The Food & Beverage Manager in Training (MIT) at Tillie’s inside Camp Lucy is a leadership development role designed to prepare high-potential candidates for future managerial positions. This immersive program provides hands-on training across all facets of F&B operations, emphasizing leadership, financial acumen, excellence in guest experience, and strategic decision-making. The MIT will rotate through key departments, shadow senior leaders, and gradually assume managerial responsibilities under mentorship.

Essential Duties and Responsibilities:

1. Leadership & Team Development:

• Train and mentor front-of-house and back-of-house staff, fostering a culture of accountability, professionalism, and hospitality.
• Assist in conducting performance reviews, coaching sessions, and disciplinary actions in alignment with company policies.
• Lead pre-shift meetings and collaborate with supervisors to ensure staff are informed about daily specials, service standards, and operational goals.
• Structured Learning: Commit 4–6 hours weekly to leadership courses, skill-building assignments, and mentorship activities.

2. Operational Excellence:

• Master inventory management, including cost-control measures, supplier negotiations, and par-level optimization.
• Oversee daily service execution, ensuring adherence to health/safety regulations, allergy protocols, and brand standards.
• Analyze sales reports, labor costs, and P&L statements to identify trends and recommend efficiency improvements.

3. Guest Experience & Conflict Resolution:

• Resolve escalated guest complaints with diplomacy, turning challenges into loyalty-building opportunities.
• Design and implement guest satisfaction initiatives (e.g., feedback surveys, staff incentive programs).
• Uphold Tillie’s reputation for exceptional service by modeling hospitality excellence.

4. Financial & Strategic Management:

• Assist in budgeting, forecasting, and variance analysis for food, beverage, and labor costs.
• Participate in menu engineering, pricing strategies, and seasonal promotions to drive profitability.
• Collaborate with the culinary team on menu development, sourcing local ingredients, and minimizing waste.

5. Administrative & Compliance:

• Learn payroll processing, scheduling software, and labor law compliance (e.g., overtime, break periods).
• Maintain accurate records for incidents, inventory audits, and staff certifications (e.g., food handler permits).
• Ensure adherence to TABC regulations and responsible alcohol service protocols.

Qualifications:

• 2+ years of experience in a supervisory role within food & beverage (fine dining or upscale hospitality preferred).
• Demonstrated leadership skills with a passion for mentoring others.
• Financial literacy (budgeting, cost analysis) and proficiency in POS/restaurant management systems preferred.
• Excellent communication skills, with the ability to engage guests, staff, and senior leadership.
• Flexibility to work evenings, weekends, and holidays as required.
• Degree in Hospitality Management or related field (preferred but not required).

Training Curriculum Highlights:

• Rotation Program: Front-of-house, kitchen, inventory, and administrative operations.
• Leadership Workshops: Conflict resolution, financial planning, and staff motivation.
• Certifications: Food safety (ServSafe), TABC, and CPR/first aid.

What We Offer:

• A structured 12-month training program with clear milestones for promotion to Assistant F&B Manager.
• Competitive salary with performance-based bonuses.
• Opportunities to contribute to menu design, event planning, and sustainability initiatives.
• A supportive environment that values innovation, creativity, and professional growth.