Service Manager- Food & Beverage

Job Description REPORTS TO: Director of Food & BeverageRemember to check your CV before applying Also, ensure you read through all the requirements related to this role.Our WhyWe prioritize quality, kindness, and community to provide a respite in downtown Cary, where all feel welcome.Our Core ValuesINSPIRE WONDER Innovation and Creativity | Surprise and DelightFOSTER HOSPITALITY Inclusive Culture | Home Away from HomePURSUE EXCELLENCE Exceptional Experiences | Attention to Detail | Focus on Quality DEMONSTRATE INTENTIONALITY Empathetic Engagement | Anticipatory Service | Sense of OwnershipCULTIVATE COMMUNITY Team Collaboration | Community Engagement | Take Time to CelebratePOSITION SUMMARY:The Food & Beverage manager is responsible for managing the daily operations of food and beverage service while ensuring exceptional guest experiences, strong operational execution, and adherence to safety standards. This role requires the ability to work across all Peck & Plume concepts, including the restaurant and all catering, banquet, and special event venues.The Food & Beverage supervisor will collaborate closely with the Director of Food & Beverage and all managers within the hotel, to drive results aligned with the mission and overall success of the hotel. Key performance objectives include driving revenue, controlling costs, elevating guest and associate satisfaction, and upholding product and service quality.To be successful you should exhibit experience in food and beverage service experience, operational applications, and employee training techniques. You will be a passionate leader with the ability to inspire, motivate, and support your team in order to exceed your professional goals. You will have high standards when it comes to guest experience, understand brand standards and you will take ownership and pride in your work.DUTIES AND RESPONSIBILITIES:Service StandardsResponsible for daily operations for scheduled business unit (the restaurant or Events/Catering), ensuring the quality and standards set forth by the Director of Food & BeverageAttend weekly BEO and manager meetings to receive weekly service focus points, discuss details of upcoming events and programming, and communicate any operational needs or service bottlenecksWork a variety of scheduled floor shifts throughout the week to fill in staffing gaps, support the team, and lead by example, using any down time to find efficiencies, generate ideas for programming, events, and menus, and find areas of improvement for staff trainingMonitor that food quality is consistent, appealing, and prepared to guest specificationsBe the expert on whatever floor you are managing – understand the POS, steps of service, and menus inside and outGuest ExperienceInteract with guests to obtain feedback on quality of service and food in outletsResolve guest complaints and coordinate with Director of F&B to resolve issuesUtilize guest reviews to inform training focal pointsEnsure consistency on each shift for guest perception – notice the small details (are we set up in time, is the team off their phones, do we have clean menus, are the tables wiped, is our host present etc)Financial PerformanceReconcile daily audit materials. (i.e., timesheet authorizations, perpetual inventories, void transaction reports, cash drops, and guest ledger entries)Oversee necessary ordering and inventoryingPrepare and control payroll for your primary business unit each pay periodReview employee schedules and punch clocks to eliminate unnecessary labor overages and to ensure that guest service, operational needs, and financial objectives are metCollaborate with the Director of F&B and other managers, to brainstorm programming and eventsPrepare monthly commentary to influence yearly budgetHealth and Safety StandardsEnforce all food safety policies and procedures to ensure compliance with the laws, codes, and guidelines set forth by the FDA and Health Department Coordinate cleaning program for your primary business unit and making recommendation for improvementsEnforce Early Bird Night Owl / Peck & Plume human resources policies across all employee and guest interactionsTeam Hiring, Retention and MentorshipStay informed on hotel updates through websites, newsletters, meetings, and internal communications to keep your teams well-connected to initiatives and programmingInterview, coach, and mentor associates to ensure performance aligns with brand and hotel standards, grounded in The Mayton’s core valuesHelp team members establish KPIs and review goals annuallyMaintain a high level of daily communication with team members, guests, vendors, and contractors and always with professionalism and maturityAdvocate for and sustain a team culture rooted in service excellence, professionalism, collaboration, fun, learning, and shared successQUALIFICATIONS:Minimum of 1 year restaurant/bar managementStrong leadership skills and the ability to train, coach, develop and motivate othersPossess or have ability to obtain Food Handlers and Tips Certification within six months of commencement of employmentAttention to detailHighest level of integrity and a hands-on management styleExperience with Toast point of sales system preferredExceptional organizational and operational skills, and detail-oriented with proven time management skillsExcellent interpersonal skills, including tact and professionalism in dealing with staff, customers, and management, including writing, speaking, and public speaking*Ability to work a flexible schedule to include AM/PM shifts, weekends, and holidaysEDUCATION:High School Diploma / GED required. Higher education degree in hospitality management or related field or equivalent work experience a plus.PHYSICAL ABLITIES:Ability to be on your feet and alert for extended periods of timeAbility to lift up to 35 lbs. as neededContinuous use of hands and armsContinuous bending, reaching, and twistingNote: This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. COMPENSATION: Starting salary at $60k, commensurate with experience. xaygatp In addition, we offer a comprehensive benefit offering including paid time off, holiday pay, company sponsored health insurance including vision, dental, and wellness rewards program, and access to a company matched IRA retirement plan.