Food & Beverage Manager

Description

Job Summary

The Rock City Gardens Food & Beverage Manager is responsible for leading and managing all food service operations within Rock City Gardens. This role oversees Café 7, Cliff Terrace, group meals, special event food and beverage operations, beverage vending machines, and seasonal food stands.

Under the direction of the Director of Lodging and Food, this position ensures exceptional guest service, operational excellence, financial performance, and compliance across all food service outlets while developing and supporting a strong, service-driven team culture.

Essential Duties & Responsibilities

Guest Service, Culture & Leadership

• •Deliver outstanding guest service to internal and external customers in alignment with Rock City Enterprises’ mission, culture, and values.
• •Model the Culture of Excellence through professional guest and partner interactions.
• •Lead, coach, motivate, and counsel partners while fostering accountability to organizational standards.
• •Utilize performance feedback tools and documentation to support partner development.

Team Leadership & Staffing

• •Lead food and beverage teams across all Rock City Gardens outlets.
• •Create and manage weekly work schedules to ensure appropriate coverage.
• •Proactively manage labor in response to business needs to remain within budget and minimize overtime.
• •Approve weekly payroll, complete hour transfers, manage tip distribution, and review PTO requests.
• •Hold weekly meetings with Team Leaders to review staffing, performance, goals, and upcoming initiatives.

Training & Development

• •Oversee onboarding and training of new partners to ensure readiness and service excellence.
• •Ensure partners are trained in food preparation, food safety, beverage operations, payment collection, all relevant POS systems, and opening/closing procedures.
• •Monitor training progress and provide coaching as needed.

Operations & Outlet Oversight

• •Oversee daily operations of all food service locations, ensuring cleanliness, organization, and efficiency in guest-facing and back-of-house areas.
• •Coordinate catering and group meals.
• •Ensure food quality, consistency, and presentation meet brand standards.

Menu, Inventory & Cost Control

• •Analyze menu sales mix and implement menu updates and pricing adjustments as needed.
• •Maintain cost of goods at or below budgeted parameters.
• •Review weekly food, alcohol, and beverage orders for accuracy and efficiency.
• •Review end-of-month inventory counts, assist with inventory as needed, and submit monthly inventory reports to Accounting.
• •Manage portion control, inventory transfers, waste logs, and composting procedures.
• •Manage multiple inventory storage areas to ensure organization, proper product rotation, and efficient access to inventory.

Financial & Administrative Management

• •Prepare payroll and expense budgets for all Rock City Gardens food operations in coordination with the Director of Lodging & Food Service.
• •Review, code, and approve outlet invoices in accordance with company policies, established processing timelines, and financial control standards.
• •Coordinate with Accounting to ensure prompt vendor payment and positive vendor relationships.
• •Monitor Sales Reports and reconcile discrepancies with Accounting.

Marketing & Collaboration

• •Collaborate with the Marketing team on food and beverage-related collateral, including menus, signage, event materials, banners, photoshoots, and printed assets.
• •Collaborate with cross-functional teams to integrate Food & Beverage offerings into seasonal, themed, and special events, ensuring an exceptional guest experience and alignment with organizational objectives.
• •Participate in monthly management meetings and Lunch & Learn sessions.

General Responsibilities

Perform other duties as assigned by management.

Requirements

Qualifications

Education & Experience

• •Bachelor’s degree in Hospitality Management, Business Management, or a related field preferred.
• •Minimum of three (3) years of experience in a high-volume food service outlet.
• •Prior leadership experience in a multi-unit food service or restaurant environment required.

Leadership & Interpersonal Skills

• •Ability to supervise, lead, and develop large teams across multiple outlets.
• •Outgoing, friendly personality with a strong commitment to guest service excellence.
• •Strong communication and presentation skills with the ability to interact professionally with guests, partners, and leadership.

Financial & Operational Knowledge

• •Strong understanding of cost of goods, pricing structures, direct and indirect expense control.
• •Ability to interpret and manage Profit & Loss statements.
• •Familiarity with basic food service equipment maintenance.

Technical & Certification Requirements

• •ServSafe Certification required or ability to obtain if expired.
• •Proficiency in Microsoft Office Suite (Word, Excel, Outlook).
• •Experience with Point-of-Sale (POS) systems preferred.

Work Requirements

Flexible availability to work nights, weekends, holidays, and special events as needed.

Physical Demands & Work Environment

• •Regular use of hands and fingers.
• •Ability to lift or move up to 50 pounds.
• •Frequent walking, stooping, kneeling, or crouching.
• •Ability to stand for extended periods.

Company Mission & Core Values

Mission: To enrich lives through wonder and connection.

Core Values: Courage | Care | Wonder | Excellence