JOB OVERVIEW:

As a Food & Beverage Manager, you’ll be responsible for leading the food and beverage service staff. The F&B Manager is responsible for ensuring the highest level of member service by overseeing all aspects of service and service staff during operating hours, while working in a clean and safe environment, and meeting all financial goals for sales and expenses.

SKILLS & QUALIFICATIONS:

• Bachelor’s degree or associate degree, and/or equivalent Food and Beverage or Hospitality experience.
• 5 years customer service experience.
• 5 years of 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.
• Must be able to work a flexible schedule.
• Ability to multi task effectively and efficiently with strong attention to detail.
• Ability to communicate effectively with all levels of management, employees, members and other stakeholders.
• Must be able to handle pressure and deadlines related to the job.

PHYSICAL REQUIREMENTS:

• Ability to lift 20 – 35 lbs;
• Work in an upright standing position for long periods of time;
• Walk and climb stairs;
• Handle, finger, grasp and feel objects and equipment;
• Ability to detect auditory and/or visual emergency alarms;
• Communicate, receive and exchange ideas and information by means of the spoken and written word;
• Ability to quickly and easily navigate the property/building as required to meet the job functions;
• Complete all required forms.
• Ability to work extended hours and weekends.

COMPENSATION: $75K ANNUALLY

Disclaimer:
The above information in this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job. This is not an all-inclusive job description; therefore, management has the right to assign or reassign schedules, duties, and responsibilities to this job at any time.

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YOUR RESPONSIBILITIES:

• Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets and thanks all members and guests.
• Manages all dining areas to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
• Confirms that all service staff are in proper uniform and adhere to FirstService Residential Dress Code.
• Hires, manages and trains staff in all technical and non-technical aspects of their role including standards of quality and service.
• Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all.
• Communicates with service and kitchen staff regarding reservations and/or special events.
• Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff.
• Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with FirstService Residential policies and applicable laws.
• Makes rounds of all food and beverage outlets to ensure member/guest needs are met.
• Responsible for employee relation issues and reviews incidents with General Manager.
• Completes and administers employee performance appraisals.
• Conducts beverage, china, glass and silverware inventories.
• Opens and closes dining room(s) and/or Clubhouse on a regular basis. Responsible for ensuring all is secure upon departure and that all lights, equipment, doors, etc. are turned off and/or locked.
• Acts as the Manager on Duty (MOD) when all other management staff has departed for the evening and supervises any remaining staff. Works with remaining staff to complete tasks in an effective and efficient manner.
• Fill in as a Server, Host, Wait Assistant, Bartender, etc. to relieve back-up staff during peak periods or when short staffed.
• Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws.
• Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested.
• Trains all staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests.
• Maintains member and guest satisfaction by handling inquiries, concerns or comments and providing solutions; acquiring feedback from members/guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business.
• Ensures a pleasant dining experience in all outlets by collaborating with the Executive Chef in the creation of menus and menu pricing as requested.
• Communicates and teams well with other departments ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out.
• Other duties as required.