Food and Beverage Manager

Job Overview

The Front of House Manager, also known as Operations Manager, is responsible for the resident dining experience and assists the Executive Chef in all aspects of the food & beverage operation. From daily restaurant and bar operations to catering and special events, this role supports resident experience by fostering service excellence, cleanliness, and efficient communication. The FOH Manager directly reports to the General Manager, works collaboratively with the Chef, and manages the following additional responsibilities:

• Submit nightly reports to the General Manager, Bookkeeper, and F&B Corporate.
• Prepare monthly reports for submission to the Bookkeeper.
• Oversee the Wine Locker Program (also referred to as the Reserve Program), including:
• Manage Front of House vendors, placing orders and ensuring supply consistency.
• Report maintenance issues promptly and appropriately.
• Support FOH hiring and payroll administration, collaborating with HR and Bookkeeping.
• Maintain thorough knowledge of menu items and specials.
• Promote weekly specials and resident events related to F&B.
• Provide floor support by assisting servers with food and drink service during peak times.
• Work closely with the Executive Chef to ensure operational consistency, excellent service delivery, and team morale.
• Manage service aspects in all food and beverage areas and events, and acknowledge, greet and thank all members and guests.
• Manage all dining areas to ensure proper room preparation, including setup of tables, chairs, linens, table settings, glassware, etc.
• Ensure all service staff are in proper uniform and adhere to First Service Residential Dress Code.
• Hire, manage and train staff in all technical and non-technical aspects of their role including standards of quality and service.
• Create, maintain and distribute weekly staff schedules and communicate changes as appropriate to all.
• Communicate with service and kitchen staff regarding reservations and/or special events.
• Conduct pre-shift, pre-meal and/or pre-event meetings with all necessary staff.
• Evaluate and supervise performance and carry out disciplinary actions as needed, in accordance with First Service Residential policies and applicable laws.
• Make rounds of all food and beverage outlets to ensure member/guest needs are met.
• Address employee relation issues and review incidents with the General Manager.
• Complete and administer employee performance appraisals.
• Conduct inventories of beverages, china, glass and silverware.
• Open and close dining room(s) and/or Clubhouse on a regular basis; ensure security upon departure and that lights, equipment, and doors are turned off and/or locked.
• Act as Manager on Duty (MOD) when other management staff are not present and supervise remaining staff.
• Fill in as a Server, Host, Wait Assistant, Bartender, etc. to relieve back-up staff during peak periods or when short staffed.
• Control costs of all food and beverage outlets by assisting management in purchasing, maintaining profitable operations and monitoring labor costs according to demand patterns, budget and local laws.
• Maintain accurate daily and weekly punch details for service staff and process daily sales reports and other reports as requested.
• Train all staff on safety, sanitation, food preparation, storage and alcohol beverage control policies, including confirming legal drinking age and discontinuing service to intoxicated guests.
• Maintain member and guest satisfaction by handling inquiries and concerns, obtaining feedback, and implementing service improvement ideas to ensure satisfaction and repeat business.
• Ensure a pleasant dining experience in all outlets by collaborating with the Executive Chef on menu creation and pricing as requested.
• Communicate and collaborate with other departments to ensure appropriate staffing levels for all events and that responsibilities are carried out.
• Other duties as required.

• Bachelor’s degree or Associate degree, and/or equivalent Food and Beverage or Hospitality experience.
• 5 years customer service experience.
• 5 years food and beverage experience.
• 5 years supervisor/managerial experience in the food and beverage industry.
• Must know and comply with Alcohol and Beverage Control (ABC) laws and requirements.
• Flexible schedule ability.
• Ability to multi-task with strong attention to detail.
• Effective communication with all levels of management, employees, members and other stakeholders.
• Ability to manage pressure and deadlines related to the job.

• Ability to lift 20 – 35 lbs.
• Stand for long periods; work in an upright standing position.
• Walk and climb stairs.
• Handle, finger, grasp and feel objects and equipment.
• Detect auditory and/or visual emergency alarms.
• Communicate effectively by spoken and written word.
• Navigate the property/building as required to meet job functions.
• Complete all required forms.
• Work extended hours and weekends.

• Yes

Wednesday - Sunday, 12:00pm - 8:00pm

As a…