Food & Beverage Shift Manager

This role will also support Food and Beverage for all property operations, events, or functions as assigned. This includes the direct supervision of team leaders, sous chefs and team members in assigned area(s), support of all service initiatives, and overall guest satisfaction and service quality. The manager will be responsible for setting the tone of the service experience and maintaining top talent in all areas of the front of house.

Essential Functions: 

• Assists in managing the day-to-day operations as assigned in accordance with Company policies and procedures, regulatory controls, and health and safety regulations.
• Thorough and complete knowledge of all assigned venue and outlet positions.
• Ensures assigned area is functional and meets all of the company’s standards to include but not limited to: cleanliness, atmosphere, service, guest interaction, team member interaction and execution of food and beverage sales.
• Assists in completing accurate and necessary daily, weekly and monthly paperwork and administrative duties to include but not limited to: sales tracking, labor tracking, payroll, petty cash, deposits, inventories, ordering, account payables and receivables and P&L accounting as assigned.
• Conducts and coordinates on-the-job training for team members, and ensures they receive the skills needed to perform their jobs.
• Assists management in compiling quarterly action plans outlining goals and objectives with senior F&B leadership.
• Maximizes team member morale through leading by example and demonstrating service behaviors to both guest and team members in addition to providing the tools, guidance, and support needed to enable their team to give world class guest service.
• Maintains high levels of guest satisfaction by building professional relationships with the guests through guest interactions and encourages team members to build professional relationships with the guests.
• Understands and assists in maintaining an effective program of scheduling and rotations to ensure high standard of service while maximizing labor proficiency.
• Assists in maintaining all cash handling policies and procedures with all team members and ensures the integrity of regulatory and internal audit compliance is maintained.
• Assists with creating promotional programs to increase revenue and average check.
• Rewards top team members for sales and performance.
• Provides guidance and direction to team members, including setting performance standards and expectations, monitoring performance, and coaching and documenting individually when needed.
• Participate in the recruitment, selection, recommendation for hire and training process for all team members.
• Understands, implements, and enforces all Standard Operating Procedures.
• Participates and or conducts daily pre-shift meetings as assigned.
• Updates the team on property news, promotional events, and other pertinent information.
• Assists in maintaining daily expense control and training team members to participate in cost control tracking reports..
• Communicates effectively with F&B senior leadership and is expected to assist in other areas of the division when necessary.
• Establishes and maintains an excellent working relationship with all related departments.
• Establish floor presence to inspect service expectations, inventory and operating supplies, equipment functionality and maintenance, cleanliness, organization, health code and state liquor agency compliancy and makes adjustments when necessary.

Knowledge, Skills & Abilities: 

• Must be able to work independently.
• Must be able to sit, stand or walk for long periods of time (4 hours).
• Must be able to respond calmly and make rational decisions when handling conflicts.
• Must be able to maneuver throughout all areas of the property and from floor to floor either by stairways (minimum of 20 steps), escalator, or elevator.
• Must be able to lift and carry up to 50 lbs.; and, have the ability to push, pull, reach, bend, twist, stoop and kneel. 
• Respond to visual and aural cues. 
• Must have the manual dexterity to operate a computer and other necessary office equipment including but not limited to Microsoft Office suite (Excel, Word, Power Point, Outlook)
• Must be able to tolerate areas containing dust, loud noises, bright lights, and smoke.
• Must be able to work varied shifts, weekends, and holidays as needed.
• Ability to simultaneously manage several projects, and not be frustrated by changing priorities and unforeseen obstacles to achieving objectives.
• Must have the ability to act quickly and exercise good judgment under pressure/conflict situations.
• Must be reliable and conscientious and possess the ability to interact (in English) with guest, co-workers, and supervisory staff.
•  Must present a neat and professional appearance and display a team player attitude.
• Excellent interpersonal, customer service, leadership, communication, team building, and problem-solving skills are required.
• Ability to speak distinctly and persuasively. 
• Must be able to fluently read, write, speak, and understand English.
• Ability to write reports, business correspondence, and procedure manuals.
• Knowledge of basic administrative functions including scheduling, inventory, and computer functions as well as inter-departmental communication.
• Knowledge of basic food and beverage preparation and presentation. 

Education and Experience:

• Must be proficient in Microsoft applications (Excel, Access, Word, Outlook)
• Two-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major preferred.
• 1-3 years’ experience in a supervisory capacity in a similar style operation preferred.
• Experience operating point of sales systems and cash transactions.

Required Certification/License:

• Not Required