F&B Manager - Banquets and Outlets

This position directs and leads the activities of the restaurants and the F&B Outlets, with primary responsibility developing and executing the strategic direction for the restaurants, managing financial operations, and overseeing workflow. Assists in Banquet & Catering teams when necessary and depending on volume.

ESSENTIAL DUTIES AND RESPONSIBILITIES Manages F&B Outlet teams and processes, including scheduling, payroll, reservation system, and seating strategies.

Develops, sets, and executes the strategic direction for the F&B Outlets, Banquet & Catering teams.

Assists the General Manager in weekly payroll; preparing and monitoring the annual budget and capital plan.

Plans, develops, and implements menus in conjunction with the F&B Director, General Manager and Executive Chef.

Recruits, hires, onboards, and trains all employees.

Assist with ordering liquor, wine, beer, and other products and supplies.

Manages and maintains POS system.

Ensures implementation and adherence to cash handling and alcohol service policies and maintains liquor cost control.

Networks through outside organizations and associations to build contacts and relationships with peers in the community and industry.

Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurant’s equipment and facility assets.

Completes any and all other duties as assigned.

MINIMUM REQUIREMENTS4-6 years of related management experience in a high volume, high energy, food and beverage environment.

Exceptional knowledge in hospitality, food, wine/liquor/beer and other beverages, and restaurant seating standards.

Able to prepare departmental budget, understand P&L statements, prepare FF&E and capital orders, and other financial data as required.

Strong competency in Point-of-Sale systems, Microsoft Office software, reservation systems, and food costing systems.

Strong knowledge of state and federal laws and regulations related to food, safety, sanitation, alcohol service, and employment.

While performing the duties of this job, the employee is regularly required to position self to move about.

The employee frequently is required to operate and use tools and equipment; and communicate with guests, employees, and management.

The employee must move up to 30 pounds frequently.

Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

PREFERRED SKILLS & QUALIFICATIONS2-year degree preferably in hospitality or business management, or equivalent combination of education and experience.

Experience with a hospitality union environment strongly preferred.

Certified Food Protection Manager (CFPM) or ability to obtain within 30 days of hire.

Alcohol service certification or ability to obtain within 30 days of hire.

We are inspired by connections. We build genuine, authentic relationships with our guests, our employees and our partners, and provide memorable moments, exceptional experiences and operational excellence. Our team exemplifies these company cornerstones of being “All-In”:

Mentorship Empowerment Respect Coaching Accountability Trust Being  100% all-in is much easier than being 99.9% or less. Once you make a 100% commitment, there are no exceptions. It's a done deal. You never have to think about it again. Ultimately, your 100% commitment will determine your progress and happiness within our company.

As leaders, our purpose is to create an environment where trust is modeled, empowerment is intentional, accountability is non-negotiable, and respect is foundational. We uphold the highest standards, ensure disciplined and prudent use of resources, and drive meaningful results. Through…