Food & Beverage Manager

Conteúdo do emprego

POSITION OVERVIEW The Restaurant Manager is directly responsible for all Front of the House ops. including A la carte, Catering/Group Sales and beverage functions. The RM will oversee all front of the house staff and work closely with the GM & Executive Chef to ensure smooth operation of the outlet while following both company and facility policies and procedures. This position will act as a role model and representative of “Skye Avenue Lounge” while continually striving for 100% guest satisfaction. Please NOTE: This is an initial screening for a pre-opening project due to open around July, 2023. Prior pre-opening experience will be an asset. GENERAL RESPONSIBILITIES The Restaurant Manager is responsible for: Working in collaboration with the leadership and team members ensuring the restaurant, lounge, patio or outlet operates in accordance with the established operational procedures The preparation of and review of all operating budgets, P&L statements and capital expenditures ensuring the achievement of financial, quality and service goals Overseeing all Leaders and Team members activities from arrival to departure including recruiting and training ensuring the adherence to established standards and assigned tasks Monitoring the physical outlet and storage areas including FF&E, inventory, cleaning and repair schedules Interacting directly with guests, providing an exceptional hospitality experience Maintaining a composed and professional demeanor while providing exemplary leadership and outlet representation Being aware of the menu items, menu and operational changes and communicating the information as applicable Protecting the organization, guests, leaders and team members by adhering to applicable food, liquor safety and workplace standards, operational requirements and statutory compliance regulations Ensuring that all property, furnishings, equipment and supplies are used according to proper instructions and intended use All duties as assigned by the President/ CEO in line with the common goals of the organization QUALIFICATIONS The Restaurant Manager must: Have extensive experience as a Leader within similar environment including restaurant, hotel, catering or other fast paced high-end establishments Have Valid Serving It Right and Food Safe certificates. Certificate in mixology would be considered as an asset Have an excellent command of both spoken and written English. Knowledge of a second language would be considered an asset Have solid leadership, problem solving, decision making, customer service, communication and sales skills Have detailed product knowledge and effectively handle all guests and team members inquiries including food and beverage suggestions, dietary food sensitivity or allergy requirements Accurately operate POS terminals, Debit payment system, OpenTable and other computerized or electronic systems Be able to develop and monitor budgets, financial statements, inventory and floats Oversee the proper use of products to eliminate waste and spillage Have strong business acumen, cost management, attention to detail and be able to multitask effectively Have detailed knowledge of the surrounding areas including local amenities, services and attractions Be able to stand for extended periods of time, reach, bend and stoop repeatedly and frequently lift and carry up to 44 pounds