Manager

Barrels & Boards • Raynham, MA

193d

About The Position

The Food and Beverage Manager is responsible for developing, implementing, and maintaining quality standards of the restaurant, ensuring excellent customer service, and leading the creation of Memorable Guest Moments. This role involves supervising and directing service staff, organizing pre-shift meetings, and ensuring the cleanliness and organization of the restaurant facilities.

Requirements

• Two to three years of related experience and/or training, or equivalent combination of higher education.
• ServSafe Certified Food Manager (Food & Alcohol) or TIPS equivalent.
• Ability to read and speak English to communicate with customers and co-workers.
• Must meet state age requirements for handling alcoholic beverages.
• Working knowledge of wine, spirits, and regional cuisines.
• Strong problem analysis and resolution skills.
• Strong multi-tasking, organizational, and time management skills.
• High level of active listening skills and strong client service skills.
• Strong written and verbal communication skills.
• Strong leadership and people management skills.

Nice To Haves

• Bachelor’s Degree in Hospitality or Business Administration, or a related field.
• Experience in restaurant point-of-sale (POS) systems (e.g. POSITOUCH and MICROS).
• Experience with online reservation systems, inventory controls, scheduling/labor management, and financial forecasting.
• Experience in purchasing, inventory management, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

Responsibilities

• Organizes and conducts pre-shift meetings to review specials, menu changes, house counts, etc.
• Ensures that the restaurant and restaurant facilities are kept clean, well-stocked, and organized.
• Checks the maintenance of all equipment in the restaurant and schedules needed maintenance services.
• Greets guests at tables to ensure complete guest satisfaction and attention to guest needs.
• Ensures established cash handling procedures are utilized to accurately charge customers.
• Creates sales and log reports and monitors restaurant budget to minimize expenses.
• Reports on financial performance, inventory, and personnel.
• Tracks stock levels of food, china, glassware, silverware, and other supplies and equipment.
• Conducts regular inventory counts and implements procedures to monitor assets.
• Oversees daily restaurant activities including serving tables, bussing tables, seating guests, and room service.
• Works with GM in interviewing, hiring, training, planning, assigning, and directing work.
• Manages department members including Hosts, Servers, Bartenders, and Bussers.
• Assures effective orientation and training for each new associate.
• Adheres to and enforces employee compliance with health, safety, and sanitation standards.
• Maintains regular and reliable attendance.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed