- Work under direction of Director of Operations.
- Communicate daily with Kitchen leadership regarding job assignments and required timeframe.
- Maintain high level of positive and professional approach with employees, coworkers, and guests.
- Perform interview, hire, disciplinary, and termination actions when necessary for team members.
- Maintaining profitability of restaurant through forecasting and staffing, by performing daily tracking of payroll and revenue.
- Communicate with General Manager, and other leadership etc. on all upcoming events, promotions, new products, etc.
- Drive morale positively as an accountable party to be present and visible to guests and team members.
- Maintain a proper flow of service and FOH staffing levels during shift.
- Monitor and critique food quality and service levels.
- Oversee activities of restaurant staff and expedite customer orders as needed, per company standards and policies.
- Maintain good working relationships with suppliers and identify opportunities to decrease operational costs.
- Support the General Manager in recruitment, training, assigning work, appraising performance, and addressing complaints and resolving problems.
- Work with the back of house team in your venue to ensure that all guest requests are met.
- Maintain strong focus on the guest experience and base all of your decision making around making our guests happy, especially when resolving complaints.
- Resourcefully solve any issues that arise and seize control of any problematic situation.
- Uphold company food safety, food handling, cleanliness, and sanitation requirements to ensure the health and safety of our guests and staff.
- Excellent verbal communication and ability to multitask.
- High school diploma or equivalent experience/training. Four-year college degree, Hospitality preferred; or equivalent combination of education and experience.
- 2-3 years of restaurant management or equivalent combination of education and experience; luxury branded hospitality experience preferred.
- New Mexico Food Handler Certification, ServSafe Manager Certification, and Alcohol Server Certification required.
- Ability and willingness to work flexible hours including weekends, holidays and late nights.
- Ability to work on your feet for eight hours or more.
- Knowledge of Restaurant Point of Sale systems.
- Must be able to lift/push/reach for/carry 30+ pounds frequently.
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Food & Beverage Manager - Albuquerque, United States - Heritage Hotels & Resorts
Description
Job Type
Full-time
Description
WORK, PLAY & ENJOY LIFE WITH HERITAGE We offer a work environment that is focused on the employee experience, extremely flexible work schedules and benefits that are unmatched in the industry; including generous discounts on hotel room rates and food at all of our restaurants in the portfolio across the state of New Mexico
Full-time Salary Position with a range starting at 50k DOE plus benefits.Located in Albuquerque, NM. Working out of our Hotel Albuquerque in Old Town.
Position Purpose: The Food & Beverage Manager is responsible for making sure that restaurant operations run smoothly by supporting a culture of service within the team. They will oversee activities of restaurant staff and expedite customer orders as needed, per company standards and policies. The Food & Beverage Manager is an essential support to the Front of House team in creating unforgettable dining experiences for guests.
Supervisory Responsibilities: Restaurant Supervisor, Host, Caf Attendant, Server, Bartender, Busser, Food Runner
Essential Duties:
Requirements
Heritage Hotels & Resorts Inc. is an Equal Opportunity Employer.
Salary Description
Staring at $50k DOE
