Food and Beverage Manager

Mainsail Lodging & Development•Macon, GA

6d•Onsite

About The Position

Hotel Forty Five in downtown Macon is reimagining the restaurant LOOM into TELAIO, a fresh Northern Italian dining experience, and is looking for a passionate Food & Beverage Manager to lead the charge. This role is for a people-builder, culture-creator, and hospitality enthusiast who gets excited about hiring great talent, coaching future leaders, delivering memorable guest experiences, and creating a restaurant that guests can't stop talking about. This is an opportunity to take ownership, build a dream team, and help launch a restaurant concept that's destined to become a local favorite. The ideal candidate is ambitious, energetic, and ready to make their mark, with their fingerprints on every part of the journey, from the team built to the culture created. If you're passionate about hospitality, energized by growth, and ready for a challenge, this is the opportunity you've been waiting for.

Requirements

High school diploma, equivalent degree, or higher required.
Minimum 2 years in an Assistant Manager or Supervisory role at a high volume and/or fine dining restaurant or hotel.
Fine dining, wine, and beverage knowledge is a must.
Excellent communication skills, both written and verbal formats.
A Servesafe certificate, or you are working on renewing the current certificate.
A strong sense of ownership in everything that you do.
Experience training and coaching restaurant staff.
The ability to work effectively and efficiently while working under pressure.

Nice To Haves

Micros and Open Table knowledge preferred.

Responsibilities

Help launch an exciting new Northern Italian restaurant concept.
Recruit, hire, train, and develop your own service team.
Collaborate on creating signature cocktails and an exceptional wine program.
Lead daily restaurant operations while delivering outstanding hospitality.
Build a culture focused on teamwork, accountability, and memorable guest experiences.
Work alongside an experienced culinary and hotel leadership team to bring this vision to life.
Maintain compliance with Hotel Forty Five and Mainsail Lodging & Development company core values.
Create a positive atmosphere for guests and team members.
Manage the day-to-day operations, ensuring quality service standards are met and the guest experience is exceptional.
Review staffing levels to ensure exceptional guest service, operational needs and financial objectives are being met.
Maintain regular attendance in compliance with Hotel Forty Five and Mainsail Lodging & Development’s policy, following a schedule which will vary according to the needs of the hotel.
Maintain, approve and submit accurate payroll for all team members within the department while complying with deadlines to ensure proper hours, PTO, and Holidays are paid out correctly.
Leads front of house F&B staff recognition efforts.
Manage Guest Voice initiatives and respond to reviews timely when needed.
Attend all required meetings, including inter-departmental, staff, managerial, and other relevant sessions.
Maintain high standards of personal appearance and grooming which includes wearing proper professional attire.
Comply with all safety standards and regulations to encourage safe and efficient hotel operations and compliance with OSHA guidelines.
Respond to all guest requests, concerns, complaints, and/or accidents at all F&B outlets in an attentive, courteous, and efficient manner, including follow up to ensure guest satisfaction.
Assist servers, server assistants, and hosts on the floor during meal periods and peak times.
Supervise daily shift operations working with Restaurant Managers.
Ensure daily pre-shifts are conducted to inform the team of the hotel happenings.
Assist Senior Manager of Food and Beverage in conducting monthly meetings with the department to review scores, conduct training, and inform staff of any hotel/department initiatives.
Uphold standards regarding purchase orders, voucher of invoices, and checkbook accounting according to Mainsail Lodging & Development standards.
Maintain service and sanitation standards in restaurants, bar/ lounge, and room service areas in compliance with the state regulations and company standards.
Ensure team members are aware of and comply with all applicable laws regarding serving alcoholic beverages.
Complete all required training from Mainsail Corporate and as directed by the Senior Manager of Food and Beverage.
Ensure compliance with all F&B policies and procedures by training, supervision, hands on approach, and follow-up.
Control costs by conducting daily/monthly par checks and inventory to review portion control, reduce waste, and ensure no interruption of service.
Monitor and train beverage staff to ensure proper portion control and maintain low beverage cost.
Responsible for uploading all new menus into Single Platform, special menus and events when needed.
Responsible for reconfiguring BOH for new menus and item adjustments (set-up and troubleshooting).
Monitor dining room floor and assist where needed.
Prepared to work a variety of shifts – including but not limited to opening shifts (7am), mid-shifts (12pm) and closing shifts (4-5pm) that could last until 1 or 2am.
Conduct table touches during meals and/or upon guest departure to solicit feedback on the service, quality of food, and the overall impression of the experience to adjust when necessary.
Ensure guest privacy and security by correctly following hotel procedures and privacy policies.
Train, motivate, coach, counsel, and discipline all F&B team members according to the Hotel Forty Five standards with supervision from the Senior Manager of Food and Beverage and HR.
Promote open lines of communication with all management and team members and maintain a professional work environment.
Ensure team members are treated fairly and equitably, prioritizing team member retention.
Respond to emergency situations using information contained in Safety Data Sheets; keep SDSs current and easily available.
Maintain and monitor “Lost and Found” procedures and policies according to standards.
Monitoring banquet service, including overseeing events as needed and working closely with Banquet leadership and team on ensuring high levels of service and quality product.
Other duties as assigned.