Restaurant Manager

Ontario Trillium Foundation; Houston (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

Ontario Trillium Foundation in Houston, TX is seeking a Food and Beverage Manager to oversee the Kitchen of the Convenience Store, ensuring efficient operations, strong guest service, and compliance with food safety standards.

You will lead kitchen staff, manage inventory, scheduling, and training, monitor sales and food cost, and handle cash operations with accuracy while upholding safety and quality.

Qualifications

• Experience in food service management
• Ability to lead and train diverse staff
• Strong focus on guest satisfaction and safety

Responsibilities

• Oversee kitchen operations to meet sales targets and food cost goals.
• Train, supervise, and evaluate staff to ensure efficiency and customer focus.
• Schedule employees to maintain appropriate staffing during peak periods.
• Ensure proper stocking, labeling, and display of products in all areas.
• Monitor inventory levels and coordinate orders as needed.
• Provide excellent customer service and promptly address concerns.
• Maintain clean, organized, safe, and welcoming store environment.
• Handle cash operations with accuracy and perform till closures.

Skills

Leadership

Customer service

Inventory management

Staff scheduling

Training

Cash handling

Food safety

Job description

Job Title: Food and Beverage Manager (FBM)

Reports to: General Manager (GM)

Job Description

A Food and Beverage Manager (FBM) is responsible for ensuring smooth operations of the Kitchen of the Convenience Store, ensuring that the kitchen is run efficiently, and customers are satisfied. This includes supervising kitchen staff, ensuring that inventory is stocked, and providing excellent customer service. The Food and Beverage Manager is an essential role in the successful operation of a convenience store kitchen. The ideal candidate should have excellent leadership and communication skills, be customer-focused, and have the ability to work well under pressure in a fast-paced environment.

Duties and Responsibilities

• Assisting the General Manager and ensuring the kitchen operates smoothly and meets its sales targets and food cost goals.
• Training, supervising, and evaluating store staff to ensure they are efficient and customer-focused. Also training employees and being self-aware of marketing programs, campaigns, strategies, and initiatives.
• Scheduling employees to ensure adequate staffing levels during peak business periods and times of high customer traffic.
• Ensuring that all products are stocked, labeled, and displayed properly in the hot grab, cold grab, bakery, and fountain area, and planograms and schedules are followed.
• Monitoring inventory levels and order new stocks as necessary. This includes ordering food, beverages, and other supplies and managing inventory levels.
• Providing excellent customer service and promptly addressing customer concerns, including giving prompt attention and accurate orders.
• Making sure that the kitchen and fountain equipment and store is clean, organized, working properly and presents a welcoming atmosphere to customers.
• Managing Cash Registers, including performing cash management tasks such as opening and closing the till, counting money, and making deposits.
• Conducting regular safety and security checks to ensure a safe and secure store environment.
• Conducting regular food safety and security checks to ensure food is being served safely.
• Enforcing store policies and procedures and addressing any violations.
• Analyzing sales trends to maximize sales and upselling while reducing wastage.
• Passing all station certifications and be able to administer station certification tests to crew members.
• Informing GM about any unusual happening at the store or act according to SAFETY guidelines.
• Updating GM regularly about the store affairs and apprising them of any issues in advance which may hamper smooth functioning of the store.