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![Dimension Hospitality](https://media.trabajo.org/img/noimg.jpg)
Food & Beverage Outlet Manager
2 months ago
Description
Reports To: AGM/Food and Beverage Director, Asst F & B Director
Supervises: F & B Outlet Supervisor, F & B Outlet Associates
Job Purpose: To manage the restaurant’s operation, maintaining established cost and quality standards so as to ensure superior service and maximize profits.
Job Responsibilities:
- Develop short term and long term financial and operational plans for the restaurant which support the overall objectives of the company.
- Prepare the annual budget.
- Monitor the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports. Initiate corrective action.
- Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiate corrective action.
- Implement and maintain sales/marketing programs.
- Establish and maintain a pro-active human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations.
- Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant.
- Maintain a security function which protects both the assets of the restaurant and the personal safety of employees and customers.
- Implement and maintain effective two-way communication systems which reach all employees.
- Develop new programs which result in an increased level of customer satisfaction and operational excellence.
- Other duties as assigned.
Job Skills:
- Read and interpret business records and statistical reports, and make business decisions based on production reports and similar facts, as well as experience and opinion.
- Use mathematical skills to interpret financial information and prepare budgets.
- Analyze and interpret policies established by administrators.
- Change activity frequently and cope with interruptions.
Requirements
Education
- Bachelor’s degree in Management, Business or related field.
Experience
- 2 years dining room supervisor experience, 1 year host/cashier experience, 2 years waiter exp.; OR, equivalent combination of education and experience.
Licenses/Certifications
- TIPS certification required and Food Safety certification