Food & Beverage Manager II
40 Fountain Plaza - Buffalo, NY

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Just 75 miles from the bustle of Washington, D.C., Shenandoah National Park is your escape to recreation and re-creation. Delaware North will provide the lodging, retail shops, food and beverage and other commercial services to visitors throughout the park.

  • Work closely with the General Manager (GM) to ensure effective overall operations of Food &
    Beverage, including restaurant, bar, & kitchen.
  • Responsible for the management of all aspects of all assigned areas of responsibility in Food
    & Beverage in accordance with DNC criteria and other priorities as set
    forth by management.
  • May assist with menu planning.
  • Directs, implements and maintains a service and management philosophy that serves as a
    guide to respective associates. Facilitates special projects as directed by the GM. Serves as a resource to and provides solutions to, direct report supervisors and associates.
  • Responsible for all scheduling, training and development of F&B supervisors and associates.
  • Maintains all DNC policy standards, culture of accountability and responsibility, and holds individuals accountable for such.
  • Research and development of new policies, procedures, and control policies that elevate
    service standards and accountability of staff.
  • Handle guest relations and monitor adherence to quality assurance standards.
  • Maintain physical condition of facilities in conjunction with DNC standards.
  • Order and maintain all inventories for area, maintain cost control efforts for labor
    and waste management and conduct meetings updating staff on daily goals and
  • Menu planning and design in coordination with the Executive Chef.
  • Responsible for department budgets including payroll and controllable spending.

  • Bachelor's Degree or equivalent relevant experience.
  • Minimum of 5 years experience in Food and Beverage with Supervisory and/or Management
  • Strong food knowledge with a variety of menus and previous experience supervising Managers and service personnel required.
  • Experience with new menu implementation, restaurant concept changes and updates.
  • Familiarity with foodservice equipment procurement, maintenance, vendor relations.
  • Strong knowledge of computerized point-of-sale system operations
  • Strong managerial and leadership skills required.
  • Strong Commitment to customer and client service, possessing excellent guest service skills,
    ability to adhere to Company’s GuestPath Universal Service Standards.
  • Demonstrate initiative, leadership and team building skills
  • Ability to manage frequent change, and critically analyze numbers and concepts.
  • Ability to manage their own time as well as the time of others