Manager & Above Position

The Food & Beverage Manager will lead a knowledgeable front-of-house team to create an exciting dining experience for all guests. Ensure proper guest service by training staff in etiquette, product knowledge, and meeting guest needs. Act as an advocate for the restaurant, create ridiculously personal experiences, and develop relationships with guests to encourage repeat visits.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Manage daily operations of F&B outlets, including scheduling, employee satisfaction and guest satisfaction.
• Daily evaluation of restaurant service performance, coordination of timely food production.
• Develop a selection and pricing strategy of all liquors and wines and supervision of their procurement.
• Assist Assistant Director of F&B/ Director of F&B in building financial objectives on an annual basis through the budget process.
• Assist in meeting the financial targets by executing and improving the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing funds.
• Help meet the budget in all areas of cost control with a consistent focus on the cost of sales and payroll.
• Responsible for communicating with management, employee and accounting staff, identifying developed personnel and providing necessary training as positions open.
• All personnel should receive regular, timely and honest evaluations of their performance through the quarterly Check-In.
• Implement and conduct ongoing training programs for new and existing employees.
• Responsible for coordinating daily cleanliness and maintenance of the restaurants and kitchen.
• Responsible for overseeing employees in accordance with the organization's policies and relevant laws.
• The role involves hiring, training, planning, directing work, evaluating performance, rewarding and coaching employees, and resolving complaints and problems.
• Additional projects and responsibilities may be assigned as needed.

SPECIFIC EXPERIENCE WE'RE SEEKING:

• 2 years of Manager/ Assistant Manager experience in upscale restaurant at luxury hotel/ resort or similar industry.
• Strong understanding and ability to train the team on Forbes/ AAA luxury standards.
• Strong understanding of restaurant financials, product mix and cost controls.
• Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred.
• Excellent interpersonal communication skills, problem-solving skills, and organizational ability.
• Passion for creating and personalizing guest experiences. 
• Food Handler Certification (if applicable).

• This position requires a flexible schedule, must be able to work evenings, weekends, and holidays.

Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

Salary range: $80,000.00 USD - $95,000.00 USD annually