F&B Shift Manager

Resorts World Catskills•Village of Monticello, NY

11h

About The Position

The F&B Shift Manager works with the management team to run a profitable restaurant and continually improve the quality of service, food, and beverages. The role supports an environment that encourages creativity, independent thinking, and sound decision-making, and is responsible for assigned shifts. The manager helps lead restaurant operations, develop guest loyalty and increase guest counts, oversee staffing and personnel matters, and maximize sales and profits. The role also maintains standards for security, safety, cleanliness, and sanitation; keeps the restaurant organized throughout each shift; and contributes to a positive workplace and consistent management approach.

Requirements

Must be 21 years or older.
Prior restaurant experience or related education.
Five years of relevant experience, including at least three years as a manager or supervisor in a high-volume Food & Beverage operation.
Must have a NYS Food Handlers Permit.
Strong interpersonal and communication skills.
Strong organizational skills and attention to detail.
Excellent communication and customer service skills.
Working knowledge of a POS system.
Proficiency in opening and closing procedures, running reports, food and beverage knowledge, team building, and employee focus.
Ability to work independently and make sound business decisions.
Ability to set goals, follow through, and meet goals with a profit mentality.

Nice To Haves

High school diploma or G.E.D.

Responsibilities

Work as part of a cohesive management team, supporting team decisions and presenting a united front to staff.
Serve as a role model for staff and junior managers.
Develop frequent diners and foster a guest-focused philosophy among employees.
Develop ways to increase guest counts.
Ensure recruitment, hiring, training, recognition, coaching, counseling, and other personnel matters are handled appropriately across departments.
Work with the management team to determine appropriate staffing levels.
Monitor staffing trends, seasonal business changes, events, and other issues that may affect business.
Maximize sales and optimize profits through management of cost centers.
Monitor the budget and understand why budget targets are or are not met.
Maintain high standards of security, safety, cleanliness, and sanitation.
Maintain the cleanliness and organization of the restaurant throughout each shift.
Communicate positively about the restaurant and foster an attitude of success.
Create an environment where employees want to work and feel comfortable.
Work effectively with other managers, maintaining consistency, consensus on issues, and flexibility.
Remain alert to all aspects of operations throughout the shift and know where to be and when.
Make independent decisions that are right for the business.
Ensure food and beverages meet acceptable quality standards and are ready for service each shift.
Run a quality operation with attention to temperature, lighting, music levels, and the overall restaurant ambiance.
Interact with employees in a mutually respectful and friendly manner.
Perform other tasks as assigned.