Overview

Burdick’s Bar & Grill is looking for a dynamic and experienced Food & Beverage Manager to lead the front-of-house operations and ensure an exceptional guest experience. This role requires a hands-on leader with a passion for hospitality, team development, and operational excellence. The Food & Beverage Manager will oversee daily restaurant and bar service, staff training, financial performance, and guest satisfaction, ensuring Burdick’s remains the go-to destination for great food, drinks, and sports entertainment.

Key Responsibilities

• Leadership & Staff Development
  • Hire, train, and mentor a high-performing front-of-house team, fostering a positive and service-driven culture.
  • Conduct ongoing staff training on service techniques, menu knowledge, and guest engagement.
  • Lead pre-shift meetings to communicate daily specials, promotions, and service expectations.
  • Provide consistent coaching and feedback, recognizing top performers and addressing areas for improvement.
• Guest Experience & Service Excellence
  • Ensure an engaging and welcoming atmosphere, delivering exceptional service standards.
  • Monitor and interact with guests, handling concerns, special requests, and feedback promptly.
  • Oversee table service, bar operations, and event execution, ensuring seamless and efficient operations.
  • Implement guest satisfaction initiatives, driving repeat business and positive reviews.
• Restaurant & Bar Operations
  • Manage all aspects of front-of-house operations, including the bar, dining areas, and private events.
  • Ensure restaurant cleanliness, organization, and compliance with health and safety regulations.
  • Work closely with the kitchen team to maintain smooth service and timely food delivery.
  • Monitor and enforce alcohol service policies, ensuring responsible service at all times.
• Financial & Business Management
  • Maintain budget awareness, tracking food, beverage, and labor costs to drive profitability.
  • Work with leadership on menu pricing, promotions, and cost control strategies.
  • Analyze sales trends and P&L statements, identifying opportunities for revenue growth.
  • Manage inventory control, ordering, and vendor relationships to ensure cost-effective purchasing.
• Scheduling & Labor Management
  • Develop and manage weekly staff schedules based on business volume and labor budgets.
  • Adjust staffing levels to optimize service efficiency while controlling labor costs.
  • Oversee payroll processing, time-off requests, and labor law compliance.
• Process Implementation & Communication
  • Ensure company policies, procedures, and service expectations are clearly communicated to the team.
  • Work closely with kitchen staff, bar leads, and senior management to align operations.
  • Foster strong relationships with vendors, suppliers, and event partners to enhance business success.