Analyst Food And Beverage Job Description Samples

Results for the star of Analyst Food And Beverage

Food & Beverage Cost Control Analyst (Temporary)

Pebble Beach Company

Stunningly situated on Californias Monterey Peninsula, Pebble Beach Resorts is renowned the world over as a legendary place. For almost a century, we have offered our rich tradition of unparalleled accommodations, warm hospitality, expert service and spectacular recreation. Come enjoy a truly incredible experience, all in one spectacular corner of the world.

Food & Beverage Cost Control Analyst

Monitor and maintain the food and beverage cost, utilizing the Eatec Inventory System and maintain Info Genesis Point of Sales System for all outlets resort wide. Responsible for maintaining the recipes for all restaurants by inputting all ingredients for each recipe into Eatec and checking accuracy. Certify all recipes throughout the year by physically verifying each recipe using the printed Eatec version and then weighing each ingredient one at a time to verify them.


  • Must have excellent communication skills

  • Proficient in Microsoft Office

  • Food and beverage or culinary experience a preferred

  • Understanding of weights and measures

  • High school diploma or equivalent

Physical Requirements

Ability to sit/stand for long periods of time and move frequently from area to area. Ability to bend, stoop, crouch, and reach with hands and arms. Firm grasping and repetitive hand-use is required.

We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

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Food & Beverage Assistant Manager

The Assistant Manager/Captain's purpose is to ensure that their assigned shifts are highly organized and well executed, resulting in the complete satisfaction of the customers.

  • Primarily supervises restaurant service & staff. Responsible for day to day restaurant service, menus, coordinates wine program, wine list with General Manager overseeing the bar and beverage operations. Responsible for daily reservations, restaurant front desk, greeting, seating arrangements with VIP guests and their special requests.
  • Ensuring constant communication is maintained between the Kitchen during the event, alerting of any changes in the schedule of service, challenges or adverse comments from guests that may arise during service.
  • Assigning duties to staff and supporting other Managers/Captains assigned to that particular event, shift, or function.
Minimum Qualifications
  • Minimum two (2) years’ experience working as a  Captain/Supervisor or General Manager preferably in a high volume restaurant, banquet or hotel environment.
  • Must be able to work a flexible schedule including nights, and weekends.
  • Excellent communication skills, both verbal and written.
  • Lift up to 15 pounds
  • Able to stand/move around for long periods of time

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Cashier Food & Beverage

Whether you want to make your debut or go back on tour after a long hiatus, starting a career at Seminole Classic Casino can feel more like play than work. Our staff spends their time making sure that every single one of our guests gets the rock star treatment, but the Seminole Hard Rock family also rolls out the red carpet for our employees with competitive benefits and a great work environment.

If you're ready to join a stellar team full of tastemakers and trendsetters who stand out from the average resort crew, apply today. Seminole Classic Casino pioneered Indian gaming when it opened as the country’s first large stakes bingo hall in 1979, eventually expanding with gaming machines and poker. The recently renovated landmark casino is now home to over 1,100 state-of-the-art, newest title slot machines and other local favorites such as Diamond Lotto’s, Stinkin’ Rich, Bombay, Fort Knox, Pirate’s Loot, blackjack and a high stakes bingo room.

The gaming leader also offers “The Loosest Slots in America” gaming area, a selection of over 30 popular slot machines guaranteed to pay out the most often for their model of slots, anywhere in the country, as certified by Gaming Laboratory International (GLI) the world’s leading gaming testing laboratory and technical consultancy. Seminole Classic Casino also features the Hollywood Hall entertainment pavilion and a full service bar. Patrons can enjoy an eating area named EATstreet featuring 3 new food options named Soygood, Slice and Mojoe or a burger and wing joint named Flying Cow.

OUR COMMITMENT TO SERVICE: We don’t have customers, we have Guests. Each visitor is our Guest, just as you have a Guest in your home.

You take a certain level of pride when you have an invited Guest in your home.

You should take the same pride with every Guest who visits one of our properties. Unparalleled Service isn’t just a part of our mission statement at Seminole Gaming; it’s a commitment to each and every one of our current and future Guests.

