Food Beverage Manager

Metro Cincinnati area private club seeks an experienced Food & Beverage Manager to oversee multiple restaurant outlets!!

The Food & Beverage Manager is the heartbeat of our club’s restaurant dining experience, ensuring the seamless operation of food and beverage services. This role demands a dynamic hospitality leader who can develop and inspire a team and uphold the highest standards of service to exceed the expectations of our discerning members and guests.

• $55,000.00 - $65,000.00 per year
• Health Insurance – partially employer-funded
• 401(k) matching
• Dental Insurance
• Vision insurance
• Paid time off

Reporting Structure:

• Reports directly to the Assistant General Manager and General Manager
• Oversees Bar Manager, Dining Manager, and all front-of-house staff

Key Responsibilities:

• Supervise, train and mentor front-of-house staff to foster a culture of excellence
• Cultivate a cohesive team environment through effective training and leadership
• Coordinate and execute banquet events, ensuring high-quality service and member satisfaction
• Strategically plan, implement and monitor daily operations to achieve financial objectives
• Design innovative menus and oversee food and beverage cost controls
• Spearhead marketing initiatives and promotions to enhance dining engagement
• Manage inventory and point-of-sale systems with precision
• Uphold impeccable standards of appearance and professionalism
• Handle member inquiries, complaints and feedback in a professional and timely manner
• Navigate high-pressure situations with grace and strategic problem-solving
• Ensure compliance with health and safety regulations during routine operations and emergencies

Qualifications:

• Strong leadership skills wit the ability to motivate and inspire a team
• Minimum of one years experience in a similar managerial role within the hospitality industry
• Demonstrated expertise in financial management and operational efficiency
• Proven track record of leading successful teams in a fast-paced environment
• Exceptional communication skills, both verbal and written for effective collaboration with staff, members and vendors
• Knowledge of wine, spirits and bar operations
• Proficiency in bartending techniques including mixology and drink preparation
• Adept at managing multiple priorities and meeting tight deadlines
• Commitment to continuous improvement and staying abreast of industry trends
• Ability to multi-task, prioritize tasks and work well under pressure.

Job Tasks/Duties:

1. Operational Management: Oversee all food and beverage operations within budgeted guidelines to the highest standards. Ensure efficient restaurant performance and the excellent quality of service and products offered to guests.
2. Team Leadership: Lead the food and beverage team by attracting, recruiting, training, and appraising talented personnel. Establish targets, KPIs, schedules, policies, and procedures to foster a high-performing team environment.
3. Customer Service: Preserve exceptional levels of internal and external customer service. Respond proactively to guest concerns and feedback to maintain a positive dining experience.
4. Staff Development: Hire and train new restaurant staff. Develop a relationship with regular customers and staff to build a loyal and dedicated team.
5. Menu Development: Design attractive and innovative menus. Continuously make necessary improvements based on customer preferences and seasonal offerings.
6. Financial Oversight: Monitor sales and costs against budgeted targets, taking corrective action as necessary. Manage proper cash and charge procedures, guest check analysis, tip reports, and daily sales reports.
7. Inventory Control: Order beverages and supplies, and manage inventory levels to minimize waste and ensure the availability of ingredients.
8. Compliance and Safety: Ensure compliance with food and safety regulations. Maintain health and safety standards in all kitchen and dining areas.
9. Marketing and Promotions: Assist with marketing events and create promotions to increase footfall and revenue.
10. Policy Development: Create and implement restaurant policies to standardize operations and provide clear guidance to staff.
11. Reporting: Prepare reports on restaurant performance for management review. Analyze data to identify trends and areas for improvement.

Licenses and Special Requirements:

• Food Safety Certification: Must possess a ServSafe Level II certification or equivalent.
• CPR Training: Preferred but not mandatory. Candidates with CPR certification will be given special consideration.

Physical Demands and Work Environment:

• Mobility: The role requires prolonged periods of standing and walking, frequent climbing of stairs, and the ability to balance and reach.
• Strength: Must be able to push, pull, or lift objects weighing over 50 pounds.
• Dexterity: Continuous repetitive motions are a regular part of the job.
• Endurance: Ability to work in a fast-paced, hot, humid, and noisy environment for shifts ranging from 5 to 14 hours.
• Flexibility: Must be willing to move tables and chairs and adapt to changing tasks as needed.

EOE