Front of House and LBW Logistics Manager

The Front of House and LBW Program Logistics Manager is responsible for the purchasing and menu development of the LBW program, and performing opening and closing duties similar to other managers.
You will be expected to be on the premises during peak Restaurant times, with consideration for Events and office hours.
EXPECTATIONS: Ensure Company core values are at the heart of the business Promote a positive and comfortable work environment for the team Maintaining the highest quality of service standards with respect to guest dining Support Management Team with various assigned tasks and duties Ensure company safety standards are strictly followed Promote thorough communications with all team members Attend all manager and assigned operational meetings ESSENTIAL DUTIES & RESPONSIBILITIES: Maintain LBW inventory by utilizing systems to track and forecast needs.
Systems may include Product Mix (PMix), company developed forecasting tools, and Compeat/restaurant accounting software Place orders with distributors Work with distributors, vendors and General Maintenance to ensure equipment is serviced and kept in good working condition; Includes non-alcoholic distribution systems Regularly work with distributors to obtain bottle and case discounts Utilize Product Mix (Pmix) data to ensure slow moving products are replaced with new selections Provide accurate and timely weekly reporting on sales numbers Lead solutions to short, medium and long-range process and inventory-based problems, such as out of stock items or broken distribution equipment (soda lines) Partner with other managers to develop and perfect new cocktail creations for restaurant and event guests Organize cocktail stations for events, including third-party vendor equipment needs Partner with distributors to host educational classes for servers and bartenders Ensure bartenders have taken company and state-approved alcohol safety courses prior to providing service to guests Perform ongoing cost and scenario analysis to optimize the current offerings in the restaurant.
Maintain KPIs, such as forecasted P&L LBW cost percentages to ensure the restaurant achieves financial and operational targets.