Job Summary:

The food and beverage manager is responsible for The Abbey's restaurant and bar operations, including a high standard of appearance, personnel hospitality, and dining room cleanliness. The Abbey manager ensures the timeliness and quality of food service, supervises and trains dining room and bar staff. They will manage the Abbey operation in line with the department budget. They Abbey Manager develops and implements programs and promotions to increase revenues through repeat business and higher check average. They directly supervise the team to ensure that the Abbey Service Guarantees and the Consistent Performance Process (CPP) principles are met consistently to exceed members' and guests' expectations.

Duties/Responsibilities:

• Manage the day-to-day operation of the Abbey Bar and restaurant
• Supervise services during hours of operation!
  • Set up all necessary paperwork to run the shift:
  • Review current staffing levels and adjust to ensure proper coverage for all functions.
  • Monitor staff using a daily attendance log and record discrepancies.
  • Assign wait staff sections and duties for each function and shift.
  • Monitor all breakages and record them on the breakage sheet.
  • Confirm that all checks have been adequately closed and sent to accounting.
  • Prepare a shift report and distribute it to the outlet managers, F&B Director, Assistant General Manager, and Executive Manager.
  • Confirms time, attendance and hours worked and approves weekly departmental payroll before submitting it to the payroll office.
  • Develop and implement an ongoing marketing program to increase the Abbey restaurant business.
  • Receives and resolves complaints concerning dining room service.
  • Develop wine lists and beverage promotions and programming.
  • Work closely with the executive chef to develop menus and promotional programming for Abbey.
  • Review financial reports and metrics for the Abbey
  • Review and share the QP survey results and implement corrective actions if needed.
• Responsible for training and development of all team members
  • Distribute all training material to newly hired employees.
  • Develop tests for new and existing employees.
  • Develop a sustainable succession plan for the Abbey leads and servers
  • Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and control costs.

• Ensures that local and state laws and the Club’s policies and procedures for serving alcoholic beverages are consistently followed.
  • Conduct instructional lineups for all functions.
  • Continuously reiterate and incorporate Statement of Purpose and Service Guarantees.
  • Continuously work on the Steps of Service.
  • Present service or sales tips at each lineup
  • Convey information pertinent to the day’s business and review upcoming events
• Follow up on cleaning and maintenance issues.
• Implement safety training programs, manage OSHA-related aspects in the kitchen, and maintain the MSDSs in easily accessible locations.
• Regular inventories.
• Conduct inventory according to club standards.
• Maintain an inventory of dining room items, including silverware, coffee pot water pitchers, glassware, flatware, China, salt and pepper holders, sugar bowls, and linen.
• Other duties as needed to accomplish the Club’s overall goals and objectives

Required Skills/Abilities:

• Knowledgeable of Club operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
• Excellent time management, organizational and interpersonal skills.
• A highly motivated individual, confident yet humble in personality; a person who can share the credit with their staff for achievements and take responsibility when standards are not met.
• A positive attitude and professional with a high degree of integrity, strong work ethic, and can handle a fast-paced, high-energy environment and members/guests.
• Must have excellent computer skills, including extensive use of Microsoft Office programs.
• Strong verbal and written communication skills. Comfortable speaking in front of a wide variety of groups.
• Detail-oriented, ability to multitask and work in a fast-paced environment
• A nurturing approach to humanistic management while consistently holding staff accountable at the highest level.
• Comfortable, engaging, conversing with the membership and staff, and genuinely enjoys building club appropriate relationships.

Education and Experience:

• High school diploma or GED required.
• A four-year college degree in Hospitality is preferred.
• Five years of restaurant management experience, full-service dining or private club preferred.

Physical Requirements:

• Due to the cyclical nature of the hospitality industry, employees are required to work varying schedules to support the business needs of the Club and work in a cigar lounge environment.
• Required to Stand for long periods and walk, climb stairs, stoop, and kneel. Crouch, bend, stretch, and twist or reach.
• Push, pull or lift 50 lbs.
• Continuous repetitive motion
• Work in a hot, humid, and noisy environment