Food & Beverage Manager

Oversee the day-to-day operations of the Food & Beverage Outlets and Banquet Operations. Ensure all food and beverage are served to guests in a timely, friendly manner. The Food & Beverage Manager will supervise all staff in the Food & Beverage Outlets and Banquet Operations to ensure they are following all policies in place.
$50,000 to $60,000 per year

• Interview, hire, train, coach and counsel all beverage/service staff. Will require working with Human Resources and Director of Food & Beverage to hire and train for staff.
• Schedule bar staff for all food and beverage outlets.
• Monitor employee hours throughout the week to ensure labor costs do not exceed budgeted costs.
• Resolve all guest issues to ensure customer satisfaction in all food and beverage outlets.
• Handle all inquiries related to the operations in all food and beverage outlets and ensure timely follow up on the same day.
• Ensure all financial transactions are completed with no variance.
• Check in with customers to verify satisfaction.
• Ensure all staff are following all policies and procedures.
• Attend weekly staff meetings
• Order bar supplies for all food and beverage outlets.
• Submit all invoices to accounting in a timely manner to ensure vendors are paid.
• Keep a positive relationship with all vendors.
• Complete monthly inventory for all food and beverage outlets.
• Ensure employees are maintaining the cleanliness of the bar.
• Close all food and beverage outlets daily.
• Ensure reports are sent out daily by the closing Bar Supervisor.
• Observe those who consume alcohol and ensure no-one is overserved or overly intoxicated. If you recognize someone is intoxicate take cut the person off from any additional drinks and work with security to safely remove them from the outlet.
• Ensure all managed staff have appropriate training, certifications, and vaccinations.
• Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential.

• Check identification of guests to ensure they are of legal age to consume alcoholic beverages. Refuse to serve beverages in a polite manner to guests who are not of legal age.
• All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed our guests’ expectations.
• Serve as the Manager on duty when other managers are not present.
• 100% -- Walks and stands during entire shift.
• 100% -- Continuously reach, bend, lift, carry, stoop and wipe.
• Hazards include, but are not limited to, cuts, slipping, tripping, falls and burns.
• Frequent washing of hands.
• Other duties as directed.

• Must be able to multi-task
• Cocktail knowledge both modern and classic
• Beer and wine knowledge
• 2 years of bartending experience
• 5 years of management or supervisory experience in a high-volume restaurant or bar
• Experience with banquets and hotels is a plus
• Must be able to stand for long periods of time
• Must be over 21 years of age
• Must be self-motivated
• Able to handle large volumes of guests
• Available on nights and weekends.
• Serve Safe certification

After 30 days of employment

• Medical
• Dental
• Life Insurance

After 90 Days of employment

• 40 Hours PTO

After 1 year of employment

• Vacation Time (80 Hours)
• Sick Time (40 Hours)