Food & Beverage Manager at Watersound Beach Club

Job Details

Job Location

WaterSound Beach Club - Watersound, FL

Position Type

Full Time

Description

Job Summary : The Restaurant Manager's primary duties are to supervise, train, and ensure that associates are providing St. Joe service Standards to the guest on a consistent basis. Ensure that amenity deliveries are made on time and in accordance with company standards. Quality assurance for restaurant operations and closing duties and quality assurance for same areas. Collection of payments and diligently maintaining the restaurant area and equipment are also major functions of this position. To hire and inspire the staff as a St. Joe leader, this will be done leading by example following the values and vision of the company.

Job Responsibilities :

• Anticipate the needs of the restaurant and order whatever product is necessary to help associates perform their duties more efficiently and effectively while keeping in line with budget.
• Maintain logs and insure that trace reports are being updated.
• Proper scheduling and coverage of service personal for optimal service levels.
• Maintain positive guest relations at all times, and resolve complaints promptly, ensuring maximum guest satisfaction.
• Ensure associates are familiar with all hotel services / features and local attractions / activities to respond to guest inquiries accurately.
• Train associates about correct maintenance and use of equipment.
• Monitor cleanliness, sanitation and organization of work areas.
• Ensure that associates are aware of all changes to outlets on property
• Ensure that associates maintain a thorough understanding of the restaurant menu through tests and other learning techniques.
• Train associates onSt. Joe standards of service in all components of Food and Beverage .
• Guarantee that all associates are maintaining 4 star 4 diamond levels of service in all facets of restaurant execution.
• Educate associates on proper greetings / salutations to extend to guests and the use suggestive up-selling techniques to increase profit margins.
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift.
• Conduct pre-shift meeting with staff and review all information pertinent to the day's business. Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect table / set-ups; check for cleanliness, neatness; rectify deficiencies with respective personnel.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Check all servers out before they leave for the day ensuring that all side work is completed.
• Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
• Ensure that assigned staff has reported to work; document any late or absent employees.
• Check storage areas for proper supplies, organization and cleanliness. Complete requisition for additional supplies needed and submit to vendor. Instruct designated personnel to rectify any cleanliness / organization deficiencies.
• Foster and promote a cooperative working climate, maximizing productivity and employee morale.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Control labor costs by examining business levels and adjust the schedule accordingly, to maximize service levels and minimize cost.
• Anticipate guests' needs and respond promptly to all guest requests.
• Be familiar with all hotel services / features and local attractions / activities to respond to guest inquiries accurately.
• Maintain complete knowledge of correct maintenance and use of equipment, and use equipment only as intended.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Obtain assigned bank and ensure accuracy of contracted monies, and keep bank secure at all times.
• Maintain complete knowledge of all menu items, liquor brands, beers and non-alcoholic selections available in the assigned outlet.
• Settle checks in the P.O.S. system according to hotel specifications. Process payment of guest checks in accordance with accounting requirements and maintain accountability for all financial transactions.
• Maintain complete knowledge of and comply with all departmental policies / service procedures / standards.
• Maintain complete knowledge of designated glassware, ingredients, preparation method and garnishes for each drink.
• Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Maintain complete knowledge of table and seat numbers, room capacity, hours of operation, menus, & price range
• Maintain complete knowledge of guest room layout, locations and room numbers / names.
• Constantly find ways to improve guests' experience.
• Work in conjunction and under the direction of the Director of Culinary Operations and Kitchen Manager
• Able to perform and train in all duties and descriptions of the greeter, bartender, food runner, and server positions
• Maintain a budget and able to forecast, maintain a check book, assure the profit and cost is in line with expectations

Qualifications

Education and Experience :

Knowledge, Skills, & Abilities :

Physical Demands :

Working Conditions :

The above statements are intended to describe the general nature and level of work being performed and are not an exclusive list of all duties and responsibilities. St. Joe Hospitality reserves the right to amend and change responsibilities to meet business and organizational needs.