Branch House Manager ("Gerente de Branch House")

Azul Hospitality•Redding, CA

9d•$70,304 - $75,000•Onsite

About The Position

The Branch House Manager is responsible for outlet profitability and for supervising and organizing the hotel’s food and beverage outlet to maintain high standards of product quality, service, and merchandising while maximizing profits. The role promotes a positive guest experience by addressing situations proactively and following up on guest requests. The manager plans and directs outlet administration and daily operations, works closely with hotel management and other departments, controls inventory, payroll, food, beverage, and labor costs, and coordinates with vendors and the culinary team. The role establishes profit and quality objectives, evaluates customer acceptance and outlet performance, and recommends operational or marketing changes when needed. The position leads the selection, training, development, scheduling, coaching, and evaluation of staff. It ensures compliance with applicable employment, civil rights, safety, and company policies; maintains food quality and service standards; and supports hotel programs and continuous improvement. Additional duties may include assisting guests, reporting maintenance or safety issues, and carrying out other reasonable duties assigned by supervisors. The work is primarily indoors in a hotel environment, with exposure to moderate temperatures as well as potentially extreme temperatures in freezers and kitchens. The role involves desk work, walking and standing, mobility between departments, occasional cleaning tasks, and lifting or moving items and equipment. Regular attendance and work schedules that vary with hotel business needs are required, along with attendance at scheduled training sessions and meetings.

Requirements

High school education or equivalent.
Three to five years of food and beverage operations experience.
One to two years of management experience.
Culinary, sales, and service background.
At least 21 years of age to serve alcohol.
Safe Server Alcohol and Food Handlers certifications.
Ability to provide and maintain a valid driver’s license; the role may require operating motorized and electric vehicles.
Ability to speak, read, write, and understand the primary workplace language.
Good verbal, written, and electronic communication skills.
Leadership capability and customer relations skills.
Strong organizational and detail-oriented skills.
Intermediate computer skills and basic computational skills; knowledge of computer programs, mathematics, and budgetary analysis.
Knowledge of Windows OS, MS Office, PMS, PBX, key systems, and POS.
Ability to work independently, analyze needs, make sound judgments, resolve issues, and handle customer conflicts with patience, tact, and diplomacy.
Thorough knowledge of laws governing equal employment opportunity, civil rights, occupational safety and health, wage and hour issues, and labor relations, including applicable federal, state, and local requirements.
Thorough knowledge of food products, standard recipes, and proper preparation.
Ability to assess food quality, taste, texture, presentation, and preparation.
Ability to conduct meetings and menu briefings and maintain communication between line staff and departmental managers.
Ability to perform essential job functions with or without reasonable accommodation.
Ability to meet the stated physical demands, including lifting up to 45 pounds, pushing or pulling carts and equipment weighing up to 250 pounds, and standing or moving for extended periods.

Nice To Haves

Bachelor’s degree preferred.

Responsibilities

Plan and direct the administration and daily operations of the food and beverage outlet.
Supervise the outlet and coordinate with the hotel manager and other department managers.
Communicate with vendors and suppliers to support timely seasonal food offerings.
Direct monthly, quarterly, and annual inventories and submit inventory reports to accounting.
Lead, coach, and evaluate staff to support guest service, staff satisfaction, and performance goals.
Develop, implement, and monitor operating schedules to achieve profitability.
Collaborate with the culinary team to create attractive menus for the target customer market.
Monitor hotel activities and troubleshoot operational problems.
Perform general cleaning tasks using standard hotel cleaning products as needed.
Consult weekly with the Director of Sales and Marketing and coordinate with other departments as necessary.
Manage food and beverage staff payroll and time and attendance.
Control food, beverage, and labor costs and achieve established profit and quality objectives.
Order food and beverage supplies.
Participate in hotel programs, continuous improvement, networking, and long-range planning.
Review customer acceptance of the outlet and recommend operational or marketing policy changes when warranted.
Plan and administer staff training and development, including onboarding, property familiarization, procedures, policies, cross-training, and retraining.
Oversee compliance with federal, state, and local employment and civil rights laws.
Maintain food product quality and consistency in food delivery and standards.
Participate in hiring and prepare staff transaction forms, performance appraisals, and other staff service forms as appropriate.
Set targets, plan and schedule work, and monitor productivity and efficiency measures.
Model company policies and high standards of conduct, punctuality, communication, and work performance.
Discuss staff grievances, suggestions, and complaints; attempt to resolve issues and recommend solutions to the General Manager and Director of Food & Beverage.
Assist with guest inquiries, follow company and safety and security policies, and report maintenance problems, hazards, accidents, or injuries.
Perform other duties assigned by managers and supervisors.