Restaurant 17 is growing! Seeking a passionate Food and Beverage Manager to join our team!
The Food and Beverage Manager is responsible for successfully managing the food and beverage operations at Restaurant 17. This position works closely with the Food and Beverage Director, Assistant Food and Beverage Director, and Chef, while leading the staff in day-to-day operations. The Food and Beverage Manager will report directly to the Food and Beverage Director.
Position Objective: To use motivation, organization, and team work to promote growth and sustain high guest satisfaction in all food and beverage operations. Specifics would include building and inspiring an exceptional service team, increasing food and beverage revenues while keeping all costs in line, and helping to ensure an exceptional experience for guests with each visit to the property.

Responsibilities:

• Be present for meal service periods and events at the property.
• Responsible for training, evaluating and coaching service team.
• Participation in staff meetings in order to further staff development and coordinate upcoming events.
• Execute superior guest relations/service.
• Serve as liaison to all guests, ascertaining and coordinating their needs to ensure the successful execution of each dining service or event experience.
• Conduct regular food and beverage meetings to communicate expectations, review successes and opportunities, discuss team goals, and ensure that all policies and procedures are being met.
• Ensure that all legal requirements, including local laws pertaining to alcoholic beverages as well as federal and state wage and hour laws are adhered to.
• Ensure completion of all opening/closing procedures.
• Communicate daily with Chef, Food and Beverage Director, and other department heads with the consistent goal of meeting the highest guest satisfaction.
• Work with Executive Chef, Food and Beverage Director, and Events Director on a la carte dining, banquet and other outlet food and beverage offerings and pricing.
• Help create new events and other revenue generating ideas that will be well received by the community.
• Work hand in hand with the Events Director on all private events to ensure proper execution.
• Monitor all employee punches, attendance, and interaction with guests.

Qualifications:

• Education and or Experience - College Degree is preferred, however not necessary.
• Ability to work 8+ hours at a time, holidays and weekends
• Minimum of 2 years’ experience in Food and Beverage Management
• Prior experience in a hotel restaurant is preferred, however not necessary
• Basic computer knowledge and skills are required

Work Structure:

• An annual salaried position with the majority of hours devoted to monitoring operating all meal periods of the restaurant. Expected to work and be visible during daily service and the great majority of other events.
• 5-day set work week with flexible PTO

Job Type: Full-time
Tucked at the base of the beautiful Blue Ridge Mountains, Hotel Domestique | Restaurant 17 offers a serene, quiet escape in the countryside of upstate South Carolina. The peaceful destination’s unique, luxurious blend of Old World style and modern design transports guests far beyond the routine of ordinary life, making every stay one to remember. Hotel Domestique has also become a favorite base camp for those seeking exhilarating adventures. World-class cycling, golf, fishing and hiking abound in every direction.
Where old-world hospitality meets familiar European views, the cuisine of Restaurant 17 reveals an elevated twist on classic Italian and Mediterranean favorites. Chef Haydn Shaak marries classical training with his dedication to local farms and ingredients to craft a truly unique menu inspired by the seasonality of the Upstate.
Pay: $45000 - $50000 / year

Benefits:

• Paid time off
• Employee discount
• Paid training

Job Type: fulltime, parttime
Education: High school degree
Work location: On-sit

• Be present for meal service periods and events at the property.
• Responsible for training, evaluating and coaching service team.
• Participation in staff meetings in order to further staff development and coordinate upcoming events.
• Execute superior guest relations/service.
• Serve as liaison to all guests, ascertaining and coordinating their needs to ensure the successful execution of each dining service or event experience.
• Conduct regular food and beverage meetings to communicate expectations, review successes and opportunities, discuss team goals, and ensure that all policies and procedures are being met.
• Ensure that all legal requirements, including local laws pertaining to alcoholic beverages as well as federal and state wage and hour laws are adhered to.
• Ensure completion of all opening/closing procedures.
• Communicate daily with Chef, Food and Beverage Director, and other department heads with the consistent goal of meeting the highest guest satisfaction.
• Work with Executive Chef, Food and Beverage Director, and Events Director on a la carte dining, banquet and other outlet food and beverage offerings and pricing.
• Help create new events and other revenue generating ideas that will be well received by the community.
• Work hand in hand with the Events Director on all private events to ensure proper execution.
• Monitor all employee punches, attendance, and interaction with guests