The Hospitality Manager will oversee all aspects of the food and beverage operations for our new restaurant. This role requires a leader who can manage day-to-day operations while ensuring the highest standards of quality and service. The ideal candidate will have a strong background in both front-of-house and back-of-house operations, with the ability to drive revenue, manage costs, and develop a team of professionals committed to delivering an exceptional dining experience.

Key Responsibilities:

Operational Management: • Oversee daily food and beverage operations, ensuring smooth and efficient service. • Develop and implement standard operating procedures (SOPs) to maintain high service standards. • Monitor and manage labor costs, food costs, and inventory levels. • Ensure compliance with health and safety regulations, including food handling and sanitation standards.

Staff Management: • Recruit, train, and supervise staff across all F&B operations, including servers, bartenders, kitchen staff, and support roles. • Create and manage staff schedules to optimize service and control labor costs. • Conduct regular performance evaluations, provide coaching, and develop staff through training programs. • Foster a positive and professional work environment, encouraging teamwork and continuous improvement.

Customer Service: • Ensure all guests receive outstanding service, responding promptly to any concerns or complaints. • Monitor guest feedback and implement improvements to enhance the customer experience. • Work closely with the front-of-house team to create memorable dining experiences for guests.

Vendor and Supplier Management: • Establish and maintain strong relationships with vendors and suppliers. • Negotiate contracts and manage deliveries to ensure timely and cost-effective procurement. • Monitor inventory levels and ensure proper stock rotation and storage.

Compliance and Safety: • Ensure compliance with all local, state, and federal regulations related to food and beverage operations. • Implement and maintain safety procedures to protect guests and employees. • Conduct regular inspections to ensure the restaurant meets health and safety standards.

Qualifications:

• Bachelor’s degree in Hospitality Management, Business, or a related field (preferred).

• Minimum of 5 years of experience in food and beverage management, with at least 2 years in a leadership role. • Strong knowledge of food and beverage operations, including front-of-house and back-of-house management. • Excellent leadership and team-building skills, with the ability to motivate and develop staff.

• Strong financial acumen, with experience managing budgets and financial performance.

• Exceptional customer service skills, with a focus on creating a positive guest experience.

• Ability to work in a fast-paced environment, manage multiple priorities, and adapt to changing circumstances.

• Proficient in restaurant management software and POS systems.

Working Conditions:

• This position requires flexibility, including working evenings, weekends, and holidays as needed.

• Must be able to stand for extended periods and lift up to 50 pounds.

Benefits:

• Competitive salary with performance-based bonuses.

• Health, dental, and vision insurance.

• Paid time off and holiday pay.

• Opportunities for professional development and advancement.