Food & Beverage Shift Manager

Choctaw Nation of Oklahoma•Grant, OK

4d•$20

About The Position

As the Food & Beverage Shift Manager, you will manage operations on assigned shift to, and customer satisfaction, following established company standards and procedures. You will report to the Venue Manager of the venue.

Requirements

Knowledge about both products, service, and the appearance of all operating beverage outlets
Knowledgeable in food and beverage cost control systems and methods
One (1) year experience directly related experience
Minimum of 2 years' experience in a similar role, preferably in the hospitality industry.
Strong leadership and communication skills, with the ability to motivate and inspire a team.
Excellent customer service orientation and a passion for delivering exceptional experiences.
Attention to detail and a commitment to maintaining high standards of quality.
Ability to work independently and make sound decisions under pressure.
Proficiency in using point-of-sale systems and basic office software.
Knowledge of health and safety regulations and best practices.
Flexibility to work varied shifts, including weekends and holidays.
A positive and friendly attitude, with a guest-centric approach.
Willingness to learn and adapt to changing industry trends and practices.

Responsibilities

Manage line staff to deliver great guest service, teamwork and camaraderie.
Monitor associates for adherence to company and/or franchise standards and procedures.
Schedule associates and ensure correct staffing levels and adjustments are made observing guest needs while controlling labor costs to increase profits.
Participate in the recruitment, selection, recommendation for hire and training process for new associates.
Monitor guest satisfaction through face-to-face contact with customers.
Resolve any customer complaints or problems according to standard conflict resolution protocol.
Resolve associate and point of sale system issues.
Maintain departmental qualitative and quantitative service standards as established in the department's Standard Operation Procedures.
Direct the sanitation of all assigned areas.
Perform other responsibilities as may be assigned.
Oversee daily operations and ensure adherence to company standards and policies.
Supervise and mentor line staff, providing guidance and support.
Monitor service quality and guest satisfaction, taking prompt action to address concerns.
Maintain a clean and sanitized environment, adhering to health and safety regulations.
Schedule staff effectively, considering workload and guest flow.
Support recruitment, training, and development initiatives for team members.
Resolve guest and associate issues promptly and professionally.
Monitor and analyze sales and operational data to identify areas for improvement.
Collaborate with the Venue Manager to implement strategies and achieve goals.
Ensure a positive and engaging guest experience, fostering a welcoming atmosphere.