• Responsible for meeting established service & financial goals.
• Supervises all F&B employees in accordance with policy and procedures.
• Establishes payroll controls and scheduling of employees in conjunction with business volume and established guidelines.
• Develops and implements training programs for new employees and existing employees.
• Design and/or modify as necessary Standard Operating Procedures for the department.
• Build and maintain a positive working environment while being sensitive to the needs of the employees and the guests
• Interact with employees and guests in professional and consistent manner to solicit feedback on operations and execution of service delivery.
• Ensure that all outlets are maintained and clean during all periods of operation.
• Collaborate with the Executive Chef and Director of Food &Beverage to execute on Banquets, Menus, ordering, and other administrative responsibilities required to operate the department.

Associates degree and 3 years applicable experience or equivalent experience in a may substitute for education.

• ServeSafe Certified
• LACT license
• ABO Certification
• Must be at least 21 years of age.
• Must be able to obtain and maintain valid licenses.
• Demonstrated supervisory experience in a high-volume restaurant.