Food and Beverage Manager

Job Overview The Front of House Manager, also known as Operations Manager, is responsible for the resident dining experience and assists the Executive Chef in all aspects of the food & beverage operation. From daily restaurant and bar operations to catering and special events, this role supports resident experience by fostering service excellence, cleanliness, and efficient communication. The FOH Manager directly reports to the General Manager, works collaboratively with the Chef, and manages the following responsibilities. Responsibilities Submits nightly reports to the General Manager, Bookkeeper, and F&B Corporate. Prepares monthly reports for submission to the Bookkeeper. Oversees the Wine Locker Program (also referred to as the Reservery Program). Manages Front of House vendors, placing orders and ensuring supply consistency. Reports maintenance issues promptly and appropriately. Supports FOH hiring and payroll administration, collaborating with HR and Bookkeeping. Maintains thorough knowledge of menu items and specials. Promotes weekly specials and resident events related to F&B. Provides floor support by assisting servers with food and drink service during peak times. Works closely with Executive Chef to ensure operational consistency, excellent service delivery, and team morale. Manages service aspects in all food and beverage assigned areas and events, acknowledging, greeting and thanking all members and guests. Manages all dining areas to ensure proper room preparation, including set‑up of tables, chairs, linens, table settings, glassware, etc. Confirms that all service staff are in proper uniform and adhere to FirstService Residential Dress Code. Hires, manages and trains staff in all technical and non‑technical aspects of their role, including standards of quality and service. Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all. Communicates with service and kitchen staff regarding reservations and/or special events. Conducts pre‑shift, pre‑meal and/or pre‑event meetings with all necessary staff. Evaluates and supervises performance and carries out disciplinary action as needed, in accordance with FirstService Residential policies and applicable laws. Makes rounds of all food and beverage outlets to ensure member/guest needs are met. Responsible for employee relation issues and reviews incidents with General Manager. Completes and administers employee performance appraisals. Conducts beverage, china, glass and silverware inventories. Opens and closes dining rooms and/or Clubhouse on a regular basis, ensuring security and that all lights, equipment, doors are turned off or locked. Acts as Manager on Duty when all other management staff has departed; supervises remaining staff and completes tasks efficiently. Fills in as a Server, Host, Wait Assistant, Bartender, etc., to relieve backup staff during peak periods or when short‑stafed. Controls costs of all food and beverage outlets by assisting management in purchasing, maintaining effective P&L controls, and monitoring labor costs following demand patterns, budget and local labor laws. Maintains accurate daily and weekly punch details for staff and processes daily sales reports and other requested reports. Trains all staff in safety, sanitation, food preparation, food storage and alcohol beverage control policies, including confirming legal drinking age and discontinuing service to intoxicated guests. Maintains member and guest satisfaction by handling inquiries, concerns or comments, acquiring feedback, implementing service improvements, and developing new concepts for customer satisfaction and repeat business. Ensures a pleasant dining experience by collaborating with the Executive Chef in menu creation and pricing. Communicates and works well with other departments to ensure appropriate staff levels for all events and assigned responsibilities. Other duties as required. Qualifications Bachelor’s degree or Associate’s degree, and/or equivalent Food and Beverage or Hospitality experience. 5 years of customer service experience. 5 years of food and beverage experience. 5 years of supervisory or managerial experience in the food and beverage industry. Knowledge of and compliance with Alcohol and Beverage Control (ABC) laws and requirements. Ability to work a flexible schedule. Strong multitasking ability with attention to detail. Effective communication skills with all levels of management, employees, members and stakeholders. Ability to handle pressure and deadlines related to the job. Physical Requirements Ability to lift 20–35 lbs. Work in an upright standing position for long periods. Walk and climb stairs. Handle, finger, grasp and feel objects and equipment. Detect auditory and/or visual emergency alarms. Communicate, receive and exchange ideas by spoken or written word. Navigate property/building quickly and easily as required. Complete all required forms. Work extended hours and weekends. Supervisory Responsibilities Yes Schedule Tuesday – Saturday, 12:00 pm – 8:00 pm Benefits As a full‑time exempt associate, you will be eligible for comprehensive benefits, including multiple medical plans, dental and vision, time‑off benefits, paid holidays, and a 401(k) with company match. Occasional travel may be required. Compensation $70,000 annually This is not an all‑inclusive job description; therefore, management has the right to assign or reassign schedules, duties, and responsibilities to this job at any time. #J-18808-Ljbffr