Food & Beverage Manager - High Bar Rooftop Restaurant & Bar, AC Hotel, Clayton, MO

Concord Hospitality Enterprises•Clayton, MO

2d•$60,000 - $65,000•Onsite

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About The Position

We are looking for a dynamic F&B team leader for High Bar, atop of the AC Hotel in Clayton!

Requirements

Friendly and professional service
Excellent food quality
Strong price value
Consistency of execution
Attractive, well-maintained environment
Timely meal delivery with attention to plating, portion and temperature
Cost savings and labor retention/associate development
Staff training in service sequence and product knowledge
Daily line-ups for service education
Training programs for new servers, bussers, hosts, and bartenders
Ongoing development programs and seminars
Daily evaluation of restaurant service performance
Employee discussions and evaluations
Coordination of timely food production
Collaboration with Chef for food quality and presentation
Evaluation of food product and kitchen employee performance
Selection and pricing strategy of liquors and wines
Supervision of liquor and wine procurement
Assisting General Manager/F&B Director with financial objectives and budget process
Meeting financial targets in sales area
Executing and enhancing annual marketing plan
Reacting quickly to new opportunities
Maintaining high operation standards
Effective utilization of marketing funds
Meeting budget in cost control, focusing on cost of sales and payroll
Supervision of all non-supervisory service employees
Carrying out supervisory responsibilities in accordance with organization's policies and applicable laws

Responsibilities

Provide guests and patrons with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment.
Ensure that meals are delivered in a timely fashion with attention to plating, portion and temperature.
Develop ways to improve cost savings and labor retention/associate development in line to meet the hotel’s F&B financial goals.
Thoroughly train staff in service sequence, product knowledge, ensuring we make every effort to meet the needs of each and every guest.
Lead service education through daily line-ups.
Headline new server, busser, host, and bartender training programs, as well as ongoing development programs, and seminars.
Daily evaluation of restaurant service performance.
Employee discussions and evaluations.
Coordination of timely food production.
Work with the Chef to provide "excellent quality and presentation" of all food to the guests.
Participate in evaluation of food product, kitchen employee performance, and development of products consistent with our market position.
Selection and pricing strategy of all liquors and wines and supervision of their procurement.
Assist the General Manager and/or a F&B Director in creating financial objectives for the restaurant on an annual basis through the budget process.
Assist in meeting the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards and effective utilization of marketing funds.
Help meet budget in all areas of cost control with consistent focus on cost of sales and payroll.
Supervise all non-supervisory service employees.
Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.