F&B Service Manager

The F&B Manager contributes to the success of the venue through the direction and control of restaurant operations to ensure a positive guest experience and profitability. The Manager’s responsibility is to direct the operation of the restaurant, attain sales and profit objectives, maintain the highest standards of food quality, service, cleanliness, safety and sanitation.

Responsibilities:

• Ensure prompt, friendly service according to venue guidelines

• Provides team members, managers and guests with a positive experience and atmosphere

• Maintaining a strong and friendly presence on the floor throughout service

• Direct overall activities and performance of employees on a shift-by-shift basis.

• Drive positive Guest experience through a front door and floor presence and accurate seating and quoting of wait times.

• Manage the responsible service of alcohol. Monitor alcohol awareness. 

• Promote an atmosphere of positive Guest Relations. Build Guest relationships and respond to Guest complaints or concerns professionally and in a timely manner.

• Maintain and inspect dining room, food receiving, preparation, production, and storage areas to ensure that health and safety regulations are adhered to at all times. Correct unsafe practices or conditions.

• Maintain restaurant cleanliness and organization for both the interior and exterior of the venue.

• Oversees FOH staffing, ensuring that adequate staffing is maintained, and that overtime is minimized. Ensures sales forecasting and schedules reflect desired productivity and match daily labor controls.

• Ensures that proper cash handling procedures are followed.

• Assists in ordering of food and beverage items as well as controlling of cost and waste. Assists with scheduling staff.

• Ensures that all meal and rest breaks are provided when required.

• Supervise cleaning and maintenance of equipment and arrange for repairs, contracts, and other services. Maintain restaurant cleanliness and organization for both the interior and exterior of the restaurant.

• Prepares reports at end of shift.

• Conducts, tracks and oversees regular team member training

• Recognizing, welcoming, noting restaurant regulars, VIP Guests, and/or critics

• Research, detail, and track VIP guest preferences and those of his/her contacts

• Communicate all VIP guests to the team as soon as a new booking is made, or walk-in arrives

• Update and track VIPs and faces to know communication and training documents as needed or as new information becomes available

• Inform Guests of basic information about offerings at the restaurant and/or property details or initiatives

• Protect establishment and patrons by adhering to all bar-lab policies and procedures, sanitation standards, safety and alcohol control policies

• Inputting tickets into hospitality management system (ex: hotSOS)

• Utilization of hospitality management system (ex: hotSOS) and log in complaints

• Pull & print VIP arrival detail reports and input into VIP list

• Printing and detailing daily menus

• Inputting special buttons into POS for daily and/or weekly specials as communicated by chef/management

• Printing and/or emailing daily reservations report for pre-shift 

• Updating online menu content daily/weekly to ensure all online channels are up to date with correct menus

• Responding to online reviews, following up with guests

• Monitoring inventory pars, ordering as needed so as not to run out of necessary product

• Audit all online channels to ensure operational information is correct

Requirements:

• Must be able to assist Guests and possess great Guest relations skills

• Must be able to read reservation notes and/or enter names and notes into SevenRooms/OpenTable/Resy

• Must be able to hear well in a loud environment in order to answer telephone and respond to Guest requests

• Passion for providing extraordinary service

• Ability to work positively in a fast-paced environment

• Must speak English fluently and be able to write in basic English

• Flexibility to work a variety of shifts: Including weekends and Holidays

• 6 months experience in a full-service restaurant preferred

• Physically able to carry 35 pounds; able to stand, bend, and move throughout shift

• Works well as part of a team and on individual tasks

• Works well and efficiently under pressure

• Good interpersonal skills and communication with all levels of staff and management

Top skills & proficiencies:

• Customer Service

• People Skills

• Professionalism

• Verbal Communication

• High Energy

• Attention to Detail

• Multitasking

• Thoroughness

• Planning

• Teamwork

• Organization

• Flexibility

• Cleanliness – personal and spatial