WE’RE LOOKING FOR ENTHUSIASTIC, FUN, AND ENERGETIC PEOPLE WHO TAKE THE WORK SERIOUSLY, BUT NOT THEMSELVES. LET’S SEE IF WE’RE A FIT. WE HOPE SO.

The Food & Beverage Manager will be responsible for managing all F&B outlets from the arrival experience to the completion of the guest experience to ensure positive guest retention. Micros and Yelp preferred. Baseline knowledge of wine and spirits is a must. Bar and craft cocktail experience preferable, but not necessary.
We’re seeking candidates that are enthusiastic, energetic, and have a passion for creating experiences for our guest! We want individuals that want to have fun and take work seriously, however not themselves. We would love to see if you’re a fit! We hope so!

What you have

• Minimum two years in an Assistant Manager or Manager role at fine dining restaurant or hotel
• A fine dining, wine, and beverage knowledge base
• Excellent communications skills, both written and verbal formats
• A Serve safe certificate, or you are working on renewing current certificate
• A strong sense of ownership in everything that you do
• Experience training and coaching restaurant staff
• The ability to work effectively and efficiently while working under pressure
• High school diploma, equivalent degree, or higher required

What you’ll do

• Manage the day-to-day operations, ensuring quality service standards are met and the guest experience is exceptional
• Supervise daily shift operations working with Restaurant Managers, including assisting servers, server assistants, and hosts on the floor during meal periods
• Create a positive atmosphere for guests by responding to all guest requests, problems, complaints, and/or accidents at all F&B outlets in an attentive, courteous, and efficient manner including follow up to ensure guest satisfaction
• Maintain accurate payroll for all team members within the department. Comply with deadlines to ensure proper hours, PTO, and Holidays are paid out correctly.
• Train, motivate, coach, counsel, and discipline all F&B team members according to the Hotel standards with supervision from Restaurant General Manager
• P repare all F&B team member schedules according to the business forecast, payroll budget guidelines, and productivity requirements; submit completed schedules to the General Manager and Human Resources when required
• Participate in required meetings to include Departmental, Staff, Manager, and any other meetings
• Uphold standards regarding purchase orders, voucher of invoices, and checkbook accounting according to Mainsail Lodging & Development standards
• Control costs by conducting daily/monthly par checks and inventory to review portion control, reduce waste, and ensure no interruption of service
• Other necessary duties as assigned by reasonably assigned

• Manage the day-to-day operations, ensuring quality service standards are met and the guest experience is exceptional
• Supervise daily shift operations working with Restaurant Managers, including assisting servers, server assistants, and hosts on the floor during meal periods
• Create a positive atmosphere for guests by responding to all guest requests, problems, complaints, and/or accidents at all F&B outlets in an attentive, courteous, and efficient manner including follow up to ensure guest satisfaction
• Maintain accurate payroll for all team members within the department. Comply with deadlines to ensure proper hours, PTO, and Holidays are paid out correctly.
• Train, motivate, coach, counsel, and discipline all F&B team members according to the Hotel standards with supervision from Restaurant General Manager
• P repare all F&B team member schedules according to the business forecast, payroll budget guidelines, and productivity requirements; submit completed schedules to the General Manager and Human Resources when required
• Participate in required meetings to include Departmental, Staff, Manager, and any other meetings
• Uphold standards regarding purchase orders, voucher of invoices, and checkbook accounting according to Mainsail Lodging & Development standards
• Control costs by conducting daily/monthly par checks and inventory to review portion control, reduce waste, and ensure no interruption of service
• Other necessary duties as assigned by reasonably assigne