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Rosewood Hotel

Georgia, a Rosewood Hotel, is looking for an exceptional and outstanding F&B; Manager. Attend weekly Health Labor Management meetings and ensure that daily and weekly labor management procedures are followed. Ensure that daily payroll management procedures are submitted within deadlines.

Ensure payroll paperwork is submitted on time for all departments within your department. Ensure occupational health and safety standards are maintained throughout the hotel and are in compliance with local, state and Federal laws. Follow up on items requiring actions from the Coffee Club committee.

Responsible for the short and long term planning and the management of the three hotel outlets operations. All liquor brands, beers and non-alcoholic selections available in all three outlets. The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.

All food menu items, preparation method/time, ingredients, portion sizes, garnishes, presentation and prices. S for the Hotel (Maintenance and inputting menus). Scheduled in-house group activities, locations and times.

Develop and recommend the budget, concepts and objectives and manage within those approved plans. Forecast revenues for the outlets and analyze food and beverage costs in order to maximize profits for the three outlets. Implement reservation system to effectively sell and organized private events in the Outlets.

Implement and maintain food and beverage sales and marketing programs relating to all three outlets. Inspect, plan and ensure that all materials and equipment are in complete readiness for service; Prevents loss of equipment and assets by enforcing strict controls.



Assist in the ordering of liquor and wine for the hotel with the Purchaser.

Exercise

Serving it Right parameters and maintain complete knowledge and strictly abide by liquor regulations, particularly those prohibiting service to minors, intoxicated persons and impaired driving. Supports the Head Chef in the creation of new items for the three outlets based on guest feedback and sales records. Communicate additions or changes to the assignments as they arise throughout the shift.

Identify situations which compromise the department's standards and delegate these tasks. Conduct pre-shift meeting with staff and review all information pertinent to the day's business. Constantly monitor and document staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; Handle disciplinary problems and counsel employees according to hotel progressive discipline standards.

Direct and oversee the management and development of all internal guests in Outlets.

Responsibilities include hiring, training, coaching and counseling, scheduling, conducting annual performance reviews, and day to day operations of all three outlets. Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry. Monitor and handle guest complaints by following the six step procedures and ensuring guest satisfaction.

Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.



Conduct a formal training program on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.

Maintain our high quality standards of beverage program, ensure bartenders are motivated and participate in an ongoing training and promotions to ensure the outlets are known for the Best Bars/ Lounges in Vancouver Direct the implementation of payroll, reports, forecast, budget and inventory for the three outlets operations.

Contact

Engineering directly for urgent repairs. Ensure all fire and safety procedures are followed. Maintains an excellent reputation in the eyes of the public, the owners, the guests and the staff. Searches for new business, follows up leads, receives and entertains potential customers and exercises good PR with repeat customers. Flexible working hours. Coordinate outlets operations with other hotel departments to ensure efficient guest service.

Experience: Minimum three years’ experience as a Manager/ Supervisor with a luxury food and beverage operation. Education:High school diploma. Diploma/degree in Hospitality/Culinary Management preferred with proven record in delivering operating results in high volume banquet operations in four/five-star hotels. understand a guest’s service needs; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.

Technical Skills: Full Knowledge of various food and beverage products and service styles; ability to satisfactorily communicate in English with guests, management and co-workers to their understanding; familiarity with food and beverage cost controls; fully fluent in Excel and Word.

Language: Required to speak, read and write English. Additional language is an asset. This is the pay range for this position that the Hotel reasonably expects to pay. #

📌 Restaurant Floor Supervisor (Vancouver)
🏢 Rosewood Hotel Georgia
📍 Vancouver