Food & Beverage Manager

Food and Beverage Manager

The Food and Beverage Manager at The Cake Bake Shop will act as a liaison between the restaurant Management Team, the Executive Team and the support roles within the company including, but not limited to Human Resources, Training and Development, Controller, etc. This role is not directly responsible for team members, but helps to facilitate change within the organization, working through the leaders that are currently in place and partnering closely with the VP of Operations and the Director of Operations. The individual should have a strong attention to detail when it comes to all aspects of the business, both in operations, the corporate office and the adjacent facilities.

Core Objectives of this Role :

• Partners with the Training and Development Manager to facilitate materials within the Boardwalk Location, the Warehouse, the Production Kitchen and the Savory Prep Kitchen.

• Aligns with the restaurant Management Team to plan/execute seasonal menu rollouts, aligning with the Seasonal Menu Rollout SOP.

• Works directly with the Executive Team on purchasing power, both with Food and Liquor/Beer/Wine to ensure we are tracking purchasing and utilizing the power that the company has by purchasing in bulk.

• Coordinates with the restaurant Management Team, the Warehouse Team and the Production Team to ensure the delivery plan is executed properly, allowing all parties to have the product needed at the appropriate time.

• Analyzes Yellow Dog on a continual basis to ensure the program is up to date and accurate, partnering with the appropriate management teams when necessary.

• Pulls monthly inventory numbers and analyzes them in a timely manner, communicating any discrepancies to the DO and the management teams involved in that particular department.

• Audits food and beverage quality on a continual basis, identifying opportunities and working through the DO or the management teams in the appropriate areas to facilitate changes or improvements.

• Analyzes departmental supply purchases to minimize the spend, while also ensuring that every department has the necessary tools for their roles.

• Partners with the DO and the restaurant Management Team to analyze the seating capacity of the restaurant, the seating trends of the reservation systems being used and maximizing guest count at all times.

• Continually monitors new team members as they progress through training and partners with the management team to ensure they are following appropriate training paths for their role.

• Updates recipes and recipe cards to reflect current brand standards in the location and in the adjacent facilities.

• Consistently monitors TOAST for accuracy, updating menus/submenus when necessary and ensuring that the system is coordinating with other operating systems in use by the company.

• Assists with menu development and redevelopment, partnering with the Executive Team to finalize decisions and to facilitate changes.

• Partners with the restaurant Management Team, the Production Team and the Warehouse Team to ensure compliance with Health and Safety regulations.

Core Skill Set of this Role :

• Knowledge of federal, state and local employment laws and regulations.

• Excellent listening, verbal, and written communication skills with team members and all levels of management; able to create a working environment of open communication and trust.

• Highly detail-oriented with excellent organizational skills and multitasking abilities.

• Adept at problem-solving, including being able to identify issues and resolve programs in a timely manner.

• Possess strong interpersonal skills.

• Clear and concise communication skills.

• Effectively read and interpret information, present numerical data in a resourceful manner, and skillfully gather and analyze information.

• Prioritize and plan work activities to use time efficiently.

• Must be organized, accurate, thorough, and able to monitor work for quality.

• Dependable, able to follow instructions, respond to management direction, and must be able to improve performance through management feedback.

• Knowledgeable in Food and Beverage, not only for TCBS but also by current industry standards.

Role Requirements :

• Experience equivalent to 5+ years in the Food and Beverage industry or a related field.

• Must be able to work 45+ hours per week and have open availability on Weekdays, Week Nights, Weekends and Holidays (if necessary).

• Must be able to lift 25+ lbs and occasionally will be required to assist with company orders of bulk supplies.

• Ability to work out of the Corporate Office, the adjacent facilities and at the restaurant location at various times throughout the work week.

• This is not a remote role.

• ServSafe Certified.