Service Manager; F&B Outlets

We prioritize quality, kindness, and community to provide a respite in downtown Cary, where all feel welcome.

INSPIRE WONDER
Innovation and Creativity | Surprise and Delight

FOSTER HOSPITALITY
Inclusive Culture | Home Away from Home

PURSUE EXCELLENCE
Exceptional Experiences | Attention to Detail | Focus on Quality

DEMONSTRATE INTENTIONALITY
Empathetic Engagement | Anticipatory Service | Sense of Ownership

CULTIVATE COMMUNITY
Team Collaboration | Community Engagement | Take Time to Celebrate

The Food & Beverage manager is responsible for managing the daily operations of food and beverage service while ensuring exceptional guest experiences, strong operational execution, and adherence to safety standards. This role requires the ability to work across all Peck & Plume concepts, including the restaurant and all catering, banquet, and special event venues.

The Food & Beverage supervisor will collaborate closely with the Director of Food & Beverage and all managers within the hotel, to drive results aligned with the mission and overall success of the hotel. Key performance objectives include driving revenue, controlling costs, elevating guest and associate satisfaction, and upholding product and service quality.

To be successful you should exhibit experience in food and beverage service experience, operational applications, and employee training techniques. You will be a passionate leader with the ability to inspire, motivate, and support your team in order to exceed your professional goals. You will have high standards when it comes to guest experience, understand brand standards and you will take ownership and pride in your work.

Service Standards

• Responsible for daily operations for scheduled business unit (the restaurant or Events/Catering), ensuring the quality and standards set forth by the Director of Food & Beverage
• Attend weekly BEO and manager meetings to receive weekly service focus points, discuss details of upcoming events and programming, and communicate any operational needs or service bottlenecks
• Work a variety of scheduled floor shifts throughout the week to fill in staffing gaps, support the team, and lead by example, using any down time to find efficiencies, generate ideas for programming, events, and menus, and find areas of improvement for staff training
• Monitor that food quality is consistent, appealing, and prepared to guest specifications
• Be the expert on whatever floor you are managing – understand the POS, steps of service, and menus inside and out

Guest Experience

• Interact with guests to obtain feedback on quality of service and food in outlets
• Resolve guest complaints and coordinate with Director of F&B to resolve issues
• Utilize guest reviews to inform training focal points
• Ensure consistency on each shift for guest perception – notice the small details (are we set up in time, is the team off their phones, do we have clean menus, are the tables wiped, is our host present etc)
• Reconcile daily audit materials. (i.e., timesheet authorizations, perpetual inventories, void transaction reports, cash drops, and guest ledger entries)
• Oversee necessary ordering and inventorying
• Prepare and control payroll for your primary business unit each pay period
• Review employee schedules and punch clocks to eliminate unnecessary labor overages and to ensure that guest service, operational needs, and financial objectives are met
• Collaborate with the Director of F&B and other managers, to brainstorm programming and events
• Prepare monthly commentary to influence yearly budget

Health and Safety Standards

• Enforce all food safety policies and procedures to ensure compliance with the laws, codes, and guidelines set forth by the FDA and Health Department
• Coordin…