Front of House Restaurant Manager

MERANI HOSPITALITY•City of Niagara Falls, NY

1d•$62,000 - $65,000•Onsite

About The Position

As Food & Beverage manager you will manage food and beverage operations to ensure quality service and standards whilst delivering a memorable guest experience. You will ensure compliance with all health, safety, or other requirements.

Requirements

4 years related experience, including supervisory experience, or an equivalent combination of education and experience.
Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law.
Knowledge of budget preparation and cost controls.
Ability to prioritize and organize work assignments, delegate responsibilities.
Ability to direct performance of departmental staff and follow up with corrections where needed.
Ability to promote positive work relationships with all departments.
Ability to be a clear thinker, analyze and resolve problems exercising good judgment

Responsibilities

Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers.
Develop your team and improve their performance through coaching and feedback and create performance and development goals for colleagues.
Recommend or initiate any HR related actions where needed.
Help prepare hotels annual budget and the setting of departmental goals.
Monitor budget and control expenses with a focus on food, beverage, and labor costs.
Drive promotions that deliver great dining experiences for guests at a good value.
Make sure all food and beverage equipment is in operational condition and regularly cleaned.
Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume.
Notify engineering of any maintenance and repair needs.
Manage hotel food and beverage marketing programs and participate in and maintain system-wide food and beverage marketing programs and promotions
Keep an eye on competitor activity/industry innovation.
Review and approve menu design and concepts with Executive Chef.