Food & Beverage Manager

Floyd Bennett Field Sports Center located in Brooklyn provides a variety of sports and league play. Including ice hockey, ice skating, football, and much more.

Reports To:

General Manager

Department:
Food & Beverage

Responsible and accountable for the success of all Restaurant and Kitchen operations according to Company standards. This includes revenue growth, managing budgets, COGS, labor controls, inventory controls, and bar controls. Also responsible for coaching and mentoring all direct reports to ensure effective development opportunities.

• Ensures that the menu, which cannot be changed without Corporate F&B approval, and guest service expectations, as outlined in the Employee Handbook, are being executed at levels that meet or exceed Company Responsible for direct coaching and mentoring of the Restaurant Manager and Kitchen Manager in the leadership and development of their respective employees.
• Responsible for direct coaching and mentoring of the Restaurant Manager and Kitchen Manager, on a daily basis, in their respective technical responsibilities.
• Ensures Front of House and Back of House departments are working as a cohesive team to provide the highest level of quality and service as per Company standards.
• Covers the Restaurant and Kitchen Manager’s days off by spending dedicated time and effort ensuring operations continue to meet expectations during Managers’ absence.
• Leads the recruiting, interviewing and hiring for the F&B department, working with the GM and Corporate HR and F&B Directors. Ensures all positions being filled are within the staffing guidelines set forth by the Company.
• Creates all labor schedules for Front and Back of House, ensuring adherence to the staffing guidelines set forth by the Company.
• Works with the Kitchen Manager to ensure all kitchen staff is trained in proper cooking techniques, adherence to defined Company recipes and understands all health and safety guidelines in order to deliver an exceptional work and guest experience.
• Works with the Restaurant Manager to ensure all restaurant staff is trained on Micros, menus, and service standards as outlined by the Company, in order to deliver an exceptional guest experience.
• Responsible for achieving all financial goals, on a weekly basis, as established in the COGS spreadsheet.
• Directly responsible for compiling and reporting financial and performance metrics, including but not limited to revenue, COGS, payroll, invoices, food safety logs and checklists, etc.
• Micros responsibility to include updating all F&B items to ensure current pricing.
• Ensures appropriate inventory controls so that all menu items are available at all times by:
  • Creating food orders in cooperation with the Kitchen Manager, placing food orders, and receiving food orders in cooperation with the receiver and Kitchen Manager (when appropriate).
  • Creating alcohol orders in cooperation with the Restaurant Manager, placing alcohol orders, and receiving alcohol orders in cooperation with the receiver.
• Acts as Manager on Duty in the absence of the General Manager by responding to all guest complaints, handling of HR issues by working with local HR Administrator and Corporate Director of HR, and is the point of contact for all questions, concerns, and issues, etc.
• Ensure strict compliance with operational & Corporate standards, Company policies, Federal/State/Local laws and ordinances
• Maintain professional image with proper uniforms and appearance standards.
• Understand company’s Health & Safety, standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas.
• Adherence to Duties Checklist and other duties as…