Food & Beverage Manager
Posted
Venue RUSTIC
Rustic Root’s menu showcases a dynamic rustic American cuisine rooted in tradition, yet with an inventive modern flare. The signature drink menu offers a take on timeless classic cocktails as well as Rustic Root originals using creative spirits and the freshest ingredients. A full dining room boasts of eclectic flare: from a ceiling filled with floating colanders to chic nature-inspired wall art and décor. If it’s San Diego views you want, head upstairs to the Gaslamp’s premier rooftop restaurant. Animal hedges, beautiful streetlamps, and not-your-mama’s patio furniture create a buzz-worthy and energetic atmosphere.
ABOUT RMD Group
RMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego’s most successful and exciting concepts including Rustic Root, Huntress, Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include that include Ballast Point Brewing and Canvas Café & Lounge at the Carte Hotel. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond.
Position Summary:
Responsible for the daily operation of the restaurant. Most time will be spent on the development and supervision of staff and ensuring compliance with all policies and procedures.
Duties and Responsibilities:
Responsibilities include, but are not limited to:
Financial
The number one goal of the venue is to exceed customer expectations while meeting or exceeding the budgeted EBITD
Employee Performance
Working with underperforming employees to get them to the top half of the list or removing from roster
Always be working to raise the Per Person Average (PPA)
Creating, implementing, and maintaining systems related to customer service and revenue maximization
Staff Turnover
Always working towards keeping the overall turnover percentage down to help reduce payroll cost
Identifying and correcting reasons causing high turnover
Other Wages
Ensuring all staff clock in/out times are being reviewed daily and before payroll is processed
Managing and minimizing overtime & meal break premiums
Marketing
Always be thinking about big and small social media opportunities, taking impactful video and photo content at every opportunity to be submitted to the Marketing Department
Ensuring all reviews are at goal numbers
Internal Restaurant Marketing & Revenue Generation
Executing in-house marketing promotions and ensuring staff is trained and aware of promotion details
Executing RMD cross-selling programs including: RMD Loyalty App, Gift cards, etc.
Executing RMD Loyalty Program
Ensuring the proper menus and promotional material are always out
Executing promotions to drive business like tournaments and nightly contests
Operation
Touching every table and connecting with guests during dinner service per company standard.
Assuring guests are enjoying their meal and see if there is anything else you can do to enhance their meal, refer to policy for further guidelines.
Seeking out ways to create memorable moments for guests.
Gathering guest details and input notes into the POS to ensure continued enhanced experience for future dining.
Holding everyone accountable for ALL policies and procedures
Overseeing nightly closing to ensure all elements are properly completed by MODs
Reviewing all manager nightly notes, making comments, and responding as needed
As MODs to ensure closing tasks are continuously reviewed and appropriately followed and changes are implemented as required
As MOD consistently touching ALL tables
Other
Knowing your ABC, CUP, and Entertainment permit conditions
Reading Industry publications to keep up to date on trends
Conducting staff check-ins per company standard
Taking time to learn what you don’t know
Training & Onboarding
The best way to achieve success on all the above is to have effective and consistent onboarding and ongoing training programs for all new staff and managers
Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system”
Ensuring new hires go through orientation with all necessary paperwork before scheduling them on any shifts
Ensuring all training programs are being executed properly
Ensuring trainees have all required certificates
Staff Development and Recruiting
Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system”
Qualifications
Minimum 1-3 years Management experience with extensive knowledge in restaurants, nightclubs, and private events
Must be familiar with cost controls
Must be able to communicate well both orally and in writing
Must be able to input and access information in the property management system/computers/point of sales system
Must be comfortable learning new skills
Must have a “hands-on”, proactive management style
Skills and Attitudes
Must be motivated, hard-working, and passionate
Excellent communication skills (verbally interacts with management, team members and guests.)
Must be a strong leader with the ability to handle multiple tasks and responsibilities
Must be able to:
Perform job functions with attention to detail, speed, and accuracy
Prioritize and organize
Think clearly, remain calm, and resolve problems using good judgment
Follow directions thoroughly
Understand guest service needs
Work cohesively as a team with co-workers
Direct staff performance and follow up with corrections as needed
Work in a stressful, fast-paced environment
Education
Must have one or more of the following:
Bachelor’s degree (B.A.) from a four-year college or university
Equivalent combination of education and experience
Minimum of five (1-3) year(s) of experience as Supervisor / F&B Manager in a standalone restaurant or hotel/resort background.
Must be able to speak, hear, understand, read, and write the English language.
High school diploma.
A general knowledge and understanding of San Diego current events, cultural and culinary happenings.
Understanding of Department of labor standards.
Proficient in Microsoft applications (Excel/Word/Outlook).
Proficient in Toast and/or other POS systems.
Knowledge of guest experience, and interdepartmental relations new hires training and continuing education of current staff on food, wine and cocktail specifications.
Certificates, Licenses, and Registrations:
Serve safe certificate Management course.
Anti-harassment and nondiscrimination 2-hour class.
RBS – Responsible Alcohol Service
Other Requirements
Must be able to work holidays, nights, and weekends
Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Work Environment
The noise level in the work environment usually is moderate to loud.
The employee may be exposed to the risks associated with attempting to resolve issues with difficult guests.
Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.
Physical Requirements:
Must be able to sit, stand or walk for up to 8 hours at a time.
Must be able to lift at least 50 pounds safely and properly.
Must be able to bend, stoop and climb.
Must be able to push and pull.
