- $55, $65,000.00 per year
- Health Insurance – partially employer-funded
- 401(k) matching
- Dental Insurance
- Vision insurance
- Paid time off
- Reports directly to the Assistant General Manager and General Manager
- Oversees Bar Manager, Dining Manager, and all front-of-house staff
- Supervise, train and mentor front-of-house staff to foster a culture of excellence
- Cultivate a cohesive team environment through effective training and leadership
- Coordinate and execute banquet events, ensuring high-quality service and member satisfaction
- Strategically plan, implement and monitor daily operations to achieve financial objectives
- Design innovative menus and oversee food and beverage cost controls
- Spearhead marketing initiatives and promotions to enhance dining engagement
- Manage inventory and point-of-sale systems with precision
- Uphold impeccable standards of appearance and professionalism
- Handle member inquiries, complaints and feedback in a professional and timely manner
- Navigate high-pressure situations with grace and strategic problem-solving
- Ensure compliance with health and safety regulations during routine operations and emergencies
- Strong leadership skills wit the ability to motivate and inspire a team
- Minimum of one years experience in a similar managerial role within the hospitality industry
- Demonstrated expertise in financial management and operational efficiency
- Proven track record of leading successful teams in a fast-paced environment
- Exceptional communication skills, both verbal and written for effective collaboration with staff, members and vendors
- Knowledge of wine, spirits and bar operations
- Proficiency in bartending techniques including mixology and drink preparation
- Adept at managing multiple priorities and meeting tight deadlines
- Commitment to continuous improvement and staying abreast of industry trends
- Ability to multi-task, prioritize tasks and work well under pressure.
- Operational Management: Oversee all food and beverage operations within budgeted guidelines to the highest standards. Ensure efficient restaurant performance and the excellent quality of service and products offered to guests.
- Team Leadership: Lead the food and beverage team by attracting, recruiting, training, and appraising talented personnel. Establish targets, KPIs, schedules, policies, and procedures to foster a high-performing team environment.
- Customer Service: Preserve exceptional levels of internal and external customer service. Respond proactively to guest concerns and feedback to maintain a positive dining experience.
- Staff Development: Hire and train new restaurant staff. Develop a relationship with regular customers and staff to build a loyal and dedicated team.
- Menu Development: Design attractive and innovative menus. Continuously make necessary improvements based on customer preferences and seasonal offerings.
- Financial Oversight: Monitor sales and costs against budgeted targets, taking corrective action as necessary. Manage proper cash and charge procedures, guest check analysis, tip reports, and daily sales reports.
- Inventory Control: Order beverages and supplies, and manage inventory levels to minimize waste and ensure the availability of ingredients.
- Compliance and Safety: Ensure compliance with food and safety regulations. Maintain health and safety standards in all kitchen and dining areas.
- Marketing and Promotions: Assist with marketing events and create promotions to increase footfall and revenue.
- Policy Development: Create and implement restaurant policies to standardize operations and provide clear guidance to staff.
- Reporting: Prepare reports on restaurant performance for management review. Analyze data to identify trends and areas for improvement.
- Food Safety Certification: Must possess a ServSafe Level II certification or equivalent.
- CPR Training: Preferred but not mandatory. Candidates with CPR certification will be given special consideration.
- Mobility: The role requires prolonged periods of standing and walking, frequent climbing of stairs, and the ability to balance and reach.
- Strength: Must be able to push, pull, or lift objects weighing over 50 pounds.
- Dexterity: Continuous repetitive motions are a regular part of the job.
- Endurance: Ability to work in a fast-paced, hot, humid, and noisy environment for shifts ranging from 5 to 14 hours.
- Flexibility: Must be willing to move tables and chairs and adapt to changing tasks as needed.
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Food Beverage Manager - Crestview Hills, United States - D. Brown Hospitality Solutions dba Patrice & Associates
2 weeks ago
Description
Job Description
Job DescriptionMetro Cincinnati area private club seeks an experienced Food & Beverage Manager to oversee multiple restaurant outlets
The Food & Beverage Manager is the heartbeat of our club's restaurant dining experience, ensuring the seamless operation of food and beverage services. This role demands a dynamic hospitality leader who can develop and inspire a team and uphold the highest standards of service to exceed the expectations of our discerning members and guests.
Reporting Structure:
Key Responsibilities:
Qualifications:
Job Tasks/Duties:
Licenses and Special Requirements:
Physical Demands and Work Environment:
EOE
Company DescriptionPatrice & Associates is the largest and most successful hospitality recruiting companies in the country. We specialize in matching A+ candidates to our client companies, ensuring and guaranteeing their success and helping top managers find the right fit in the opportunities they seek.
