Qualifications: Three years food service management experience. Overall knowledge of kitchen, bar and restaurant operations. Excellent communication skills, computer literacy and the ability to direct/supervise personnel required.
Essential Functions:
Oversee each room (Mixed Grill, Dining Room, etc).
Hire and train new employees.
3. Prepare yearly budgets/Prepare sales forecasting activities
4. Develops and implements sales plans to accommodate goals in the food and beverage sales/ Generate and distribute contracts and catering event orders/ Directs and coordinates sales and advertising for catering revenue.
5. Schedule staff for regular dining areas.
6. Maintain labor costs according to budget.
7. Work with chef on menu planning/ Reviews market analysis to determine customer needs, price schedules and discount rates.
8. Direct staffing requirements, menus and setups for outside events.
9. Attend all staff and f&b committee meetings/ Represents company at trade association meetings to promote business.
10. Oversee monthly beverage inventory/ Analyzes and controls expenditures to conform to budgetary requirements.
11. Job requires long periods of standing, bending, lifting(very active) Helping serve tables is required.
12. Work with accounting department P.O.S. for price changes.
13. Perform other duties as directed.
JOB VALUE/COMPENSATION: DOE
Job Types: Full-time, Commission
Pay: $53,000.00 - $65,000.00 per year
Benefits:
Dental insurance
Employee discount
Health insurance
Paid time off
Vision insurance
Experience level:
3 years
Restaurant type:
Bar
Casual dining restaurant
Fast casual restaurant
Fine dining restaurant
Shift:
10 hour shift
12 hour shift
8 hour shift
Day shift
Evening shift
Morning shift
Weekly day range:
Every weekend
Monday to Friday