Food and Beverage Manager

Food and Beverage Manager

Wild Wing - Conway, SC 29526

Overview

Salary Range $50,000.00 - $60,000.00 Salary/year

Description

Purpose of Position: The Food and Beverage Manager is responsible for managing the restaurant, staff, and overseeing banquets and special events to ensure smooth operations and optimal guest service.

Mission Statement: Founders Group International is committed to be the golf industry leader in the Carolinas by providing exceptional products, programs and services that exceed the expectations of our guests, team members, business partners and local community.

Vision Statement: We will achieve sustainable success growing the game of golf through a reputable brand, our culture will develop talent, build relationships, and inspire innovative business practices.

Customer Service: Our SCORE customer service program is the foundation of our success and applies to all aspects of our business. It sets the course for how we conduct ourselves and how we relate to others. We will utilize the SCORE principles and beliefs to work with our team and to service our guests as we Drive for Excellence.S incere · C ollaborative · O bservant · R esponsible · E nthusiastic

The Food and Beverage Manager is responsible for managing the restaurant, staff, and overseeing banquets and special events to ensure smooth operations and optimal guest service.

Duties and Responsibilities:

• Plan and schedule manpower, equipment, and supply requirements for the Food and Beverage department to ensure seamless operations.
• Collaborate with Human Resources on recruitment, hiring, training, performance evaluations, disciplinary actions, and problem-solving.
• Create or utilize current standard operating procedures for staff to follow and train on.
• Oversee and maintain accountability for staff performance, training, and resource utilization, ensuring optimal guest service and operational efficiency.
• Ensure all employees adhere to uniform and grooming standards, maintaining a professional appearance at all times.
• Provide excellent customer service in an efficient and friendly manner, ensuring guest satisfaction.
• Maintain responsibility for the cleanliness, organization, and preventive maintenance of kitchen equipment and dining areas.
• Supervise the cleanliness and setup of dining rooms, meeting rooms, banquet rooms, and pub/cocktail lounges.
• Sell and plan meeting and banquet events, working with clients and members to arrange services and ensure customer satisfaction.
• Manage food and beverage inventory, ensuring proper quantities and accurate monthly stock counts.
• Process invoices using the PN3 system, ensuring pricing accuracy.
• Supervise daily operations on the floor during all meal periods, ensuring food and service standards are consistently met.
• Verify the accuracy of prices, taxes, tips, and other charges on guest checks, ensuring the correct operation of the POS system.
• Monitor and manage the overall performance of the department, including managing food and beverage costs, staff performance, and guest service levels.
• Ensure compliance with food safety standards and regulations to maintain a safe and clean working environment.

Safety Responsibilities and Requirements

Actively follows all safety rules and guidelines in accordance with company, OSHA, EPA, DHEC, and other state and federal law requirements.

Actively demonstrate, encourage, and model safety rules and guidelines in accordance with local, state, and federal law.

Address safety concerns or hazards raised by employees and ensure corrective actions are taken.

Follow procedures for reporting and managing work-related injuries.

Exercise caution when handling sharp or rapidly moving equipment.

Take personal responsibility for maintaining a safe work environment every day.

Qualifications

Qualification-Requirements Experience - Education - Must have a valid ServSafe Food Mgr. (or ability to complete within a specified time)Must have ServSafe Alcohol Certification as required by SCStrong organizational, written, and verbal communication skills.Proven experience in both restaurant operations and management.Ability to perform basic math calculations and handle financial data.Dependable, punctual, and able to work well as part of a team.Physical ability to lift up to 50 lbs frequently and 25 lbs regularly, as well as stand, bend, stoop, kneel, and crouch for up to 5 hours at a time.Proficient in the use of Microsoft Suite (Word, Excel, etc.) and POS systems.Strong leadership qualities with the ability to motivate, guide, and manage a team.