Food and Beverage is responsible for consistently providing members with friendly and professional service, consistency of execution in an attractive, well-maintained environment and ensuring 100% satisfaction. They will oversee the front of house floor staff ensuring that they abide by the policies and procedures of The Battery. They will communicate, implement and maintain departmental strategies and goals, and assign/prioritize work while ensuring all staff are properly trained on quality and service standards and have the tools and equipment needed to effectively carry out their job functions. Furthermore, it is vital that this individual develops a rapport with all members, managers, and all staff to ensure the best possible experience. All work duties are to be done onsite.
DUTIES and RESPONSIBILITIES:
The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons.

Service Responsibilities

• Providing guidance, training, coaching, and mentoring to reporting staff and department managers.
• Create a work environment that promotes teamwork, performance feedback, recognition, mutual respect, and employee satisfaction.
• Develop and conduct training programs to enhance management expertise on employee relations and labor relations subject matter.
• Maintain complete knowledge of: all liquor brands, beers and non-alcoholic selections available in outlets, the particular characteristics and description of every wine/champagne by the glass and major wines on the wine list, designated glassware and garnishes for drinks, all bar menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
• Maintain knowledge of bar outlet layouts, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code and ensure the areas are set up and maintained at all times.
• Support the Director of Food and Beverage in the development and implementation of the strategic plan and vision for the department consistent with The Battery’s objectives.
• Monitor guest reactions and frequently confer with service staff to ensure guest satisfaction.
• Perform proper execution of opening and closing procedures, pre and post service duties.
• Assists Director of Food and Beverage with staff meetings.
• Monitor service to guests in all areas of the restaurant.
• Ensure floor staff’s adherence to service standards.
• Communicate with the kitchen to update them of service issues (i.e., pace of service, VIP tables).
• Review reservation sheet and seating plan and react to any special requests or VIPs.
• Make each member in the restaurant and bars feel welcome and important.
• Communicate with other managers (i.e., Wine Director, Chef, Sous chef, etc.) to ensure that service runs smoothly.
• Inspect dining room before service.
• Maintain enough supplies in during service, including linen, glassware, etc.

Guest Service

• Ensure telephone calls are answered promptly and cordially.
• Ensure guests are treated in a friendly and accommodating way.
• Ensure that service is technically proficient.
• Ensure that seating is done in a way to minimize guests having to wait.
• Monitor service staff appearance and take action as necessary.
• Maintain a presence on the floor at all times.
• Handle customer correspondence as necessary.

Profitability and Cost Control

• Maintain budgeted labor costs and control overtime.
• Maintain linen, laundry, and uniform controls. Reduces usage whenever possible.
• Make sure that all employees are properly cashed out, there are no open checks in the POS, and all cash is balanced and accounted for.
• Actively monitor inventory of supplies, products, etc. and maintain daily cost control percentages as set by the Director.
• Maintain strict beverage control.
• Establish par levels for supplies, liquor, beer, wine, and equipment, completing requisitions to replenish shortages or additional items needed for the anticipated business.
• Check to see that all servers’ and bartenders’ paperwork is in order.
• Implement strategies for continuous improvement of the restaurant.

Employees

• Interview potential employees.
• Train new employees in conjunction with the Director of Food and Beverage.
• Assist the Director of Food and Beverage with new employee orientation.
• Plan, assign and direct work that needs to be done.
• Conduct performance appraisals on a regular basis.
• Apply Recognition Policy.
• Quiz employees on menu and service procedures.
• Address complaints from staff and resolve problems.
• Organize staff before, during, and after service making sure that all outlets appearance and efficiency are maintained.
• Maintain employee morale among the front of house staff.
• Assist in filling open positions with qualified internal or external candidates.
• Provide necessary training for all staff members.
• Handles employees counseling as needed.

MINIMUM REQUIREMENTS
Must have and be able to do all of the following:

• High school diploma or equivalent.
• Minimum of three years experience in an upscale casual or fine dining atmosphere.
• Minimum of three years of supervisory experience.
• Excellent communication skills, both written and verbal, in English.
• Basic math skills.
• Basic computer skills.
• Able to deal with guests in a professional manner while maintaining a composed demeanor in high stress situations.
• Flexibility with schedule: Evenings, weekends and holidays and able to work up to 40+ hours per week in full-time positions.
• Hold a valid Food Handler’s certification.
• Hold a valid Responsible Beverage Service certification.

WORKING ENVIRONMENT/MINIMUM PHYSICAL REQUIREMENTS:
You must the physical, visual, and auditory ability to perform the essential functions of the job, with or without reasonable accommodations and be able to meet the following requirements:

• Heavy member/guest contact is required.
• Must be able to tolerate varying noise levels, temperature, and illumination and air quality.
• Requires hand-eye coordination and manual dexterity.
• Requires normal sense or smell, taste, touch and sound.
• Must be able to respond to visual or aural cues.
• Continuously or periodically bend, twist, lean, lift, push, pull, kneel, bend, walk, stand, and/or sit up to 8+ hours per shift.
• Lift up to 50 pounds in order to perform the essential functions.
• Work in a stressful environment and stressful situations.
• Work in an environment where climate constantly changes.
• Maneuver freely through all areas of the property.