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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.

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