Our esteemed hotel is looking for a passionate food and beverage service manager! You’ll ensure each guest receives world-class service by managing all aspects of our food and beverage department, including our incredible staff. Ideally, our applicant is a go-getter with hospitality experience and an unrivaled dedication to customer satisfaction. The F&B Service Manager oversees restaurant operations, including but not limited staff orientation and HR onboarding, service, guest and staff satisfaction, maintenance, and creative momentum for the business. The primary focus of the F&B Service Manager is to ensure efficient and effective day-to-day operations of the Food & Beverage outlets across the property. The F&B Service Manager reports directly to the Hotel General Manager. Success in this role requires the individual to develop a high-performance team that is both customer-focused and profit-driven. The F&B Service Manager maintains service standards, facilities and high standards of cleanliness, and ensures company culture and vision are exercised. The F&B Service Manager should be aware of and strive to achieve sales targets while delivering excellent service. If this sounds like you and you’re up for a challenge, please apply! Responsibilities: SERVICE AND SHIFT MANAGEMENT • Pursue maximum guest satisfaction at all times • Lead the team in pursuing efficient and hospitable service • Monitor quality of all products being sold • Lead in an educational and accountable manner regarding product knowledge • Inspect and train for proper opening/closing procedures • Execute directed FOH schedules • Manage sanitation standards • Delegate tasks appropriately to team members and assist the team as required. • Be an effective communicator of service expectations, changes in menus, new initiatives, etc to all F&B employees • Ensure that staff members across the property are adhering to the company policies and procedures. • Ensure the service stations are clean, organized and well stocked at all times. • Ensure all lighting, music and ambiance is appropriate for the meal period. • Set up and manage events and large parties as dictated by the BEO • Step into service roles, as needed • Oversee wine service and training consistent with wine programming emphasis • Identify food and beverage needs - new menu items, service/operational supplies, etc. ADMINISTRATION • Monitor and modify pricing as required. This includes updating the menus and point-of-sale systems to reflect any changes • Write the front of the house schedule, monitor cost of FOH labor • Interview, hire, onboard, and oversee training of new team members. • Develop, update, and maintain staff training materials • Assist in ongoing training and testing of all FOH employees • Leads FOH employee orientation and onboarding paperwork. • Responsible for some operational supplies ordering • Assists in monitoring tip pool accuracy and compliance with Hotel HR • Maintain payroll and attendance records • Attend weekly/monthly meetings as requested by Hotel/F&B Leadership • Daily pass down of information to management and/or ownership team as requested by Hotel General Manager • Strategizes and executes menu needs, restaurant promotion, events, private events, and other sales initiatives INVENTORY • Assist in monthly inventory for cost analysis and weekly inventory for ordering purposes • Oversee staff use and organization of liquor, beer, wine, and NA products • Oversee organization of inventory spaces for ease of stocking and ordering Qualifications: • Management in at Least Two Prior Restaurant Programs with Progressive Culinary and Beverage Programs • General Restaurant Service Experience: 6+ Years • General Knowledge of Classic Cocktails & Beer and Wine • General Knowledge of Bar Cost, LBW Distribution (Liquor, Beer, Wine)Possess valid food managers certificate and TABC seller's certification. • Must agree to background check. • Must be eligible to work in the United States. • Detail Oriented • Good Knowledge of POS system (TOAST preferred)Basic Understanding of Microsoft Excel • Excellent Communication Skills • Excellent Team-Building Skills • Excellent leadership, communication, customer service, conflict resolution and interpersonal skills • Ability to work under pressure. • Ability to work flexible shift, including days, evenings, nights, weekends, and holidays as required Compensation: $50,000 - $60,000 yearly

• SERVICE AND SHIFT MANAGEMENT • Pursue maximum guest satisfaction at all times • Lead the team in pursuing efficient and hospitable service • Monitor quality of all products being sold • Lead in an educational and accountable manner regarding product knowledge • Inspect and train for proper opening/closing procedures • Execute directed FOH schedules • Manage sanitation standards • Delegate tasks appropriately to team members and assist the team as required. • Be an effective communicator of service expectations, changes in menus, new initiatives, etc to all F&B employees • Ensure that staff members across the property are adhering to the company policies and procedures. • Ensure the service stations are clean, organized and well stocked at all times. • Ensure all lighting, music and ambiance is appropriate for the meal period. • Set up and manage events and large parties as dictated by the BEO • Step into service roles, as needed • Oversee wine service and training consistent with wine programming emphasis • Identify food and beverage needs - new menu items, service/operational supplies, etc.ADMINISTRATION  • Monitor and modify pricing as required. This includes updating the menus and point-of-sale systems to reflect any changes • Write the front of the house schedule, monitor cost of FOH labor • Interview, hire, onboard, and oversee training of new team members. • Develop, update, and maintain staff training materials • Assist in ongoing training and testing of all FOH employees • Leads FOH employee orientation and onboarding paperwork. • Responsible for some operational supplies ordering • Assists in monitoring tip pool accuracy and compliance with Hotel HR • Maintain payroll and attendance records • Attend weekly/monthly meetings as requested by Hotel/F&B Leadership • Daily pass down of information to management and/or ownership team as requested by Hotel General Manager • Strategizes and executes menu needs, restaurant promotion, events, private events, and other sales initiativesINVENTORY • Assist in monthly inventory for cost analysis and weekly inventory for ordering purposes • Oversee staff use and organization of liquor, beer, wine, and NA products • Oversee organization of inventory spaces for ease of stocking and ordering