Essential Functions
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Ensure all staff adhere to established service standards. Monitor, evaluate, and reinforce service skills, food quality, and attention to detail daily. Provide feedback and performance appraisals as necessary.
Oversee and maintain the cleanliness of dining areas and workspaces; communicate safety, sanitation, or equipment issues to the appropriate departments; manage maintenance and safety concerns to resolution.
Plan and facilitate monthly staff meetings for outlets to ensure effective communication, consistent training, and motivation. Attend interdepartmental meetings to promote cross-departmental communication.
Verify compliance with current accounting and human resources policies; report any issues or grievances to the General Manager and/or Human Resources.
Assist in maintaining all Micros and Clover programming related to food and beverage outlets.
Supervise staff, including servers, hosts, bartenders, and bussers; oversee recruitment, training, scheduling, and ongoing supervision to uphold service standards and team efficiency.
Manage customer service by greeting guests, handling reservations, addressing complaints, and fostering a welcoming and organized dining environment.
Oversee daily front-of-house operations as well as banquets, including dining room setup, table turnover, and service flow; coordinate with kitchen staff to ensure synchronized timing and accurate delivery of menus.
Handle financial and administrative responsibilities, including cash handling, payment processing, tips, revenue tracking, duty roster preparation, timesheet management, and absence reporting. Take primary accountability for financial goals, identifying and acting on opportunities to increase margins.
Uphold health, safety, and compliance standards in all front-of-house areas, including dining rooms, bars, and restrooms, which includes both State and Brand Standards.
Monitor and order supplies such as menus, linens, utensils, and cleaning materials to ensure uninterrupted operations.
Foster a positive team environment, professional conduct, and a customer-centric culture; exemplify leadership during peak service periods which includes holidays and weekends.
Ensure adherence to health regulations, employment laws, and brand standards.

Competencies
1. Leadership Skills.
2.Stress Management/Composure.
3.Teamwork Oriented.
4.Guest Focus.
5.Initiative.
6.Time Management

Supervisory Responsibility
Directly supervises 30 or more employees across the food and beverage outlets. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Execute and monitor effective scheduling to balance labor costs with peak performance.

Work Environment
This position involves work in a public space and a kitchen environment, equipped with appliances such as an oven, stove, dishwasher, slicer, coffee machine, steamer, and mixer, as well as a set of chef’s knives. The employee is regularly exposed to heat, steam, stove gas, and noise.

Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
The employee is required to stand, reach, lift, bend, kneel, stoop, climb, push, and pull items weighing 50 pounds or less. The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures.

Position Type
This is a full-time, non-exempt position

Travel
No travel is expected for this position.

Required Education and Experience
1. A high school diploma or equivalent.
2. Prior experience in a related food service position.

Preferred Education and Experience
1. Prior supervisory experience.

Additional Eligibility Qualifications
None required for this position.

AAP/EEO Statement
This company provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements.

Other Duties
Please note that this job description is not intended to cover or include a comprehensive list of activities, duties, or responsibilities required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Shift: Evenings and nights. Weekly schedule: Monday through Friday, with weekend availability required. Hotel experience required.

Benefits:

401(k)
401(k) matching
Dental Insurance
Employee discount
Health insurance
Paid sick time
Paid time off
Paid training
Referral program
Tuition reimbursement
Vision insurance

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Food and Beverage Manager Courtyard