F&B Manager- The Odyssey

The F&B Manager is responsible for serving as the General Manager right Hand supporting him/her by completing tasks as directed. He/she is responsible for directing the flow food production through the dining room and for supervising all front of the house staff. This role will also work in conjunction with the Catering Department to coordinate and supervise the execution of all banquet events to ensure client's specification are adhered to and that the function runs smoothly and efficiently.

Job Duties:

• Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of front of the house and banquet personnel. Once completed he/she will then forward all reviews and recommendations to the General Manager for final approval.
• Responsible for the training, supervising, and termination of all front of the house and banquet personnel in conjunction with the General Manager
• Oversees the Dining Room Area and the supervision of all Front of the House service staff in accordance with operating policies.
• Responsible for ensuring that proper food handling procedures and presentation are being met by the staff.
• Responsible for inspecting the banquet room prior to the function to verify that the room setup, menu, and schedule of events are correct.
• Responsible for overseeing the banquet staff during banquet functions to ensure that all details are carried out according to the client’s contract.
• Supervises cleanup and breakdown of banquet functions and accounts for all equipment and supplies to ensure they have been returned to the proper storage facilities.
• Observance of all SRC Policies and Procedures.
• Handle customer complaints.
• Establish standards of performance for the dining room area.
• Execute the general responsibilities necessary to minimize operating cost.
• Maintain a system of cost controls through purchasing and sales.
• Responsible for maintaining bar and dining room costs.
• Responsible for estimating food and beverage cost and requisition supplies.
• Responsible for reviewing financial transactions and monitoring the budget to ensure that expenditures stay within budget limitations.
• Responsible for scheduling Restaurant Staff in the Labor Scheduler on a weekly basis.
• Participate in the weekly management meeting to verify all banquet contracts for the following business week.
• Responsible for forecasting labor cost for the Restaurant department and presenting those figures to the General Manager for approval on a weekly basis.
• Must wear approved manufacturer certified slip resistant or non-slip shoes at all times while working

• Participate in and pass alcohol awareness and safety training classes.

Education/ Experience:

• Strong knowledge of Food & Beverage service procedures and administration. With a strong background in hospitality preferred
• College Degree or 3 years related experience preferred.

Required Skills/Abilities:

•  Must be able to create and maintain a team atmosphere with in the department and ensure that employees are appropriately trained and have an adequate work load.
• Excellent interpersonal, verbal, and written communication skills.
• Observance of all SRC policies and Procedures
• Strong PC skills with a working knowledge of including but not limited to MS Excel, MS Word, MS Office, and Outlook.
• Must be able to clearly and effectively communicate in English.

Schedule Requirements:

• Full-time
• Schedule may fluctuate based on departmental requirements

Travel Requirements:

• Local travel required when considered necessary.

Physical Demands:

• Must be able to walk and stand for hours at a time. Lift and carry up to 25 lbs.
• Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 25 lbs of force.

Disclaimer:

The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

We are an Equal Opportunity Employer.  We recognize that people are our finest asset.  It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law.

Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.