Food & Beverage Manager

SUMMARY: 

The Food and Beverage Manager is responsible for the entire front of the house operations including but not limited to staff selection, training, development, and ongoing coaching and direction of all staff in the assigned area of responsibility. (named hereafter as AOR) The F&B Manager will be responsible for the drafting and monitoring the weekly staff schedule in accordance with budgetary guidelines established by the Food and Beverage Director. Additionally, the Food and Beverage Manager will be expected to interact, on a constant basis, with guests to ensure their ultimate satisfaction and communicate any needs to be addressed in this regard. The Food and Beverage Manager is responsible for tracking of daily, weekly and monthly revenues and adjusting staffing accordingly.   

ESSENTIAL DUTIES AND RESPONSIBILITIES includes but is not limited to the following:

• Managing the day-to-day operation of their AOR in accordance with established policies and procedures.
• Compiles variance reports, weekly management reports, comp reports, and any other reports deemed necessary.
• Conduct training and evaluation of all employees in their AOR to ensure that established policies and procedures are being followed and training on preventative measures designed to limit errors.
• Provides ongoing coaching, training and disciplinary action to all staff in their AOR.
• In conjunction with the director and human resources department changes including selection, promotion, demotion and release of personnel.
• Adheres to the administered controls for all phases of the food and beverage entities in an economical and profitable manner while maintaining established standards.
• Maintains an efficient program of scheduling to ensure a high standard of service with the use of minimum possible labor cost. 
• Proactive and timely addressing of all customer issues to ensure that corrections are made when possible.
• Keep all areas clean & sanitized as directed.
• Other duties as assigned by the F&B Director and Human Resources.
• Responsible for maintaining a consistent, regular attendance record. 

QUALIFICATIONS:

• High school Diploma or equivalent.   Hospitality Management Degree preferred but not required.
• Minimum of 3 years full service restaurant supervisory experience. Multiple venue property experience is a plus but not required. 
• Alcohol Awareness License and Food Handler’s Certification required.