Food and Beverage Manger
The Food & Beverage Manger for Bleu Northeast Kitchen is responsible for the operations of the restaurant, bar at Bleu, and the banquet department. This is a hands-on position that provides leadership to each department and assists with the coordination of all food & beverage related needs and activities within the Hotel.
The Food & Beverage Manger interacts with guests, team members, and other departments while ensuring that every guest will have a memorable dining, bar, or event experience. The person in this role is responsible for directing and managing the Assistant F&B Manager as well as the Banquet Supervisor to coordinate event needs, scheduling, hiring, training, cost control, revenue, and service consistent with restaurant and Marriott Standards.
We are looking for a vibrant individual who is excited by the Vermont food & beverage scene and will build connections and relationships in the local F&B community. The ideal candidate will have goals and aspirations to maintain a pleasant, welcoming, and professional environment for our guests and team members.
Manages and supports breakfast, dinner, bar, and banquets.
Ensures Westport Hospitality and Marriott standards are followed and prepares team members for annual Marriott audit.
Manages guest relations, and communicates with guests on any needs/issues, and maintains follow through to ensure high satisfaction.
Manages costs in accordance with the budget and completes monthly alcohol inventory.
Maintains required pars of all beverages and front of house service items.
Responsible for all reporting and training in Micros POS and RESY.
Perform POS changes for all menus/pricing/programming in Micros.
Oversees and makes necessary adjustments to guest reservation system (RESY).
Establishes and maintains vendor relationships.
Maintains and assists with development of new wine lists, cocktail menus, and food menus.
Works closely with the Executive Chef, Banquet Supervisor, Director of Catering, Events Coordinator, and General Manager.
Trains, coaches, works alongside, to help grow team members skills and knowledge.
Creates and implements initiative to create new business, and assist in the production of social media content in conjunction with the marketing coordinator.
Conducts daily pre-shift and regular departmental meetings to provide ongoing training and education relating to food and beverage.
Responsible for proper set up, coordination, and education of banquets.
Schedules all F&B team members and oversees payroll within ADP.
Ensures all F&B public spaces are clean, and in good condition, and works with GM and the Maintenance team to make necessary repairs and upgrades.
Ensures all team members have proper alcohol service training certificates for the State and Marriott. As well as in-house Marriott trainings.
Attends weekly staff and BEO meetings with Chef, Director of Catering, and the Events Manager.
Coordinates hiring efforts and works with Human Resources to complete the new hire process.
Participates in MOD coverage as needed.
Provide a positive, motivating, and communicative environment for our team members.
Email manager@bleuvt.com or work@hotelvt.com with your resume and interest.