Restaurants and Cafes Manager

Compass Group•Portland, OR

3d•$66,000 - $70,000

About The Position

The Restaurants and Cafes Manager, described in the posting as the Food & Beverage Manager, works alongside the Director of Food & Beverage to oversee the location’s Operations team. The role is responsible for maintaining high standards of guest experience, safety, and financial performance. The ideal candidate is an experienced food and beverage leader who can coach teams and continually improve operational performance and execution. Responsibilities include managing concession operations, menus, displays, staffing, inventory, safety, sanitation, service standards, financial goals, reporting, equipment, and team development in accordance with Levy guidelines. The manager also builds relationships with clients and other stakeholders, gathers feedback, and responds to guest-service issues.

Requirements

At least 3 years of leadership experience in hospitality or retail.
High level of computer literacy.
Understanding of financial concepts.
Passion for hospitality, food, and retail.
Excellent interpersonal and stakeholder-management skills.

Nice To Haves

Bachelor’s degree in Hospitality Management is preferred.

Responsibilities

Understand all menus, product offerings, packaging, and pricing.
Ensure concession areas have proper displays and merchandise.
Execute security, safety, and sanitation standards.
Plan operations to ensure appropriate staffing levels and sufficient product orders for concession events.
Follow the preventative maintenance schedule established by the Director of Concessions.
Hold the team accountable to service steps and deliver great guest service.
Maintain show-quality standards.
Build and maintain relationships with clients, guests, subcontractors, not-for-profits, and Levy team members.
Obtain client and guest feedback to improve operations.
Respond to and assist with departmental guest-service issues.
Execute menus, promotions, and programs as outlined by the Director of Operations or Department Head and in accordance with Levy standards.
Achieve daily sales, assigned cost goals, and budget goals.
Follow and enforce responsible alcohol-service policies.
Verify opening and closing inventories and complete required daily reporting on time.
Complete required department reports and compile information for month-end closing.
Ensure team members follow Levy guidelines in the training manual and employee handbook.
Forecast and schedule team members to meet operational needs and targets.
Ensure proper cash-handling procedures.
Ensure assigned areas are fully stocked and ready for operation.
Maintain and provide on-site training for the current POS system and concession equipment.
Conduct regular meetings to maintain communication between management and team members.
Interview, hire, train, and develop team members according to Levy guidelines.
Perform other responsibilities as needed.