The Front of House F&B Manager is responsible for the restaurant, bar, café, banquets and catering. They are also responsible for training, motivating and coaching the staff, and monitoring expenses and controlling labor costs.
- Understands the importance and impact of F&B on the overall success of the Resort
- Projects supply needs and inventory (e.g., china, glass, silver, buffet presentations, props).
- Manages departmental inventories and maintains equipment
- Uses applications and measurement to manage the liquor, wine & beer inventory
- Schedules service staff to forecast and service standards
- Ensure front of house cash and sales receipts are balanced daily
- Adheres to and reinforces all Resort standards, policies, and procedures.
- Duty manager shifts and responsibilities (shared with other managers)
- Sets a positive example for guest relations
- Interacts with guests to obtain feedback on product quality and service levels
- Responds to and handles guest problems and complaints
- Empowers servers to provide excellent customer service
- Ensures servers understand expectations and parameters
- Strives to improve service performance
- Emphasizes guest satisfaction and focuses on continuous improvement
- Reviews comment cards and guest satisfaction results with servers
Lead Server Teams
- Leads shifts and actively participates in serving guests
- Sets goals and delegates tasks to improve departmental performance
- Conducts monthly department meetings with the Banquet team.
- Acts as a liaison to the kitchen staff
Human Resources Activities
- Observes server service behaviors and provides feedback
- Monitors progress and leads discussion with staff each period
- Participates in the development and implementation of corrective action plans
- Ensuring servers are smart serve trained and comply with AGCO & Liquor License regulations