Food and Beverage Manager

ON TOP OF THE WORLD COMMUNITIES LLC•Ocala, FL

10d

About The Position

The Food & Beverage Manager, working under the direction of the Managing Director of Hospitality, will primarily be responsible for ensuring effective day-to-day operations of the Food & Beverage Department/Restaurants as well as completing administrative tasks for the department. The F&B Manager may be assigned as a permanent or floating leader for one or more restaurants. This will involve developing and coaching a high-performance team that is customer focused and profit driven. The F&B Manager maintains facilities and high standards of cleanliness and ensures company culture and vision are exercised while providing excellent guest satisfaction and promoting teamwork. Administrative tasks may include ordering, scheduling, managing labor and inventory management. The following statements describe the principal functions of this position and the scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may be expected to perform other duties as assigned, including working in other areas to cover absences or balance the workload. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Act as Manager on Duty for one or more restaurants as assigned, which may include off-site events or alternative work locations. Ensure that the facility consistently meets cleanliness, maintenance, and safety standards Responsible to lead, develop and coach all team members to ensure a high level of customer service as well as maximum profitability. Delegate tasks appropriately to team members and assist the team as required. Ensure that food and beverage items are being served in compliance with operating procedures. Ensures the service areas are clean, organized and well stocked at all times Responsible for maintaining a consistently high level of customer which includes talking to customers to monitor their experiences. Floor presence is mandatory during peak times. Greet and handle all guest interaction with a high level of professionalism and hospitality Monitor and modify pricing and procedures as required. This includes updating the menus and any point-of-sale systems to reflect any changes. Ensure staff compliance with all relevant legislation, regulations and On Top of the World policies. This includes Safe Food Handling policies and procedures, as well as Health and Safety Legislation. Works with the Chef and/or culinary personnel to determine, restaurant menus, pricing and bids for catered events; oversees the development of contracts. Hire new team members and oversee training of new team members and develop training schedules as required. Maintain payroll and attendance records Administer daily tips for the F&B Department Monitor staff performance and assist in conducting performance reviews. Conduct monthly inventories for the F&B Department, with assistance. Be a team player and practice collaboration within F&B and foster relationship with other departments. Anticipate and react to any changes in business levels.

Requirements

Completion of a college diploma in hospitality, food and beverage service management or other related disciplines preferred
At least 3 years of experience in food and beverage management or senior supervisory role.
Experience complying with food and beverage safety and sanitation regulations
Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates
Experience and proficiency with restaurant Point-of-sale software and Microsoft Office Suite and other relevant software
3 years of senior supervisory experience in the food service industry
Responsible beverage service certification is required.
Ability to work flexible shifts, including days, evenings, nights, weekends and holidays, as required.
Ability to work under pressure while complying with all relevant legislation.
Strong beverage knowledge required, including wines.
Excellent customer service and communication skills
Critical thinking skills
Basic math skills
Safety minded
Professional and friendly. (Even in tough situations)
Self-motivated
Honesty and integrity
Attention to detail
Team oriented/team player
Commitment to diversity, equity and inclusion

Responsibilities

Act as Manager on Duty for one or more restaurants as assigned, which may include off-site events or alternative work locations.
Ensure that the facility consistently meets cleanliness, maintenance, and safety standards
Responsible to lead, develop and coach all team members to ensure a high level of customer service as well as maximum profitability.
Delegate tasks appropriately to team members and assist the team as required.
Ensure that food and beverage items are being served in compliance with operating procedures.
Ensures the service areas are clean, organized and well stocked at all times
Responsible for maintaining a consistently high level of customer which includes talking to customers to monitor their experiences. Floor presence is mandatory during peak times.
Greet and handle all guest interaction with a high level of professionalism and hospitality
Monitor and modify pricing and procedures as required. This includes updating the menus and any point-of-sale systems to reflect any changes.
Ensure staff compliance with all relevant legislation, regulations and On Top of the World policies. This includes Safe Food Handling policies and procedures, as well as Health and Safety Legislation.
Works with the Chef and/or culinary personnel to determine, restaurant menus, pricing and bids for catered events; oversees the development of contracts.
Hire new team members and oversee training of new team members and develop training schedules as required.
Maintain payroll and attendance records
Administer daily tips for the F&B Department
Monitor staff performance and assist in conducting performance reviews.
Conduct monthly inventories for the F&B Department, with assistance.
Be a team player and practice collaboration within F&B and foster relationship with other departments.
Anticipate and react to any changes in business levels.