Dining Manager

Director of Food & Beverage RBFEC LLC. is responsible for managing F&B Operations and ensuring that exceptional guest service is consistently delivered. A successful candidate is focused first and foremost on people and service, whether that is the daily guests or the team members that make up the department. A focus and investment in people is paramount to success. This individual will also be expected to forecast, plan, and manage a dynamic environment of multiple food and beverage outlets consisting of full-service, and fast casual, ensuring maximum revenue and profit through exemplary guest experience and employee engagement. This position requires one to think strategically and to be able to balance managing business opportunities as well as managing projects related to the business.

SUMMARY OF DUTIES AND RESPONSIBILITIES

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  Manage day-to-day operations within the Food and Beverage department within budget guidelines and meeting service and team member engagement standards
• Partner with the Executive Chef and culinary team to consistently drive menu opportunities and food quality
• Ensure that the front of house and back of house operate in an efficient and cohesive manner
• Proactively guide F&B teams toward common goals through clear and consistent expectations and through training
• Evaluate, develop, and implement plans that identify and areas of opportunity in guest experience
• Ensure that team members understand how to identify guest needs and proactively engage in recovery as needed, escalating within the department as needed
• Evaluate and work closely with team members to understand and identify opportunities for development, goals for growth to outline and support succession planning
• Lead through engagement and create/foster an environment that is consistent with RBFEC LLC’s core values, and the employee-first attitude instilled by the partners.
• Ensure compliance with safety and sanitation standards set forth by the Sussex County Health Department, as well as ServeSafe, taught procedures ensuring the highest standards for our guests and team members.
• Continually assess labor to balance guest experience, employee experience and financial goals
• Increase revenue and profit per person by managing inventory levels and budgets, including expense controls, labor, and functional supplies for multiple locations/concepts. Ensure Cost of Goods and P&L reports are reconciled on time.
• Due to the nature of the business, leadership positions are expected to work a flexible schedule that includes evenings and weekends
• Implement revenue-enhancing programs, including front-line training programs focused on guest conversion and throughput
• Serve as Food and Beverage Department Duty Manager as scheduled, serving as the operations point person for that shift

Requirements

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  Be able to project the companies brand standards by taking pride in work, showing appreciation to others, and holding oneself to high standards as a role model for others, expecting the same in return; exhibiting patience, kindness, humility, respectfulness, selflessness, honesty and commitment with a positive attitude and good judgement to make sound decisions
• Be willing to work on continued development
• Have a professional appearance and good personal hygiene
• Promote and support a “team” environment by supporting not only different areas within Food and Beverage, but other departments during times of need
• Be aware of the needs of our guests and teams’ members, utilizing empowerment to take action to meet their needs within company guidelines, making the appropriate partnerships with other leaders when needed
• Able to remain attentive and alert
• Maintain confidentiality and judgement regarding privileged information
• Adapt to changes
• Self-motivated, disciplined and possess a sense of urgency
• Able to prioritize and complete assignments on a timely basis, communicating clearly when there are issues
• Enjoy a fast-paced and dynamic work environment
• Ability to work well with others from different departments as well as guests. Demonstrating an ability to work through problems that can become high-stress, and maintain a productive solutions-oriented attitude
• Ability to adapt to changes in work schedule and assignments based on business needs
• Ability to delegate to team members and support functions to ensure a manageable workload
• Ability to receive and communicate direction, asking questions for clarity when unsure

$57,500

• Retain proper inventory levels of food and dining items and make precise plans for anticipated sales patterns
• Ensure the maximum guest satisfaction while dining in the restaurant
• Directs and coordinates all aspects of marketing and community events, including planning and executing them
• Undertake routine assessments of team members' performance and ensure that they are held accountable for their actions through performance management
• Verify the quality of all products and services according to the company's criteria

• This position requires 2-3 years of previous experience managing a staff or relevant role, ideally in the restaurant industry
• Possess excellent organizational skills, communication skills, and problem-solving skills
• Proficient computer skills, including experience with Microsoft Office, strongly desired
• Must have a high school diploma or equivalent GED
• Must have previous experience in food service managing food inventory levels, operating costs, and budgets

Lefty's Alley & Eats is a family entertainment center with an amazing bar and restaurant. Our mission is to provide our guests with first-class entertainment and an exceptional culinary experience.

• Health Benefits
• Dental
• Vision
• Inhouse Perks