBou, In Room Dining, and Banquets. Effectively monitor the daily operations, including providing support and guidance to fellow B&F staff to ensure a successful and effective operation ending in a positive guest experience. Ensure excellent customer service.

Essential job functions include, but are not limited to:

*Review all written communication, i.e., resumes, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups. Communicate all changes within the Banquet Department and makes adjustments according to the above items. Communicate information to the kitchen and other supportive departments prior to and during events.

*Interview, select, train, supervise, counsel and discipline B&F staff for the efficient operation of the outlet. Organize and conduct pre-shift and departmental meetings communicating pertinent information to the staff, such as house count and menu changes. 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. Answer telephones in a clear voice, coordinate and document reservations. Organize special events in the restaurant such as receptions. 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.

*Maintain profitability of outlet to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse). Ensure par stock levels are maintained by calculating inventory, ordering and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles and reaching overhead. Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures.

*Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.

*Responsible for the development and implementation of a training plan to ensure a high quality presentation and level of customer service within the banquet service/function service staffs.

*Manage, in conjunction with the Executive Chef, the inventory, control and breakage/loss reduction of china, glass and silver as it relates to function services and banquet services.

*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.

*Responsible for monthly scheduling and payroll for the Banquet Department.

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:

*Introduce and recommend preferred vendors as determined with the revenue goal of the hotel.

*Participate in china, glassware, silverware, and linen inventories as necessary.

*Generate Banquet Event Orders, VIP, limousine, and amenity forms as required.

*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.

*Attend all department and hotel meetings as necessary.

*Supervise support staff and provide ongoing training and support as necessary.

*Maintain accurate par levels and inventory of supplies and equipment within the department.

*Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

Must be able to speak, read, write and understand the primary language(s) used in the workplace.

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 be able to prepare and analyze data and figures, and transcriptions prepared on and generated by computer.

Must have exceptional food and beverage knowledge and pricing.

PHYSICAL DEMANDS

Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.

Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.

Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.

Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.

Must be able to lift up to 15 lbs. on a regular and continuing basis.

Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to 50 lbs.

May be required to lift trays of food or food items weighing up to 30 lbs.

Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

Requires manual dexterity to use and operate all necessary equipment.

Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.

QUALIFICATION STANDARDS
Education
High school or equivalent education required. Bachelor’s Degree preferred.

Experience
Minimum of three years food and beverage/banquet service background and with at least one-year restaurant/banquet management required. Prior hospitality experience required.

About SoBou:
SoBou is the newest member of the Commander’s Family of Restaurants that also includes Commander’s Palace and Cafe Adelaide. SoBou offers competitive pay and health benefits. Please apply in person Monday – Friday from 3-5 p.m. Serious applicants are also encouraged to fill out an application at www.whotels.com/jobs

Pleasa apply onlinen at whotels.com/jobs or email applications to Samantha Fritz, sam@commanderspalace.com

SoBou
310 Chartres Street
New Orleans, LA 70130
www.sobounola.com

To apply for this job email your details to morgan@nolablackprofessionals.com