Food & Beverage Manager

FirstService Corporation•Clermont, FL

38d•$65,000 - $70,000

About The Position

The Front of House Manager, also known as Operations Manager, is responsible for the resident dining experience and assists the Executive Chef in all aspects of the food & beverage operation. From daily restaurant and bar operations to catering and special events, this role supports resident experience by fostering service excellence, cleanliness, and efficient communication. The FOH Manager directly reports to the General Manager, works collaboratively with the Chef, and manages the following additional responsibilities:

Requirements

Bachelor's degree or Associates degree, and/or equivalent Food and Beverage or Hospitality experience.
5 years customer service experience.
5 years food and beverage experience.
5 years supervisor / managerial experience in the food and beverage industry.
Must know and comply with Alcohol and Beverage Control (ABC) laws and requirements.
Must be able to work a flexible schedule.
Ability to multi task effectively and efficiently with strong attention to detail.
Ability to communicate effectively with all levels of management, employees, members and other stakeholders.
Must be able to handle pressure and deadlines related to the job.
Must have a valid driver's license.
Ability to lift 20 - 35 lbs;
Work in an upright standing position for long periods of time;
Walk and climb stairs;
Handle, finger, grasp and feel objects and equipment;
Ability to detect auditory and/or visual emergency alarms;
Communicate, receive and exchange ideas and information by means of the spoken and written word;
Ability to quickly and easily navigate the property/building as required to meet the job functions;
Complete all required forms.
Ability to work extended hours and weekends.

Responsibilities

Submits nightly reports to the General Manager, Bookkeeper, and F&B Corporate.
Prepares monthly reports for submission to the Bookkeeper.
Oversees the Wine Locker Program (also referred to as the Reservery Program), including:
Manages Front of House vendors, placing orders and ensuring supply consistency.
Responsible for reporting maintenance issues promptly and appropriately.
Supports FOH hiring and payroll administration, collaborating with HR and Bookkeeping.
Maintains thorough knowledge of menu items and specials.
Promotes weekly specials and resident events related to F&B.
Provides floor support by assisting servers with food and drink service during peak times.
Works closely with Executive Chef to ensure operational consistency, excellent service delivery, and team morale.
Manages service aspects in all food and beverage assigned areas and events, and acknowledges, greets and thanks all members and guests.
Manages all dining areas to ensure proper room preparation, including set-up of tables, chairs, linens, table settings, glassware, etc.
Confirms that all service staff are in proper uniform and adhere to FirstService Residential Dress Code.
Hires, manages and trains staff in all technical and non-technical aspects of their role including standards of quality and service.
Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all.
Communicates with service and kitchen staff regarding reservations and/or special events.
Conducts pre-shift, pre-meal and/or pre-event meetings with all necessary staff.
Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with FirstService Residential policies and applicable laws.
Makes rounds of all food and beverage outlets to ensure member/guest needs are met.
Responsible for employee relation issues and reviews incidents with General Manager.
Completes and administers employee performance appraisals.
Conducts beverage, china, glass and silverware inventories.
Opens and closes dining room(s) and/or Clubhouse on a regular basis. Responsible for ensuring all is secure upon departure and that all lights, equipment, doors, etc. are turned off and/or locked.
Acts as the Manager on Duty (MOD) when all other management staff has departed for the evening and supervises any remaining staff. Works with remaining staff to complete tasks in an effective and efficient manner.
Fill in as a Server, Host, Wait Assistant, Bartender, etc. to relieve back-up staff during peak periods or when short staffed.
Controls costs of all food and beverage outlets by assisting management, as requested, in purchasing, maintaining effective profit and loss controls and monitoring labor costs following demand patterns, budget and local labor laws.
Maintains accurate daily and weekly punch details for service staff and processes daily sales reports and other reports as requested.
Trains all staff in and adhering to all safety, sanitation, food preparation, food storage and alcohol beverage control policies including confirming legal drinking age and discontinuing service to intoxicated guests.
Maintains member and guest satisfaction by handling inquiries, concerns or comments and providing solutions; acquiring feedback from members/guests and co-workers in order to ensure satisfaction and/or implement service improvement ideas; developing new concepts to ensure customer satisfaction and repeat business.
Ensures a pleasant dining experience in all outlets by collaborating with the Executive Chef in the creation of menus and menu pricing as requested.
Communicates and teams well with other departments ensuring appropriate staff levels for all events and ensuring assigned responsibilities are carried out.
Other duties as required.

Benefits

As a full-time exempt associate, you will be eligible for full comprehensive benefits to include your choice of multiple medical plans, dental, and vision.
In addition, you will be eligible for time off benefits, paid holidays, and a 401k with company match.
Occasional travel may be required to attend training and other company functions.

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