Food & Beverage Manager | Hops & Hens​/Pegasus Pizza

Overview:

To ensure proper training and supervision of all personnel. To deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures.

• To consistently insure the maximum guest information in the restaurant.
• Pre-meal meeting conducted with service staff daily.
• Supervision of floor during operation.
• Ensure that service personnel follow service scenario.
• Monitor timing of guest experience.
• Handle all complaints to the guests' satisfaction.
• To maintain a consistently smooth-running operation.
• Service staff on duty as scheduled.
• Kitchen, stewarding and cashier staff on duty as scheduled.
• Side-stands fully stocked with equipment.
• All side-work complete.
• Coffee and roll warming equipment functioning.
• Insure station rotation in seating.
• Assist in seating or service of guests as necessary.
• Coordinate all functions in dining room during service.
• Monitor productivity of service, kitchen and stewarding staff.
• To monitor and critique the quality and consistency of the food product.
• Special boards and/or descriptions posted accurately.
• Continuously check food quality and presentation coming from kitchen.
• Maintain food displays during service.
• Monitor guest satisfaction and comments regarding food.
• To be familiar with clients so that there is constant recognition of all repeat guests.
• Reservations reviewed daily.
• Reservations checked against the VIP list from the front desk.
• All special attention details handled properly.
• To maintain the physical atmosphere and cleanliness of the restaurant.
• Staff’s uniform and appearance meet specifications.
• Tabletops set to specifications.
• All menus inspected daily by hostess.
• During service, constantly inspect tabletops, side-stations and tray stands.
• Ensure all equipment is in good condition and clean.
• Ensure all work areas are maintained neat, orderly and clean.
• Ensure all lights and music are adjusted appropriately for each meal period.
• To contribute to the profitability of the restaurant through cost control effectiveness.
• Constantly perform positive up-selling techniques with service staff.
• Expedite table turnover and table resetting.
• Implement sales promotions and merchandising programs.
• Be familiar with all beverage-related procedures and equipment and assist the cashier when needed:
• Reconciliation/deposits
• Charge procedures
• House charge procedures
• Check control
• Walkouts
• Meal period change
• Reports
• Abstracts
• Know and adhere to all company policies and procedures.
• Know emergency procedures (including CPR) and work to prevent accidents.
• Be familiar with and enforce all policies related to liquor liability laws. Specifically:
• Dramshop Theory - Prohibiting sale of liquor to intoxicated guests.
• Prohibiting sale of liquor to minors.
• Perform any and all other duties assigned and/or required by management.

• Monthly budget
• Monthly volume forecast
• Weekly volume forecast
• Weekly schedule
• Staffing requirements
• Weekly payroll forecast
• Payroll computation
• Bar controls and procedures
• Beverage cost
• Beverage requisitioning
• Food requisitioning
• Assist in end-of-month inventory
• Bar and dining room security

• Bachelor’s Degree preferred
• Previous Restaurant Manager Experience required, with preference given to candidates with high volume experience and strong beer/wine/spirits knowledge
• Flexible schedule including evenings, weekends, and holidays
• Understanding of financial statements and labor productivity
• Valid TABC certification required upon hire
• Valid Serv Safe Manager Food Handler Certificate required upon hire