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About the Role

The F&B Shift Manager is responsible for contributing to a profitable restaurant by ensuring high quality of service, food, and beverages, while fostering an environment of creativity and intelligent decision-making. This role involves managing specific shifts and upholding operational standards.

Responsibilities

• Work as a supportive member of the management team.
• Act as a role model for staff and junior managers.
• Develop strategies to ensure guest return and instill this philosophy in employees.
• Create new methods to increase guest counts.
• Ensure effective personnel management, including recruitment, hiring, training, and coaching.
• Collaborate with the management team to determine appropriate staffing levels.
• Monitor staffing trends and anticipate business changes.
• Maximize sales and optimize profits by managing cost centers.
• Adhere to and understand the budget, analyzing performance against targets.
• Maintain high standards of security, safety, cleanliness, and sanitation.
• Ensure the restaurant is clean and organized throughout each shift.
• Communicate positively about the restaurant and maintain a success-oriented attitude.
• Foster a positive and comfortable work environment.
• Collaborate effectively with other managers for consistency and flexibility.
• Perform other assigned tasks.

Requirements

• Maintain operational awareness throughout the shift.
• Possess strong interpersonal and communication skills.
• Exhibit strong organizational skills and attention to detail.
• Demonstrate excellent communication and customer service skills.
• Ability to work independently and make sound business decisions.
• Working knowledge of the POS system.
• Proficiency in opening and closing procedures.
• Proficiency in running reports.
• Proficiency in food knowledge.
• Proficiency in beverage knowledge.
• Proficiency in team building and employee focus.
• Demonstrate a profit mentality by setting and meeting goals.
• Understand and ensure the quality of food and beverage products.
• Maintain operational quality with attention to detail, including temperature, lighting, music, and ambiance.
• Understand the importance of employees and interact respectfully and friendly.
• Must be 21 years or older.
• Must have a NYS Food Handlers Permit.

Skills

• Interpersonal skills
• Communication skills
• Organizational skills
• Attention to detail
• Customer service skills
• Independent decision-making
• POS system knowledge
• Opening and closing procedures
• Report running
• Food knowledge
• Beverage knowledge
• Team Building
• Employee Focus
• Profit mentality
• Quality control

Location

• NYS

Work Type

• Full-time

Experience Level

• 5 years of relevant experience
• 3 years as a manager/supervisor in a high-volume Food & Beverage operation

Education Level

• High school diploma or G.E.D preferred