The Food and Beverage Manager must ensure that all objectives are being met in accordance with company standards. Objectives include but are not limited to adhering to Food and Beverage quality standards, guest satisfaction, sales growth, profitability, and facility maintenance.

Operational/Business Acumen: It is imperative that the Food and Beverage Manager has a detailed and thorough knowledge of how the operations are doing from a profitability standpoint. The F&B manager is intimately involved in the nuts and bolts of running the cafes. Identifying financial trends and predicting problems or issues in their infancy to be solved quickly is crucial.

Has a complete understanding of the concepts and takes great pride in being able to accurately answer questions about operations, food cost, profitability, human resources, etc.

Uses internal control and systems to analyze, download and report on all quality control, trends and patterns for food, labor, controllable cost, guest experiences, etc.

Demonstrates a sense of urgency and is action oriented in their ability to solve routine and complex problems

Jumps on a changing trend before it’s visible to anyone else. Always looks ahead for fluctuations in business, both up and down.

Exceptional planning and organizational tools to keep deadlines and schedules on track.

Manages large R&M for the location and becomes a liaison with vendors

Operations/Leadership Management: The F&B manager balances the art of doing, delegating and directing the activities that will lead to a smooth, profitable, well run operations. The F&B Manager has the highest personal standards for their appearance, behavior and performance and translates these standards into the systemic approach they take in managing the processes and people within their areas of responsibility. The F&B manager is constant in their follow-up skills and definite in their expectations and delivery of consequences.

Knows when to delegate tasks and follows up to make sure the task is completed on time and to standards.

Holds people accountable for their work and knows how to coach appropriately

Gives clear instructions and always explain the “why” behind directives or requests.

Process’ decision making in the realm of the big picture.

Has a positive outlook on the job. Regards problems as challenges to improve skills.

Influence others so that they want to get the job done the right way.

Supports and develops others to improve the level of skill in the restaurants. Drives the management

Gives consistent feedback

Committed to representing the highest level of professional and ethical behavior. They believe in taking ownership for one’s own behavior

Approaches their job in an honest and straightforward manner. They have a self-imposed standard of excellence, which drives impeccable personal and professional behaviors.

Takes responsibility for own actions and behavior; is hyper-aware of the environment; restaurant climate; crew posturing; and product quality

Handles day-to-day work challenges with confidence and is willing and able to adjust to multiple demands, shifting priorities, when appropriate.

Continuously cautious not to jump to conclusions or be reactive, using open-ended questions and summarizing comments to check for understanding.

· Possess a level of emotional maturity, which gives them insight into human dynamics and fosters genuine empathy for others.

Continuous Improvement: The F&B Manager must consistently demonstrate a drive for bottom-line results. He/she is one who enjoys people, working with the public and is energized by café/restaurant/bar business. The F&B Manager seeks ongoing feedback on their performance and effectiveness; shows and embraces feedback in a genuine fashion.

Takes the business seriously and is constantly looking for ways to improve.

Looks for ways to be more profitable.

Seeks to always improve oneself. Desire to learn and improve

Communicates the vision in a compelling and inspirational way.

Stays aware of all new competitive operations.

A consummate guest advocate and proponent of anticipating and exceeding guest expectations.

Required Qualifications:

Has at least 3 years of manager experience in Food and beverage

Strong documented analytical skills