Senior F&B Outlet Manager

Position Summary:

The Senior F&B Outlet Manager is responsible for ensuring the highest level of service while satisfying the guests’ needs by creating/maintaining a successful F&B experience. In addition, the manager is responsible for optimizing the financial performance and employee satisfaction while working with resort goals and objectives.

Duties & Responsibilities

Primary Responsibilities/Essential Functions:

1. Manages outlet managers/supervisors who supervise team members in the F&B outlets (A&O, IRD & Pool, Blend). Assists with overall direction, coordination, and evaluation of the restaurant. Assists the team on the floor in all functions as needed: bartending, serving, wine service, and seating guests.
2. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, scheduling, and training all F&B team members; planning, assigning, and directing work; appraising performance; including annual reviews for all hourly team members, rewarding and disciplining team members; addressing complaints and resolving problems.
3. Provides input into planning department goals and directs team members to achieve results by scheduling regular meetings with his outlet managers/supervisors and team members.
4. Monitors day-to-day outlet operations to ensure they run in an efficient manner, proper service is offered, and standards of product presentation exceed guest expectations and meet or exceed property standards. Ensures all opening and closing procedures are always adhered to. Ensures all cash handling procedures are always being met. Takes corrective action as needed.
5. Participates in the hiring process by interviewing potential team members and selecting those that best meet staffing needs. Participates in management training. Follows all Human Resources policies. Ensures staff receives any required training or attends mandatory meetings.
6. Takes action to achieve budgeted revenues, controls expenses and maximizes profitability within assigned area. Utilizes corporate approved computer programs to analyze forecasts, cost, and revenue reports. Makes decisions and acts based on that information to maximize profitability. Ensures quality and portion control while minimizing waste or loss of supplies to maintain profitability.
7. Ensures guests receive outstanding, consistent, exceptional service by circulating through each dining area. Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.
8. Ensures all dining, service and kitchen areas are clean and properly set up. Maintains sufficient inventory of food, supplies, uniforms and equipment and orders as needed. Participates in weekly/monthly inventories. Prepares and submits liquor and supply orders. Ensures equipment is properly maintained and considers changes or replacement of equipment, fixtures throughout the department. Ensures compliance with all food and beverage regulations.
9. Monitors SOPs to ensure consistent exceptional service is provided. Ensure staff service trainings are conducted regularly along with menu knowledge training and testing. Assists in developing and updating policies and procedures. Participates in weekly meeting with Food & Beverage Management Team to ensure weekly goals, challenges, and service standards are met.
10. Follows all standard food handling, TIPS, sanitation, and health department guidelines to ensure safe working conditions.
11. Collaborate with Marketing team to work on restaurant promotions, holiday event specials, special menus and other promotions. Plan and initiate beverage program and consistently develop new beverage creative programs.
12. Collaborate with Chef on seasonal menu planning, menu engineering evaluations, menu recipe card trainings and operational procedures of new menu or related initiatives.
13. Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged, or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.
14. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.