F&B Manager

Williamsburg, Virginia, United States | Full-time

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Overview:  This position is responsible for managing and supervising the employees and services in the restaurant/dining room and to ensure guest and member satisfaction. Provides proper training and development of employees and ensures a positive work environment.  Reports to the Director of Food and Beverage.

 

Responsibilities:

  • Perform all duties toward the goal of providing excellent guest service in an efficient manner.
  • Develop effective schedules for the staff based on levels of business and budgetary guidelines in TCP.
  • Schedule and coordinates side work for all personnel.
  • Ensure the outlet maintains cleanliness and organization in the facility according to established standards of sanitation.
  • Maintains appearance and uniform standards.
  • Present on the floor 100% of the time during a meal service period to observe, monitor and follow up on all areas of operation on a daily basis.
  • Work with the Chef/Kitchen Manager on duty in maintaining high standards of food presentation and sanitation.
  • Provide on-going feedback to all service personnel and Assistant Managers concerning all aspects of the operation.
  • If applicable, communicate daily with the Food & Beverage Director concerning all aspects of the operation.
  • Evaluate, coach and counsel hourly outlet personnel.
  • Maintain a tracking system for individual guest sales by server and a consistent feedback system for communicating the information.
  • Maintain a training tracking system for individual personnel, recording all necessary training signoffs and workshops.
  • Control costs: food, labor and other expenses. 
  • Motivate all staff members to maximize sales by utilizing menu knowledge and suggestive selling techniques.
  • Interact with guests on an ongoing basis to ensure that service and food quality expectations are being met.
  • Handle all guest service issues in an immediate and professional manner.
  • Maintain constant follow-up on Company and departmental standards for Dining Room service.
  • Ensure that the facility is ready to open 15 minutes prior to the posted opening time and deliver a creative, sales-oriented service briefing.
  • Monitor and react to all situations mentioned on comment cards/unifocus and provide written comments on actions taken and perform necessary documentation when needed.
  • Ensure the secure handling and balancing of an assigned cash bank.
  • Follow and enforce all policy, procedures and service standards.
  • Perform other duties as assigned.

 

 

 

Qualifications:

 

  • Must be at least 21 years of age
  • Minimum of 3 years work experience in upscale and/or casual restaurant(s)
  • Minimum of 2 years work experience in a supervisory or management level
  • Knowledgeable of dining room and reservation system procedures.
  • Knowledgeable of all menus and specifications.
  • Basic knowledge of sanitation and back-of-the-house procedures for the cooks and pantry lines.
  • Knowledgeable of point-of-sale system and server banking.
  • Knowledge of budgets and labor hours
  • Ability to effectively communicate with subordinates, co-workers, and supervisors.
  • Ability to motivate and foster a positive work environment.
  • Certification in the TIPS alcohol awareness program and Food Handler card is required within 30 days of hire.
  • Must have cash handling
  • Must be able to stand for long periods of time, approximately 8 hours.
  • Must be able to walk for long periods of time.
  • Must be able to lift and carry a minimum of 40 pounds.
  • Must be able to bend, stretch and reach for extended periods of time.
  • Ability to work days, nights, weekends, holidays