The Food & Beverage Manager is responsible for assuring attentive, friendly, courteous, and efficient service in all F&B Outlets, Room Service, Lounge, and Banquets while maintaining adherence to budgeted payroll and overhead costs.

They are also responsible for continually working towards improving Restaurant, Room Service, Lounge, and Banquet sales revenues to exceed budget. Weekend coverage & evenings will be required. 

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. 

• Ensure training of all Food and Beverage/Banquet personnel using the steps to effectively train according to hotel standards.
• Ensure that FB employees are at all times attentive, friendly, helpful, and courteous to guests, all other employees, and managers.
• Maintain follow-through of all guest requests, problems, complaints, and/or accidents that occur in the Restaurant, Room Service, Lounge, or Banquets.
• Motivate, coach, counsel, and discipline all FB personnel according to company SOPs.
• Assist in developing and ensuring the implementation of Food and Beverage promotional ideas.
• Ensure all beverage costs remain within the budget.
• Complete all Food and Beverage forecasting and budgeting in a timely and efficient manner.
• Review FB staff's worked hours for payroll compilation and submit to Accounting on a timely basis.
• Prepare employee shift schedules according to the business forecast, payroll budget guidelines, and productivity requirements. Present the schedule with the Wage Progress Report to the GM weekly.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Comply at all times with hotel standards and regulations to encourage safe and efficient hotel operations.
• Ensure the quarterly operating equipment inventory is done, parts are evaluated, and quarterly purchases are planned.
• Organize and conduct monthly department meetings with restaurant and lounge staff and weekly FB meetings according to hotel standards.
• Attend weekly staff meetings and provide training on a rotational basis using the steps to effective training according to company standards.
• Familiarize yourself with the organization of the hotel and understand the function of each department.
• Prepare and conduct all FB interviews and follow hiring procedures according to company SOPs.
• Perform P.O.S. changes in menus or additions/deletions of servers as necessary.
• Review all function sheets for last-minute changes.
• Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food Beverage and Food Production staff.
• Attend BEO meetings and any other functions as required by management.
• Ensure inventory levels of all stock are maintained at appropriate levels to meet demand.
• Review food sales for accuracy daily.
• Perform other duties as assigned by management.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required.

Education And/or Experience:

• At least 5 years of progressive experience in a hotel or a related field.
• Alcohol Awareness Certification (must comply with State regulations).
• Proficient in using company-approved spreadsheets and word processing software.
• Previous supervisory experience preferred.
• Strong ability to communicate clearly and effectively with both guests and staff.
• Ability to maintain composure and objectivity under pressure.
• Proficient in understanding and working with financial data and basic arithmetic functions.
• Capable of reading and interpreting documents such as safety rules, operating instructions, and procedure manuals.
• Ability to write routine reports and correspondence.
• Strong deductive reasoning skills to follow instructions in written, oral, or diagram form and solve problems in standardized situations.
• Effective at listening, understanding, and clarifying concerns raised by co-workers and guests.
• Ability to thrive in stressful, high-pressure situations.
• Skilled at anticipating, preventing, identifying, and solving problems in the workplace.
• State Food Handling and Safety Certifications.

Physical Demands:

This position requires the ability to stand, walk, and use hands for handling or manipulating objects. Employees must also be able to reach with arms, talk, hear, and occasionally stoop, kneel, or crouch. The employee may occasionally lift or move items over 75 pounds. Reasonable accommodation may be provided to enable individuals with disabilities to perform these essential functions.

Work Environment

This role is an on-site position and requires the employee to perform their work duties at the job site location. The employee will be exposed to typical equipment and temperatures found in a restaurant kitchen. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.

Built in 1925, the Yorktowne Hotel has been a cornerstone of downtown York and embodies a sense of progressiveness and momentum that characterizes a city on the move, during its original opening and current environment.

Find us in the center of York, a short walk from the many dining options of Restaurant Row and Central Market House. We are a five-minute walk from The Appell Center for Performing Arts, and PeoplesBank Park is half a mile away.