Village Market & Deli and Waffle Cabin Manager

Village Market & Deli and Waffle Cabin Manager

General Purpose:

The F&B Manager will oversee the day-to-day operations of Village Market and Deli & Waffle Cabin ensuring smooth and efficient functioning while delivering top-notch service to our guests. This role requires strong leadership skills, excellent organizational abilities, and a passion for the restaurant industry. This role requires high standards for food and beverage operations and the primary focus is day to day operations of Village Market and Deli, and the Waffle Cabin. 

Essential Duties/Responsibilities:  

Operational Management:

• Oversee daily restaurant operations, including opening and closing procedures and all facets of operations. 
• Ensure adherence to health, safety, and sanitation regulations as outlined in the Serv Safe Management course and the local health department regulations and standards. Oversee the training and testing of all team members on these regulations and standards. 
• Monitor and manage inventory levels, ordering of all goods supplies, invoice coding, properly recording and entering  transfers, recording waste  and enacting procedures for  minimizing waste. Train and audit all employees on these procedures. 
• Conduct, enter and review inventory on all food, beverages and grocery items monthly and hit the targets for COGS.
• Oversee and place all market orders, enter all PO’s (purchase orders), add new items into the system and to the sales terminal ensuring proper pricing and merchandising of product is happening. 
• Ensure food and beverage service aligns with quality standards and guest expectations by reviewing and sharing guest feedback from Guest Research Scores and comments. Using this information to actively improve the guest experience and service standards. 
• Monitor staffing needs, recruit and hire team members and ensure training is adequate and thorough. Write schedules and ensure we are hitting our set labor goals each season.
• Handle disciplinary actions for team members on the teams you lead and set & follow standards that align with the companies Core Values, Culture Statements and Mission. 

      Staff Supervision and Development:

• Recruit, train, and handle disciplinary actions, and mentor team members.
• Schedule and manage team shifts, ensuring adequate coverage and efficient workflow while meeting labor goals.
• Conduct performance evaluations and provide constructive feedback.
• Recruit, train, and supervise team members.
• Conduct briefings before shifts to ensure everyone is aligned on the schedule and guest needs.
• Motivate and support the team in delivering excellent service.

Guest Service Excellence:

• Address and resolve guest complaints and concerns promptly and professionally.
• Ensure high standards of service and guest satisfaction.
• Implement strategies to enhance the overall guest experience.

Financial Management:

• Understand and manage budgets, including labor, COGS and operating expenses.
• Analyze financial reports to identify trends, control costs, and improve profitability.
• Implement sales strategies to achieve and exceed revenue goals.
• Manage keys to profitability  including labor control, COGS control, operating expense controls.
• Order food, beverages, and supplies.