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About the Role

The Food and Beverage role is responsible for providing members with friendly and professional service, ensuring consistency of execution in an attractive environment, and achieving 100% satisfaction. This role oversees front-of-house staff, ensuring adherence to policies and procedures, and maintaining departmental strategies and goals. It involves training staff, developing rapport with members and colleagues, and ensuring the best possible experience.

Responsibilities

Provide guidance, training, coaching, and mentoring to reporting staff and department managers.
Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction.
Develop and conduct training programs to enhance management expertise on employee relations and labor relations.
Maintain complete knowledge of all liquor brands, beers, non-alcoholic selections, wine and champagne, glassware, garnishes, bar menu items, preparation methods, ingredients, sauces, portion sizes, and prices.
Maintain knowledge of bar outlet layouts, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range, and dress code.
Support the Director of Food and Beverage in the development and implementation of the strategic plan and vision for the department.
Monitor guest reactions and confer with service staff to ensure guest satisfaction.
Perform proper execution of opening and closing procedures, and pre and post-service duties.
Assist the Director of Food and Beverage with staff meetings.
Monitor service to guests in all areas of the restaurant.
Ensure floor staff adherence to service standards.
Communicate with the kitchen regarding service issues.
Review reservation sheets and seating plans, and address special requests or VIPs.
Make every member feel welcome and important.
Communicate with other managers to ensure smooth service.
Inspect the dining room before service.
Maintain adequate supplies during service, including linen and glassware.
Ensure telephone calls are answered promptly and cordially.
Ensure guests are treated in a friendly and accommodating manner.
Ensure service is technically proficient.
Ensure seating minimizes guest wait times.
Monitor service staff appearance and take necessary action.
Maintain a presence on the floor at all times.
Handle customer correspondence as necessary.
Maintain budgeted labor costs and control overtime.
Maintain and reduce linen, laundry, and uniform usage.
Ensure all employee cash-outs are properly handled, POS checks are closed, and cash is balanced.
Monitor inventory of supplies and products, and maintain daily cost control percentages.
Maintain strict beverage control.
Establish par levels for supplies, liquor, beer, wine, and equipment, and complete requisitions.
Verify that all servers' and bartenders' paperwork is in order.
Implement strategies for continuous improvement of the restaurant.
Interview potential employees.
Train new employees in conjunction with the Director of Food and Beverage.
Assist the Director of Food and Beverage with new employee orientation.
Plan, assign, and direct work.
Conduct performance appraisals regularly.
Apply Recognition Policy.
Quiz employees on menu and service procedures.
Address staff complaints and resolve problems.
Organize staff to maintain appearance and efficiency of all outlets.
Maintain employee morale among front-of-house staff.
Assist in filling open positions with qualified candidates.
Provide necessary training for all staff members.
Handle employee counseling as needed.

Requirements

High school diploma or equivalent.
Minimum of three years of experience in an upscale casual or fine dining atmosphere.
Minimum of three years of supervisory experience.
Excellent communication skills, both written and verbal, in English.
Basic math skills.
Basic computer skills.
Ability to deal with guests professionally while maintaining composure in high-stress situations.
Flexibility with schedule, including evenings, weekends, and holidays.
Ability to work up to 40+ hours per week.
Hold a valid Food Handler’s certification.
Hold a valid Responsible Beverage Service certification.
Must have the physical, visual, and auditory ability to perform the essential functions of the job, with or without reasonable accommodations.
Continuous or periodic bending, twisting, leaning, lifting, pushing, pulling, kneeling, bending, walking, standing, and/or sitting up to 8+ hours per shift.
Ability to lift up to 50 pounds.
Ability to work in a stressful environment and stressful situations.
Ability to work in an environment where climate constantly changes.
Ability to maneuver freely through all areas of the property.

Skills

Friendly and professional service
Consistency of execution
Staff supervision
Training and development
Communication
Teamwork
Performance feedback
Recognition
Mutual respect
Employee satisfaction
Employee relations
Labor relations
Wine knowledge
Beverage knowledge
Menu knowledge
Cost control
Inventory management
Problem-solving
Conflict resolution
Customer service
Stress management
Adaptability

Location

Onsite

Work Type

Full-time

Experience Level

3+ years supervisory experience
3+ years in upscale casual or fine dining

Education Level

High school diploma or equivalent

About the Company

The Battery is a private membership club located in San Francisco.