Food and Beverage Manager - Francis Ford Coppola Winery

Position Purpose

Join the iconic Experience team at Francis Ford Coppola Winery as our next Food & Beverage Manager. This is a pivotal leadership role, overseeing the front-of-house operations for the Restaurant, Pool Café and Special Events to deliver elevated, brand-aligned guest experience. This position manages menu design, sets quality standards and monitors customer satisfaction. The Food and Beverage Manager forecasts and reports on our business activity, finding opportunities for innovation, process improvement and operational efficiency. They also provide leadership for our service staff, setting sales goals and motivating the team to achieve our plan. The Food & Beverage Manager supports our objective of delivering unique, memorable and personalized experiences to cultivate new and enduring customer connections with our brand.

Functional Responsibility

• Manages and monitors day-to-day operations and team performance to ensure smooth workflows and that company standards are met
• Manages company culture and holds self, peers, and direct reports accountable for demonstrating a constructive company culture through influential, personal behavior and actions; encourages strong work ethics and fosters an environment of trust and respect
• Develops and aligns individual goals with the department's operational goals; ensures that decisions, actions, and priorities are aligned with the company's vision, mission, and strategies
• Research best practices, stays abreast of industry trends, and maintains awareness of regulatory changes to ensure compliance and continually improve operation
• Assists in preparing the departmental budget, monitors spending, and directs team in cost-effective operations to ensure adherence to financial objectives
• Monitors performance and regularly communicates with direct reports to achieve mutual understanding and desired results
• Partners with immediate manager to determine staffing needs; attracts, motivates, and retains a workforce with the appropriate knowledge, skills, and abilities to achieve goals and objectives
• Provides employees with a safe, healthy, and rewarding work environment; ensures delivery and completion of monthly safety topics
• Communicates and supports change initiatives and decisions in an effective manner to successfully guide team through change
• Fosters a work environment that encourages creative thinking, promotes flexibility, and drives innovation
• Addresses employee issues, concerns, and complaints in an objective and confidential manner; notifies HR Business Partner and keeps immediate manager informed as appropriate
• Ensures compliance and consistent application of company policies, initiatives, and decisions
• Coaches, guides, and develops direct reports; fully engages in the GPS (Performance Management) process; provides high-quality feedback, and ensures proper GPS documentation of employee performance, recognition, and deficiency

Essential Duties

• Displays exceptional leadership by providing a positive environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management 
• Oversees, directs, and manages departmental activities and team performance
• Drives and models company culture and holds self, peers, and direct reports accountable for demonstrating a constructive company culture through influential, personal behavior and actions
• Develops and implements clearly defined operational and individual goals to develop employees, achieve productivity levels, and to attain the company's strategic plan
• Fosters a work environment that encourages creative thinking, promotes flexibility, and drives innovation
• Supports front and back of the house staff by working on the floor as needed
• Develops on-going professional development and training programs for service and bar service personnel
• Partners with the Executive Chef to develop pricing and promotional strategies on food and beverage menus and experiences
• Plans marketing and sales promotional activities for the food and beverage department 
• Collects, verifies, and prepares monthly financial data; addresses discrepancies and analyzes financials to help in decision making to meet departmental strategic plans
• Maintains records of special events, covers and daily business volumes
• Provides financial information and metrics to departmental leadership and other hospitality and DTC business partners monthly or as needed; researches and resolves any discrepancies that may occur
• Executes proper accounting and reconciliation of the Point-of-Sale systems and food & beverage revenues
• Oversees cash control/security procedures, maintaining inventory, managing labor, and taking appropriate actions
• Develops, implements and monitors schedules for all food and beverage departments; audits and approves payroll
• Ensures correct handling procedures to minimize chinaware, silver and glassware breakage
• Establishes controls to ensure that all safety, sanitation, preventive maintenance, and other company standards are consistently maintained
• Partners with Executive Chef in any remodeling, refurbishment, and other building design enhancements applicable to food and beverage service
• Responsible for Health Department and other regulatory relationships affecting the restaurant operation
• Assures that all standard operating procedures for revenue and cost control are in place and consistently utilized
• Develops beverage lists, pricing and sales promotion programs
• Partners with other divisional and department heads on projects and initiatives that include a Food & Beverage component
• Addresses member and guest complaints and ensures appropriate corrective actions taken
• Communicate with the Safety, HR, Compliance and Maintenance teams to address issues and ensure all regulatory requirements for food and beverage are met

*Other duties may be assigned

Non-Essential Duties

Minimum Requirements

Education and Experience

• Minimum of 5+ years of experience in managing food and beverage operations
• Multiple outlet management experience preferred
• BA/BS in Business Administration, Accounting or Hospitality Management preferred

Certificates and Licenses

• Responsible Alcohol Service certification required
• ServSafe certification required
• HACCP certification preferred
• Sommelier certification preferred

Knowledge, Skills, and Abilities

• Knowledge of restaurant point of sales systems
• Ability to create, maintain, train and monitor service standards

Working Conditions

• Occasional travel

Work Standards

• Acts in a manner reflective of the Company culture of High Moral Standards, Innovation and Continuous Evolution, Trust in Team, Continuous Improvement, and Sustainable Relationships
• Communicates, interacts, and works effectively with others; receptive to feedback and coaching; voices concerns in a constructive manner
• Demonstrates commitment to safety first; communicates safety concerns; promotes a safe work environment based on established safety standards and training
• Follows all Company policies and procedures

Additional Comments

Management retains the discretion to add to or change the duties of the position at any time.