Food and Beverage Manager

Responsibilities

• Master the food and drink menus, including ingredients, preparations, and dietary restrictions, and effectively communicate these details to guests.
• Maintain high standards of personal appearance and grooming.
• Serve as a brand ambassador for the restaurant, representing its people, values, ingredients, and success.
• Address guest concerns proactively, anticipate needs, and take immediate corrective action to ensure guest satisfaction.
• Collaborate as part of a team—support colleagues to ensure collective success.
• Facilitate daily meetings to discuss SALT scores, business needs, housekeeping items, tastings, and guest feedback; actively engage with associates to understand business and guest needs.
• Use a "guest perspective" to maintain cleanliness, organization, and presentation on the floor, including table setup, server stations, glassware, lighting, and music volume.
• Work with the Executive Chef and culinary teams to anticipate and meet guest needs.
• Collaborate with the Director of Food and Beverage to ensure all tools and resources are available for guests and associates.
• Place orders for china, glassware, silverware, and operating supplies in coordination with the Director of Food and Beverage.
• Hold associates accountable for operating procedures and standards.
• Run end-of-shift reports, complete daily log reports, and communicate guest comments and concerns to the leadership team.
• Solicit private dining room and event business, including prospecting, conducting site tours, and managing planning and execution of private events.

Requirements

• Flexible availability to work weekdays, evenings, weekends, and holidays based on business needs.
• Ability to walk, stand, bend, stoop, extend, and maintain a professional appearance for prolonged periods.
• Capability to lift, push, or pull weights up to 50 pounds.
• Strong communication skills for interacting with guests, team members, management, and third parties.
• Proficiency in reading, writing, and interpreting instructions, completing paperwork, and managing orders.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variance analysis.
• Problem-solving, reasoning, motivating, organizational, and training abilities.
• Valid Alcohol Awareness Certification and Food Handling Service Permit or equivalent certification as required by local or state regulations.