This position will take the lead in supporting and contributing to the mission and overall success of Ranch House Restaurant F&B operations, as part of the Devil’s Thumb Ranch family of properties.
The F&B Manager oversees all front of the house food and beverage operations of Ranch House Restaurant including employee oversight, guest satisfaction, service standards, beverage program management and menu development in conjunction with culinary team. The F&B Manager is responsible for creation / collaboration with F&B management team on successful revenue generating efforts.
Essential Duties and Responsibilities:
Leads overall organization and operation of food and beverage front of house operation and its staff.
Assists Executive Director of F&B with developing and implementing new and innovative revenue generating strategies.
Executes established business plan for food & beverage operations of restaurant.
Ensure proactive communication with back of the house/culinary operation.
Ensures highest level of guest service and satisfaction in line with DTR service standards.
Oversees selection, training, motivation, development, and coaching of departmental staff.
Leads training and product knowledge efforts for staff and assistant managers.
Fulfill all administrative duties in a timely manner including scheduling, payroll, termination paperwork, performance reviews, completion of PANs etc.
Follows established SOPs and create new SOPs as needed. Refer to Executive F&B Director for final approval before implementation.
Assists with creating and maintaining restaurant budgets and allocation of resources accordingly.
Tracks and submits financial data critical to the financial success of the restaurant- daily revenue reports, captures, forecasts, special events, promotions in a regular, accurate and timely manner.
Oversees purchasing, receiving, inventory, and rotation of all food and beverage.
Assists with ensuring proper maintenance and operation of the restaurant equipment and facilities.
Works the floor and acts as support staff in all positions as needed.
Maintains ongoing and frequent contact with guests, solicits feedback and helps ensure guest satisfaction.
Receives, investigates, and acts upon complaints from guests and employees to ensure resolution.
Ensures highest degree of cleanliness for all F&B areas.
Recycles any and all products possible in line with sustainability efforts; encourage and oversee staff to do the same.
Assists with ensuring the cleanliness and sanitation as designated by management and the health department.
Protects company assets through correct usage and prompt maintenance of tools and property.
Completes other tasks/duties as assigned by Executive F&B Director, GM or Owners.
Involvement and engagement with local community in order to build relationships, heighten visibility and solicit business.
Personal Attributes and Skills:
Self-starter who can make decisions with limited information and oversight
Can-do attitude; do what it takes to get things done
Ability to serve as a role model and lead by example with employees and managers
Creative and innovative approach to problem-solving and project management
Excellent verbal and written communication skills
Strong attention to detail
High level of organization and follow-up skills
Ability to work under minimal supervision
Ability to study, analyze and interpret complex activities or information in order to improve known practices or develop new approaches
Ability to work with people at all levels
Team player who also has the capacity to work independently
Willingness to keep up with industry trends and innovations
Ability to handle multiple tasks, projects, and meet deadlines.
Professionalism and the ability to be discreet with confidential and sensitive issues.
Proven ability to lead, develop, train and retain staff.
Must demonstrate a “sense of urgency” when dealing with both external and internal guests.
Ability to remain calm in a hectic, fast-paced atmosphere
Must be able to stand for extended periods of time (more than eight hours)
Some repetitive typing on a keyboard for extended periods of time
Lift up to 50 pounds
Ability to work flexible schedule including weekends and evenings
A four-year college degree or equivalent education/experience
Minimum three years F&B management experience
A strong knowledge of wines, beers and craft cocktails is required. 1st level Sommelier certification desirable
Proficient in the use of Microsoft Office applications, to include Word, Outlook, and Excel
Ability to quickly learn web-based computer systems
Knowledge of F&B POS system
Must possess a valid driver’s license and clean driving record
Commensurate with experience
The statements contained in this job description reflect general details as necessary to describe the principal functions of this job, the level of knowledge and skill typically required and the scope of responsibility. It should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned, including work in other functional areas to cover absences of relief, to equalize peak work periods or otherwise balance the workload.