SSV Food and Beverage Manager

What can you expect?

The Food and Beverage Front of House Manager is in a visible, dynamic role, overseeing the day-to-day operations of consistent, high-quality service in their assigned outlet(s). This role focuses on leadership, planning, and ensuring the highest standards of food and service are met, and the ideal candidate has a strong background in hospitality management and excellent leadership skills. The Food and Beverage Manager works under the supervision of the Food and Beverage GM or designate, and closely with all culinary, warehouse, and operations departments. 

Key Responsibilities:

Oversight of assigned outlets, including: 

• Managing the day-to-day front of house operations of restaurant and banquet facilities.
• Developing and implementing operational policies and procedures to enhance guest satisfaction and operational efficiency.
• Leading and supervising the service team, monitoring and managing guest reservations, dining room layouts, and table assignments to optimize seating and service flow.
• Ensuring that all food service standards and regulations are met.
• Event coordination, including collaboration with other departments to plan and execute banquet and catering functions, supervising set-up and service of events, and ensuring timely, efficient delivery and guest satisfaction is an important aspect of this role.

Administrative and Reporting Responsibilities

• Assisting with recruiting front-of house staff, including servers, hosts, bartenders, and attendants.
• Managing the scheduling, training and development of employees, including conducting regular performance evaluations, providing coaching and development opportunities, enhancing staff skills and career growth.
• Managing aspects of budgets and financial performance, implementing cost control measures to achieve revenue and profitability targets.
• Overseeing inventory management.
• Analyzing sales reports to identify trends and opportunities for improvement.
• Completing quality assurance.
• Resolving issues and responding to guest feedback, promptly and professionally.

Requirements:

• Several years management experience in a fast-paced food service, culinary, or related professional area. A Bachelor's Degree in Hospitality Management, Business Administration, or a related field is preferred.
• ProServe required, ServSafe training an asset, Health & Safety Certification an asset. 
• Good computer knowledge (MS WORD and Excel), company HRIS systems 
• Strong communication & supervisory skills 
• Outgoing, positive, friendly and mature attitude.  
• Able to foster a positive and collaborative work environment through effective communications and team-building.
• Calm under pressure and patient, able to exercise good decision making.  
• Prepared to work flexible schedules (weekends, evenings, holidays). 
• Effectively provide training, support, and assistance to coworkers.  
• Must be neat, punctual, and dependable.  
• Strong analytical abilities.