Job Abstract

RESPONSIBILITIES:
? Interview, hire, train, recommend performance evaluations, resolve problems, provide open
communication and recommend discipline and/or termination when appropriate.
? Plan and direct the functions of administration and planning of the F&B outlets to meet the daily needs of the
operation.
? Oversee full scope of payroll process and weekly scheduling to ensure accuracy, efficiency and profitable
results.
? Responsible for oversight of Labor Forecasting and daily management of labor needs.
? Maintain POS systems accuracy, update product pricing as needed and audit reports as requested
? Partner with Culinary leadership to assist with updated menu changes and ensure efficient execution of
changes.
? Responsible for maintaining inventory and beverage costs and supplies to appropriate levels and approve all
requisitions to ensure operation is held to budget standards.
? Abide by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages.
? Assist managers in establishing and achieving predetermined profit objectives and desired standards of
quality food, service, cleanliness, merchandising and promotion.
? Creatively modernizing all beverage offerings that enhance the guest experience; Including signature hand
crated cocktails, local craft beer selections and win pairing options, etc.
? Plan and administer a training and development program within the department which will provide well
trained associate at all levels.
? Maintain a high level of creativity among the team with regards to Food & Beverage menus
? Establish both short and long term programming/promotions to increase revenue, generate foot traffic,
and raise awareness
? Work collaboratively with our marketing team
? Communicate both verbally and in writing to provide clear direction to staff.
? Comply with attendance rules and be available to work on a regular basis.
? Perform any other job-related duties as assigned.

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ADDITIONAL SUPPORTIVE FUNCTIONS
? Floor Management
? Administrative tasks
? Cocktail quality control and menu developing

ESSENTIAL QUALIFICATIONS:
? Proven experience in the Restaurant/Hospitality industry with minimum of 5 years Managerial experience
? Must have the ability to communicate in English; bilingual would be a plus.
? Self-starting personality with an even disposition.
? Maintain a professional appearance and manner at all times.
? Can communicate well with guests and staff alike.
? Must be willing to “pitch-in” and help co-workers with their job duties and be a team player.
? Considerable skill in complex mathematical calculations without error.
? Ability to effectively deal with internal and external customers, some of whom will require high levels of patience,
tact and diplomacy to defuse anger, collect accurate information and resolve conflicts.
? Ability to move throughout all food and beverage areas and continuously perform essential job functions.
? Ability to identify potential issues proactively and rectify promptly.
? Flexibility to work various shifts, including evenings, weekends, and holidays.
? Ability to make sound decisions and remain composed in high-pressure situations.
EDUCATION, LICENSES, & CERTIFICATIONS:
High School Diploma or GED Equivalent
Bachelor’s degree in Hospitality and/or minimum 4 years of experience in Food & Beverage
Management in a 4 star club/hotel. Minimum 1 year of cocktail mixology experience where
demonstrating knowledge of exact recipes and presentation methodologies.
Valid Certifications: ServSafe Alcohol and/or RBS
ENSURE A SAFE WORK ENVIRONMENT:
Promptly correct or report any hazard, potential hazard, or unsafe work condition to the Director of Facilities,
and/or People & Culture; ensure work location is kept safe, clean, and organized.
Working and reporting all internal work-related injuries to People & Culture to ensure worker’s compensation
compliance