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. Responsibilities: 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. Administrative responsibilities: 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 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. Qualifications: 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 ServSafe Manager Food Handler Certificate required upon hire