Manager

Compass East LLC; Raynham (MA); On-site; USD 55,000 - 85,000; Full time

Job summary

Compass East LLC in Raynham, MA seeks an experienced Food & Beverage Manager to develop and maintain quality standards for the restaurant, supervise service staff, and ensure exceptional guest experiences. You will lead in creating Memorable Guest Moments and oversee daily restaurant activities including serving, bussing, seating, and room service.

The role requires strong leadership, customer service expertise, and a track record of managing budgets, inventory, and staff performance.

Qualifications

• Must be able to read and speak English; may be required for communication with English-speaking customers or co-workers.
• Two to three years of related experience and/or training, or an equivalent combination of higher education.
• Bachelor’s Degree in Hospitality or Business Administration, or a related field.

Responsibilities

• Organizes and conducts pre-shift meetings to review specials, menu changes, house counts, etc.
• Ensures that the restaurant and facilities are kept clean, well-stocked, and organized.
• Checks maintenance of all equipment, schedules needed maintenance services, and performs general clerical/cashier duties.
• Greets guests at tables to ensure complete guest satisfaction and attention to guest needs.
• Ensures established cash handling procedures are utilized to accurately charge customers.
• Creates sales and log reports, monitors restaurant budget, and takes action to minimize expenses.
• Reports on financial performance, inventory, and personnel.
• Tracks stock levels of food, china, glassware, silverware, and other supplies and equipment, forecasts needs, and oversees ordering.
• Conducts regular inventory counts and implements procedures to monitor assets.
• Oversees daily restaurant activities: serving tables, bussing tables, seating guests, room service, and general clerical/cashier duties.
• Works with GM in interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include hosts, servers, bartenders, and bussers.
• Ensures new associates receive effective orientation and training; develops ongoing training programs and conducts tests for comprehension.
• Adheres to and enforces employee compliance with health, safety, and sanitation standards.
• Maintains regular and reliable attendance.

Skills

Leadership

Communication

Time management

Multi-tasking

Client-service

Problem-solving

Staff training

Education

Bachelor’s Degree in Hospitality or Business Administration

Tools

POSITOUCH

MICROS

Online reservation systems

Inventory controls

Scheduling/Labor management

Financial forecasting

Job description

Description

Department: Food and Beverage Managers and Administration

Reports to: General Manager

General Purpose

Develops, implements and maintains quality standards of the restaurant, including supervision and direction of service staff. Ensures excellent customer service standards are maintained. Leads in creating Memorable Guest Moments.

Essential Duties

• Organizes and conducts pre‑shift meetings to review specials, menu changes, house counts, etc.
• Ensures that the restaurant and facilities are kept clean, well‑stocked, and organized.
• Checks maintenance of all equipment, schedules needed maintenance services, and performs general clerical/cashier duties.
• Greets guests at tables to ensure complete guest satisfaction and attention to guest needs.
• Ensures established cash handling procedures are utilized to accurately charge customers.
• Creates sales and log reports, monitors restaurant budget, and takes action to minimize expenses.
• Reports on financial performance, inventory, and personnel.
• Tracks stock levels of food, china, glassware, silverware, and other supplies and equipment, forecasts needs, and oversees ordering.
• Conducts regular inventory counts and implements procedures to monitor assets.
• Oversees daily restaurant activities: serving tables, bussing tables, seating guests, room service, and general clerical/cashier duties.
• Works with GM in interviewing, hiring, training, planning, assigning, directing work, evaluating performance, rewarding, disciplining associates; addressing complaints and resolving problems.
• Manages department members that may include hosts, servers, bartenders, and bussers.
• Ensures new associates receive effective orientation and training; develops ongoing training programs and conducts tests for comprehension.
• Adheres to and enforces employee compliance with health, safety, and sanitation standards.
• Maintains regular and reliable attendance.

Physical Demands

Frequently stands, walks, talks, and listens. Regularly uses hands and reaches with hands and arms. Occasionally sits, climbs, balances, stoops, kneels, crawls, and crouches. Frequently lifts weights up to (specify). Works in outdoor weather conditions occasionally. Noise level is moderate.

Availability

Available to work flexible hours/schedule as required.

Certificates/Licenses

ServSafe Certified Food Manager (Food & Alcohol) or TIPS equivalent.

Job Knowledge, Skill, and Ability Preferences

• Ability to read and speak English; may be required for communication with English‑speaking customers or co‑workers.
• Must meet state age requirements for handling alcoholic beverages.
• Working knowledge of wine, spirits and regional cuisines.
• Demonstrates leadership ability with skills to communicate and express ideas and directives clearly to associates.
• Strong problem‑analysis and problem‑resolution skills.
• Strong multi‑tasking, organizational, and time‑management skills to ensure a quick response to client needs.
• High level of active listening skills and strong client‑service skills to resolve issues with tact and diplomacy.
• Strong written and verbal communication skills.
• Strong leadership and people‑management skills.
• Professional and courteous demeanor.
• Ability to create high‑performance teams and be a strong team player.
• Demonstrate a strong commitment to company values.
• Organizational development abilities with a focus on individual and team advancement.
• Exceptional personal hygiene and positive representation of the organization’s employees, clients, and vendors.
• Ability to maintain effective financial accountability to the company and ownership.
• Complete and comprehensive understanding of the physical infrastructure, food and beverage operations.

Requirements

Minimum Requirements:

• Two to three years of related experience and/or training, or an equivalent combination of higher education.

Preferred Requirements:

• Bachelor’s Degree in Hospitality or Business Administration, or a related field.
• Experience in restaurant point‑of‑sale systems (e.g. POSITOUCH and MICROS), online reservation systems, inventory controls, scheduling/labor management, financial forecasting.
• Experience in purchasing, inventory management, sanitation, security, company policies and procedures, personnel management, record‑keeping, and preparation of reports.