F B Manager

F & B LLC; Kellogg (ID); On-site; USD 42,000 - 66,000; Full time

Job summary

F & B LLC in Kellogg, Idaho is seeking a Restaurant Manager to lead daily operations in our Food & Beverage department. You’ll oversee service, manage kitchen and dining room activities, and ensure an outstanding guest experience.

You will develop menus within budget, train staff, and coordinate private events. The role requires hands-on leadership, strong budgeting, and a passion for hospitality in a dynamic setting.

Qualifications

• Excellent communication skills required.
• Strong math skills for budgeting and cost control.
• Ability to lift frequently as part of duties.
• Must be organized and self-motivated.
• Creative thinker with a hospitality mindset.
• Positive, energetic leadership toward staff and guests.
• Must follow procedures and guidelines.
• Flexible in work schedule.
• Ability to train staff and convey vision.
• Proven leadership qualities.

Responsibilities

• Menu development: cost out and create menus to meet budget guidelines.
• Training staff to produce a quality product in a timely manner.
• Ordering food supplies for events and regular operations.
• On-site management for private functions and music events.
• Oversee kitchen and front of house, including banquets, bar and dining room.
• Control labor, food costs, and other expenses to meet budget.
• Recruit and train quality staff to deliver outstanding dining experience.
• Attention to detail across kitchen and dining experience.

Skills

Excellent communication

Strong math skills

Leadership

Organizational skills

Creative thinking

Flexible schedule

Training ability

Team player

Attention to detail

Customer service focus

Job description

Description

Position:Restaurant Manager

Department: Food & Beverage

Hours: Varied

ESSENTIAL FUNCTIONS:

The overriding and most important function of each and every employee is to either directly (by interacting with the guest) or indirectly (by providing the key support role to the guest experience) strive to provide the finest in friendly service and quality products.

• Menu Development: Cost out and create all menus to meet budget guidelines
• Training: Responsible for training staff to produce a quality product for sale in a timely manner.
• Ordering: Responsible for ordering food supplies for the special events and train staff to order for regular operations.
• On-site work: Will be on-site or designate manager on duty for all private functions and music events.
• Will oversee kitchenand the front of the house including banquets, bar and dining room.
• Responsible for bringing the restaurant in on budget by controlling labor, food costs, and other expenses.
• Responsible for the training, knowledge, and hiring of professionals to create an outstanding dining experience.
• Recruit and train quality people.
• Attention to details both in the kitchen and throughout the dining experience.

Requirements

QUALIFICATION REQUIREMENTS:

• Must have excellent communication skills.
• Must have good math skills.
• Must be able to frequently lift.
• Must be organized and self-motivated.
• Must be creative.
• Must be positive, energetic & helpful toward fellow employees and guests.
• Must follow all procedures and guidelines as stated in the employee handbook.
• Must be flexible in work schedule.
• Must be able to train and have your staff understand and perform your vision.
• Must be a positive leader.