Description

HIRING: Food and Beverage Manager:

Our mission is to be the most talked about hotel restaurant with memorable service and quality delivery in the area! To do this, we have to hire the right leaders that have creative, out of the box thinking to see potential in every way we touch our guests. We are looking for a leader who is passionate about providing genuine heartfelt care to our guest and employees. Our patrons come from both in-house leisure and corporate guests and patrons from the surrounding area. The right candidate will help grow our exposure in the market and find creative ways to keep our guests onsite to dine with us!

The Restaurant Manager’s Role: Provide guests and patrons with friendly and professional service, excellent food quality, strong price value and consistency of execution in an attractive, well-maintained environment.

Ensure that meals are delivered in a timely fashion with attention to plating, portion and temperature

Further responsibilities include department development objectives in YOY improvements in cost savings and labor retention/associate development and meeting the hotel’s F&B financial goals as well as developing your own leadership skill set. Proper guest service requires an employee staff that is thoroughly trained in service sequence, product knowledge and makes every effort to meet the needs of each and every guest.

Lead service education includes: Daily line-ups, training programs for new servers, bussers, hosts, and bartenders, ongoing development programs and seminars, daily evaluation of restaurant service performance, employee discussions and evaluations, and coordination of timely food production.

PRODUCT QUALITY:

The restaurant manager must collaborate with the chef to ensure that all food served to guests meets high standards of quality and presentation. This includes evaluating food products, monitoring kitchen staff performance, and developing menu items that align with our market position. Additionally, the manager is responsible for selecting pricing strategies for all alcoholic beverages, overseeing their procurement, and managing their inventory.

FINANCIAL OBJECTIVES: The Restaurant Manager participates in helping the General Manager and/or a F&B Director create the financial objectives of the restaurant on an annual basis through the budget process. It is the Restaurant Manager's responsibility to assist in meeting the financial targets in the sales area by executing and enhancing the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards and effective utilization of marketing funds. It is also the Restaurant Manager's responsibility to help meet budget in all areas of cost control with consistent focus on cost of sales and payroll.

SUPERVISORY RESPONSIBILITIES: Supervises all non-supervisory service employees. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Why Concord Hospitality? Concord’s foundation is our 5 Key Cornerstones: Quality, Integrity, Community, Profitability, and our newest – having Fun. We strive to hire the BEST associates in the market and thus provide a great working environment that associates find appealing. Enjoy a culture where you are valued and our Associate First policy is a way of life. Utilize your hospitality talents with a Company that cares about you and your development.

Minimum 2 years experience in Food and Beverage Management is required.

Salary Range: $60,553.99 - $75,692.48