Service Manager (F&B Outlets)

Early Bird Night Owl; Cary (NC); On-site; USD 54,000 - 66,000; Full time

Benefits offered by this job

Health insurance including vision

Dental

Wellness rewards program

IRA retirement plan

Paid time off

Holiday pay

Company matched IRA

Job summary

Early Bird Night Owl in Cary, NC is seeking a Food & Beverage Manager to oversee daily restaurant and events operations, ensuring exceptional guest experiences and adherence to safety standards. You will collaborate with the Director of F&B and hotel managers to drive revenue and uphold brand quality across all service venues.

The ideal candidate has strong leadership, training, and communication skills, with at least 1 year of restaurant/bar management.

Qualifications

• Minimum 1 year restaurant/bar management experience.
• Strong leadership and coaching abilities.
• Ability to obtain Food Handlers and Tips Certification within six months.

Responsibilities

• Oversee daily operations for restaurant and events.
• Maintain service standards and train staff.
• Manage guest experience and resolve issues with F&B leadership.
• Monitor food quality and safety, inventory, and payroll.
• Collaborate with directors and managers on programming and events.

Skills

Leadership

Training

Customer service

Communication

Time management

Public speaking

Integrity

Operational skills

Team motivation

Education

High School Diploma/GED

Hospitality degree or related field

Tools

Toast POS

Job description

We prioritize quality, kindness, and community to provide a respite in downtown Cary, where all feel welcome.

Our Core Values

INSPIRE WONDERInnovation and Creativity | Surprise and Delight

FOSTER HOSPITALITYInclusive Culture | Home Away from Home

PURSUE EXCELLENCEExceptional Experiences | Attention to Detail | Focus on Quality

DEMONSTRATE INTENTIONALITYEmpathetic Engagement | Anticipatory Service | Sense of Ownership

CULTIVATE COMMUNITYTeam Collaboration | Community Engagement | Take Time to Celebrate

POSITION SUMMARY:

The Food & Beverage manager is responsible for managing the daily operations of food and beverage service while ensuring exceptional guest experiences, strong operational execution, and adherence to safety standards. This role requires the ability to work across all Peck & Plume concepts, including the restaurant and all catering, banquet, and special event venues.

The Food & Beverage supervisor will collaborate closely with the Director of Food & Beverage and all managers within the hotel, to drive results aligned with the mission and overall success of the hotel. Key performance objectives include driving revenue, controlling costs, elevating guest and associate satisfaction, and upholding product and service quality.

To be successful you should exhibit experience in food and beverage service experience, operational applications, and employee training techniques. You will be a passionate leader with the ability to inspire, motivate, and support your team in order to exceed your professional goals. You will have high standards when it comes to guest experience, understand brand standards and you will take ownership and pride in your work.

DUTIES AND RESPONSIBILITIES:

Service Standards

• Responsible for daily operations for scheduled business unit (the restaurant or Events/Catering), ensuring the quality and standards set forth by the Director of Food & Beverage
• Attend weekly BEO and manager meetings to receive weekly service focus points, discuss details of upcoming events and programming, and communicate any operational needs or service bottlenecks
• Work a variety of scheduled floor shifts throughout the week to fill in staffing gaps, support the team, and lead by example, using any down time to find efficiencies, generate ideas for programming, events, and menus, and find areas of improvement for staff training
• Monitor that food quality is consistent, appealing, and prepared to guest specifications
• Be the expert on whatever floor you are managing – understand the POS, steps of service, and menus inside and out

Guest Experience

• Interact with guests to obtain feedback on quality of service and food in outlets
• Resolve guest complaints and coordinate with Director of F&B to resolve issues
• Utilize guest reviews to inform training focal points
• Ensure consistency on each shift for guest perception – notice the small details (are we set up in time, is the team off their phones, do we have clean menus, are the tables wiped, is our host present etc)
• Reconcile daily audit materials. (i.e., timesheet authorizations, perpetual inventories, void transaction reports, cash drops, and guest ledger entries)
• Oversee necessary ordering and inventorying
• Prepare and control payroll for your primary business unit each pay period
• Reviewemployee schedules and punch clocks to eliminate unnecessary labor overages and to ensure that guest service, operational needs, and financial objectives are met
• Collaborate with the Director of F&B and other managers, to brainstorm programming and events
• Prepare monthly commentary to influence yearly budget

Health and Safety Standards

• Enforce all food safety policies and procedures to ensure compliance with the laws, codes, and guidelines set forth by the FDA and Health Department
• Coordinate cleaning program for your primary business unit and making recommendation for improvements
• Enforce Early Bird Night Owl / Peck & Plume human resources policies across all employee and guest interactions

Team Hiring, Retention and Mentorship

• Stay informed on hotel updates through websites, newsletters, meetings, and internal communications to keep your teams well-connected to initiatives and programming
• Interview, coach, and mentor associates to ensure performance aligns with brand and hotel standards, grounded in The Mayton’s core values
• Help team members establish KPIs and review goals annually
• Maintain a high level of daily communication with team members, guests, vendors, and contractors and always with professionalism and maturity
• Advocate for and sustain a team culture rooted in service excellence, professionalism, collaboration, fun, learning, and shared success

QUALIFICATIONS:

• Minimum of 1 year restaurant/bar management
• Strong leadership skills and the ability to train, coach, develop and motivate others
• Possess or have ability to obtain Food Handlers and Tips Certification within six months of commencement of employment
• Highest level of integrity and a hands-on management style
• Experience with Toast point of sales system preferred
• Exceptional organizational and operational skills, and detail-oriented with proven time management skills
• Excellent interpersonal skills, including tact and professionalism in dealing with staff, customers, and management, including writing, speaking, and public speaking

*Ability to work a flexible schedule to include AM/PM shifts, weekends, and holidays

EDUCATION:

High School Diploma / GED required.

Higher education degree in hospitality management or related field or equivalent work experience a plus.

PHYSICAL ABLITIES:

• Ability to be on your feet and alert for extended periods of time
• Ability to lift up to 35 lbs. as needed
• Continuous use of hands and arms
• Continuous bending, reaching, and twisting

Note:

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

COMPENSATION:

• Starting salary at $60k, commensurate with experience.
• Paid time off
• Holiday pay
• Company sponsored health insurance including vision
• Dental
• Wellness rewards program
• Company matched IRA retirement plan