F&B Manager

French Lick Resort•Chicago, IL

2d•$70,000•Onsite

About The Position

We are looking for an F&B Manager for our Canal Street Eatery & Market outlet located in the downtown loop. You will be responsible for day-to-day operations of all (FOH) front of house team. You will be driving sales, managing costs, and delivering an exceptional guest experience. We are looking for someone who is experienced in a full-service, high-volume restaurant, has creative ideas to drive sales and repeat business, and the capability to recruit, train, and develop high-performing employees. Exemplify gracious hospitality and sincere respect in all interactions Develop, coach and consistently execute service standards Impact service by being on the floor during peak service times Meet restaurant operational standards by implementing productivity, quality, and customer-service standards; resolving problems; recommending system improvements. Support restaurant goals in all areas of operations and achieve desired volume growth/optimum profit Drive sales and repeat business by building rapport and establishing relationships with frequent visiting guests; Control costs by monitoring expenditures, identifying variances, and minimizing waste. Supervise and lead efficient daily shifts (including opening and closing shifts), ensuring an exceptional guest and employee experience Maintain guest service by helping wait staff with table preparation and food delivery. Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service. Accomplish restaurant objectives by selecting, orienting, training, coaching, counseling, and disciplining employees; Clearly communicate job expectations and developmental feedback; Adhere to and enforce policies and procedures; Ensure that all paperwork and documentation is completed accurately and on a timely basis. Monitor, address and document individual hourly employee performance through on-going feedback, positive recognition, formal performance reviews, coaching and, when necessary, disciplinary action up to and including employment termination. Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations. Monitor and ensure the restaurant and the team's compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements. Continue to be a student of our concept and the industry by seeking out opportunities to learn more and improve Provide a safe, clean, organized and sanitary work environment Understand and ensure all Health Standards and federal and state laws are met Effectively manage service labor, scheduling and payroll

Requirements

Demonstrated leadership capability to build strong teams and to achieve business goals
2-5 years restaurant management experience
ServSafe Manager certification
Allergen certification
Basset certification
Excellent communication skills
Strong organizational skills
Strong customer service skills
Professional presence
Must be able to adapt to a diverse workforce
Competency in ordering and inventory process
Ability to lead team and reach organizational objectives and goals
Ability to work under pressure
Able to work a flexible work schedule and meet business demands, including weekends and holidays if needed
Knowledge of managing the operations of a business, or group
Knowledge of products and services including selling strategy
Knowledge of providing special services to customers based on their needs
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to focus

Responsibilities

Exemplify gracious hospitality and sincere respect in all interactions
Develop, coach and consistently execute service standards
Impact service by being on the floor during peak service times
Meet restaurant operational standards by implementing productivity, quality, and customer-service standards; resolving problems; recommending system improvements.
Support restaurant goals in all areas of operations and achieve desired volume growth/optimum profit
Drive sales and repeat business by building rapport and establishing relationships with frequent visiting guests
Control costs by monitoring expenditures, identifying variances, and minimizing waste.
Supervise and lead efficient daily shifts (including opening and closing shifts), ensuring an exceptional guest and employee experience
Maintain guest service by helping wait staff with table preparation and food delivery.
Maintain ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
Accomplish restaurant objectives by selecting, orienting, training, coaching, counseling, and disciplining employees
Clearly communicate job expectations and developmental feedback
Adhere to and enforce policies and procedures
Ensure that all paperwork and documentation is completed accurately and on a timely basis.
Monitor, address and document individual hourly employee performance through on-going feedback, positive recognition, formal performance reviews, coaching and, when necessary, disciplinary action up to and including employment termination.
Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations.
Monitor and ensure the restaurant and the team's compliance with all Company and restaurant policies and procedures as well as all legal and regulatory requirements.
Continue to be a student of our concept and the industry by seeking out opportunities to learn more and improve
Provide a safe, clean, organized and sanitary work environment
Understand and ensure all Health Standards and federal and state laws are met
Effectively manage service labor, scheduling and payroll