Beverage Shift Manager
Oversees all dining room, lounge, banquets and kitchen operations.
Supervise and direct the staff ensuring that:
a. The guest is greeted by the server in the shortest amount of time.
b. Empty tables are cleared within the shortest possible time.
b. The Dining Room, Kitchen, Lounge and Banquet shifts are properly staffed at all times.
c. The Dining Room, Kitchen, Lounge and Banquet areas are clean in accordance with health department regulations.
Generates schedules for all areas of food & beverage operations.
Ensure all employees are in full uniform including name badges and are conducting themselves in a professional manner.
Constantly encourages teamwork, professionalism and creativity among staff.
Ensures that employees performance is evaluated in a timely manner using the Hows It Going (HIG) forms.
Develop and implement creative strategies to increase revenues and average check amounts.
Develop effective shift strategies and ensure daily, informative shift meetings are held.
Responsible for overall guest satisfaction and necessary follow-ups to include constant monitoring of guest satisfaction surveys,
comment cards, emails, letters, phone calls.
Oversee dining reservation waves for each outlet and communication with reservations and front desk on pricing, menus, specials,
and packages.
Maintain health and safety standards within department for guests and employees.
Perform administrative responsibilities to include, but not limited to cash accountability and cash management, inventory control,
payroll and personnel procedures.
Plan, coordinate and implement special events and holiday functions.
Participate in property meetings and employee functions as required.
Approve all weekly time sheets /payroll, purchase orders, and invoices. Update time & attendance point sheets as needed.
Assist with monthly food and supply inventories as directed.
Work with Executive Chef on creating menus, pricing, specials, shared budgets for china, glass, silverware and equipment, food
costs, monthly expenses.
Responsible for the creation and communication of all restaurant operating hours and schedules.
Responsible for all P&Ls and budget process.
Required to oversee weekly timekeeping and labor; track labor through wage critiques.
Responsible for overall beverage inventory and cost of sales.
Book entertainment and process invoices/payments.
Track all outlet expenses.
Handle all restaurant marketing to include creating marketing materials.
Lead all F&B hiring and recruiting to include recruiting, job fairs and interviewing.
Lead all F&B training to include ServSafe Food Safety, Food Handlers, TIPS, Micros, Cash Handling and FOH service training.
Coaching and counseling of employees and managers.
Performs other duties as assigned.