Serves, welcomes and greets guests at restaurant and obtains information from guests. ESSENTIAL JOB FUNCTIONS: May include but are not limited to: + Maintain cash handling procedures + Ability to add, subtract, multiply and divide specific to position responsibilities and balance cash drawer + Take guest orders + Communicate effectively with guests and team members QUALIFICATIONS: + High School Diploma or equivalent with a minimum of 6 months experience in high volume food service, or the equivalent combination of education and experience.

  • Must be able to communicate effectively with guests in English, specific to position duties and responsibilities.

  • Must present an image of excitement, enthusiasm, and outgoing personality, while being able to project a professional appearance.

  • Must possess basic math skills to include ability to add, subtract, multiply and divide specific to position responsibilities, balance cash drawer.

  • Must have 10-key adding machine experience.

  • Must be detail oriented.

  • Must possess good guest service skills. WORK ENVIRONMENT:

  • Must be able to work in a smoking environment + Able to lift up to 25lbs CLOSING: The Tribal Council gives preference in all of its employment practices to Native Americans.

    First preference in hiring, training, promoting and in all other aspects of employment is given to members of the Seminole Tribe who meet the job requirements. Second preference is given to members of other federally recognized Native American Tribes who meet the job requirements. As part of Seminole Gaming’s employment process, final candidates will be required to obtain gaming licensure by completing a background check with Seminole Gaming Compliance and Regulations, prior to an offer being extended.

    These background checks may include, but are not limited to: + Credit Check + Criminal Background Check + Drug Screen #fbhotjobs Requisition ID: 2015-4767 Shift: Varies External Company URL:

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Food & Beverage Attendant/Golf Course

Assist food and beverage coordinator with activities to include: T.A.B.C. enforcement records, product inventory control, concession stocked with supplies, assist with cleaning and inventory equipment as directed, provide food and beverage cart service on the golf course, wait tables in club house.

Qualifications Must be

18 years of age or older and able to obtain TABC card. Skills in Public Relations, oral and written communications; knowledge of multipurpose facility preferred, valid Texas driver’s license required; punctuality and regular attendance are required.

Special Requirements Apply for this position at:;=templelearning

Miscellaneous Information Hours vary

, must be flexible Category: Part Time Positions Status: Open Salary: $9.11/hr.

Published: April 4, 2016 8:00 AM Closing: Open Until Filled

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Food & Beverage Server (Bahtenta)

Summary To provide an excellent dining experience to our diversified guests. Exemplify excellent guest service and extensive food and beverage knowledge.

Essential Duties and Responsibilities include the following. Other duties may be assigned. Take food and beverage orders from guests.

Server must be able to describe Chef’s special, featured wines/spirits, promotions, and thoroughly answer menu questions with confidence. Deliver food orders to guests dining in a full service restaurant. Carry a 27” oval tray in a traditional restaurant style containing hot and cold food items.

Perform steps of service and maintain restaurant service standards. Practice Safety and Sanitation techniques. Obtain TIPS certificate and Guest Service Training within 90 days of employment.

Perform proper table side wine service. Capable of describing, opening, and presenting wine. Perform tasks including bussing tables, seating guests, side work, and duties assigned by management.

Provide excellent service to the guests (i.e. following SOS, thorough menu knowledge, timely check back). Communicate basic knowledge about the casino resort. Follow RICH and Food & Beverage standards. Navigate through POS system and perform transactions such as placing food and beverage orders, typing in modifiers, splitting checks, and providing accurate table numbers and guest count.

Perform self-banking duties such as tendering Offline Acres, Officer Comps, Business Comps, Food Vouchers, credit cards, cash, and other forms of payments. In addition, reconcile paperwork and perform proper drop with minimal variance. Supervisory Responsibilities This job has no supervisory responsibilities.

Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed below are representative of the knowledge, skill, and/or ability required. Experience and/or Education One year experience in a restaurant; High school diploma or general education degree (GED); or equivalent combination of experience and education.

Age Requirement Must be at least 21 years of age. Language Skills Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence.

