Food & Restaurant
Food and Beverage Service Manager
Food and Beverage Service Manager Company Name: Spare Time Entertainment Center
Position: Service Manager
Salary: $40,000-45,000 per year
Type: Full Time
Company Name: Spare Time Entertainment Center
About our Company: Spare Time Entertainment Center is a fast paced, always moving, family fun destination in
Owatonna, MN. The business operation is guided by a set of core values and a vision that ensures everyone is operating
in unison as a team. If you want to be a part of a team that operates with a value system built around the concepts of
customer first, strong work ethic, continuous improvement, and doing the right thing you will find great satisfaction in a
career with us. We encourage community involvement and understand the importance of each member of our team being
known in the communities we serve while being the face of our business. With a senior leadership team in place we have
the ability to grow our people and are positioned for continuous business growth throughout our community and greater
Job Title: Food and Beverage Service Manager
Salary: $40,000-$45,000 DOE
Education Required: Hospitality/Food & Beverage Degree Preferred
Experience Required: 3-5 years
Zip/Postal Code: 55060
We are looking for a professional food and beverage manager to be responsible for managing all F&B operations and for
delivering an excellent guest experience. The successful candidate will be able to forecast, plan and manage all elements
of the F&B area, staff, and related financial area of the business.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in
the dining facility.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared
and presented in a high quality manner.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee
performance in dining and lodging facilities.
Keep records required by government agencies regarding sanitation or food subsidies.
Plan menus and food utilization, based on anticipated number of guests, nutritional value, popularity, and costs.
Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when
Establish standards for personnel performance and customer service.
Schedule staff hours and assign duties.
Maintain food and equipment inventories, and keep inventory records.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and
Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and
Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training
programs or classes, and teaching or instructing others.
Getting Information - Observing, receiving, and obtaining information from all interdepartmental sources.
Performing for or Working Directly with the Public. This includes serving customers in our bar/restaurant area and
throughout our entertainment facility.
Guiding, Directing, and Motivating Subordinates - Providing guidance and direction to subordinates, including setting
performance standards and monitoring performance.
Service Orientation - Actively looking for ways to improve the business with a focus on better serving our guests.
Customer First - employing a servant nature and customer first mentality.
Speaking - Talking to others to convey information effectively.
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions
or approaches to problems.
Coordination - Adjusting actions in relation to others’ actions.
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or the organization to make improvements
or take corrective action.
Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and
Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the
problem, only recognizing there is a problem.
Written Comprehension - The ability to read and understand information and ideas presented in writing.
Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make sense.
Integrity - Job requires honesty and unquestionable integrity. Be a straight shooter with tact and respect. Own your
mistakes. Do the right thing.
Leadership - Respectful of ourselves, our company, and our customers. Job requires a willingness to lead, take charge,
and offer opinions and direction. Always act in a professional manner while exhibiting modesty and humility.
Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative, Can-Do
Continuous Improvement/Growth - Strive for perfection, fanatical attention to consistency and detail, problem solver,
always looking for efficiency and improvement opportunities.
Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations.
Tools & Technology Tools used in this occupation:
POS and F&B management software expert.
Technology used in this occupation:
Calendar and scheduling software
Data base user interface and query software
Inventory management software
Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services.
This includes customer needs assessment, meeting quality standards for services, and evaluation of customer
Administration and Management - Knowledge of business and management principles involved in strategic planning,
resource allocation, human resources modeling, leadership technique, production methods, and coordination of people
Production and Processing - Knowledge of raw materials, production processes, quality control, costs, and other
techniques for maximizing the effective manufacture and distribution of food and beverage items.
Education and Training - Knowledge of principles and methods for applicable training, teaching and instruction for
individuals and groups, and the measurement of training effects.
Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training,
compensation and benefits, labor relations and negotiation, and personnel information systems.