Hard Rock International

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Food and Beverage Outlets Manager

Food and Beverage Outlets Manager

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Hotel Food & Beverage

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The Food and Beverage Outlets Manager is responsible for overseeing all restaurant employees, while projecting Hard Rock’s high standards of service and professional hospitality at all times.  This position ensures that the restaurant experience is high quality, efficient and above all Kick-Ass for all restaurant guests. 




1        Recruit new employees from within the community to staff the department, and Interview applicants using selection tools to assess candidates’ qualifications.

2        Train, supervise, coach, and counsel staff.  Participate in the induction of new staff members to Hard Rock culture.

3        Ensure efficient and accurate delivery of restaurant and in-room dining requests, including billing and telephone service.

4        Supervision of the Banquet department to ensure all catered events are executive in accordance with Brand Standards.

5        Conduct meetings with staff to communicate incentive programs, implement new products and procedures, and discuss areas of opportunities, special events, etc.

6        Resolve Guest complaints.

7        Maintain information on menus, prices, food and drink recipes, etc.

8        Ensure accuracy and completion of all required reporting.

9        Maintain house bank and provide change as needed.

10      Conduct regular inventories, manage controls and ensure achievement of food & beverage cost margins established in budget.

11      Supervise procedural aspects of the hotel’s restaurant; maintain presence during peak traffic periods.

12      Review and develop Guest history records to enhance personalized service for repeat Guests.

13      Ensure proper communication with other department to satisfy any special guest needs.

14      Ensure control of all hard keys and electronic keys required to operate the department.

15      Monitor cash handling, credit card totals and deposit slips to ensure accuracy of collections. 

16      Inspect product levels and storage areas to determine if enough supply is on hand.

17     Inspect product (food & beverage for delivery) to ensure adherence to standards.




1      Train and empower employees to exercise good judgment to make decisions regarding service, product quality, and Guest satisfaction by adhering to company training standards.

2      Complete new employee paperwork (e.g., department training checklists) to ensure employee files are complete.

3      Create expectations, lead people, manage processes and hold people accountable for the agreed upon activities and timetables.

4      Maintain effective communication, giving direction, support, timely feedback and recognition of performance.

5      Communicate with employees to keep them informed on hotel, regional, and corporate procedures.

6      Evaluate work procedures, review standards, identify methods for increasing efficiency or effectiveness, and respond proactively to any needs that have arisen.

7      Create and modify the weekly work schedule to accommodate employees, volume or other emerging trends.

8      Teach/coach and document employees who fail to meet standards to maintain a high quality workforce.

9      Ensure a healthy and safe work environment for employees and Guests.

10    Create a positive environment in which all employees have the ability to maximize their potential.

11    Listen to comments, criticisms, and feedback from Guests, employees and other managers to gain an understanding of strength and opportunity to improve personal/hotel performance.

12    Work as a team, helping all employees to complete the required activities that ensure we blow away Guest expectations.

13    Conduct Sound Check meetings for each shift.

14    Observe employees while they work to ensure adherence to policy and a positive Guest experience.  Work with human resources department to continually develop and improve Guest service training programs.

15    Provide employees with tools and supplies needed for success and always smile and offer a warm greeting to all.

16    Communicate with other managers (including use of log books) to ensure that assigned duties are completed to standard.

17    Present a professional image to employees, Guests, clients, owners and investors.

18    Communicate with Hard Rock Corporate to roll out and provide feedback on brand initiatives. Also, coordinate operations with other departments.

19    Know, understand, and practice (with energy and enthusiasm) the mission, values, mottos, culture and spirit that make Hard Rock Hotels unique.

20    Be available to provide Kick-Ass Service and take initiative to offer assistance throughout the hotel.

21    Balance staffing levels and labor costs to achieve a cost effective plan for running the hotel.  Monitor and control product, supply and labor costs using established methods to meet goals.

22    Evaluate condition of equipment, and conduct routine maintenance and minor repairs to ensure smooth operations and save on cost.  Fix minor equipment problems or call maintenance for assistance when necessary.

23    Read and review invoices to verify the accuracy of invoice specs and determine expenses, amount, and type of product being delivered to the hotel.

24    Maintain low staff turnover rate and high morale.

25    Operate ethically to protect the image of Hard Rock.

26    Utilize programs designed to help Save the Planet.

27    Perform duties in accordance with company standards, policies, and guidelines, Federal and State Regulations.

28    Perform additional duties as requested by the Director of Food & Beverage / Director of Operations.



1    Understanding the Business – Functional/Technical Skills; Business Acumen; Drive for Results
2    Making Complex Decisions – Decision Quality; Problem Solving; Learning on the Fly
3    Getting Organized – Time Management; Priority Setting
4    Managing Work Processes – Process Management; Managing thru Systems
5    Communicating Effectively – Written Communications; Presentation Skills
6    Getting Work Done thru Others – Interpersonal Savvy
7    Managing Diverse Relationships – Understanding Others
8    Inspiring Others – Motivating Others; Managing Vision & Purpose
9    Acting with Honor & Character – Integrity & Trust; Ethics & Values
10  Being Open & Receptive – Composure; Listening; Approachability; Compassion



1    Any combination of education, training or experience equivalent to a Bachelor’s Degree.
2    3 – 5 years food & beverage supervisory and hospitality industry experience required.
3    Deep understanding of lifestyle hotel products and Guest services.
4    Ability to create an enjoyable work environment, mentoring skills, multi-tasked, strong motivational skills.
5    Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, and diplomacy.
6    Perform numerical operations using basic counting, adding, subtracting, multiplying or dividing.
7    Use logic to define problem, collect information, establish facts, draw valid conclusions, interpret information and deal with abstract variables for unique or unfamiliar situations.
8    Computer skills (Microsoft office).




1    Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas.

2    Must possess strong communication and listening skills, excellent speaking, reading and writing.

3    Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

4    Multiple language abilities preferred, fluency in English required.




1     Ability to move throughout the hotel (standing, walking, kneeling, and bending) for extended periods of time.

2     Ability to make repeating movements of the arms, hands, and wrists.4

3     Ability to express or exchange ideas verbally and perceive sound by ear.

4     Ability to obtain impressions through the eyes.4

5     Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.

6     Ability to occasionally move objects (lift, push, pull, balance, carry) up to 50 pounds.

7     Ability to turn or twist body parts in a circular motion.

8     Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment