Springs Restaurant Manager Carter - Wabeno. WI

Pay based on experience | Requires flexibility to work various shifts

In a fast-paced, high-energy environment where exceptional guest service and entertainment are essential, the F&B Manager is responsible for ensuring guests have a positive and enjoyable restaurant experience. This role oversees all aspects of restaurant operations, including profitability, compliance, manager development, employee relations, safety, marketing, and facility management.

Principal Duties and Responsibilities

1. Perform managerial responsibilities in accordance with organizational policies and applicable laws. Responsibilities include interviewing, hiring, and training direct reports; scheduling, motivating, planning, assigning, and directing work; evaluating performance; rewarding and disciplining team members; addressing complaints; and resolving issues.
2. Manage and oversee daily venue operations and team members, including team member development, guest service training, event planning, effective scheduling, and cost controls.
3. Partner with the F&B Director, Upper Management, and other departments management to develop, implement, and maintain strategies that improve operational efficiency and support future growth through a strong understanding of departmental operations and key performance indicators.
4. Work with the Banquet Personnel to support on-site and off-site functions.
5. Collaborate with the F&B Director and Upper Management on the development and implementation of menus, buffets, and events.
6. Provide leadership, direction, and support for the venue by improving daily operations, establishing standards, monitoring performance, and training staff.
7. Assist the F&B Director to analyze financial reports and make necessary adjustments to support the company’s strategic goals. Assist with maintaining cost controls for food and beverage cost, labor productivity and other cost of goods expenses.
8. Direct overall food production. Prepare meats, seafood, poultry, vegetables, and other food items using broilers, ovens, grills, fryers, and other kitchen equipment.
9. Oversee training and daily activities of team members involved in food preparation, bar service, wait service, and clean-up while providing clear expectations. Implement programs that enhance guest service, team building, team efficiency, and team member morale. 
10. Ensure adherence to food safety regulations, sanitation protocols and operational safety measures.
11. Ensure department records and reports are accurate, complete, and thorough.
12. Maintain an active marketing and promotional schedule to increase venue revenue and covers.
13. Stay informed of F&B industry trends, changes, products, technology, and competition.
14. Establish, update, and ensure compliance with departmental Internal Controls, policies, procedures, and regulations.
15. Perform other duties as assigned.

Job Qualifications

1. The ability to lead and motivate both front of house and back of house teams is required.
2. Minimum of 3 years verifiable management experience is required.
3. The ability to successfully achieve Responsible Alcohol and ServSafe certifications within 90 days is required.
4. Office skills must include the ability to use standard office equipment and intermediate knowledge of Microsoft Office. Experience with scheduling and timekeeping software is preferred. Experience with point-of-sales (POS) systems required. Experience with procurement and inventory management systems, preferred.
5. The ability to use strong organization skills and attention to detail to accurately handle multiple job duties and projects in a fast-paced environment required.
6. The ability to maintain discretion in handling confidential information required.
7. The ability to interact with and understand the interests of stakeholders at all levels, as well as the impact of those interests on PCCH and its goals. The ability to communicate effectively before groups of guests or team members of the organization.
8. The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays.
9. Experience designing menus that balance profitability seasonality and customer preference.

 Disclaimer

This job description describes the general nature and level of work performed by the Team Member assigned to this position.  It does not state or imply that these are the only duties and responsibilities assigned to the job.  This Team Member may be required to perform other job-related duties as requested by their supervisor(s).  All requirements are subject to change over time and to possible modification to reasonably accommodate individuals w