Food & Beverage Manager

Santa Clara Development Corporation•Española, NM

25d

About The Position

The Food and Beverage Manager is responsible for front-of-house operations within their assigned area of responsibility (AOR), including staff selection, training, development, coaching, and direction. The role drafts and monitors weekly staff schedules in accordance with budgetary guidelines set by the Food and Beverage Director, interacts regularly with guests to ensure satisfaction, and communicates guest needs for follow-up. The manager tracks daily, weekly, and monthly revenues and adjusts staffing accordingly. The manager oversees day-to-day operations in accordance with established policies and procedures, maintains economical and profitable operating controls while meeting standards, and ensures cleanliness and sanitation. The role also requires regular attendance and may include other duties assigned by the Food and Beverage Director and Human Resources.

Requirements

High school diploma or equivalent.
At least 3 years of full-service restaurant supervisory experience.
Alcohol Awareness License required.
Food Handler’s Certification required.

Nice To Haves

Hospitality Management degree preferred but not required.
Experience at a multiple-venue property is a plus but not required.

Responsibilities

Manage the day-to-day operation of the assigned area of responsibility in accordance with established policies and procedures.
Compile variance reports, weekly management reports, comp reports, and other required reports.
Conduct employee training and evaluations to ensure policies and procedures are followed and preventative measures are understood.
Provide ongoing coaching, training, and disciplinary action to staff in the assigned area.
Work with the Food and Beverage Director and Human Resources on personnel selection, promotion, demotion, and release.
Adhere to operating controls for food and beverage entities economically and profitably while maintaining established standards.
Maintain an efficient staff scheduling program that supports high service standards while minimizing labor costs.
Address customer issues proactively and promptly, making corrections when possible.
Keep all areas clean and sanitized as directed.
Maintain a consistent, regular attendance record.
Perform other duties as assigned by the Food and Beverage Director and Human Resources.
Draft and monitor weekly staff schedules in accordance with budget guidelines.
Interact regularly with guests to ensure satisfaction and communicate needs that require attention.
Track daily, weekly, and monthly revenues and adjust staffing accordingly.