Rustic Root’s menu showcases a dynamic rustic American cuisine rooted in tradition, yet with an inventive modern flare. The signature drink menu offers a take on timeless classic cocktails as well as Rustic Root originals using creative spirits and the freshest ingredients. A full dining room boasts of eclectic flare: from a ceiling filled with floating colanders to chic nature-inspired wall art and décor. If it’s San Diego views you want, head upstairs to the Gaslamp’s premier rooftop restaurant. Animal hedges, beautiful streetlamps, and not-your-mama’s patio furniture create a buzz-worthy and energetic atmosphere.
ABOUT RMD Group
RMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego’s most successful and exciting concepts including Rustic Root, Huntress, Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include that include Ballast Point Brewing and Canvas Café & Lounge at the Carte Hotel. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond.
Position Summary:
Responsible for the daily operation of the restaurant. Most time will be spent on the development and supervision of staff and ensuring compliance with all policies and procedures.
Duties and Responsibilities:
Responsibilities include, but are not limited to:
Financial
The number one goal of the venue is to exceed customer expectations while meeting or exceeding the budgeted EBITD
Employee Performance
Working with underperforming employees to get them to the top half of the list or removing from roster
Always be working to raise the Per Person Average (PPA)
Creating, implementing, and maintaining systems related to customer service and revenue maximization
Staff Turnover
Always working towards keeping the overall turnover percentage down to help reduce payroll cost
Identifying and correcting reasons causing high turnover
Other Wages
Ensuring all staff clock in/out times are being reviewed daily and before payroll is processed
Managing and minimizing overtime & meal break premiums
Marketing
Always be thinking about big and small social media opportunities, taking impactful video and photo content at every opportunity to be submitted to the Marketing Department
Ensuring all reviews are at goal numbers
Internal Restaurant Marketing & Revenue Generation
Executing in-house marketing promotions and ensuring staff is trained and aware of promotion details
Executing RMD cross-selling programs including: RMD Loyalty App, Gift cards, etc.
Executing RMD Loyalty Program
Ensuring the proper menus and promotional material are always out
Executing promotions to drive business like tournaments and nightly contests
Operation
Touching every table and connecting with guests during dinner service per company standard.
Assuring guests are enjoying their meal and see if there is anything else you can do to enhance their meal, refer to policy for further guidelines.
Seeking out ways to create memorable moments for guests.
Gathering guest details and input notes into the POS to ensure continued enhanced experience for future dining.
Holding everyone accountable for ALL policies and procedures
Overseeing nightly closing to ensure all elements are properly completed by MODs
Reviewing all manager nightly notes, making comments, and responding as needed
As MODs to ensure closing tasks are continuously reviewed and appropriately followed and changes are implemented as required
As MOD consistently touching ALL tables
Other
Knowing your ABC, CUP, and Entertainment permit conditions
Reading Industry publications to keep up to date on trends
Conducting staff check-ins per company standard
Taking time to learn what you don’t know
Training & Onboarding
The best way to achieve success on all the above is to have effective and consistent onboarding and ongoing training programs for all new staff and managers
Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system”
Ensuring new hires go through orientation with all necessary paperwork before scheduling them on any shifts
Ensuring all training programs are being executed properly
Ensuring trainees have all required certificates
Staff Development and Recruiting
Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system”
Qualifications
Minimum 1-3 years Management experience with extensive knowledge in restaurants, nightclubs, and private events
Must be familiar with cost controls
Must be able to communicate well both orally and in writing
Must be able to input and access information in the property management system/computers/point of sales system
Must be comfortable learning new skills
Must have a “hands-on”, proactive management style
Skills and Attitudes
Must be motivated, hard-working, and passionate
Excellent communication skills (verbally interacts with management, team members and guests.)
Must be a strong leader with the ability to handle multiple tasks and responsibilities
Must be able to:
Perform job functions with attention to detail, speed, and accuracy
Prioritize and organize
Think clearly, remain calm, and resolve problems using good judgment
Follow directions thoroughly
Understand guest service needs
Work cohesively as a team with co-workers
Direct staff performance and follow up with corrections as needed
Work in a stressful, fast-paced environment
Education
Must have one or more of the following:
Bachelor’s degree (B.A.) from a four-year college or university
Equivalent combination of education and experience
Minimum of five (1-3) year(s) of experience as Supervisor / F&B Manager in a standalone restaurant or hotel/resort background.
Must be able to speak, hear, understand, read, and write the English language.
High school diploma.
A general knowledge and understanding of San Diego current events, cultural and culinary happenings.
Understanding of Department of labor standards.
Proficient in Microsoft applications (Excel/Word/Outlook).
Proficient in Toast and/or other POS systems.
Knowledge of guest experience, and interdepartmental relations new hires training and continuing education of current staff on food, wine and cocktail specifications.
Certificates, Licenses, and Registrations:
Serve safe certificate Management course.
Anti-harassment and nondiscrimination 2-hour class.
RBS – Responsible Alcohol Service
Other Requirements
Must be able to work holidays, nights, and weekends
Ability to speak and hear, vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
Work Environment
The noise level in the work environment usually is moderate to loud.
The employee may be exposed to the risks associated with attempting to resolve issues with difficult guests.
Work flexible hours that may include early mornings, evenings, weekends, nights and/or holidays.
Physical Requirements:
Must be able to sit, stand or walk for up to 8 hours at a time.
Must be able to lift at least 50 pounds safely and properly.
Must be able to bend, stoop and climb.
Must be able to push and pull.