The food and beverage manager will be responsible for staffing, planning, organizing, and evaluating the operations of the restaurant, lounge, kitchen and breakfast areas. They must be able to manage a minimum of 20 staff and be comfortable with dealing with customer and staffing issues.
Specific Skills
Plan, organize, direct, control and evaluate daily operations, Ensure health and safety regulations are followed, Set staff work schedules and monitor staff performance, Address customers' complaints or concerns, Provide customer service, Recruit, train and supervise staff
Must have a minimum of 5 years experiencing managing in the food and beverage industry
Job Types: Full-time, Permanent
Pay: $22.00 per hour
Schedule:
- 8 hour shift
- Weekends as needed
Work Location: In person
