Assistant Manager, Food & Beverage Operations - Hotel

Universal Orlando•Frisco, TX

19d•Onsite

About The Position

Manages the daily operations of the food and beverage operation inside the Universal Kids Resort hotel. Responsible for high standards of efficiency, cleanliness, sanitation, training and Guest satisfaction. Manages the daily labor and non-labor budget, directs the workflow of teams, and resolves Guest situations.

Requirements

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities (KSAs) required.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Consistent attendance is a job requirement.
Certified Professional Foods Manager (CPFM) certification required.
3+ years of experience in the Food & Beverage industry, including 1+ year of supervisory experience is required; or equivalent combination of education and experience.
Must be able to work a flexible and varying schedule based on business needs.

Nice To Haves

Bachelor’s degree in Hospitality or Culinary is preferred.

Responsibilities

Accountable for all facets of service, production, quality, and controls during the day-to-day operation of the hotel restaurant, lobby bar, and any events held within the hotel space.
Ensures policies and procedures of the Food & Beverage department are followed.
Accountable for all sales and operating transactions in compliance with procedures.
Liaisons with 3rd party vendors for any needed support during events.
Plans for and ensures that all Team Members, facilities, and materials are in complete readiness for daily operation.
Manages the opening and closing duties, along with identifying and reporting repair and maintenance of equipment.
Remains in strict accordance with the Department of Health, beverage laws, and local regulations.
Ensures adequate stock of supplies and consistently maintains venue inventory.
Manages food, beverage, and non-labor costs through proper hands-on monitoring.
Plans, prepares and manages routine budgets.
Oversees and creates weekly schedules, ensuring that they are in accordance with the forecasted business volume and altering them as the business varies for seasonal flow and private events.
Keeps consistent track of the venues labor hours and costs to match what is allotted.
Establishes initiatives and executes those initiatives to increase Team Member Satisfaction (TSAT) and Guest Satisfaction (GSAT) according to plan/strategy.
Ensures safety measures and policies are upheld and that all Team Members are in compliance with food and beverage training requirements and certifications.
Responsible for the hiring decisions and training of staff.
Monitors and coaches the performance of hourly Team Members at the venue.
Provides effective feedback and gives daily direction to Team Members.
Understand and actively participate in Environmental, Health & Safety responsibilities by following established UDX policy, procedures, training, and team member involvement activities.
Perform other duties as assigned.