The Oak - Manager

Job description

The F&B Manager reports to the Director of Food & Beverage and Outlet General Managers. This leadership position is responsible for the smooth functioning of service for our restaurants and outlets in an upscale resort setting. Oversees a team of skilled servers and bartenders, leading the dining staff in the efficient delivery of providing the highest standards of service to our guests. Encourages staff growth and development. Works cohesively with food and beverage managers and chefs to ensure a seamless guest experience. Competent communicator who resources other hotel managers to ascertain guests needs based on the general resort business which may change on a daily basis. Possesses a distinctive creative ability to ensure competitive positioning in the marketplace. Upholds financial obligations of the department. Professional presentation skills to represent and to promote food and beverage program quality to our guests. Works effectively in a quality assurance environment that embraces input to formulate the positioning, systems development and standards of the restaurant. Exhibits a passion for excellence. Leads by example and acts as a role model for others, and will at all times exhibit the highest levels of professionalism in all management practices and be a resource for the improvement of the guest experience and future growth and development of the resort. Ideal candidates will have prior management experience of at least 2 - 3 years; exceptional organization, service skills, financial acumen, proven leadership traits and a desire to be part of a quality driven team. Experience in a luxury resort or fine dining is preferred. STANDARD SPECIFICATIONS: Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other associates or guests. SKILLS AND QUALIFICATIONS: Essential: • Possess a positive, outgoing and friendly personality • 3 years of restaurant management experience, preferably in fine dining or upscale dining • Experience in food and beverage administration • Proven supervisory skills and the ability to provide leadership • Knowledge of liquor laws and regulations, health department regulations, and current TIPs certification. • Thorough knowledge of Food & Beverage point-of-sale systems (MICROS/ORACLE preferred). • Experience in effective resolution of difficult guest situations • Excellent communication skills, both verbal and written, to successfully interact with hotel guests and staff • Strong attention to detail • Computer literacy, including Word and Excel • Professional track record, appearance and demeanor • Solid analytical skills that demonstrate knowledge and understanding of financial responsibilities • Must have valid drivers license. Desirable: • Experience in luxury resorts or hotels • Introductory Level Completed from The Court of Master Sommeliers • College degree, preferable in hotel and restaurant management. Skills: • Excellent interpersonal skills • Ability to communicate in English with guest/visitors, vendors, media/publication contacts, community • contacts, industry contacts, management and co-workers to their understanding. • Ability to perform basic mathematical computations. • Excellent verbal and writing skills. • Knowledge of restaurant point-of-sale systems. • Ability to work productively with other resort departments. • Ability to work without constant, direct supervision. • Ability to remain calm and courteous in demanding and difficult customer situations. • Ability to work evenings, weekends and holidays. • Fulfill the responsibilities of the restaurant MOD duties, when necessary • Ability to motivate staff and maintain a cohesive team. JOB FUNCTIONS: • Provide direction, support and communication to associates to ensure complete guest satisfaction and • attention to detail • Delegate responsibilities to FOH associates • Conduct performance evaluations of FOH associates • Exhibit a hands on approach to training, developing and working alongside associates and commitment to • individual growth • Establish service standards and ensure compliance through constant observations • Observe daily conditions of all physical facilities and equipment in the restaurant; make recommendations • for corrections and improvements as needed • Control usage of all food and beverage items and appropriate usage of service equipment and tools • Assist in creating schedules to ensure proper coverage for hotel occupancy levels • Financial management - review daily revenue and labor reports to stay within budgeted and forecasted • goals • Ensure that all POS systems, inventory systems, wine lists and any other information pertinent to the selling • of beverage remain accurate and up to date and are understood & adhered to by the team • Be an active part of daily pre-shift meetings to keep staff abreast of anticipated business levels, new • policies and procedures, ongoing training items, menu descriptions, and to foster a positive work • environment. • Actively participate in the cycle of service in order to promote, educate and sell to guests. • Organize and complete (when needed) the administrative flow of beverage throughout the restaurant • (including but not limited to: updating menu and line up notes, creation of floor plans, employee check in, • employee check outs, beverage stocking and other side work) • Maintain positive working relationship with kitchen leaders and line staff throughout service periods • Ensure excellent service & hospitality is provided for all guests, community, vendors and investors • Understand all food and beverage items offered, including ingredients, methods of preparation and proper • service. • Perform other tasks or projects as assigned by the Director of Restaurants and Outlet General Managers