Hospitality Manager (Manager, Food and Beverage)

Great Shots - Sioux Falls, SD

Part-time,Full-time - Manager

Sioux Falls, SD

Professional, Scientific, and Technical Services

About the position

The Manager, Food and Beverage is responsible for overseeing the management, budget, and operations of the foodservice outlet, catering services, and kitchen. This role requires maintaining a liaison with the sales department to ensure maximum profitability. The manager will organize, direct, and evaluate food and beverage service, ensuring that all operations run smoothly and efficiently. This includes recruitment and training of staff, as well as shift scheduling to meet the demands of the business. In addition to managing staff, the Manager will supervise inventories of materials and supplies for all Food and Beverage outlets. They will monitor business volume forecasts and plan accordingly in areas of manpower, productivity, costs, and other expenses. The role also involves administering menu design, product pricing, ordering, inventory control procedures, and conducting end-of-month inventory checks. The manager will be responsible for interviewing, scheduling associates, processing payroll, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding, and disciplining associates, as well as addressing complaints and resolving problems. A key aspect of this position is to display good associate development and mentorship skills, building a team for the future and fostering growth. The Manager will develop relationships with members and guests to personalize and anticipate service needs, manage service standards of the restaurant and bar, and inspect the facility regularly to ascertain any maintenance, repairs, or clean-up needs. They will ensure that all equipment is in proper working order and complete reports on production and necessary requisitions. Maintaining par levels based on facility needs and controlling the distribution of necessary supplies is also crucial. The Manager will ensure that sanitation standards are consistently met and coordinate menu planning for all outlets with the Executive Chef. Ongoing training programs will be developed to enhance staff skills, and regular communication with other departments will be maintained to ensure all events and needs of the property are being met. The Manager must be present on the floor during busy mealtimes and is required to open/close the bar and restaurant as needed, incorporating safe work practices in job performance.

Responsibilities

• Oversee management, budget, and operations of the foodservice outlet, catering services, and kitchen.
• Organize, direct, and evaluate food and beverage service.
• Responsible for recruitment and training of staff and shift scheduling.
• Supervise inventories of materials and supplies for all Food and Beverage outlets.
• Monitor business volume forecast and plan accordingly in areas of manpower, productivity, costs, and other expenses.
• Administer menu design, product pricing, ordering, inventory control procedures, and end of month inventory.
• Interview, schedule associates, process payroll, hire, train, plan, assign, and direct work, evaluate performance, reward, and discipline associates.
• Address complaints and resolve problems.
• Display good associate development and mentorship skills, building a team for the future and fostering growth.
• Develop relationships with members and guests to personalize and anticipate service needs.
• Manage service standards of the restaurant and bar.
• Inspect facility regularly to ascertain any maintenance, repairs, or clean-up needs.
• Ensure all equipment is in proper working order.
• Complete reports on production and necessary requisitions.
• Maintain par levels based on facility needs and control the distribution of necessary supplies.
• Ensure sanitation standards are consistently met.
• Coordinate menu planning for all outlets with the Executive Chef.
• Develop ongoing training programs.
• Maintain regular communication with other departments to ensure all events and needs of the property are being met.
• Be present on the floor during busy mealtimes and required to open/close the bar and restaurant as needed.

Requirements

• Bachelor's degree in food service or hospitality management preferred.
• Minimum of 6 years experience in the hospitality industry, with an emphasis on food and beverages.
• Must be 21 years of age or older to meet age requirements for this position.
• Culinary or food service degree preferred.

Benefits

• 401(k)
• Dental insurance
• Health insurance
• Life insurance
• Vision insurance