Ability to effectively present information in one-on-one situations to guests and employees of the organization. Mathematical Skills Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Certificates, Licenses, Registrations Cache Creek Casino Resort Tribal Gaming License TIPS Alcohol Awareness Certificate within the 90-day introductory period Physical Demands 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 with or without reasonable accommodations.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms and talk or hear. The employee is frequently required to taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl.

The employee must regularly lift and /or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision and ability to adjust focus. Must be able to carry a 27” oval tray in a traditional restaurant style containing hot and cold food items.

Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job with or without reasonable accommodations.

While performing the duties of this Job, the employee is frequently exposed to secondhand tobacco smoke. The employee is occasionally exposed to moving mechanical parts; high, precarious places; fumes or airborne particles and risk of electrical shock.

The noise level in the work environment is usually loud. ID: 2017-4046 External Company URL:

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Managing Director, Food & Beverage

Job Description: The Managing Director, Food & Beverage will be responsible for all facets of HERSHEY Entertainment Complex’s Food & Beverage department. The Hershey Entertainment Complex consists of Hersheypark, Hersheypark Stadium, Hersheypark Arena, Hershey Theater, and the GIANT Center. Responsibilities would include: Administrative oversight and daily operations, establishing and maintaining quality standards for product and services, establishing an environment of excellence for team members, developing and promoting creative solutions to increase profit, and developing and executing the long range planning process. This position reports to the General Manager of the Hershey Entertainment Complex, and this role is located in Hershey, PA. Please note: Hershey Entertainment & Resorts (HE&R;) has partnered with T.A. Davis & Associates, Inc. to facilitate the recruitment and interviewing process for this position. Please contact Rick Jordan, Vice President at to confirm your interest in the opportunity. Current employees of HE&R; who would like to express interest in this position are asked to follow the same process.

Job Functions: * Hiring, developing, coaching, and evaluating full-time and part-time staff members within the Food & Beverage department

  • Developing and monitoring the departmental budget

  • Continual monitoring of food quality to ensure standards are met

  • Tracking market trends and developing new products/menus to meet departmental goals and objectives

  • Formulating and implementing systems to control product, labor, and discretionary expenses in order to maximize profit

  • Responding to guest and employee concerns in a timely manner

  • Working with senior management to ensure department direction is consistent with the core purpose of HE&R; * Serving as a member of various operating groups on an as needed basis.

  • Main point of contact with external partners and providers

Basic Qualifications: * Bachelor’s degree in Hospitality management or in a related field highly preferred (Relevant experience may be substituted in lieu of degree) * Minimum of 8 years of Food & Beverage management experience

  • Minimum of 5 years of experience as a department leader

  • Must possess a valid driver’s license

Additional Qualifications: * Extensive experience developing operational/capital budgets and managing P&L; statements

  • Proven employee/guest relations, problem solving, and organizational skills

  • Proven written and verbal communication skills

  • Functional in the use of Microsoft Office software

Working Conditions: * Physical requirements include walking, standing, and reaching.

  • Ability to work in various weather conditions and seasons.

  • Must be able to work a flexible schedule to include weekends, evenings, and holiday work.

Hershey Entertainment & Resorts is an Equal Opportunity EmployerLocation: Entertainment Complex Interest: Food & Beverage Type: Fulltime (Benefits Eligible) Hourly Wage: TBD

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Food And Beverage Warehouse Worker

PRINCIPAL FUNCTION:Receive product and store in proper location(s). Ensure the product is rotated and delivered to appropriate concession stands or banquet facilities accurately and in a timely manner.ESSENTIAL RESPONSIBILITIES:Receive orders and store in proper areas.Accurately complete paperwork for each delivery.Interact with co-workers in a diverse workforce.Perform other related duties, tasks and responsibilities as required from time to time.QUALIFICATIONS/SKILLS:Required:Must be able to perform simple arithmetic operations (add, subtract, multiply and divide).Must have valid driver's license for use of Company vehicle/van.Must pass Background Check and Drug ScreenMust have flexible availabilityOTHER REQUIREMENTS:Ability to move product weighing 10-60 pounds throughout shift. Ability to lift beer kegs in and out of coolers and onto carts. Hours are often extended or irregular to include nights, weekends and holidays.Must be able to meet the following requirements with reasonable accommodation: While performing the duties of this job, an employee is regularly required to stand for long periods of time, use hands to finger, handle, or feel, reach with hands and arms, and taste or smell

