JOB OPPORTUNITY

artspace is currently looking to hire a Food and Beverage Manager.

Job Description:

The Food and Beverage Manager is responsible for operating a successful and profitable Food and Beverage program that includes café @ artspace , as well as artspace and Shreveport Regional Arts Council (SRAC) catered events.

Responsibilities:

Set and achieve the highest Food and Beverage standards for quality food and customer service, while meeting budget and securing profits for café @ artspace and SRAC catered events. Strategize with the artspace Operations Director and implement profitable opportunities that meet the mission of artspace and the Shreveport Regional Arts Council.

Manage a successful and profitable café operation, meeting budget and driving profits by analyzing labor, food and overhead costs, menu pricing and staffing.  Work with the Operations Director to develop menus which meet the artistic mission of artspace.  Manage food preparation methods, portion sizes, and presentation to ensure that food fits the culinary standards of artspace and Shreveport Regional Arts Council. Establish and enforce nutritional standards for dining establishments based on accepted industry standards.

Work closely with the Operations Director to implement a successful and profitable catering operation. Provide food and service that meet the high expectations of artspace, Shreveport Regional Arts Council and the community while maintaining a profit margin.  Suggest and plan for food utilization based on theme of event, anticipated number of guests, nutritional value, palatability, popularity, and costs. When possible, make recommendations on shared inventory and food purchases for greater profits.

Manage the productivity of all Food and Beverage personnel, including implementation of employee standards, and monitoring and coaching of all kitchen and wait staff to achieve excellence.  Work with Operations Director to schedule staff hours.  Assign duties and coordinate assignments for a smooth and profitable operation. Continually review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety. Recommend training programs when applicable, and resolve personnel problems as they arise. Make new staff recommendations and assist with employee performance evaluations.

Responsible for reporting and maintaining all records associated with the Food and Beverage operation including regular reporting of budget and payroll. Monitor all financial transactions in order to ensure that expenditures are authorized and budgeted. Manage all inventory using Micro POS system.  Work with Operations Director to strategize and maximize product and food inventory.  Receive food and beverage deliveries, checking delivery contents in order to verify product quality and quantity. Ensure economical use of food and timely preparation. Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. Keep Operations Director informed in advance of needed equipment and supplies. Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.

Monitor and maintain legal and regulatory compliance, including health, safety and fire regulations. Maintain high industry standards for food preparation, serving, kitchen and dining facilities.   Monitor employee and patron observance of liquor regulations.

Work with Operations Director to budget and schedule equipment maintenance and repairs.  Coordinate necessary services such as waste removal and pest control.

Act as a “front person” for the Food and Beverage operation by welcoming new and regular customers and VIPs.  Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks as appropriate. Investigate and resolve complaints regarding food quality, service, or accommodations.

Requirements:

Experienced food and wine restaurant manager with knowledge of special events catering.

Required Skills and Knowledge:
- Proven restaurant management skills with strong understanding of food and alcohol sales.
- Demonstrated supervisory experience in a restaurant, café or catering.
- Ability to manage multiple projects in a fast-paced and ever-changing environment.
- Exceptional ability to meet deadlines and budgets through organizational, time management, and leadership skills.
- Ability to maintain cost to profit for every event.
- Must be able to operate point of purchase registers
- Mathematical skills including addition, subtraction, multiplication and division to be able to maintain and report on inventory and budgets.
- Some computer skills required, including but not limited to email, Microsoft Outlook, Word, and Excel.  Proficient in a POS system, Micro POS preferred.
- Knowledge of safe food handling, restaurant and catering health codes, and fire codes.
- Excellent interpersonal, verbal communication and coaching skills.
- Excellent vision and hearing.
- Ability to work flexible and sometimes long hours including nights and weekends.

Qualification Standards:
College Degree, Culinary Arts degree preferred
Minimum 3 years restaurant management experience
Minimum 1 food, wine, catering or special event experience
Serve safe certification, ABO/ LACT alcohol distribution card, Valid Driver’s license required

Reports To:  artspace Operations Director