Food and Beverage Manager

POSITION SUMMARY

The Food and Beverage (F&B) Manager is responsible for efficiently managing and delegating all front of the house aspects of service and scheduling as directed by the Senior Director Food and Beverage Operations across multiple outlets.

Outlets could include Restaurant, Grove, 3D Dining, Special Events and others as assigned. This position provides a regular floor presence across assigned outlets, assisting guests and providing constructive feedback to front of house staff, while ensuring the smooth running of their assigned service shift.

ESSENTIAL RESPONSIBILITIES

• Monitors performance to ensure adherence to all service, sanitation, and productivity standards to ensure exceptional guest satisfaction.
• Works with Senior Director on setting, achieving, and justifying departmental financial requirements; monitors and controls food, beverage, and labor costs, assists with the preparation of the annual budget.
• Develops and implements policies and procedures to ensure the efficient operation of the property while maintaining the highest of standards and guest satisfaction.
• Assists with coordinating marketing efforts related to food service and coordinating special events within the property.
• Ensures compliance with all proper cash controls and deposits for the restaurant.
• Maintains cleanliness and sanitation levels to a Health Department A rating.
• Cultivates staff, food and wine appreciation, and expertise. Coaches staff, individually and collectively, on sales techniques and table-side manner style.

Actively monitors, coaches, and corrects wait staff during the execution of their nightly duties and customer interaction.

Takes corrective action when necessary.

• Responds to guest needs and complaints; responsible for maintaining guest satisfaction at all times.
• Manages staffing, training and development of the FOH Restaurant staff. Provides regular feedback to staff and completes all required performance appraisals for direct reports.
• Assists the Senior Director with the creation and monitoring of procedures, adherence to all standards and guidelines as described in the employee handbook, including implementation of progressive discipline as necessary with the guidance of Human Resources.
• Monitors employee dress code in compliance with the Copia standards.
• Maintains appearance, upkeep and cleanliness of all food and beverage equipment and facilities.
• Assists the Senior Director in planning external and internal marketing and sales promotion activities.
• Ensures that all legal requirements are consistently adhered to including wage and hour and all federal, state, and local laws pertaining to alcoholic beverages and food safety and sanitation.
• Oversees the operation of the Micros Open Table and other systems as assigned.
• Provides training and instruction to servers and bartenders on Micros procedures and accounting operations. Assists the Senior Director with program updates to menus in Micros and databases as needed.

Maintains and monitors reservations system.

• Approves payroll and overtime for all direct reports. Continually monitors labor costs to ensure efficiency.
• Manages all daily aspects to wine and beverage operations, including ensuring the full stocking of the bar area and compliance with all Safe Serve protocols.
• Ensures compliance with controls over the ordering and issuing of wine, liquor, and beer to staff.
• Provides instruction to servers and bartenders on Micros procedures and accounting operations. Programs updates to Micros menus and database as needed.

Maintains and monitors the reservation systems.

• Maintains superior personal presentation and public relations with guests of the Institute.
• Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education :

High School Diploma or GED required.

Experience :

Minimum of two (2) year management experience in a restaurant, including supervision of employees, or an equivalent combination of education and experience.

Licenses / Certifications :

Serve Safe Certification or ability to obtain within thirty (30) days from hire date.

PREFERRED QUALIFICATIONS

• Ability to calculate and manage food and labor costs within a set budget.
• Familiarity with programming MICROS symphony.
• Working knowledge of Open Table.
• Associate’s Degree in Culinary Arts, Hospitality Management or equivalent preferred.
• Culinary Institute of America graduate preferred.

REQUIRED SKILLS

• Broad business savvy, with a solid grasp of financial and operating goals.
• Excellent written, verbal communication, and presentation skills required. Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills.
• The ability to manage in a diverse environment with focus on guest and customer service.
• Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands.
• Excellent logistical planning and delegating skills.
• Must display a high level of energy and self-motivation.
• Must have a demonstrated history of improved guest experience with measurable results.
• Ability to use sound judgment and discretion in handling sensitive issues with confidentiality and discretion.

WORKING CONDITIONS

• Must be able to work a flexible schedule, including nights and weekends as required due to business needs.
• Regular work requires a great deal of standing, lifting, bending and stretching.
• Must be able to stand and work for eight (8) hours.
• Ability to lift and carry up to twenty-five (25) pounds.
• Must be able to lift up to forty (40) pounds or more with assistance.
30+ days ago