The employee is required to bend stoop, kneel, or crouch, climb, and must have the ability to reach overhead, above the shoulders

The employee must regularly grasp, lift and/or move up to 50 pounds, and carry approximately 20 feet

Ability to physically walk approximately one-fourth of a mile and the circumference of the unit several times a day

Employee must be able to perform repetitive motions

Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus

While performing duties of this job, the associate is frequently exposed to moving mechanical parts and extreme heat

Employee must be able to work in a cold environment - such as when working in the walk-in refrigerators

Employee is occasionally exposed to wet and/or humid conditions and extreme cold

Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions

Employee must be able to operate in an environment with moderate to high noise level.Other lifting or physical requirements as added from time to time, or as required to perform the essential functions of this job.Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law.

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General Manager Of Food And Beverage

Req #:

5043BR Job Title:

General Manager of Food and Beverage Position Type: Full Time - Regular

Location Name:

Departure Cherry Creek





Why Us: The renowned Sage Restaurant Group is set to hire an accomplished General Manager of Food and Beverage to lead the newly opened Departure located in the heart of the upscale neighborhood of Cherry Creek North Denver. Departure once again reinvents its culinary brilliance with a menu that elevates the masterful remixes of land and sea, alongside authentic dishes of Asia in their perfection.

With sushi and sashimi, dim sum favorites, kushiyaki skewers and wok fired specialties, Departure offers the opportunity to share meals of inspired, indulgent global flavors. The journey continues beyond the kitchen with an homage to Asian bar traditions showcasing an intricately curated sake, whiskey and ice program, as well as balanced cocktail creations highlighting specialty fruits and spirits. Sage Restaurant Group’s mission is to create the best restaurants in the world, we focus on building independent restaurants and lounges adjacent to our hotels in prime locations.

We connect with the people that live and work in the communities we serve by providing innovative, playful, locally focused food and beverage experiences. This role will report to the Senior Vice President of Operations within Sage Restaurant Group as well as partner with celebrated Chef and Departure’s Director of Culinary Operations, Gregory Gourdet. You will oversee the entire operation that includes a 3-meal a day restaurant, bar, roof top, lobby, room delivery, catering, and about 3,500 sq. ft. of banquet space on the property.

Your success will be measured by your ability to: •Achieve both revenue and profit budgets •Improve all sources of guest satisfaction •Develop internal talent into next Sage Restaurant Group leaders •Establish outstanding relationships within the thriving Denver / Cherry Creek community The ideal candidate has a background as a General Manager in high volume independent restaurants, extensive experience in banquet and catering environments, strong business acumen, and proven track record of developing marketing techniques to develop strategies that drive scalable business. Bachelor degree is highly preferred.

Posting Overview: The General Manager of Food and Beverage is responsible for successfully driving all food and beverage operations; including banquets, culinary and restaurant outlets. Ensures high food quality and service levels while maximizing revenue, accurate forecasting and budgeting.

Ensure accurate inventory controls are implemented, menus are continually updated and food costs are kept in line. Develop and implement annual budgets and marketing plans to penetrate new sales opportunities and maximize use within existing markets. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments.



Dealing with Ambiguity Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn’t upset when things are up in the air; doesn’t have to finish things before moving on; can comfortably handle risk and uncertainty.

Strategic Agility Sees ahead clearly; can anticipate future consequences and trends accurately; has broad knowledge and perspective; trends accurately; has broad knowledge and perspective; is future oriented; can articulately paint credible pictures and visions of possibilities and likelihoods; can create competitive and breakthrough strategies and plans.

