Food and Beverage Manager

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Be accountable for all facets of the operation.
• Develop team in areas including personal growth, operational and financial knowledge, interpersonal skills, and organizational techniques.
• Assure compliance with and uphold applicable policies and requirements of employment laws.
• Maintain labor peace.
• Lead by example.
• Oversee and be responsible for all financial aspects of the operation.
• Perform a shift “walk through” in order to assess staffing, maintenance, cleanliness, zoning and any special needs.
• Complete opening sanitation checklist, assign sanitation projects to hourly staff and follow up with employees to ensure their completion.
• Follow up with employees and co-workers to ensure completion of assigned projects.
• Assign employee work stations.
• Master computer register (e.g. Toast & Opera) – front and back of the house operations.
• Identify and communicate inventory and equipment needs
• Ensure adequate shift prep levels based on business levels.
• Track high cost items according to standing operating procedure.
• Inventory and order appropriate supplies i.e. liquor, wine, beer, side bar, paper goods, cleaning supplies, general operating supplies, etc.
• Create or maintain atmosphere including lighting, music, and temperature levels.
• Perform and extend a weekly inventory.
• Conduct pre-shift meetings
• Master all job functions of both front and back of house employees.
• Master financial procedures.
• Verify all daily sales transactions.
• Authorize comps and voids for service personnel.
• Address guest complaints and problems effectively and courteously on an as needed basis.
• Assist with the maintenance of product specification.
• Master use of equipment and utensils related to the operation.
• Maintain quality standards including consistency and presentation.
• Ensure proper storage according to standing operating procedure and all state and city codes.
• Comprehend and adhere to sanitation guidelines as prescribed by standing state and city codes.
• Communicate repair and maintenance needs to appropriate repair source (e.g. Engineering Dept).
• Interview, hire, document, and train new front of the house employees.
• Supervise employees.
• Promote team work among co-workers and employees.
• Organize and conduct periodic informational seminars for employees.
• Schedule, conduct and document employee reviews according to standing operating procedure.
• Identify, address and document individual employee discipline problems according to standing operating procedure.
• Follow termination procedures.
• Complete projects as assigned in a timely manner.
• Perform functions of position alone and without assistance if necessary.
• Communicate cordially, effectively and clearly with co-workers and employees.
• Perform calmly and effectively under pressure.
• Perform more than one task at a time.
• Perform varied duties to ensure proper operation according to standing operating procedure.
• Refrain from smoking for the duration of the shift.
• Adhere to standing “zoning” procedures.
• Maintain a clean and orderly work area to ensure safety.

ACCOUNTABILITIES

QUALIFICATION STANDARDS

Minimum of 3 years management experience in a food & beverage and hotels

MUST BE WILLING AND ABLE TO :