F&B Manager

Padre Hotel•Bakersfield, CA

2d•$70,000 - $76,000

About The Position

The Food and Beverage Manager oversees the operation of all restaurant locations at the Padre Hotel. The role focuses on team performance, sales and profitability, cost control, employee development and retention, customer relations, and service standards. The manager works with Food and Beverage Supervisors and BOH Management, reports to the Food and Beverage Director, and provides support and coverage to the Bar Manager and Floor Manager when needed. The position requires overseeing restaurant staff, service and product training, financial performance, scheduling, compliance, cleanliness, and guest service. The manager also coordinates with Sales and Catering, plans special holiday events, develops operating plans, and performs other duties assigned by the Food and Beverage Director. Because of the cyclical nature of hospitality, schedules may vary according to business needs.

Requirements

High school diploma required.
At least two years of restaurant management experience required.
Food Handlers Card required.
Fluent English reading, writing, and speaking skills to interact with customers, the public, and employees.
Good verbal communication skills.
Ability to work under pressure and handle stressful situations during busy periods.
Interpersonal skills to provide customer satisfaction.
Extensive knowledge of food and beverage etiquette, customer relations, and service standards.
Knowledge of food recipes and proper food-handling requirements.
Basic mathematical skills and working knowledge of financial statements and forecasting and budgeting techniques.
Strong computer skills, including Microsoft Word and Excel.
Knowledge of daily venue maintenance and cleaning.
Proficiency using audio/visual equipment.
Knowledge and proficiency with the current point-of-sale system, cash-handling reports, and bank deposits.
Ability to analyze customer needs and negotiate pricing.
Knowledge of required legal documents, including those relating to A.B.C., the Health Department, police, and city requirements.
Meets California's minimum age requirement for serving alcoholic beverages.

Nice To Haves

College degree preferred.
ServSafe certification preferred.
CPR certification and/or First Aid training preferred.
Additional language skills preferred.

Responsibilities

Oversee the overall operation of all restaurant locations and monitor financial obligations and service standards in each food and beverage area.
Ensure product offerings meet established specifications and communication between event spaces and restaurants is accurate and effective.
Hire, train, supervise, develop, discipline, and counsel hourly food and beverage team members in accordance with company policies and procedures.
Provide support and coverage to the Bar Manager and Floor Manager when needed.
Ensure legal and compliance requirements are met, and that employee disciplinary documentation is fair and consistent.
Assist property management staff in resolving procedural and hospitality challenges.
Ensure ongoing service and product training in each department.
Maintain consistent cleanliness and general maintenance throughout company restaurants.
Control food, beverage, labor, and other costs and keep expenditures within budget.
Develop initiatives to increase sales, profitability, and guest counts.
Respond promptly and effectively to customer inquiries and comments.
Ensure compliance with hotel, food and beverage, hospitality, and applicable local, state, and federal policies, laws, and regulations.
Audit customer checks, department changes, and files for accuracy.
Supervise the creation and distribution of accurate written materials, such as daily specials.
Ensure contracts, menus, letters, and reports meet company standards and policies.
Manage, oversee, and adjust weekly employee schedules.
Plan and execute special holiday events.
Develop short- and long-term financial operating plans.
Coordinate daily with Sales and Catering to help meet objectives and budgets.
Oversee cost of goods.
Interview or meet with restaurant applicants before offering positions.
Demonstrate positive leadership to inspire team members to meet and exceed standards.
Perform other duties and responsibilities as assigned or required by the Food and Beverage Director.