Confronting Direct Reports Deals with problem direct reports firmly and in a timely manner; doesn’t allow problems to fester; regularly reviews performance and holds timely discussions; can make negative decisions when all other efforts fail; deal effectively with troublemakers.

Sizing Up People Is good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization; can accurately project what people are likely to do across a variety of situations.

Organizational Agility Knowledgeable about how organizations work; knows how to get things done both through formal channels and the informal network; understands the origin and reasoning behind key policies, practices and procedures; understands the cultures of organizations. Knowledge/Skills Requires advanced knowledge of the principles and practices within the food & beverage/hospitality profession. This includes the knowledge required for management of people, complex problems and food and beverage management.

Must possess highly developed communication skills to negotiate, convince, sell and influence other managerial personnel, hotel guest(s), and/or corporate clients. Must have excellent vision for administrative responsibilities (i.e., forecast, purchase orders, budget review and invoice approval). Must be literate for written guest communication, administrative and Human Resource responsibilities. Requires excellent reading and writing abilities 100% of the work day.

Abilities Limited physical requirements in order to assist various outlets during peak business demands (i.e., banquet room turns, restaurant bussing, etc.). Bending/kneeling - as directed above. Physical ability to supervise on-floor activities required 60% of work day.

Climbing Stairs - up to 20 steps 20%of work day.

Chemicals/Agents – Limited access in the course of supervising the sanitation of the operation. Education/Formal Training A four year college degree or interaction education/experience

Experience Four to five years of employment in a related position with this company or other organization(s) Material/Equipment Used

Various business equipment in order to perform administrative responsibilities Environment Inside 90% of the work day. Due to responsibility of total operation, specifically sanitation standards, position requires 10% of work day inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.

EEO Statement: We are proud to be an EEO/AA employer M/F/Disabled/Veterans. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

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Asst Food And Beverage Manager


  • Assist with overseeing the daily restaurant, outlet, and banquet operations

  • Investigate and resolve complaints regarding food quality, service, or accommodations.

  • Maintain desired levels of quality assurance ratings including guest comments and inspection scores.

  • Establish standards for associate performance and guest service.

  • Recruit, select, and retain quality staff for restaurant, banquets, and bar areas.

  • Perform associate training on policies, practices and procedures

  • Responsible for supervision, performance reviews, and disciplinary actions of associates with the approval of the General Manager and HR Manager.

  • Prepare work schedules and expedite workflow.

  • Visually inspect restaurant, outlet, and banquet spaces for cleanliness, proper inventory, functioning equipment and set up.

  • Supervise the set-up of function rooms to meet banquet event order requirements.

  • Ensure that functions meet the guest’s expectations by following up regularly on the status of functions and maintaining proper documentation of events.

  • Perform duties in accordance with company safety and security policies and procedures as well as OSHA and food handler regulations.

  • Represent Pinnacle’s values on a daily basis: Integrity, Professionalism, Teamwork, Quality, Leadership, and Appreciation.


  • High school diploma or general education degree (GED) required.

  • Bachelor’s Degree in business or hospitality related field preferred.

  • Minimum of 3 years of experience in the food service industry.

  • Minimum of 1 years of experience in a supervisory role.

Requisition Number: 17-0093 Post Date: 4/17/2017 Title: Asst Food and Beverage Manager Property: Hyatt Regency City: Richardson State: TX

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Food & Beverage Supervisor

The main function of the F&B; Supervisor is to oversee all aspects of the F&B; Outlets operations, to insure first quality food and beverage service. For the guests while remaining profitable and maximizing guest service.

The Restaurant Supervisor is accountable for ensuring that guest interactions with restaurant personnel are handled properly, and that the experience is a pleasant one for the guest. This is accomplished by overseeing employee/guest interactions and interceding when necessary. Physical requirements include the ability to perform Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.

The ability to stand for long periods of time and walk long distances, ability to bend, stretch, twist or reach with your body and arms, ability to work under variable temperatures and noise levels. Near Vision - The ability to see details at close range. Must be able to move quickly and agilely if a situation requiring quick assistance arises, work long hours as sometimes required. Must be able to multi task, must possess excellent communication skills; fluency in English required

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