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RMD Group

Food and Beverage Manager at Rustic Root Downtown

San Diego , United States
Full-Time
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. 
 
Type: Salaried, Full-time 
Pay scale: 69K-80K 
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. 
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 Ballast Point Brewing and Hard Rock Hotel’s Float and 207.  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. 
 
RMD Group
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