Service Manager- Food & Beverage

Early Bird Night Owl; Durham (NC); On-site; USD 51,000 - 63,000; Full time

Job summary

The Durham Hotel seeks an experienced Service Manager to oversee daily food and beverage operations across The Coffee Bar, The Roof, and catering/events. You will collaborate with the Director of Food & Beverage to drive revenue, control costs, and maintain service excellence.

Strong leadership and a passion for hospitality are essential. Applicants should have 1+ year managing a restaurant/bar, experience with Toast POS, and the ability to train teams while upholding brand standards and safety

Qualifications

• Minimum 1 year restaurant/bar management.
• Ability to obtain Food Handlers and Tips Certification within six months.
• Excellent interpersonal and leadership skills.
• Detail-oriented with strong organizational skills.

Responsibilities

• Oversee daily operations for the Coffee Bar, Roof, and Events.
• Lead staff, train, and supervise to meet brand standards.
• Monitor guest experience and resolve issues with the Director of F&B.
• Manage inventory, scheduling, payroll, and budgets.
• Ensure food safety and staff compliance with policies.

Skills

Leadership

Training & Mentoring

Communication

POS experience

Education

High School Diploma

Hospitality degree preferred

Tools

Toast POS

Job description

As humble ambassadors of our namesake city, we prioritize quality, kindness, and inclusivity so all feel welcome.

REPORTS TO:

Director of Food & Beverage

OUR WHY

As humble ambassadors of our namesake city, we prioritize quality, kindness, and inclusivity so 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 Service Manager is responsible for managing the daily operations of the food and beverage operation, including guest service, finance, inventory, safety, and human resources tasks. The Service Manager needs to possess the ability to move in between any of our concepts, which include The Coffee Bar, The Roof, and all catering, banquet, and special event venues at The Durham Hotel.

The Service Manager will work closely with the Director of Food & Beverage, and all managers within the hotel, to deliver results that contribute to the mission and overall success of the hotel by accomplishing performance objectives focused on driving revenue, controlling costs, providing guest and associate satisfaction, and delivering 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 Coffee Bar, Roof, and 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)

Financial Performance

• Reconcile daily audit materials. (i.e., timesheet authorizations, perpetual inventories, void transaction reports, cash drops, and guest ledger entries)
• Oversee necessary ordering and inventorying for your primary business unit
• Prepare and control payroll for your primary business unit each pay period
• Review employee 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/The Durham human resources policies in all aspects of employee and guest relationships

Team Hiring, Retention, and Mentorship

• Stay up to date with Hotel websites, newsletters, meetings, and emails to ensure that you and your teams are advised of actions, programs and initiatives happening within the Durham Hotel
• Interview, coach, and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with The Durham’s core values
• Help team members establish KPIs and review goals annually
• Maintain high level of day-to-day communication and interaction with team members, guests, vendors, and contractors, always in a mature and professional manner
• Advocate and maintain a team culture built on service excellence, professionalism, teamwork, and an environment to have fun, learn and succeed

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
• Attention to detail
• 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 preferred

PHYSICAL ABILITIES:

• 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

COMPENSATION:

Starting salary at $57k, commensurate with experience. In addition, we offer a comprehensive benefit offering including paid time off, holiday pay.