Position Title: Manager Reports To: General Manager Department: Food & Beverage Date: May 2026 Position Summary: Responsible for the overall management and direction of all aspects of the Food and Beverage operation. Supervision Received: Supervision is received from the General Manager. Essential Functions: • Ensures Operating Results are achieved in both the restaurant and catering. These results include but are not limited to the following: • Knowledgeable, consistent and engaging service • Fresh, creative, high quality food that is consistent with the restaurant’s position • Clean and well maintained facility • Merchandising standards to include music, lighting, table ware, uniforms, etc. • Ensures Staffing Results are achieved in both the restaurant and catering. These results include but are not limited to the following: • Recruitment and selection of a high quality staff • Thorough orientation, training and development of all staff • Ongoing performance evaluation and on-the-floor coaching of all staff • Appropriate progressive discipline procedures take place for all staff • Ensures Financial Results are achieved for both the restaurant and catering. These results include but are not limited to the following: • Sales and Guest counts increase annually • Annual gross operating profit is maximized • Financial margins meet budget • Active participation in the annual business plan • Performs all necessary administrative functions for the business. These functions include but are not limited to the following: • Maintain the accuracy of Micros • Reports all potential safety hazards to the General Manager immediately • Ensures sanitation and safety programs meet regulatory OSHA standards and best practices • Complies with all policies and procedures set forth by the Columbia Management Management Employee Handbook • Maintains and builds positive relationships within the property, community and industry to include: • Strengthens strategic alliances with food, wine and hospitality industry partners • Represents the restaurant in a positive and friendly manner at all times, including participation in trade association meetings and special events • Conducts self in a professional manner at all times Secondary Functions: • Performs all other duties as assigned Qualifications: Position requires minimum of five years experience in high quality food and beverage operations, Two years of management experience and a high school diploma. A college degree preferred. Other requirements include: • Ability to plan, organize and direct the activities of a group of employees. • Ability to develop an effective working relationship with managers. • Ability to multi-task and work well under pressure. • Ability to develop department budget and have working knowledge of financial statements. • Working knowledge of Windows, Word and Excel. • Ability to solve problems and deal courteously and tactfully with employees and the general public. • Ability to work varied shifts. • Ability to stand for an entire shift. • Ability to work with minimum supervision. • Knowledge of Micros computer system. • Possession of strong verbal and written communication skills. • Ability to organize and prioritize to meet deadlines. • Ability to read and follow both verbal and written instruction. • Ability to work as part of a team. • Possession of, or ability to obtain, a valid driver’s license. Working Conditions: This position requires the ability to perform those activities necessary to complete the essential functions of the job, either with or without reasonable accommodation. Walking: 30% Standing: 25% Sitting: 25% Bending: 10% Lifting: 10% / up to 50 lbs. 100%