MidFull TimeEN
Schulte Hospitality Group is seeking a dynamic, service-oriented Food & Beverage Manager to join our team! SHG is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team!
What's in it for you? When you join SHG you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! SHG provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to:
Work Today, Get Paid today, with Daily Pay!
Free Telemedicine and Virtual Mental Health care access for All Associates starting day one!
Multiple Health Insurance and Life Insurance options
401k Plan + Company Match
Paid Parental Leave
Paid Time Off
Holiday Pay
Pet Insurance
Employee Assistance Program
Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!
Our Company: Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.
Job Summary
The Floor Manager will oversee daily operations on the restaurant floor, ensuring that guests
receive outstanding service and that staff operate efficiently and professionally. Assisting in the
development of the staff and practices to support the operational needs of the restaurant.
II. Essential Job Functions
• Ensure guest satisfaction by approaching every table and ensuring guests' dining expectations
are met.
• Complete dinner reservations for VIP guests.
• Conduct daily pre-shift meetings and regular staff trainings.
• Review and assign daily operational tasks to staff.
• Ensure equipment is in proper working order.
• Maintain cleanliness in all areas of the restaurant.
• Monitor service levels on the dining room floor and adjust staffing as needed.
• Train all employees on steps of service, sequence of service, and hold them accountable to
the standards.
• Effectively oversees and directs the restaurant in a smooth and operational manner.
• Manages all staff members in the agreed standard of food service during shift.
• Guides and leads by example in all areas of restaurant conduct.
• Trains and develops employees, ensuring they have the necessary skills to perform their
duties.
• Promotes the safe use of the restaurant, its equipment and building.
• Responds to any changes in the restaurant as dictated by the needs of the operations and the
company.
• Provides a clear handover during shift changes
• Ensures that all staff are well briefed on the daily responsibilities and are given constant
supervision and motivation on all aspects of their work.
• Notifies the staff of all menu changes, specialties, event menus and changes to standards
prior to the commencement of service.
• Develops an open culture of communication, both formal and informal.
III. Leadership & Team Mangement
• Provides friendly, courteous, and professional service always.
• Provides quick and efficient service.
• Demonstrates a high standard of personal appearance and ensures good personal hygiene.
• Adheres to the agreed standards of food service.
• Actively seeks feedback from customers on a regular basis.
• Works with restaurant staff to create a positive dining experience for guests.
• Greets customers and answers all questions.
• Alerts team members when tables are in need of attention if they are not present assists them
in helping with their tables.
• Has knowledge of the menu, with the ability to make suggestions.
• Ensures tables are enjoying their meals and takes action to correct any problems.
• Collects payments from tables.
• Promotes the training and development of staff to ensure standards are maintained and
monitors all training and development within the department.
• Manages all employees in line with the agreed skills and standards, giving regular feedback
and appraisals.
• Manages all disciplinary and grievance issues within the department.
• Constantly monitors the grooming and personal hygiene of the team.
• Directs the setting up of the restaurant, ensuring all necessary work is completed prior to the
commencement of service.
• Ensures that all restaurant equipment is maintained to operating specifications and completes
weekly maintenance lists where necessary.
• Has a detailed knowledge of department brand standards and is able to explain the standards
to the team.
• Cleans tables and removes dishes after the customer leaves, or as needed.
• Ensures availability of clean dishes, flatware, glasses, straws, napkins, and other dining
materials.
• Resets tables when customer leaves for next customer party when needed
IV. Additional Duties
• Performs other job-related duties as directed.
• Work as a team player at all times and be prepared to be flexible in order to ensure that
operations are always as efficient and profitable as possible.
V. Education, Experience and Skill Requirements
• High school diploma or equivalent required; Bachelor’s degree in Hospitality Management or
related field preferred.
• Minimum of 3-5 years of experience in a supervisory role within the hospitality industry,
preferably in a fine dining or high-end restaurant environment.
• Computer skills (word processing, spreadsheet, and presentation software)
• Self-motivated individual with excellent written, verbal, and organizational skills.• Must be flexible and able to work with a variety of people.
• Ability to handle stressful situations and to prevent and/or handle emergency situations.
• Ability to multitask in high pressure situations based on company requirements.
* The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process.
*Schulte Hospitality Group is an Equal Opportunity Employer.
