Job description

Join Spire Hospitality in helping create unforgettable guest experiences. We are Redefining Hospitality with A Focus on People, Passion, and Purpose. If you are inSPIREd by building memorable experiences, have a passion for providing excellence in the things you do, and enjoy focusing on these strengths to foster long-lasting relationships, Join Us; a new journey awaits!

This role will provide outstanding Guest Services within our Food & Beverage TEAM, responsible for maintaining the restaurant (breakfast) and banquet events.

Role and Responsibilities

A Food & Beverage Manager is primarily responsible for meeting and maintaining guest satisfaction by creating peerless experiences from the moment the guest walks into the dining area, providing a visual and palatable experience that will not be forgotten or mistaken. Provide leadership and empowering the Food & Beverage TEAM to strive for excellence and repeat business.

• Ensure exceptional customer service by setting a positive example and providing our guests with the best service, courtesy, and care by responding promptly to guest requests, concerns, and complaints to ensure overall satisfaction.
• Review and share guest comments and scorecard results with team members to celebrate achievements.
• Fosters strong working relationships within F&B and, equally important, with other departments by communicating effectively, verbally, and in writing to provide clear direction, assigning and instructing team members in work details. Share any relevant information with the corresponding departments to ensure a successful outcome daily.
• Leads and manages all aspects of food and beverage servicing and activities. Conducts daily pre-shift/monthly meetings, uses an effective inspection program of food & beverage areas, ensures the application of company policy, procedures, and service standards in coordination with the Director of Food & Beverage.
• In collaboration with the General Manager/Director of F&B, develops and implements new menus, marketing strategies, and promotions for holidays and special events. Taste test food and beverage products for consistency.
• Interview, hire, and train in the procedures and techniques of F&B. Training includes detailed instruction on service standards, food presentation, food & wine pairings, sanitation, use of chemicals for different surfaces and procedures, and how to report repairs to Engineering.
• Supervise the adherence to all applicable federal, state, local safety and health regulations and corporate standards.
• Maintain workplace safety and corporate compliance by taking proactive measures, enforcing Hotel safety standards.
• Arrange work schedules, determining days off, insuring staffing levels are based on occupancy and any current or anticipated projects.
• Submitting timely and accurate payroll records ensures team member satisfaction; therefore, daily reviewing time and attendance records and making appropriate corrections is essential.
• Ensure proper cleanliness, use, repair of all F&B equipment and closet/storage areas. Control inventory of amenities, chemicals, and other supplies; reorders on time, coordinates with Laundry to ensure room linen is picked up and delivered to ascertain the team has the tools necessary to perform their duties daily.
• Improves service performance via performance reviews, coaching, counseling, and disciplining team members. When appropriate, deficiencies are corrected to ensure standards are met and assign team members additional training when needed.
• Assist with reviewing current standards and introducing hotel-wide changes such as those affecting F&B to ensure the hotel is in compliance. Maintain and review computerized records for budgeting and forecasting department expenses and make decisions based on information to ensure maximum profitability.
• Visit and observe competitive hotel and restaurant operations to keep abreast of marketing techniques and promotions.
• Manage performance of maintenance of dining/outlet and public spaces according to standards and product services. Consult with outside contractors regarding rehabbing or general maintenance of said areas.
• Ensure guest satisfaction includes the prompt return of lost or items accidentally left behind in our hotels; therefore, overseeing the hotel's Lost & Found procedures is critical.
• Provide instruction and guidance for guest's and team member's safety in fire or other emergencies.
• Report all suspicious persons or activities, hazardous conditions, etc., to Safety/Security Department.
• Other duties as assigned. Specific Job Knowledge and Skills: The individual must possess the following knowledge, skills, and abilities and explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation.
• Knowledge of food and beverage industry, current market trends, and federal, state, and local laws on the hospitality industry, i.e., OSHA, Local Liquor Commission, Department of Health and Sanitation regulation. Knowledge of chemical cleaning agents, proper labeling and operation of various industrial equipment, and knowledge of Hotel Corporate policies and basic sanitation requirements/controls and applications of relevant chemicals to safeguard our team members, guests, and hotel property.
• Ability to obtain any government-required licenses or certificates.
• Basic mathematical skills to prepare moderately complex calculations for financial reporting via a moderately complex system to meet deadlines, complete necessary reports and understand information from the hotel, regional or corporate offices.
• Ability to work the majority of the shift standing and moving about in restaurants and kitchen areas.
• Ability to grasp, lift, carry or transport up to 75 pounds and to operate various food and beverage equipment.

Physical Demands /Work Environment: The physical demands and work environment characteristics described here represent those that an employee must meet to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Working Conditions:

Physical Demands: Exerting up to 10 pounds of force occasionally (occasionally: activity or condition exists up to 1/3 of the time), and/or a negligible amount of force frequently (Frequently: activity or condition exists from 1/3 to 2/3 of the time), to lift, carry, push, or pull, or otherwise move objects, including the human body. Some sedentary office work to complete reports and other computer-related projects. As business demands, ability to perform under the physical and environmental demands as the positions reporting to the Food & Beverage Manager, see respective job descriptions.

Environmental Conditions: Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered "inside" if the worker spends approximately 75 percent or more of the time inside.

Other Expectations:

Due to the seasonal nature of the hospitality industry, team members may be required to work varying schedules to reflect the hotel's business needs. This includes nights, weekends, and/or holidays. Regular attendance in conformance with the standards is essential to the successful performance of this position. Irregular attendance may be subject to disciplinary action up to and including severing employment.

To ensure a safe and healthy working environment, all team members are required to comply with health and safety standards, regulations, and procedures and take on the responsibility and wear appropriate Personal Protective Equipment (PPE) as determined by position and duties; training will be provided.

Qualifications:

High school diploma or GED, 4-years' experience in banquets/food & beverage, event management or related professional area preferred, or

2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major, 2-years' experience in banquet/food & beverage, event management, or related professional area.

Managers Food Handling Certification and Alcohol Beverage Servers Certification required. Tuberculosis clearance certification (CA) required.

CPR Certification required, Frist Aide training, and AED Certification preferred.

Given that our guests visit our hotels from all regions of the world, additional/multilingual ability is preferred to provide a personalized experience to our guests.

BENEFITS: Complete benefits package including medical, dental, vision, telemedicine, 401k, paid time off, life/disability insurance, indemnity plans, employee travel discount and a host of other voluntary options.

Spire Hospitality is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster and its supplements are available using the following links: EEOC is the Law Poster (https://www1.eeoc.gov/employers/poster.cfm) and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement (https://www.dol.gov/ofccp/pdf/pay-transp\_formattedESQA508c.pdf)

Job Type: Full-time

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Experience level:

• 2 years

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Work Location: In person

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