FB Brand Manager

Roles and responsibilities

Support the overall Food & Beverage operation of the hotel to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served, achieved through developing and maintaining a strong team environment, delivery of prompt, courteous service in accordance with brand and Food & Beverage standards. Further you handle daily team member relations and encourage problem solving by team members through proper training and empowerment.
Supervising Service Staff: Lead and manage a team of waitstaff, bartenders, and other front-of-house personnel to ensure that service runs smoothly and efficiently.
Customer Service: Act as the main point of contact for guests, ensuring they receive excellent service. Resolve customer complaints or concerns in a timely and professional manner.
Table Management: Oversee the seating arrangement, table assignments, and reservation systems, ensuring an organized flow of guests.
Quality Control: Ensure that all food and beverages are served in accordance with quality standards, including temperature, presentation, and portion control.
Training and Development: Train new staff on service standards, menu knowledge, and customer interaction. Provide ongoing training to existing staff to ensure consistent service.
Coordination Between Kitchen and Front of House: Act as a liaison between the kitchen and front-of-house teams, ensuring communication is clear and efficient, and that orders are fulfilled promptly.
Upselling: Actively engage with guests to upsell menu items, specials, or wine pairings to enhance their dining experience and increase revenue.
Shift Management: Oversee shift scheduling, manage breaks, and ensure that the team is appropriately staffed at all times.

Desired candidate profile

High School diploma.
Previous experience in Food & Beverage/Restaurant operation.
Passion for leadership and teamwork.
Eye for detail to achieve operational excellence.
Excellent guest service skills.
Leadership and Team Management: Proven ability to lead, motivate, and manage a team in a fast-paced, high-pressure environment. Able to delegate tasks efficiently and provide clear guidance.
Customer Service Excellence: Strong communication skills with the ability to engage guests and provide a high level of service. Capable of handling guest concerns or complaints professionally.
Food and Beverage Knowledge: A strong understanding of the menu, including food preparation, ingredients, dietary restrictions, and beverage pairings (e.g., wine, cocktails). Knowledge of food safety and sanitation standards.
Point of Sale (POS) Systems: Familiarity with POS systems and the ability to quickly and accurately input orders, process payments, and manage the flow of service.
Multitasking and Time Management: Ability to juggle multiple tasks simultaneously, such as managing staff, attending to guests, and coordinating orders between kitchen and front-of-house.
Upselling and Sales Techniques: Knowledge of upselling techniques and how to increase sales through recommendations and adding value to the guest experience.
Problem Solving: Quick decision-making skills to address issues, manage difficult customers, or handle unforeseen circumstances during service.
Event Management: Experience in organizing and coordinating private events, banquets, and special functions, ensuring all guest needs are met