Food & Beverage Manager

Remington Hotels; Neptune Beach (FL); On-site; USD 60,000 - 80,000; Full time

Job summary

An established industry player is seeking a dedicated Restaurant Manager to oversee the efficient operation of their dining establishment. This role involves supervising and training staff, ensuring compliance with health regulations, and maintaining high standards of service. The ideal candidate will possess strong communication skills, a solid understanding of food and liquor laws, and the ability to thrive in a fast-paced environment. Join a dynamic team where your leadership will directly contribute to delivering exceptional guest experiences and operational excellence. If you are passionate about hospitality and ready to take on a rewarding challenge, this opportunity is for you.

Qualifications

• Knowledge of food and liquor laws and regulations.
• Strong communication skills and ability to lead meetings.

Responsibilities

• Supervise and train restaurant associates for optimal performance.
• Ensure compliance with sanitation standards and inventory control.
• Maintain open communication and manage staff evaluations.

Skills

Business Communication

Decision-Making

Time Management

Problem Solving

Staff Training

Customer Service

Education

High School Diploma

Bachelor's Degree in Hospitality Management

Tools

TOAST Point of Sales System

Microsoft Suite

Job description

Description

Position Summary:
The Restaurant Manager manages, administers, directs and controls the smooth, friendly and efficient operation of the restaurant. Directs staffing of areas, consistent with volume of business and needs. Maintains high sanitation standards and ensures compliance with all standards, policies and procedures.

Core Responsibilities:

1. Efficiently supervise, guide and train all restaurant associates in how to perform their job duties to the best of their abilities. Ensure all new associates complete their training checklists.
2. Schedule, evaluate and direct all restaurant personnel, including providing disciplinary action if necessary.
3. Keep open communication between management and associates.
4. Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
5. Establish, direct and review liquor procedures to ensure adequate security and accountability.
6. Participate in monthly department meetings, property MOD programs, weekly staff meetings, weekly restaurant, room service and lounge meetings, and monthly food and supplies inventory.
7. Maintain constant control of sanitation levels and operating standards for the restaurant.
8. Responsible for the proper forecasting and payroll controls in the restaurant.
9. Assure prompt and professional service to all guests.
10. Ensure all paperwork needed by Accounting and other departments for the correct assessment of monies spent daily and product control is finished correctly and turned in (menu tabs, customer counts, drop envelopes, taste panels, daily payroll, schedules, EOM bank count and opening/closing reports).
11. Interview and hire personnel when needed.
12. Review and approve all restaurant associate evaluations, hires, job transfers, warning notices, counseling sessions and termination records.
13. Ensure alcohol awareness policy and food handling guidelines are enforced at all times and that all associates are up to date on certifications.
14. Understand and efficiently operate TOAST point of sales system.
15. Other duties as assigned to ensure effective operation of the overall bar.

Qualifications:

1. Knowledge of federal, state and local laws and regulations as it relates to food and liquor, ensuring restaurant staff have all been trained in responsible alcohol service. Schedules quarterly alcohol compliance meetings.
2. Strong business communication and presentation skills, both verbal and written.
3. High work ethic and self-initiative.
4. Demonstrate proven decision-making abilities.
5. Ability to work in a high demand and sometimes high pressure environment.
6. Strong computer skills in Microsoft Suite.
7. Regular attendance according to established guidelines.
8. May be required to work varying schedules to reflect the business needs of the property.
9. Must possess basic computational ability.
10. Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions.
11. Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times.
12. Ability to lead departmental meetings and participate in hotel/bar team meetings.

Physical Requirements:

1. Sit, stand and walk for varying lengths of time.
2. Lift approximately thirty (30) to forty (40) pounds, including ability to serve food and beverage items as appropriate.
3. Good communication skills, both written and verbal.
4. Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability.
5. Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line phone, filing cabinets, photocopiers and other office equipment as needed.