Food and Beverage Manager

**Job Number** 24158001
**Job Category** Food and Beverage & Culinary
**Location** Four Points by Sheraton Auckland, 396 Queen Street, Auckland, New Zealand, New Zealand VIEW ON MAP
**Schedule** Full-Time
**Located Remotely?** N
**Relocation?** N
**Position Type** Management

Four Points by Sheraton - where timeless classics are integrated with modern details. The atmosphere is honest, uncomplicated and casual. Join us as an F&B Restaurant Manager in a community of approachable and straightforward talent offering simplified, not simple experiences to independent travellers.

**Position Summary**:
**Core Responsibilities**
- Manage all aspects of the food and beverage and culinary departments, tending to the travellers and exceeding their expectations
- Responsible for managing all food and beverage outlets and kitchens, ensuring associates are providing classic and timeless experiences with each customer experience
- Be an approachable and confident leader by providing comfort and support to the team
- Ensure the restaurant is consistently prepared and always stocked through ordering and adequate planning
- Lead the food and beverage department with all operational tasks, strategies and team building initiatives so associates feel part of the Four Points team
- Be the main point of contact for all external & internal clients for the Food and Beverage department
- Ensure you and the team uphold all company policies and procedures whilst demonstrating the Four Points Core values
- Build and strengthen relationships with existing and new travellers to enable future bookings
- Prepare and conduct department training to enhance overall service quality with the traveller in mind

**Developing and Maintaining Budgets**
- Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
- Maintains a positive cost management index for kitchen and restaurant operations.
- Utilizes budgets to understand financial objectives.

**Leading Food and Beverage and Culinary Teams**
- Manages the Food and Beverage and Culinary departments
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Oversees all culinary, restaurant, beverage and room service operations.
- Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
- Provides excellent customer service to all employees.
- Responds quickly and proactively to employee's concerns.
- Provides a learning atmosphere with a focus on continuous improvement.
- Provides proactive coaching and counseling to team members.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Monitors and maintains the productivity level of employees.
- Develops specific goals and plans to prioritize, organize, and accomplish work.
- Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
- Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded.

**Ensuring Exceptional Customer Service**
- Provides excellent customer service.
- Responds quickly and proactively to guest's concerns.
- Understands the brand's service culture.
- Drives alignment of all employees, team leaders and managers to the brand's service culture.
- Sets service expectations for all guests internally and externally.
- Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
- Verifies all banquet functions are up to standard and exceed guest's expectations.
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Serves as a role model to demonstrate appropriate behaviors.
- Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis.

**Managing and Conducting Human Resource Activities**
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Conducts performance reviews in a timely manner.
- Promotes both Guarantee of Fair Treatment and Open Door policies.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Identifies the educational needs of others, develops formal educational or training programs or