Barefoot's Manager

Hilton Sandestin Beach•Miramar Beach, FL

About The Position

To coordinate the activities of the outlets staff to deliver a quality product and service to restaurant customers. To work in the capacity of all subordinate positions when necessary.

Requirements

Thorough knowledge of Food & Beverage outlet operations including foods, beverages, supervisory aspects, service techniques, and guest interaction.
Considerable skill in math and algebraic equations using percentages.
Ability to walk, stand, and/or bend continuously to perform essential job functions.
Ability to move up to 600 lbs., with wheeled assistance.
Ability to lift up to 70 lbs., and to lift lighter objects overhead.
Ability to communicate in English, both orally and in writing, with guests and employees, some of whom will require high levels of patience, tact, and diplomacy to defuse anger and to collect accurate information and to resolve problems.
Ability to work under pressure and deal with stressful situations during busy periods.
Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities.
High school diploma required.
Two years of supervisory food & beverage experience required
Food Service Sanitation certification.
Responsible Vendors Certificate.

Nice To Haves

College degree preferred.
CPR certification preferred.

Responsibilities

Interviews, selects, trains, supervises, counsels and disciplines restaurant staff for the efficient operation of the outlet.
Organizes and conducts pre-shift and departmental meetings communicating pertinent information to the staff, such as house count, menu changes, and outlet hours of operation.
Schedules and directs staff in their work assignments.
Interacts positively with customers promoting hotel facilities and services.
Resolves problems to the satisfaction of involved parties.
Maintains rapport with all departments and attends relevant meetings.
Ensures the “Never Say No” requirement is adhered to.
Oversees and has operational control of service-related aspects including customer interactions, seating arrangements, and overall guest experience.
Moves throughout the facility and kitchen areas to visually monitor and take action to ensure food quality and service standards are met.
Verifies temperatures, judges the appearance and taste of products, and checks preparation methods to determine quality.
Gives guidance toward improvement and makes necessary adjustments for consistency.
Collaborates closely with the Kitchen Management team to ensure a seamless integration between front-of-house and back-of-house activities, final decision-making responsibilities falls to the Barefoot’s Manager.
Maintains profitability of the outlet to support overall hotel operation.
Controls payroll and equipment costs (minimizing loss and misuse).
Ensures par stock levels are maintained by calculating inventory.
Orders and retrieves supplies.
Stocks shelves by stooping, bending, lifting heavy articles, and reaching overhead.
Evaluates cost effectiveness of all aspects of operation.
Develops and implements cost saving and profit enhancing measures.
Manages and optimizes financial performance on Profit Sage, including revenue generation, labor control, and profitability.
Develops and implements strategies to achieve financial targets and enhance the overall financial health of the outlet.
Prepares and analyzes financial reports including profit and loss statements, budget forecasts, and financial summaries.
Monitors and controls operating expenses labor costs and other financial aspects to maximize profitability.
Utilizes the computer to accurately charge customers, create forecast and revenue reports, and write correspondence.
Inputs and retrieves data as well as changes computer procedures using complex series of keypunches
Ensures maintenance of equipment by calling for repairs and training staff on proper use.
Conducts competitive research and reports trends and recommendations.
Supports the entire Food & Beverage operation including supervising other areas if necessary, handling special projects, running promotions, and handling public relations and marketing.
Provides a clean and safe environment by assigning and assisting with cleaning.