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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $95,000.00
Work Schedule
Day Shifts
Night Shifts
Benefits
401(k)
Dental Insurance
employee discount
Health Insurance
Paid Time Off
Vision Insurance
Job Description
We are a prestigious club renowned for offering an exceptional dining experience through our indoor restaurant and outdoor grill. Our establishment prides itself on delivering top-notch service and a welcoming atmosphere that caters to both our regular patrons and new guests. As a hub for fine dining, our club boasts a passionate team dedicated to excellence in culinary arts and customer satisfaction. Within this vibrant environment, we continuously strive to uphold our reputation by adhering to high standards of food quality, safety, and guest engagement.
We are seeking a knowledgeable and dynamic Food and Beverage Manager to oversee the overa... Show More
We are seeking a knowledgeable and dynamic Food and Beverage Manager to oversee the overa... Show More
Job Requirements
- minimum of 5 years experience managing personnel in a fine dining environment accommodating at least 150 guests in a regular dining period
- proven record of exceeding guest’s expectation
- ability to convey training program and continually utilize and review on a daily basis
- experience using POS software
- onsite position requiring minimum 40 hours per week including early mornings, late nights, weekends, and holidays
- ability to conduct administrative duties including scheduling and closing duties pertaining to revenue
- ability to manage subordinates and co-workers in a professional manner
Job Qualifications
- minimum of 5 years experience managing personnel in a fine dining environment accommodating at least 150 guests in a regular dining period
- proven record of exceeding guest’s expectation
- ability to convey training program and continually utilize and review on a daily basis
- experience using POS software
- high school diploma or equivalent preferred
- bar management experience of 2 years preferred
- driver’s license preferred
Job Duties
- responsible for scheduling all restaurant personnel
- ensure all food safety procedures are strictly adhered to according to sanitary regulations
- completes payroll timely and accurately
- work closely with all management to meet revenue objectives while ensuring that monthly and annual budgets are met for the restaurant
- implement appropriate strategies to resolve adverse trends and improve sales in the restaurant
- maintain safe working conditions
- follow company policies and procedures regarding the handling of cash, credit cards, property, products and equipment
- audit inventory to ensure product availability, and order products as necessary
- schedules appropriate staff and additional 3rd party staff for special events or holidays for the restaurant
- maintains communication with the Executive Chef with any change of pricing and/or special menu items
- carefully supervises staff to help assure proper service according to the Club’s policy and procedures
- inspects restaurant employees to ensure that they are in proper and clean uniforms at all times
- hires, trains and supervises restaurant staff according to employee manuals and training schedules
- in charge of all F&B Software systems and implements marketing efforts via software and flyers
- counsels and disciplines staff according to employee manual, at all times consulting with Human Resources
- works closely with Human Resources to assure accuracy of payroll and hours paid of all restaurant employees
- works with the Catering Events Manager to and oversees Banquet Dept.
- receives and handles complaints concerning food, beverages, and service, whether it is an immediate problem or a situation regarding a follow-up complaint
- assures that all side work is accomplished and cleaning of all equipment and storage areas is completed according to schedule
- directs monthly meetings with restaurant personnel, relaying company information, safety training, and policy changes
- plans room set-up for events based upon anticipated guest counts and client needs
- manages Host stand to take reservations and checks table reservation schedules to staff accordingly
- supervises Restaurant Lead
- greets every guest and maintains communication with every guest when appropriate
- maintains changes and everyday use of “Open Table”, our online reservation system regarding hours of operation, holiday and special events, closures, etc.
- directs and conducts pre-shift meetings with restaurant personnel, relaying information, training, and policy changes
- works with the Restaurant Lead to maintain and control all inventories of plate ware, glassware, linens, paper products and all utensils utilized in the day to day operations of the restaurant
- will assist Executive Chef with other F&B outlets when necessary
- brings creativity and ideas to help maximize efficiency with service
- assist in programming and running reports from the point of sale system
- handle and process incoming invoices
- perform other related duties as assigned or requested by upper management
- must be available weekdays, weekends, all holidays, opening and closing shifts
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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