Food and Beverage Manager

Job Summary:

The Food and Beverage Manager will ensure all Ithaka Hospitality standards for excellence are met and appropriately communicated from leadership to team members and from team members to guests.

Supervisory Responsibilities:

• Trains and develops all team members on proper menu and service knowledge.
• Partners with Talent, Learning & Culture on recruiting, training, professional development, and discipline of the FOH team.
• Oversees and assists in organizing the day-to-day operations of the Ariccia Cucina and Piccolo.

• Ensure all team members complete all Responsible Vendor training before serving guests.
• Keeping constant communication with the food & beverage leadership and all team members

Duties & Responsibilities:

• Lead daily restaurant operations by ensuring appropriate floor coverage, staffing levels, and execution of opening, operating, and closing procedures across all meal periods and outlets.
• Ensure consistent execution of service standards, including all steps of service outlined in training materials and Four Diamond, AAA, and Forbes standards, from warm welcome through fond farewell.
• Conduct effective pre-shift and departmental meetings, communicating pertinent information including hotel occupancy, business levels, reservations, menu changes, events, and operational priorities.
• Provide visible and engaged leadership throughout the operation, remaining calm and professional during high-volume periods and emergency situations while serving as a positive role model for employees and other hotel team members.
• Deliver exceptional guest service by communicating clearly and professionally, anticipating guest needs, responding appropriately to requests, resolving concerns to the satisfaction of all parties, and promoting hotel facilities and services.
• Maintain strong interdepartmental communication and collaboration, attending relevant meetings and maintaining effective working relationships with all hotel departments.
• Establish and maintain operational standards and SOPs for all outlets, ensuring compliance with Federal, state, and local regulations, company policies, ServSafe, Responsible Vendor, and other applicable requirements.
• Ensure daily operational checklists, requisitions, reservations, opening and closing procedures, and required documentation are completed accurately and timely.
• Maintain outlet presentation and cleanliness standards, ensuring dining areas, service areas, equipment, and back-of-house spaces consistently meet property expectations.
• Monitor and maintain financial controls, including proper cash-handling procedures, accurate guest charges, and adherence to established hotel and company policies.
• Utilize applicable technology and property systems to accurately process transactions, manage reservations, input and retrieve operational data, prepare forecasts and revenue reports, and complete required correspondence and documentation.
• Monitor guest feedback and service performance, actively soliciting feedback regarding food, beverage, and service offerings and identifying opportunities for continuous improvement.
• Manage operational inventories in partnership with the Restaurant General Manager and Area Assistant Director of Food & Beverage, including monthly beverage inventory and quarterly china, glass, silver, and linen inventories.
• Prepare and submit accurate daily and monthly operational reports in accordance with established deadlines and departmental requirements.
• Support the planning, coordination, and execution of special events for Ariccia Cucina and Piccolo, including event setup and operational execution, in partnership with the Restaurant General Manager.
• Maintain operational equipment and facilities by ensuring proper use and care, training employees on equipment procedures, identifying maintenance needs, and coordinating repairs through established procedures.
• Provide operational support across the Food & Beverage department as needed, including supervising other outlets or areas to maintain service standards and operational continuity.
• Perform other duties as assigned.

Required Skills & Abilities:

• Excellent management and supervisory skills.
• Excellent verbal and written communication skills.
• Extensive knowledge of customer service procedures and principles.
• Excellent Organizational skills with attention to detail.

• Ability to communicate in English both verbally and in writing.
• Ability to program and troubleshoot restaurant POS and other computer systems.
• Ability to navigate point-of-sales systems with ease.
• In-depth knowledge of basic mathematical calculations to calculate food and/or beverage costing and menu pricing.
• Proficient knowledge of computer functions including, but not limited to, email and word processing.

Education & Experience:

• High school diploma or equivalent required.
• Bachelor's degree in hospitality or related subject matter preferred.
• Three (3) or more years' experience in the hospitality industry, with (1) or more of these years having been in a supervisory role required.
• Minimum twenty-one (21) years of age to serve alcoholic beverages required.
• Certification in CPR required.
• Responsible Vendor Certification required.
• Experience in a similar role in a hospitality environment preferred.

Physical Requirements:

• Must be able to walk, stand, kneel, bend, crouch, and climb for long periods.
• Must be able to move, pull, carry, or lift at least 35 pounds.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.