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.
• Conduct inventory counts, entries and review and reduce waste/costs where possible.

      Compliance and Quality Control:

• Maintain compliance with all local, state, and federal regulations.
• Conduct regular inspections to ensure food quality, cleanliness, and safety standards are met.
• Implement and oversee quality control measures to ensure consistent product and service standards.

Marketing and Promotion:

• Collaborate with the marketing team to develop and execute promotional campaigns and special events designed to enhance the guest experience and drive revenue. 
• Monitor and analyze market trends and guest preferences to drive profit growth.

Reporting & Analysis:

• Keep detailed records of inventories, costs, feedback, and outcomes.
• Analyze team performance and give feedback for improvements and reward those who perform well.
• Keep track of all monies daily and monitor for theft and loss. 

Knowledge, Skills & Abilities: 

• 3+ years experience as a manager; previous shift lead or supervisory experience is required. 
• Excellent knowledge of labor budgets, and how to write a schedule and manage labor to the budget.
• Strong leadership and communication skills.
• Ability to work in a fast-paced environment and handle high-pressure situations.
• Exceptional guest service skills and a friendly demeanor.
• Previous experience with inventory management including counts, entry, and management.
• Willingness to learn and become proficient at our point of sale system and market inventory system- Sysmanager. 
• Flexible schedule, including availability on nights, weekends, and holidays.

Education and Experience: 

Education:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
• Certifications: Food safety and responsible alcohol service certifications Serv Safe and TIPS  are required.

Experience:

•  Minimum of 3-5 years of experience in restaurant management, events manager or a similar role.
• Leadership Experience: Previous experience in a supervisory or lead role within the hospitality industry is highly desirable. 
• Customer Service: Strong background in providing exceptional customer service. Experience handling customer inquiries, complaints, and problem resolution is important.
• Operational Knowledge: Experience with restaurant operations, including opening and closing procedures, cash handling, and inventory management.
• Team Management: Experience in training, supervising, and motivating staff. Ability to manage a team effectively during busy shifts.
• Multi-Tasking: Proven ability to handle multiple tasks simultaneously in a fast-paced environment.

Preferred Skills and Attributes:

• Communication Skills: Excellent verbal and written communication skills for effective interaction with staff and customers.
• Organizational Skills: Strong organizational and time management skills to ensure efficient shift operations.
• Attention to Detail: Keen attention to detail to maintain high standards of service and compliance with health and safety regulations.
• Problem-Solving: Ability to think quickly and solve problems efficiently, often under pressure.
• Flexibility: Willingness to work flexible hours, including evenings, weekends, and holidays, as required by the restaurant’s schedule.
• Team Player: Ability to work collaboratively with others and foster a positive team environment.           

Summary:

A successful F&B Manager combines a solid educational foundation with extensive hands-on experience in management and hospitality. They possess strong leadership qualities, excellent customer service skills, and the ability to manage operations smoothly during their shifts. This blend of education and experience ensures they can handle the dual responsibilities of managing the financial requirements and leading the team effectively.

Working Environment/Physical Activities:

Working as a restaurant manager involves a variety of physical tasks and demands. Here are the typical physical requirements for this role:

1. Standing for Long Periods:
   • Ability to stand for extended periods, often for the duration of the shift, which can be 6-8 hours or longer.
2. Walking:
   • Frequent walking around the bar and restaurant area to serve customers, check on staff, and manage operations.
3. Lifting and Carrying:
   • Ability to lift and carry heavy items, such as kegs, cases of liquor, beer, or wine, and boxes of supplies, often weighing up to 100 pounds.
   • Carrying trays of drinks and food items to and from the bar and kitchen.
4. Reaching and Bending:
   • Frequent reaching, bending, and stooping to access bottles, glassware, and other supplies stored on high and low shelves.
   • Bending to clean the bar area and retrieve items from storage areas.
5. Hand and Arm Dexterity:
   • Excellent hand-eye coordination and dexterity to mix drinks, garnish beverages, and handle glassware and bar tools.
   • Frequent use of hands and arms for pouring, shaking, stirring, and serving drinks.
6. Manual Dexterity:
   • Ability to handle small tools and utensils, such as bottle openers, corkscrews, and knives, with precision.
7. Strength and Stamina:
   • Physical strength and stamina to handle the demands of a busy bar environment, including moving quickly and efficiently during peak hours.
8. Visual Acuity:
   • Good vision to read labels, measure ingredients accurately, and monitor the bar area and customer needs.
9. Hearing Ability:
   • Ability to hear and respond to customer orders, staff communications, and any potential issues in a noisy environment.
10. Speech:
    • Clear speech to communicate effectively with customers and staff, especially in a noisy and busy atmosphere.

Working Conditions:

• Fast-Paced Environment: Working in a high-energy, fast-paced environment, especially during peak hours, weekends, and special events.
• Variable Hours: Flexibility to work variable hours, including evenings, weekends, and holidays.
• Potential Exposure to Hazardous Materials: Handling and being around alcoholic beverages, cleaning supplies, and potentially broken glass.
• Temperature Variations: Working in environments with varying temperatures, such as a warm kitchen area or a cooler storage rooms.