Position Title:    Manager                                          Reports To:            General Manager

Department:      Food & Beverage                           Date:                       May 2026

Responsible for the overall management and direction of all aspects of the Food and Beverage operation.

Supervision Received:

Supervision is received from the General Manager.

Essential Functions:

• Ensures Operating Results are achieved in both the restaurant and catering.  These results include but are not limited to the following:


• Knowledgeable, consistent and engaging service


• Fresh, creative, high quality food that is consistent with the restaurant’s position


• Clean and well maintained facility


• Merchandising standards to include music, lighting, table ware, uniforms, etc.


• Ensures Staffing Results are achieved in both the restaurant and catering.  These results include but are not limited to the following:


• Recruitment and selection of a high quality staff


• Thorough orientation, training and development of all staff


• Ongoing performance evaluation and on-the-floor coaching of all staff


• Appropriate progressive discipline procedures take place for all staff


• Ensures Financial Results are achieved for both the restaurant and catering.  These results include but are not limited to the following:


• Sales and Guest counts increase annually


• Annual gross operating profit is maximized


• Financial margins meet budget


• Active participation in the annual business plan

• Performs all necessary administrative functions for the business.  These functions include but are not limited to the following:


• Maintain the accuracy of Micros


• Reports all potential safety hazards to the General Manager immediately


• Ensures sanitation and safety programs meet regulatory OSHA standards and best practices


• Complies with all policies and procedures set forth by the Columbia Management Management Employee Handbook

• Maintains and builds positive relationships within the property, community and industry to include:


• Strengthens strategic alliances with food, wine and hospitality industry partners


• Represents the restaurant in a positive and friendly manner at all times, including participation in trade association meetings and special events

• Conducts self in a professional manner at all times

Secondary Functions:

• Performs all other duties as assigned

Qualifications:

Position requires minimum of five years experience in high quality food and beverage operations, Two years of management experience and a high school diploma. A college degree preferred.  Other requirements include:

• Ability to plan, organize and direct the activities of a group of employees.


• Ability to develop an effective working relationship with managers.


• Ability to multi-task and work well under pressure.


• Ability to develop department budget and have working knowledge of financial statements.


• Working knowledge of Windows, Word and Excel.


• Ability to solve problems and deal courteously and tactfully with employees and the general public.


• Ability to work varied shifts.


• Ability to stand for an entire shift.


• Ability to work with minimum supervision.


• Knowledge of Micros computer system.


• Possession of strong verbal and written communication skills.


• Ability to organize and prioritize to meet deadlines.


• Ability to read and follow both verbal and written instruction.


• Ability to work as part of a team.


• Possession of, or ability to obtain, a valid driver’s license.

Working Conditions:

This position requires the ability to perform those activities necessary to complete the essential functions of the job, either with or without reasonable accommodation.

Walking:         30%

Standing:         25%

Sitting:            25%

Bending:         10%

Lifting:            10% / up to 50 lbs.

                        100%