F&B Shift Manager - Catskills Bistro

Job Details

Description

A F&B Shift Manager is responsible for working with the rest of the management team to run a profitable restaurant, where the quality of service, food and beverages are continually challenged and improved and where an environment that fosters creativity, free thinking and intelligent decision-making is encouraged. The Shift Manager will be responsible for certain shifts as assigned.

Essential Functions

• Works as a member of a cohesive management team that supports each other’s decisions and presents a united front to the staff.
• Functions as a role model to staff as well as to junior managers.
• Takes an active role in developing frequent diners through vowing to do whatever is necessary to ensure the return of every guest and to instill this philosophy in every employee.
• Develops new ways to increase guest counts.
• Ensures effective recruitment, hiring, training, recognition, coaching and counseling and other personnel related matters are being handled appropriately throughout the departments.
• Works with the management team to determine appropriate staffing levels.
• Operates with an awareness of staffing trends, upcoming seasonal business changes, and any other events, or issues which may have an impact on business, is essential.
• Works towards maximizing sales and optimizing profits through the management of all cost centers.
• Remains abreast of the budget and understand the reasons behind why the budgeted targets were or were not met.
• Maintains high standards in all areas of security, safety, cleanliness and sanitation are essential.
• Maintains the cleanliness and organization of the restaurant throughout each shift.
• Communicates positively about the restaurants and has an attitude of success.
• Creates an environment where people want to work and feel comfortable working.
• Operates well with other managers, in terms of consistency, consensus on issues and flexibility.
  
  

Performs other tasks as assigned.

Core Competencies

• Demonstrates consistent regard and dedication to guests, vendors, colleagues and the Company by being engaged, interested and productive
• Demonstrates a working knowledge of our marketplace; actively and collaboratively assists in building the best practices necessary for the Company’s success
• Demonstrates an understanding of the impact actions and decisions have on the Company both financially and on guest relations
• Demonstrates the courage and initiative to present new ideas and perspective to create positive results
• Exhibits respectful consideration of viewpoints, situations and others
• Puts the guest at the forefront of every decision
  
  

Essential Requirements

• Possesses an awareness of and remains alert to all aspects of the operation throughout the shift and knows where to be and when.
• Strong interpersonal and communication skills required
• Strong organizational skills and attention to detail required
• Demonstrates excellent communication and customer service skills
• Able to work independently and make the right decisions for the business
• Possesses a working knowledge of the POS system.
• Proficiency in:
• Opening and closing procedures
• Running reports
• Food knowledge
• Beverage knowledge
• Team Building and Employee Focus
• Demonstrates a profit mentality by setting goals, following through and meeting goals.
• Understands the acceptable levels of quality of our food and our beverages and as such to ensure that these products are ready for service every shift.
• Demonstrates the ability to run a quality operation with attention to detail, in particular paying attention to temperature, lighting, music levels and the overall ambiance of the restaurant.
• Understands the importance of employees and interacts with them in a mutually respectful and friendly manner.
  

Knowledge/Work Experience

• Must be 21 years or older
• High school diploma or G.E.D preferred
• Prior restaurant experience or related education
• Five (5) years of relevant experience with a minimum of three (3) years as a manager/supervisor in a high-volume Food & Beverage operation.
• Must have a NYS Food Handlers Permit