F&B Manager

Kingsmill Resort; Williamsburg (VA); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player is seeking a dedicated Restaurant Manager to oversee operations in a vibrant dining environment. This role involves ensuring exceptional guest service, training and supervising staff, and maintaining high standards of cleanliness and food quality. The ideal candidate will have a strong background in restaurant management, excellent communication skills, and a passion for creating a positive work atmosphere. Join a dynamic team where your leadership will directly impact guest experiences and contribute to the success of the establishment.

Qualifications

• Minimum 3 years in upscale/casual restaurants, with 2 years in a supervisory role.
• Knowledge of dining room systems, menus, and sanitation procedures.

Responsibilities

• Manage restaurant operations to ensure guest satisfaction and service quality.
• Develop staff schedules and maintain cleanliness and organization in the facility.

Skills

Guest Service

Staff Management

Sanitation Knowledge

Point-of-Sale Systems

Budget Management

Communication Skills

Motivational Skills

Education

High School Diploma

TIPS Certification

Food Handler Card

Job description

Overview:This position is responsible for managing and supervising the employees and services in the restaurant/dining room and to ensure guest and member satisfaction. Provides proper training and development of employees and ensures a positive work environment. Reports to the Director of Food and Beverage.

Responsibilities:

• Perform all duties toward the goal of providing excellent guest service in an efficient manner.
• Develop effective schedules for the staff based on levels of business and budgetary guidelines in TCP.
• Schedule and coordinates side work for all personnel.
• Ensure the outlet maintains cleanliness and organization in the facility according to established standards of sanitation.
• Maintains appearance and uniform standards.
• Present on the floor 100% of the time during a meal service period to observe, monitor and follow up on all areas of operation on a daily basis.
• Work with the Chef/Kitchen Manager on duty in maintaining high standards of food presentation and sanitation.
• Provide on-going feedback to all service personnel and Assistant Managers concerning all aspects of the operation.
• If applicable, communicate daily with the Food & Beverage Director concerning all aspects of the operation.
• Evaluate, coach and counsel hourly outlet personnel.
• Maintain a tracking system for individual guest sales by server and a consistent feedback system for communicating the information.
• Maintain a training tracking system for individual personnel, recording all necessary training signoffs and workshops.
• Control costs: food, labor and other expenses.
• Motivate all staff members to maximize sales by utilizing menu knowledge and suggestive selling techniques.
• Interact with guests on an ongoing basis to ensure that service and food quality expectations are being met.
• Handle all guest service issues in an immediate and professional manner.
• Maintain constant follow-up on Company and departmental standards for Dining Room service.
• Ensure that the facility is ready to open 15 minutes prior to the posted opening time and deliver a creative, sales-oriented service briefing.
• Monitor and react to all situations mentioned on comment cards/unifocus and provide written comments on actions taken and perform necessary documentation when needed.
• Ensure the secure handling and balancing of an assigned cash bank.
• Follow and enforce all policy, procedures and service standards.
• Perform other duties as assigned.

Qualifications:

• Must be at least 21 years of age
• Minimum of 3 years work experience in upscale and/or casual restaurant(s)
• Minimum of 2 years work experience in a supervisory or management level
• Knowledgeable of dining room and reservation system procedures.
• Knowledgeable of all menus and specifications.
• Basic knowledge of sanitation and back-of-the-house procedures for the cooks and pantry lines.
• Knowledgeable of point-of-sale system and server banking.
• Knowledge of budgets and labor hours
• Ability to effectively communicate with subordinates, co-workers, and supervisors.
• Ability to motivate and foster a positive work environment.
• Certification in the TIPS alcohol awareness program and Food Handler card is required within 30 days of hire.
• Must have cash handling
• Must be able to stand for long periods of time, approximately 8 hours.
• Must be able to walk for long periods of time.
• Must be able to lift and carry a minimum of 40 pounds.
• Must be able to bend, stretch and reach for extended periods of time.
• Ability to work days, nights, weekends, holidays