Master Concessionair

FOH Manager

Food & Beverage Operations ManagementConfirmed live in the last 24 hours

Full-timeKey West, FL, USA

About the Job

Requirements

Associate degree or equivalent in Hospitality, Business, or Culinary Arts.
At least 3 years of supervisory or assistant manager experience, preferably in full-service restaurants.
Knowledge of marketing techniques and their impact on business results.
Experience in guest relations, negotiations, and complaint handling.
Strong verbal and written communication skills.
Ability to work full-time hours, including weekdays, weekends, and holidays.
Coaching and employee-development skills.
Ability to train and delegate.
Knowledge of and commitment to safety and food sanitation.
Health Department-approved Food Handler Manager Certification.

Responsibilities

Assist the General Manager with day-to-day restaurant operations, including hiring, staffing, employee development and training, performance documentation, food quality and presentation, sanitation, safety, revenue tracking, and cash accounts.
Ensure compliance with operating procedures and company policies among shift supervisors and employees.
Attend and contribute to management meetings; schedule and lead pre-shift and post-shift meetings and communicate with staff.
Ensure supervisor and employee duties and assignments are completed on time.
Record deliveries and receive and reconcile inventory against purchase orders.
Maintain food, beverage, and bakery stock; ensure correct display and safe storage temperatures for perishables.
Complete daily operational reports and documentation.
Suggest and implement strategies to increase revenue.
Ensure cash payments are recorded and receipted; complete end-of-night reports; balance cash items; and oversee register, deposit, and safe handling.
Maintain cleanliness of the restaurant, market, and bar, and document waste, transfers, promotional stock, breakages, and spillages.
Monitor and ensure orientation, training, development, and performance management of supervisors and crew.
Assist staff during busy periods.
Prepare weekly staff schedules, distribute hours fairly and cost-effectively, and comply with staffing budgets.
Assess employee and supervisor strengths and career-development needs; ensure staff punctuality and proper attire; and address and document performance concerns.
Record accidents, injuries, and illnesses using the required reporting procedures.
Ensure regular menu briefings and quizzes for staff.
Coordinate with the General Manager to maintain smooth operations and communicate staff performance, training, and development needs.
Ensure work complies with health and safety regulations; conduct and document safety inspections and deficiencies.
Maintain guest service, handle complaints courteously and efficiently, and communicate guest-service issues to the General Manager.
Maintain accountability for labor costs, budgets, projections, and food and beverage costs.
Perform front- and back-of-house repairs, light-bulb replacement, organization, and cleanliness tasks.
Keep storerooms and loading areas clean and organized.
Perform other duties as directed by the General Manager.

Desired Qualifications

Experience in full-service restaurants.

$62,000 - $65,000 + QUARTERLY BONUSES

BENEFITS:
HEALTH, DENTAL, VISION, LIFE, STD, LTD, 401K, VACATION, SICK DAYS, PERSONAL DAYS, and more....

"Due to the restaurants being located inside the Key West International Airport; all applicants must pass the airport's background check"

Position Summary:

An MCA Manager is responsible for assisting the GM in all day-to-day restaurant operations. This may include BOH and FOH hiring, supervisor/employee development and training, performance documentation, adequate staffing, adherence to all MCA policies and procedures, food quality and presentation, sanitation, safety and responsibility for tracking revenues and cash accounts. Responsible for ensuring the highest level of customer service throughout the operation. Being a role model/leader with the ability to solve problems, make informed decisions and manage the workforce and time wisely to achieve maximum results.
Specialty areas of focus may be designated to an MCA Manager such as Bar Manager, Market Manager, Commissary Manager, or another unique area of focus as dictated by the Brand, General Manager or Director of Operations. Focus areas include duties such as daily/weekly inventory counts, ordering, and scheduling responsibility.

Responsibilities:

Adhere to all MCA/Brand operating procedures and ensure that they are adhered to by all shift supervisors and employees
Attend and contribute to management meetings as required
Schedule and Lead Pre-shift/Post-shift meetings on a regular basis and post communications to staff
Ensure that all supervisor/employee duties and assignments are performed and completed in a timely manner
Record deliveries; receive and reconcile inventories with purchase orders
Work to ensure all food/beverages/bakery are in stock, the correct items are displayed on all counters and inside display coolers; and all perishable items are stored at the correct temperatures prior to serving
Complete daily reporting to accurately reflect any MCA/Brand procedures & documentation
Suggest and implement strategies that can lead to increased revenue
Ensure all cash payments are received, recorded and a receipt is provided to the customer
Ensure that an end of night report is completed to ensure correct recording of all transactions
Ensure that all cash items are balanced and accounted for daily
Ensure cash handling of register, deposits and safe
Ensure the restaurant, market, and bar are always kept to a high level of cleanliness
Ensure that all waste, transfers to other locations, promotional stock, breakages, and spillages are documented

Monitor and ensure orientation, training, development and performance management of supervisors and crew

Assist staff when required at busy periods
Complete a weekly staff schedule; ensure fair distribution of hours to all staff; use most cost-effective staffing schedules; adhere to staffing budget
Assess employee/supervisor strengths and career development
Ensure that all staff are punctual and attired correctly
Meet with problem performers regularly and discuss/document areas of improvement
Record any accidents/injuries/illnesses that occur, no matter how minor, by using the appropriate accident reporting procedures
Ensure that menu briefings and quizzes are carried out regularly with all staff
Work closely, and communicate with the GM to always ensure a smooth operation
Ensure all work is carried out in compliance with Health & Safety regulations
Communicate staff performance issues, training, and development needs to GM on a regular basis
Maintain a high level of service for all guests
Deal with complaints in an efficient and courteous manner
Communicate any service/guest issues to the GM
Perform any other duties as directed by the GM
Maintains total accountability including labor cost, budgets, and projections
Maintains food and beverage costs per budgetary standards
FOH/BOH repair, light bulb replacement, general organization, and cleanliness
Perform safety inspections and document results and shortfalls
Responsible for ensuring all storerooms and loading areas are clean and always organized

Qualifications

Associate degree or equivalent in Hospitality, Business or Culinary Arts
Minimum 3 years supervisory/assistant manager experience, preferably full-service restaurants
Knowledge of marketing techniques and impact on business results
Experience in guest relations, negotiations, and complaint handling
Excellent verbal and written communication skills
Commitment to service of customers, staff, co-workers, and management
Demonstrated leadership ability; ability to lead by example
High integrity and honesty
High Work Ethic, passion, and commitment
Ability to work full time hours to manage the operation, including weekdays, weekends, and holidays
Demonstrated coaching and development skills
Ability to train and delegate
Follow through and dependability
Adherence and modeling of all MCA policies and procedures
Knowledge and commitment to safety and food sanitation

Health Department approved Food Handler Manager Certification

About the Company

Master Concessionair

Company size: Not listed
Company stage: Not listed
Total funding: Not listed
Headquarters: Not listed
Founded: Not listed

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