Food & Beverage Manager

Location: Moxy Hotel Springfield Downtown

Essential Responsibilities:

• Maintain standards of food, beverage, and guest service quality.
• Lead, train, and mentor food preparation staff, including recruitment, hiring, coaching, development, evaluations, and progressive discipline.
• Collaborate on departmental budgets and expense plans, achieving budgeted revenues and maximizing profitability.
• Develop short- and long-term financial and operational plans for the restaurant and food & beverage department.
• Maintain procedures for security of monies, credit control, and financial transactions.
• Forecast workload requirements in partnership with the sales team.
• Assist in preparing local and national sales/marketing programs for food & beverage.
• Oversee banquet and restaurant personnel, including training, development, and scheduling.
• Monitor restaurant performance through guest satisfaction systems and financial reports, taking corrective action as needed.
• Maintain product and service quality standards by evaluating operations and addressing complaints.
• Establish and maintain preventative maintenance programs to protect restaurant assets.
• Drive guest satisfaction through improved product delivery, team member development, and quality image.
• Ensure compliance with company policies, as well as local, state, and federal regulations.
• Support and implement team member recognition and engagement programs.
• Embrace O'Reach, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety culture.
• Perform other duties as assigned.

Skills & Abilities:

• Proficient in Microsoft Office (Word, Excel).
• Strong knowledge of restaurant operations including food planning, purchasing, sanitation, security, policies, personnel management, and reporting.
• Strong leadership, management, organizational, and communication skills.
• Ability to motivate and develop team members while maintaining service standards.
• Skilled at problem-solving, multitasking, and prioritizing.
• Pleasant, professional demeanor with strong tact and diplomacy.
• Maintains a positive reputation within the community.

Hours:

• Must have flexibility to work nights, weekends, and holidays as business requires.

Education & Experience:

• Bachelor's degree in Management, Hotel Management, or Business preferred.
• Minimum of two years of F&B supervisory experience and one year of line-level experience, or an equivalent combination of education and experience.

Physical Requirements:

• Ability to lift up to 50 lbs (e.g., large bag of onions, crate of lettuce).
• Must be able to bend and lift items of 40 lbs overhead for storage.
• Ability to transport food and utensils weighing up to 10 lbs.
• May occasionally be required to lift over 40 lbs.

Physical Activity:

• Stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, grasping, typing, talking, hearing, and repetitive motion.

Environmental Conditions:

• Primarily indoors with protection from weather, but not always from temperature changes.
• May experience heat extremes and noticeable temperature variations.

O'Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications.