Qureos Mentor

ISS Facility Services

<div>Food &amp; Beverage Manager 
Key Purpose
The Food and Beverage Operations Manager is responsible for consistently delivering results that contribute to the mission and overall success. He/She/They directs the front of house operations of all dining areas, working with the front of house and back of house teams. The Food and Beverage Operations Manager will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. He/She/They oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals, and demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. 
Success Criteria<ul><li>
Develop and implement business plans for food and beverage, and possess the desire to contribute to the cultivation, development and success of the Club&rsquo;s events and operations</li><li>
Well versed in professional communication with the ability to exercise discretion; proficient organizational skills are a necessity</li><li>
Provide excellent customer service with the utmost professional integrity, and ensure all operations and events are successful through positive experiences for the Club members, guests, and team</li></ul> 
Key Areas of Collaboration and Influence<ul><li>
Develop, manage agendas, and lead weekly management team meetings using the provided online tools</li><li>
Ability to effectively communicate, motivate and interact with all levels within the organization to help build and speak to the culture of Guckenheimer/ISS</li><li>
Creating and developing relationships with local vendors, other department leads and individuals</li><li>
Managing client and customer relationships</li></ul> 
Ideal Candidate Experience<ul><li>
This position generally requires a two or four-year degree in Hotel and Restaurant Management, and/or equivalent experience in catering for banquet/event management, hospitality services, sales coordination and knowledge of fine foods and wine</li><li>
Previous knowledge, skills and abilities serving, supervising and training in a fine dining food service environment</li><li>
Required certification: ServSafe Manager Certificate</li></ul> 
Reasoning Abilities<ul><li>
Be able to problem solve, create and maintain schedules, and be both a prepared and flexible person</li><li>
Establish and uphold positive and productive working relationships with clients and staff</li><li>
Work efficiently, both independently and as a part of a team</li><li>
Be organized, exercise sound judgement, perform detailed tasks; understand, follow, and give clear verbal and written direction</li></ul> 
Key Accountabilities<ul><li>
Professional verbal and written communication skills in English</li><li>
Must be organized, detail oriented and have the ability to multi-task while working independently with minimal direction</li><li>
Ability to maintain a calm, professional demeanor in the face of challenging demands and external pressure</li><li>
Knowledge of operational procedures and maintain relevant knowledge of the industry through continued education and training</li><li>
Fosters and promotes a cooperative working climate, maximizing productivity and employee morale</li><li>
Possess professionalism and passion for client relations and guest satisfaction</li><li>
Be accepting of criticism and the ability to calmly, and effectively, handle high stress situations</li><li>
Capable of discussing, buying and serving all kinds of wine, liquors, beer and n/a beverages</li><li>
Knowledge in Microsoft platforms, Google Platforms and POS (Point of Sale) System and online reservation</li><li>
Ensuring Training Checklists are completed and uploaded</li><li>
Enforcing safe work behaviors to maintain a clean and safe environment for both guests and team members and reporting all injuries per company and health department standards</li><li>
Maintain sanitary and safe operation in accordance with Federal, State and local health regulations; this includes following HACCP guidelines to prevent food borne illnesses</li><li>
Facilitating the communication, training and education of team members and self on any changes or new processes, products or equipment introduced to restaurant operations</li><li>
Training all new team members using Learning Management System (LMS) and People @ISS on Boarding Platform</li><li>
Interviewing and onboard potential or new hires following People@ISS guidelines with the support of Operations Director</li><li>
Delegate and oversee a staff of 20+</li><li>
Assign daily job task to all Front of the House Food Service Employees</li><li>
Supervising the opening and closing of the restaurant depending on schedule.</li><li>
Managing team member relations issues by coaching, mentoring and partnering with Operations Director and People &amp; Culture</li><li>
Creating and posting front of house team member schedules using our scheduling platform; while monitoring employee labor hours to minimize overtime and keep labor costs within budget</li><li>
Oversee member services during lunch, dinner and special events, and provide support as needed (Based on your daily scheduled)</li><li>
Work closely with the AM/PM Supervisors for Member Services &amp; Catering events to ensure we are executing properly</li><li>
Create and maintain all food menus, as well as wine lists and beverage offerings</li><li>
Conducting inventory and ordering of beverages, beer, wine, small wares, china and another restaurant equipment</li><li>
Conduct performance evaluation and ensure all ongoing training certifications are completed</li><li>
Collaborate with the Chef and assist with quality control, final presentation and timely food service for both a la carte services as well as all catered events</li><li>
Attend weekly Management Meeting, be prepared to provide weekly updates on dining service, staffing concerns, event concerns and customer feedback</li></ul> 
Catering Job Functions<ul><li>
Coordinate daily job task with Food Service Captains</li><li>
Provide all updates and changes to an event to Catering Management Team</li><li>
Attend all weekly BEO (Banquet Event Order) Meetings &ndash; Track all special request per event</li><li>
Assign/Review BEOs each day with Food Service Team - ensuring presentation, delivery and special requests are addressed and completed</li><li>
Inform Catering Director of all disciplinary and performances review for the food service servers, porters and bartender.</li><li>
Assist the setup of meeting spaces for banquet and catering events to ensure compliance with banquet event orders with optimal level of service, quality and hospitality</li></ul> 
Additional Responsibilities<ul><li>
Lead daily and weekly safety meetings for all Team Members with the support of Operations Director</li><li>
Review Captain&rsquo;s report from previous day functions; follows up on all inquiries and provide additional notes for captain</li><li>
Regularly evaluate operational effectiveness and identify areas to increase efficiency, service standards, and maximize department and company success</li><li>
Handle disciplinary problems and counsels&rsquo; employees according to Club standards with the guidance of Operations Director and Executive Director</li><li>
Experience working with diverse backgrounds, respecting cultural differences, beliefs and practices</li><li>
Requires the ability to be flexible and adapt to change</li><li>
Perform additional tasks as assigned; may include tasks outside of job description</li></ul> 
Physical and Schedule Demands<ul><li>
This position routinely requires standing, walking, holding/carrying, reaching, twisting, bending/stooping, pushing/pulling, kneeling/squatting, sitting, climbing stairs/ladders</li><li>
Must be able to lift a minimum of 25lbs and stand on feet for up to 8 hours per day, excluding breaks</li><li>
Must arrive to work properly dressed according to dress code (professional business attire, with heels that don&rsquo;t exceed 1.5 in) and be able to work under pressure with time deadlines during peak periods</li><li>
Weekend, evening, and holiday availability required</li></ul> 
HSEQ Compliance: All employees must adhere to Health, Safety, Environment, and Quality (HSEQ) policies and procedures to ensure a safe and compliant work environment. This includes following safety protocols, maintaining environmental responsibility, and upholding quality standards in all tasks. Employees are expected to actively participate in HSEQ training and report any potential hazards or compliance concerns. 
ISS offers full time employees a variety of benefits including medical, dental, life and disability insurance, as well as a comprehensive leave program based on employment status. Final compensation will be determined based on experience and skills. 
As a global organization, ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and to positively influence the market wherever we operate.</div>

Food & Beverage Manager

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Food & Beverage Manager