FOOD AND BEVERAGE MANAGER

The F&B Manager will be responsible for overseeing the daily operations and overall success of the restaurant. The manager will work under the direction of the Food and Beverage Director and will implement all policies and procedures while building a reliable, hardworking, and friendly staff. This position will strive to provide an excellent customer experience, will manage financial records and inventory counts, and will regularly look for ways to improve the workplace. We are looking for an experienced restaurant professional who takes the initiative, has strong leadership skills, and thrives in a fast-paced environment.
Base Pay: Depends on experience
Location: Angel Fire Restaurants
Relocation Stipend: Yes
Employee Type: Salary, exempt
Job Category: Partial Year-Round Benefitted
Required Certs or Licenses: Driver’s License, Food Handler Cert and NM Alcohol Servers License (must have prior to first day of work https://www.servsafe.com/ServSafe-Food-Handler, https://www.waytoserve.org/)
Leadership Responsibilities: Yes, provides leadership to a team of employees and oversees Supervisor(s)
Attendance: Regular, predictable, punctual, flexible, and in-person attendance is essential, includes weekends and holidays
Minimum Age: 21
Estimated start date: Late April
Employee Housing Link: https://www.angelfireresort.com/work-for-us/employee-housing/
Benefits Link: https://www.angelfireresort.com/work-for-us/employee-benefits/

QUALIFICATIONS:

To perform the job successfully, an individual should demonstrate the following competencies:

• Technical Skills
• Pursues training and development opportunities
• Strives to continuously build knowledge and skills
• Shares expertise with others
• Customer Service
• Manages difficult or emotional customer situations
• Responds promptly to customer needs
• Solicits customer feedback to improve service
• Meets commitments
• Interpersonal Skills
• Focuses on solving conflict
• Not blaming
• Maintains confidentiality
• Keeps emotions under control
• Remains open to others’ ideas
• Tries new things
• Change Management
• Develops workable implementation plans
• Communicates changes effectively
• Builds Commitment and overcomes resistance
• Prepares and supports those affected by change
• Leadership
• Exhibits confidence in self and others
• Inspires and motivates others to perform well
• Effectively influences actions and opinions of others
• Accepts feedback from others
• Gives appropriate recognition to others

EDUCATION AND/OR EXPERIENCE

Two- or four-year certificate from a culinary college or technical school; and at least three years of related experience along with at least two years of successful experience in a managerial position; or equivalent combination of education and experience.

(OTHER DUTIES MAY BE ASSIGNED)

• Performs duties as a Player / Coach - actively works in the venue.
• Carries out all hiring, training, scheduling, coaching, and disciplinary action of all employees.
• Participates in HR trainings and provides weekly safety trainings for all employees.
• Oversees all employee cash handling, tip outs, proper tip reporting and time card approval. Assists employees with discrepancies and issues.
• Creates sales matrix to support work schedules that will manage labor costs for both BOH and FOH.
• Ensures highest level of customer service and cleanliness at all times.
• Develops, grows and maintains vendor relationships.
• Orders product and oversees inventory management on a daily basis and reported monthly.
• Ensures all invoicing and coding is done accurately and submitted to Accounts Payable in a timely fashion.
• Oversees daily close out reports for FOH employees and monitors daily/monthly financials for any discrepancies and resolves with accounting as needed.
• Ensures consistency, quality and portion control of all food.
• Maintains a clean, organized, and sanitized kitchen and FOH at all times.
• Works with Security to ensure all food, alcohol certifications and bar logs are in place and managed on a daily basis.
• Provides input on menu development and utilization of food surpluses, taking into account popularity of various dishes.
• Proactively work with Marketing to promote your venue menu, F&B specials, events, etc through social media and email blasts.
• Maintain all venue signage with accurate information and utilize sandwich boards and other means of communication to promote F&B specials.
• Oversees all events related to restaurant including performers and banquets.
• Ensures all opening and closing duties are adhered to.
• Manages department budget, including all purchasing of equipment and supplies, to ensure budgetary goals are met or exceeded.
• Supervises preparation of alcoholic and non-alcoholic drinks.
• Ensures that employees follow NM Alcohol Serving Laws and Food Safely regulation at all times.
• Attends periodic staff meetings with other department heads to discuss company policies and patrons’ complaints, and to make recommendations to improve service and ensure more efficient operation.
• Maintains Food Handlers Manager Certification along with Alcohol Servers License.
• Creates and implements strategies to drive business during non-peak days and hours of operation.
• Provides mid-season and end of season reviews for all seasonal employees and annual reviews for Partial Full-Time Year-Round and Full-Time Year-Round employees.