Task Force Food & Beverage Manager

PURPOSE OF POSITION: Is responsible to assist the Rooftop GM to support leadership and management for the Food & Beverage Department and to ensure smooth and efficient flow, comply with service standards and safety regulations to achieve an optimal level of quality service and hospitality.

ABOUT OUR BOHEMIAN SERVICE STYLE:

Our primary consideration is guest gratification. This is achieved when our knowledgeable talent collaborates to create a light-hearted performance while simultaneously providing attentive and accommodating service. Specifically, as a member of the F&B Cirque, you are called on to be conscientious, dexterous, intuitive and timely, assisting guests, assessing their needs, and providing solutions. We are relaxed but never casual in our performance.

While the quality of our menu is important, it is only of value when framed by great - and occasionally unconventional - service. What is unconventional?

Unconventional is working beyond the script and taking advantage of opportunities to surprise the guest. Our Circus attracts an audience who add to that unconventional air, they range from oddities enthusiasts to exhibitionists to minstrels. The Petit Ermitage environment is designed to encourage creativity; it is a free-thinking space that allows our guests an escape. Your personality and positive contributions to our Circus in partnership with adherence to company policy are key elements in our atmosphere.

Every Petit Ermitage employee is expected to maintain a constructive work environment by acting with integrity and communicating in a manner so that (s)he is both sociable and in sync with guests, peers and management.

ESSENTIAL FUNCTIONS OF THE POSITION:

The Ring Master of our Cirque, the Floor Manager stage-manages the performances in each arena, adding to the entertainment when needed. The ability to perform under pressure and to inspire the team to do the same is a talent essential to our Floor Manager: engaging with guests to compliment team service; engaging with all of our F&B employees to ensure they give their best performance; and engaging with the executive team to ensure that all department needs, cash accounting, POS responsibilities, safe work practices and cost controls are implemented. All at once.

An ability to see the big picture and the fine details, the skill to communicate across language, cultural and generational barriers, and a talent to designate the pressing priorities are all embodied in great style by a talented Floor Manager.

• Greet and offer friendly interaction with all guests as they move through the environment. Provide direction and answers as needed.
• Effectively communicate with all F&B employees as well as with other departments to facilitate outstanding service for all guests in all environments by all staff.
• Overseeing beverage program: Leading the bar team, responsible for ordering and stay in line with budgeted COG beverage numbers, creating seasonal cocktails, overseeing the wine and other beverage lists.
• Motivate the F&B team to give best efforts to each shift, promoting fair practices and strong team morale.
• Maintain the standards and fill in at any F&B post as business needs dictate.
• Maintain product quality, partnering with the kitchen and bar teams as needed.
• Ensure that all state and municipal laws and codes are upheld, especially health and alcohol service standards are maintained at all times by all staff.
• Maintain security of cash and product, ensuring all accounting practices are observed.
• Maintain adherence to company policy by use of coaching, documentation and/or progressive discipline.
• Follow all guidelines in the Employee Handbook, including but not limited to hospitality expectations, grooming standards and attendance expectations.
• Support the Events team to execute bookings.
• Proactively communicate with executive management; alert to problems, help with solutions.
• Other duties to support F&B service as assigned.

JOB REQUIREMENTS:

Education and/or Experience-

• 2 years prior experience in guest relations required; experience in a luxury setting is preferred.

Communication Skills

• Ability to read, write, and verbally communicate effectively, diplomatically, and professionally with other departments, guests, and vendors in English.
• Knowledge of other languages is a plus.
• Ability to coach, motivate, train and counsel employees of all ages and cultures is required.

Physical Ability

• The duties of this job regularly require the employee to bend, push, pull, stand, walk, and talk or hear.
• The employee frequently is required to use hands to finger, handle, or feel objects, or telephone.
• The employee must regularly lift and/or move up to 50 pounds.

Other

• Must be able to work weekends/holidays.
• Excellent organizational and analytical skills are required.
• Must have a valid TIPS certification and must have CA Food handling certificate.

Please note: Management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands.

This job description includes the essential functions, primary duties and minimum standard of work expected from an employee in this position. In addition, employee is expected to follow employer's standards, policies, and procedures issued in other media, i.e. handbook, online, video and memos. Employees are expected to perform all other reasonable duties as assigned by Managers to meet guests' needs.