JG F&B Manager

Overview

History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swathes of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries. 

This is the setting for Keswick Hall, an impressive 80-room luxury boutique hotel nestled on 600 acres which recently re-opened in 2021 after renovations. Home to the prestigious Keswick Golf Club, Marigold Restaurant, by Jean-Georges, a new luxury spa and sports and aquatics center.  

The Restaurant Manager is responsible for the smooth operation of the restaurant. 

ESSENTIAL DUTIES & RESPONSIBILITIES 

To perform this job successfully, an individual must satisfactorily perform each essential duty. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. 

1. Select, train, evaluate, lead, motivate, coach, and discipline employees and managers in multiple Food & Beverage operations and outlets to ensure that established cultural and core standards are met.

1. Ensure guests receive the highest level of food quality and service.
2.  Manage and develop the restaurant team.
3.  Monitor and strive for the annual budget.
4.  Manage labor cost and operating expenses of the restaurant.
5. Develop relationships with guests, key suppliers and industry associates.

1. Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while focusing on creative revenue generation solutions to maximize profit.
2. Lay out goals and develop strategies to accomplish said goals.
3. Forecast necessary staffing and its related dollar expenditure to get the job done.
4. Continually be aware of departmental needs as they relate to production and staffing.
5. Forecast workloads and check work schedules prepared by subordinate managers for all restaurants, lounge, room service and pool employees.
6. Assist Department Heads in developing job descriptions and reviewing them periodically to ensure their continuing understanding and acceptance.
7. Oversee the initial and continual training of all new and current food and beverage service employees by their department managers, conducting training classes for both management and hourly staff on a regular basis.
8. Control standards, performance, employees' conduct, dress code, appearance, sanitation, etc., according to established policies.
9. Perform other duties as assigned. 

QUALIFICATIONS

The qualifications listed below are representative of the minimum knowledge, skill, and/or ability required. 

KNOWLEDGE

Proficiency in the use of Microsoft Office (Excel, Word).

Strong knowledge of food handling and sanitation requirements of the Department of Health. 

Knowing of P&L system is necessary. 

A flair for creativity and entrepreneurship.

Proven record of building strong relationships with team members, patrons and managers.

Sense of style, flair, eye for detail and creative.

Passionate Food & Beverage operator, following the current trends.

SKILLS AND ABILITIES

 Outstanding communication and presentation skills.

 High degree of analytical abilities.

Ability to work a variety of shifts as will involve days, evenings, weekends and holidays.

Must possess the ability to organize and prioritize.

Solid communication and organization skills.

Strong interpersonal and team player skills.

Strong leadership and management skills.

SUPERVISION

Position functions autonomously. Position directly supervises sixty employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

EDUCATION/ EXPERIENCE

Minimum of a high Bachelor's degree (or equivalent) and 2-4 years of experience managing volume restaurants. However, a combination of experience and/or education will be taken into consideration. 

LICENSES/CERTIFICATIONS

TIPS Certification

Certified in CPR, First Aid AED

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.

Must be able to go up and down staircase as well as stoop and bend.

Must be able to lift up to 25 pounds.

UNIFORM REQUIREMENT

Professional business attire required. 

At this time, Keswick will not sponsor a new applicant for employment authorization for this position.