Food/Beverage Manager

Responsibilities:

• Achieve marketing, sales, profitability, and quality service goals for the restaurant by executing marketing strategies, providing quality service to the customers and employing leadership and managerial skills effectively.
• Develop short term and long-term financial and operational plans for the restaurant, which support the overall objectives of Elite Hospitality.
• Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints.
• Initiate corrective action.
• Implement and maintain sales/marketing programs.
• Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant.
• Implement and maintain effective two-way communication systems which reach all employees.
• Develop new programs, which result in an increased level of customer satisfaction and operational excellence.
• Manage compliance with established company policies and procedures, along with local, state, and federal laws and regulations.
• Perform other related duties as required.
• Suggest and implement revenue generating programs that provide maximum price value to the guest.
• Teach, implement, and reward employees in utilizing their empowerment to meet or exceed customer expectations.
• Ensure staff demonstrates technical skills; conduct technical training on a regular basis.
• Update staff on regular basis on menu highlights.
• Monitor presentation of food product and review areas of concern with the Sous Chefs and Line Cooks.
• Ensure that the restaurant is clean and ready for customers at all times.
• Monitor service and teamwork on a regular basis and counsel associates on both aspects.
• Ensure that staff is utilizing up selling techniques while providing customer service.
• Accommodate group bookings by adhering to proper banquet techniques.
• Utilize leadership skills and motivation techniques in order to maximize associate productivity and satisfaction of direct reports.
• Conduct effective employee meetings and counseling sessions.
• Participate in weekly staff meetings.
• Interview, hire, orientate, and train qualified applicants.
• Keep immediate supervisors promptly and fully informed of all problems or unusual matters of significance.
• Make business decisions based on production reports, similar facts, own experience, and personal opinion.
• Ensure a safe and sanitary work environment for all associates and guests.
• Maintain and enforce all SOP and service standards.
• Completely direct the operational efforts and strategies of all restaurant outlets.
• Provide for an effective discipline orientation for new supervisors using use records, menus, and appropriate reference manuals.
• Maintain fair and consistent counseling and/or disciplinary procedures in accordance with Elite Hospitality’s Handbook.
• Ensure forecast information is evaluated and utilized to make sound business decisions.
• Oversee development and execution of the marketing plan in each outlet.
• Continually develop innovative programs and incentives to maintain our competitive edge.
• Solicit feedback from guests and associates through personal contact and surveys.
• Ensure that all administrative functions are performed accurately and on a timely basis.
• Challenge supervisors to staff correctly based on forecasted business.
• Oversee engineering and implementation of menus to coincide with marketing plan.
• Ensure that all managers and supervisors are well versed in all legal aspects of their jobs.
• Develop local contacts in the community for public relations purposes.
• Maintain safe working conditions within department and hotel.
• Know department fire prevention and emergency procedures.
• Learn, understand, and refer to the Standard Operating Procedures.
• Evaluate staff performance on a ninety day, and annual basis.
• Conduct self to reflect the high standards of professionalism within the Elite Hospitality organization.
• Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.

Job Type: Full-time

Pay: $45,000.00 - $60,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Night shift

Education:

• High school or equivalent (Preferred)

Experience:

• Restaurant Experience: 5 years (Preferred)

License/Certification:

• Driver's License (Preferred)

Work Location: In person

Salary : $45,000 - $60,000