Benefits:

401(k)

401(k) matching

Dental insurance

Employee discounts

Flexible schedule

Health insurance

Paid time off

Training & development

Vision insurance

The FNB Manager assists the General Manager in managing the day-to-day activities of the Cork & Kale Restaurant and Food and Beverage (FNB) function to ensure guest satisfaction and maximize hotel profitability. They will manage the consistency, quality, and delivery of the hotel’s food and beverage services by the brand delivery strategy of enabling wellness and regulatory standards. This includes procurement, inventory, storage, preparation, and service of food and beverages for the hotel’s guests and staff; managing kitchen facilities and equipment; facilitating healthful food & drink and wellness-related guest programs; and engaging and developing the restaurant staff.

FINANCIAL RETURNS:

Assists the Chief Wellness Officer in overseeing the FNB day-to-day operations, development, and communication of departmental strategies, goals, policies, and procedures

Contributes to preparing the annual departmental operating budget and financial plans. Participates in FNB budgeting and forecasting as needed.

Assists with the profitability of food and beverage for the hotel, with a focus on monitoring budget and controllable costs

Localizes and executes brand marketing strategy and promotion of nutritious and healthy FNB offers to hotel guests

Manages food and beverage inventory and ordering relative to anticipated business volume for optimal freshness and minimal waste and performs monthly inventory for computing food and beverage cost of goods sold

Performs quarterly food and beverage vendor RFP for locally sourced items

Identifies additional sales opportunities to enhance revenue in partnership with other department heads

PEOPLE:

Attracts and hires people with the right attributes to bring the EVEN Hotels brand to life

Actively promotes employee participation in the Employee Satisfaction Pulse Survey (ESPS) and achieves established ESPS targets.

Drives high team performance by establishing clear performance goals and expectations and being actively involved in direct reports’ performance and development through direct feedback, coaching, and training

Ensures the team is adequately trained and provided the tools and equipment needed, and directly them to resources to learn more about health, wellness, and nutrition

GUEST EXPERIENCE:

Localizes communicates and delivers brand-designed Simple.Good.Natural food & beverage wellness programs to guests daily (e.g., tastings, demos on healthy eating and cooking)

Manages the procurement, inventory, preparation, and delivery of local, healthy, freshly prepared food & beverage offerings to guests and staff as defined by brand standards and standard operating procedures

Listens to the wellness needs of our guests and creates an environment that allows our guests to stay, work, relax, exercise, and eat on their terms

Interacts daily with guests to solicit feedback, builds relationships, and brings the EVEN Hotels brand to life

Ensures guest complaints are resolved appropriately and that appropriate service recovery/problem resolution process is in place

Demonstrates Brand-Hearted leadership by putting the brand at the center of all business decisions

RESPONSIBLE BUSINESS:

Ensures a safe and secure environment by managing risk exposure to guests, colleagues, assets, etc., through developing a team that is fully trained on risk procedures/policies, proper food handling, and fully compliant

Maintains security, storage, and handling of food and beverage products, inventory, and equipment per local and state health and safety standards and regulations

QUALIFICATIONS AND REQUIREMENTS

Communication skills are utilized frequently when interacting with others; the demonstrated ability to interact with guests, employees, and third parties reflects highly on the hotel, the brand, and the company.

Reading and writing abilities are often utilized when completing paperwork and management reports, interpreting results, giving and receiving instructions, and training.

Mathematical skills are utilized frequently, including basic math, budgeting, profit/loss concepts, percentages, and variances.

Problem-solving, reasoning, motivating, organizational, and training abilities are often used

Alcohol awareness certification and food service permit or valid health/food handler card as required by local or state government agency

May be required to work nights, weekends, and holidays

The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job.