Manager F&B

Manager F&B

The Restaurant Manager is responsible for developing and operating a cost-effective operation which meets and exceeds guest expectations through the delivery of high-quality food, beverages, and service in a clean and comfortable atmosphere. He / she has overall responsibility for all aspects of the restaurant; in particular, as related to sales, growth of the business, and the development of management and team members.

Essential Functions :

• Develops a cohesive team of managers, chefs, and team members who are working towards the common goals of the restaurant.
• Works with management to create a team atmosphere amongst the members which is fun, lively, and casual, yet professional.
• Sets the standards of the restaurant through example.
• Facilitates weekly manager meetings to ensure clear communication.
• Works with the management team to increase guest counts and to develop a loyal guest base.
• Makes decisions with the best interest of the guest, team members, and the investors in mind.
• Underscores the importance of thorough and complete training for all team members and implementing a system whereby this occurs.
• Ensures effective recruitment, hiring, training, recognition, coaching, and counseling and other personnel related matters are being handled appropriately throughout the departments.
• Facilitates and ensures that performance reviews are completed yearly.
• Uses pre-meals and departmental meetings as necessary to move training to the next level.
• Maintains accurate team member files, including thorough, signed documentation for any and all disciplinary incidents, counseling sessions, accidents / injuries with regards to workmans comp, and termination reports.
• Demonstrates a strong financial performance for the health of the restaurant and the company.
• Ensures that the restaurant meets and exceeds budgeted financial goals.
• Develops a yearly store budget for review by the Operations team.
• Monitors and maintains all cost control centers; further develops cost savings programs and strong follow through on all systems which are in place.
• Analyzes monthly Profit and Loss statements, developing accurate plans from them, implementing them and following through on plans.
• Oversees all aspects of purchasing within the restaurant.
• Ensures that the restaurant is operating at or above our standards, specifically that the operation should offer competitive service, food, beverages, and environment in a warm and friendly atmosphere.
• Maintains high standards in all areas of security, safety, cleanliness, and sanitation are essential.
• Functions as the company spokesperson emphasizing company goals, philosophies, values, etc. to all levels of management, team members, and guests.
• Ensures that proper communication occurs amongst the management team as well as team members.
• Interfaces professionally with all vendors and guests.
• Takes direction from the Company Directors on all marketing plans for the restaurant.
• Works with the Directors to help develop a marketing strategy which works for the restaurant.
• Initiates and develops strong local marketing programs.
• Ensures the quality of all aspects of the restaurant; including the beverage, food, service, and physical structure.
• Regularly meets with the chef regarding proper handling procedures of all products and freshness of the product.
• Ensures a safe and clean environment is the norm and all products are being handled properly.
• Regularly discusses guest and staff feedback regarding food and beverages with the appropriate party.
• Continually assesses the status of the current management team, developing action plans to address the developmental issues of each team member and following through on each managers progress.
• Looks at staff from within for promotions and working with those individuals to develop a plan of action.

Performs other tasks as assigned.

Core Competencies :

Essential Requirements :

Knowledge / Work Experience :

Must have a NYS Food Handlers Permit.