A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
The F&B Manager is responsible for the successful operation of their assigned outlet(s). They are responsible for maintaining a high-level of quality service to maximize the guest experience. They are responsible for developing and directing staff and meeting financial projections, goals, and objectives.
Ruthie's Steak and Seafood Fine Dining Restaurant Responsibilities:
Create and execute effective scheduling and managing of staffing levels to meet payroll costs, business volumes, and guest expectations for the assigned outlet. Ensure staff monitors meals being served meet the company's expectation for appearance and quality standards. Create, train, implement, manage, and enforce Buffet guest service standards for Front of the House staff. Develop, implement, and maintain budget and expenses to meet forecasted goals. Responsible for the development, training, and managing of procedures to ensure fast/efficient functionality and service to meet guest and company expectations. Responsible for creating, evaluating, and enforcing a program that meets all Health Department, Internal Controls, and Government rules and regulations. Conduct relevant inventory including rotation, par levels, and discontinued items. Provide exceptional guest service for all external and internal customers. Responsible for effectively managing, delegating duties, and the performance and development of department staff; inclusive of interviewing, hiring, training, evaluating, coaching, and termination of staff. Manage expenses based on budgeted guidelines and business volumes to include payroll and staffing levels. Perform all functions of personnel within span of control, as needed. Must maintain reasonable accessibility by phone for business purposes. Assure an environment which emphasizes cooperation, communication, and teamwork with all departments. Support compliance with all internal procedures and regulatory requirements, including those associated with underage and intoxicated guests. Support current law and policy to provide a work environment free from illegal and discriminatory behavior. Promote and ensure the safety and security of all guests and employees. Complete job duties with minimal supervision, maintain acceptable attendance, and use appropriate judgment and decision-making skills. Job duties, tasks, work hours, work requirements, and other duties as assigned may be added or changed at any time.
Knowledge, Skills, and Abilities:
Ability to create, analyze, train, execute, and manage effective department processes and procedures to ensure a favorable guest experience. Must have a high-level of food and beverage service knowledge. Must be able to stand/walk for up to eight (8) consecutive hours. Has the resiliency to deal with difficult guests in all types of business conditions and the ability to work effectively and courteously with fellow employees. Ability to maintain strict confidentiality including, but not limited to, employee data, player activity, claim activity, financial data, marketing plans, and policies. Ability to effectively utilize conflict-resolution techniques. Ability to analyze and interpret departmental needs and results. Ability to solve complex problems and maintain mental concentration for significant periods of time. Ability to perform assigned duties under frequent time pressures and in an interruptive environment. Ability to use telephone, copy/fax machine, computer, Microsoft Office, hand-held radio, and any department-specific equipment, tools, and computer software.
Certificates, Licenses, Registrations:
Must hold a valid gaming license in accordance with the Nebraska Racing and Gaming Commission. Must complete all company-required training within designated time frames. Must obtain direct deposit within one week of start date.
key words:
food and beverage, management, director, fine dining, banquets
Job Type:
Full-time Pay:
$50.00 - $55.00 per year
Benefits:
401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off Vision insurance
Shift:
10 hour shift 8 hour shift Day shift Evening shift Ability to
Commute:
Grand Island, NE 68801 (Required) Ability to
Relocate:
Grand Island, NE 68801: Relocate before starting work (Required)
