Reports to: Director of Operations   

Secondary Report: Director of Business Development

Effective Date : March 1, 2024   

Salary Range: $90-$100K

Benefits: Unlimited PTO, 401K, Heath/Dental/Vision insurance, Wellness/Education/Uniform Benefits, 

Team Trips to BBF. 

MAIN ROLE

Assist the Director of Operations to lead the Food and Beverage team. Coach, mentor and organize the job responsibilities of the Service Director and the Wine Director.  

Oversee, lead all areas of the restaurant’s operation. Report to the DO any operational or financial decisions of importance occurring in the Front and Back of House. Adhere to company standards and service levels to increase sales and control costs, including food, beverages, supply, utility and labor costs. Provide guidance to the reservation and event team in order to maximize revenue.

Collaborate with the team on organizing the day to day operations to ensure we maximize the guest and employee experience. Ensure responsibilities are followed up by the management to create accountability.

Responsibilities: 

Daily Operations and Service:

• Maintain a high level of service and Michelin star standards by educating the staff of French service technique, culture and developing personalized customer service.
• Create standardization and clear expectations by implementing new SOPs and training managers. 
• Constantly work on improving service standards by auditing food/beverage and conducting quality control checks. 
• Overview shifts which include: daily decision making, scheduling, Assisting DO with project management and planning the vision. Follow the cash and closing procedure. 
• Foster an environment of hospitality, ensuring guests have a memorable and delightful experience. Make authentic connections with guests and make yourself available for continuing communications.
• Investigate and resolve complaints concerning food quality and service.
• Be present on the floor and be able to assist every member of the FOH team, including wine service, in all facets. 
• Event Management: Coordinate and oversee events, banquets, and special functions, ensuring they run smoothly and meet or exceed guest expectations.
• Maintain professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications.
• Develop employees by providing coaching during their Introductory period, setting annual SMART goals and improvement plans if required. 

Beverage:

• Assist in managing the wine and beverage program, including selecting wines, creating cocktail menus, and training staff on offerings.
• Conduct regular training sessions to improve service quality, knowledge, and professional development.
• Promote sustainable practices within the department, such as sourcing local and organic ingredients and reducing waste.  
• Oversee Bar/Liquor Orders for FOH/BOH.

Menu Oversight:

• Ensure proper documentation, standardization and costing of all recipes.
• Make sure all sales categories and menu items are well mapped into the POS.
• Menu Development: Collaborate with the chef or kitchen team to create and up to date menus that are current with culinary trends, guest preferences and dietary requirements.

Meetings and Communication:

• Prepare daily meetings to discuss menu, guest information, service issues.
• Prepare and lead manager meetings once a week by giving performance goals, targets, and deadlines.
• Prepare and attend weekly one on ones with your direct report and other managers who are working under you. 
• Provide open and transparent communication with employees to assess employee satisfaction.
• Represent Atelier Crenn and Bar Crenn professionally through your personal appearance, communication, and respect for others.
• Demonstrate ownership of job responsibilities through focus, determination, and attention to detail with the goal of elevating the guest experience in every interaction.
• Act with integrity, honesty and knowledge, working towards achieving personal fulfillment rather than public attention.
• Demonstrate a good attitude by working collaboratively with colleagues to identify positive solutions to problems or issues. Be open and receptive to necessary changes in priorities. 

Finance/Labor/Payroll:

• Meet restaurants financial objectives. Prepare strategic annual forecasts and budgets; analyze variances; initiating corrective actions; establishing and monitoring financial controls. 
• In collaboration with the Service Director, develop and implement strategies to increase average meal checks. 
• Oversee all FOH/BOH scheduling, including managing overtime and time off requests, to align labor within budget. 
• Follow time off request procedures to ensure they are approved on time and logged in the appropriate calendar. 
• Review payroll at the end of each pay period before submitting to HR. 
• Control purchases and inventory by meeting with the account manager; negotiating prices and contracts; developing preferred supplied lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions. 

Human Resources: 

• Implement all personnel policies/decisions as outlined in the Employee Handbook. 
• Support the DO and HR in maintaining labor compliance, onboarding employees, ensuring training plans are met, reviewing job responsibilities and SMART goals, improvement plans and terminations. 
• Participate in all facets of the recruiting process, including strategic planning. 

Qualities required:

• 3-5 years of food and beverage management in a luxury restaurant.
• Experience in Michelin standards.
• Managerial and leadership skills, including honesty, a strong work ethic, and high moral integrity. Believes in hands-on management style.
• Hospitality and operations expert in the luxury food and beverage industry. 
• Excellent communication and interpersonal abilities.
• Flexibility and adaptability in a fast-paced environment.
• Have excellent time management skills.  
• Knowledge of computers (MS Word, Excel). Knowledge of Accounting, POS, Reservation Software.
• Be able to make decisions, problem solve, and lead a full brigade including the BOH team.
• Expertise in operations, P&L analysis and  management development.