Summary 

Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. This individual will plan & direct the function of administration and planning of the Food & Beverage department to meet the daily needs of the operation. Additional duties include Implementing and monitoring effective controls of food, beverage, and labor, while ensuring compliance with health, safety, sanitation, and alcohol awareness standards. 

Responsibilities

. Work along the management team in overseeing the day-to-day operation of the restaurant.

. Oversee the daily floor operations to ensure service is done proficiently per Heritage Grand bakery services and standards.

. Ensure that staffing attendance is matching the operations needs and that any changes in scheduling have been reviewed and approved.

. Ensure that all FOH employees are trained to meet the standards of service.

. Comprehensive knowledge of all menu items.

. Comprehensive knowledge of grape varietals, wine styles, spirits, and cocktails.

. Make certain that all guests feel welcome and are given responsive, friendly, and courteous service always.

. Ensure that all guests are receiving the highest level of service and hospitality from all food and beverage associates.

. Interact with guest frequently to ensure satisfaction of their dining experience, and to build relationships to develop return clientele.

. Provide direct service to guests as needed, including, but not limited to, order taking, wine service, and general duties. 

. Be actively involved and visibly present in the daily operation for not only our guests as well as your associates.

. Ensure that there is a process in place to handle guest complaints and feedback.

. Resolve guest complaints and report to all parties involved. Log all guest data appropriately.

. Ensure the efficiency of the reservation system as well as the seating charts.

. Maintain reservation system, updating guest notes and feedback where necessary.

. Communicate daily with the Maître D and host team, providing current information on large and private parties, expected VIP’s and special requests.

. Communicate daily with the culinary team, providing current information on large parties or expected VIP’s.

. Prepare and deliver daily pre-service meeting.

. Ensure that a daily as well as weekly and monthly communication channel is implemented and effectively used within the food and beverage operations.

. Continually strive to develop your staff in all areas of managerial and professional development.

. Ensure that a reasonable preventive maintenance program & checklist is being used to ensure operation is in acceptable operating condition through training of employees and creating a positive, productive working environment

. Make sure facility is in perfect condition and lights and music are at appropriate levels.

. Ensure that the facility is following NYDOH guidelines and create drill for the staff.

. Ensure that Heritage Grand Bakery is passing any DOH inspection successfully by ongoing training staff and management. 

. Make all schedules for food and beverage department.

. Reconcile all employee time clock inputs to scheduled labor at end of each business day. Follow procedure to make proper adjustment in the POS system if necessary.

. Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.

. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for all violations of company policies, rules, and procedures.

. Make employment and termination decisions.

. Ensure all budget targets for all areas of operations are met.

. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

. Recruit, Hire, Train all restaurant FOH staff according to the needs of the business.

. Ensure that all training programs are implemented, executed, and updated always.

. Ensure that the relationship with all support departments is healthy and collaborative.

. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions:

. Ability to communicate and understand the predominant language(s) of the restaurant’s trading area.

. Have knowledge of service and food and beverage, generally involving at least five years of front-of- the-house operations and/or assistant management positions.

. Passion for high quality and innovative foods and service excellence.

. History of effective collaboration and communication in working with managers, kitchen employees, vendors, executive chef and corporate staff

. Knowledge of computer accounting programs, math skills as well as budgetary analysis.

. Demonstrated knowledge and experience with managing inventory and cost control is required 

. Demonstrated knowledge of basic accounting principles and practices is required 

. Must be able to demonstrate knowledge of planning and forecasting 

. Must be able to use relevant computer applications (Microsoft word, excel, outlook; restaurant specific software including point-of-sale registers and business metric applications)

. Work in a standing position for long periods of time (up to 10 hours).

. Move constantly throughout the facility for long periods of time (up to 10 hours).