F&B Manager - Fast Hire

• Work with the chefs to create synergy between culinary, wine and cocktail programs.
• Work on the floor three nights a week or as needed. Weekends will be required.
• Manage and educate floor staff on product knowledge and service standards.
• Provide intensive and ongoing staff training.
• Help with monthly inventory surveys and general inventory management.
• Set an example and provide exceptional guest service experience in all situations.

Guest Satisfaction

• Ensure guest satisfaction by maintaining the highest level of service and wine & cuisine offerings.
• Address guests having negative experiences while on-site, ensuring that guests leave pleased with their overall experience.
• Ensure individualized attention to all guests by keeping current with daily house counts, arrivals/departures, VIPs, and in-house group activities, locations, and times.
• Facilitate individualized attention to all guests by the maintenance of guest history in the V1 database ensuring that F&B staff log individual guest preferences into guest records and utilize this information when interacting with guests.

Financial

• Help the Director of Food & Beverage oversee the development of the annual budgets including average checks (food, liquor/beer, and wine), cover counts and meal period, labor/payroll (staffing guide), food costs, cost of sale, percentages, and other related expenses.
• Review food and beverage sales daily, resolving discrepancies with accounting.
• Monitor food and beverage pricing to ensure that it is within concept and within budget parameters.
• Maintain labor and associated costs within budgeted parameters.
• Manage payroll through a strict review of staff schedules on a weekly basis to ensure that they are in accordance with anticipated business demands.
• Review regularly and establish all pricing including such items as rental fees, corkage charges, etc.
• Work with key members of the Executive Team on marketing plan, including special events, wine dinners, holiday offerings and Member programming.

Staff Management & Development

• Foster and promote a cooperative working climate, maximizing productivity and ensuring staff morale is high.
• Oversee the hiring of front and back-of-house staff, interviewing all candidates being considered for hire to ensure cultural and experiential fit into the division.
• Develop and implement cross-training so that staff are knowledgeable, experienced, and interchangeable across food and beverage venues.
• Develop and implement incentive programs that motivate fellow managers to perform at an exceptional level.
• Prioritize, organize, and delegate work assignments for direct reports, following up as appropriate to achieve desired results.
• Manage the performance of direct reports with consistent coaching, training, and performance reviews.
• Implement professional development plans for food and beverage staff.
• Handle disciplinary situations and counsel staff members according to Meadowood standards as established through Human Resources.

Standards Development & Maintenance

• Maintain complete knowledge and strictly abide by local, state, and federal liquor regulations, particularly those prohibiting service to minors and intoxicated persons.
• Monitor staff performance in all phases of service standards and job functions, ensuring that all procedures are carried out regarding established standards.
• Inspect all aspects of the operation, ensuring compliance with standards of cleanliness and order; communicate any deficiencies directly to respective personnel to rectify as appropriate.
• Ensure all staff grooming and attire standards are always adhered to.
• Maintain all policies and procedures as detailed in the Staff Handbook
• Ensure that all staff have updated Food Handlers Permits and TIPs training.

Attributes

• Strong knowledge of food, wine and cocktail products.
• Familiarity with food, beverage and labor cost controls
• Ability to write clearly and speak Standard English in a clear, coherent, highly professional manner.
• Ability to speak basic Spanish is highly desirable.
• Ability to perform basic mathematical skills (addition, subtraction, multiplication, division) including fractions and percentages for all operations.
• Ability to forecast and create a budget; analyze the results of current operations against the budget.
• Ability to think clearly, logically, and creatively.
• Ability to analyze and resolve problems by exercising sound judgment.
• Working knowledge of local, state, and federal liquor regulations.
• Working knowledge of the State of California Wage and Hour laws.
• Working knowledge of Forbes Travel Guide and its standards.