Food and Beverage Manager

Food and Beverage Manager Job Description I. Department: Food and Beverage II. Reports to: General Manager III. General Purpose: Persons in this position will manage the staff and operations of the Indoor Restaurant and Outdoors Grill. The successful candidate will be responsible for the implementation of our restaurant’s policies and procedures and will participate in achieving the Club’s revenue objectives. They will assist with scheduling, training and customer relations. The manager will ensure that staff remain compliant with all local, state and federal laws and health and safety standards and that the customer’s needs are promptly met. Marketing and social media efforts are a must. To be able to be creative when promoting special events here at the Club IV. Job Duties: (This is not an exclusive or exhaustive list of all job functions) Responsible for scheduling all restaurant personnel.Ensure all food safety procedures are strictly adhered to according to sanitary regulationsCompletes Payroll; timely and accuratelyWork closely with all management to meet revenue objectives while ensuring that monthly and annual budgets are met for the restaurantImplement appropriate strategies to resolve adverse trends and improve sales in the restaurantMaintain safe working conditionsFollow company policies and procedures regarding the handling of cash, credit cards, property, products and equipmentAudit inventory to ensure product availability, and order products as necessarySchedules appropriate staff and additional 3rd party staff for special events or holidays for the restaurantMaintains communication with the Executive Chef with any change of pricing and/or special menu itemsCarefully supervises staff to help assure proper service according to the Club’s policy and proceduresInspects restaurant employees to ensure that they are in proper and clean uniforms at all timesHires, trains and supervises restaurant staff according to employee manuals and training schedulesIn charge of all F&B Software systems and implements marketing efforts via software and flyersCounsels and disciplines staff according to employee manual, at all times consulting with the Human ResourcesWorks closely with Human Resources to assure accuracy of payroll and hours paid of all restaurant employeesWorks with the Catering Events Manager to and oversees Banquet Dept.Receives and handles complaints concerning food, beverages, and service, whether it is an immediate problem or a situation regarding a follow-up complaintAssures that all side work is accomplished and cleaning of all equipment and storage areas is completed according to scheduleDirects monthly meetings with restaurant personnel, relaying company information, safety training, and policy changesPlans room set-up for events based upon anticipated guest counts and client needsManages Host stand to take reservations and checks table reservation schedules to staff accordinglySupervises Restaurant LeadGreets every guest and maintains communication with every guest when appropriateMaintains changes and everyday use of “Open Table”, our online reservation system regarding hours of operation, holiday and special events, closures, etc.Directs and conducts pre-shift meetings with restaurant personnel, relaying information, training, and policy changesWorks with the Restaurant Lead to maintain and control all inventories of plate ware, glassware, linens, paper products and all utensils utilized in the day to day operations of the restaurantWill assist Executive Chef with other F&B outlets when necessaryBrings creativity and ideas to help maximize efficiency with serviceAssist in programming and running reports from the point of sale systemHandle and process incoming invoicesPerform other related duties as assigned or requested by upper managementMust be available weekdays, weekends, all holidays, opening and closing shiftsV. Job Requirements: Minimum of 5 years' experience managing personnel in a fine dining environment accommodating at least 150 guests in a regular dining period.Proven record of exceeding guest’s expectation.Ability to convey training program and continually utilize and review on a daily basis.Experience using POS softwareThis is an onsite position and requires you to work on premises a minimum of 40 hours per week, including early mornings and late nights, weekends and holidays.Ability to conduct all administrative duties during an assigned period, including scheduling, closing duties pertaining to revenue.Ability to manage subordinates and co-workers in a professional manner.VI. Physical Demands: While performing the duties of this job, the employee is regularly required to stand and walk for 8 or more hours per day. Occasionally sits, climbs or balances; stoops, kneels, crawls or crouches. Reaches with hands and arms. Occasionally lifts up to 50 pounds. Regularly moving restaurant and vista grill equipment and furniture on the restaurant floor. This job description is not all inclusive and is intended as an outline of the responsibilities and requirements of the role. Other duties may be required to meet the on-going needs of the company. Job Type: Full-time Pay: $90,000.00 - $95,000.00 per year Benefits: 401(k)Dental insuranceEmployee discountHealth insurancePaid time offVision insuranceShift: 10 hour shift8 hour shiftDay shiftNight shiftEducation: High school or equivalent (Preferred)Experience: Fine Dining: 5 years (Preferred)Bar Management: 2 years (Preferred)License/Certification: Driver's License (Preferred)Work Location: In person