Food and Beverage Manager Job Description

Reports To: Owner/Vice President

FLSA Status: Salary, exempt

Prepared By: HR Director

Prepared Date: 7/10/22

Compensation: $70,000 - $85,000 annual

Summary: The F&B Manager will be experienced, effective, organized leaders in a fast-paced hospitality environment with a focus on providing excellence in staff leadership, superior guest service, memorable, delicious food and beverage experiences, and streamlined protocols that effectively manage our growing operation.

Essential Functions

· Driving culinary excellence across all menus and departures

• Leading, motivating, managing and mentoring a staff of more than 100
• Front and back of house management in a full-service environment
• Managing all facets of restaurant operations, COGS, food and beverage budgets, labor and all other cost and quality controls
• Instill a culture of fine dining etiquette
• Strong daily onboard presence, including mentoring and training front and back of house restaurant staff, systems development and implementation, and daily staff accountability
• Overseeing four on board kitchens, four on board bars and a commissary kitchen
• Proactive systems development and implementation across all responsibilities
• Vendor relationships, local and innovative sourcing
• Bar experience a plus – including wine, beer, spirits purchasing and management
• Leadership and management of all Food & Beverage responsibilities at the Royal Gorge Route Railroad, Royal Gorge Mansion, Happy Endings Caboose Cafe and the Royal Gorge Inn B&B
• Work closely with and report to Royal Gorge Route Railroad General Manager

Overview of Day-to-day Responsibilities:

• Direct management of front and back of house team members, including on-board managers, bar managers, lead chef, kitchen staff, servers, runners, bartenders and guest liaisons.
• Daily onboard presence in Front of House and Back of House – this is where the action happens
• Organized daily management of staff, service, operational opportunities and challenges -- and assignment of priorities to key staff as needed.
• Detail-oriented daily management plans and key metrics reporting to GM
• Interviewing, hiring, training, planning, assigning, and directing work, evaluating performance, rewarding and correcting staff; addressing complaints and resolving problems.
• Oversight of all food and beverage purchasing, ensuring par values, inventory control and high quality delivery of goods in a timely manner.
• Effective collaboration with key management across the operation, including reservations and ticketing, retail, finance, marketing, human resources and train operations.
• Support of and alignment with company and brand goals.
• Conducts regular staff meetings with colleagues, staff and related parties.
• Assures that effective orientation and training are given to each new associate. Assists in developing ongoing training programs.
• Prepares and monitors quarterly revenue goals and expenses as well as generating various (weekly, monthly, quarterly, and annual) business volume reports and forecasts.

Developing and Maintaining Food & Beverage and Culinary Goals:

• Establishes challenging, realistic and attainable goals to guide operation and performance.
• Sets expectations and holds the team accountable for demonstrating desired behaviors and performing key tasks to established, high standards.
• Reviews financial reports and statements to determine how food and beverage is performing against budget.
• Makes recommendations for funding of food and beverage equipment and renovations in accordance with brand business strategy.
• Works with GM and company leadership team to determine areas of concern and develops strategies to improve the department’s financial and service-related performance.

Leading Food and Beverage/Culinary Team:

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among all team members.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Serves as a role model to demonstrate appropriate behaviors.
• Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
• Identifies opportunities to increase profits and create value by challenging existing processes, encourages innovation and drives necessary change.
• Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team).
• Establishes and maintains open, collaborative relationships with the entire food & beverage team. Ensures direct reports do the same for their team.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market.

Ensuring Exceptional Customer Service:

• Provides services that are above and beyond for customer satisfaction and retention.
• Superior staff training and re-training in a fine dining environment
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Reviews findings from comment cards and guest satisfaction results, develops plans with GM for corrective action and broader issues, takes appropriate corrective action with staff and updates protocols as needed.
• Empowers employees to provide excellent guest service.
• Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.

Managing and Conducting Human Resource Activities:

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Coaches and supports the food and beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.).
• Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation.
• Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance.
• Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.

Education/Minimum Requirements

• Two or four-year degree from an accredited college or university is preferred but not required
• Ten or more years experience in the restaurant / hospitality business successfully managing and growing front and back of house operations, and at least 5 years experience managing more than 50 staff members, budgets exceeding $2M annually and quality and cost control across various day parts in a full-service environment.
• Ability to demonstrate an organized, high-energy, goal-driven management style and develop systems that support and grow a thriving food and beverage operation

Knowledge

• Ability to demonstrate an organized, high-energy, goal-driven management style and develop systems that support and grow a thriving food and beverage operation.
• Knowledge and comfort in hospitality POS system: Aloha

Working Conditions/Essential Job Functions

· High energy workplace, requiring a high energy work pace.

· Able to be successful using all-electric kitchen facilities and equipment in a compact galley aboard a moving train.

· Variable work environment; work is conducted both indoors and out under varying environmental conditions.

· Appearance at all times must reflect a positive image of the company. Company uniform may be required.

· Fast-paced environment: subject to numerous schedule and priority changes including long days, weekends and holidays

· This position will spend 90% of the time standing/walking and 10% sitting

· Position requires ability to bend, twist, make repetitive motions, use hands to hold and carry items/trays, kneel, reach, push and pull.

· Must be able to lift and carry up to 50 lbs

Job Type: Full-time

Pay: $70,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Restaurant type:

• Casual dining restaurant
• Fine dining restaurant

Shift:

• 10 hour shift
• 8 hour shift
• Evening shift
• Morning shift

Weekly day range:

• Weekend availability

Ability to commute/relocate:

• Canon City, CO 81212: Reliably commute or planning to relocate before starting work (Required)

Work Location: One location

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