Branch House Manager ("Gerente de Branch House")

Sheraton Redding at the Sundial Bridge•Redding, CA

9d•$70,304 - $75,000•Onsite

About The Position

The Branch House Manager is responsible for the outlet’s profitability and for supervising and organizing its food and beverage operations to maintain high standards of quality, service, and merchandising while maximizing profits. The role promotes a positive guest experience by addressing situations proactively and following up on requests to support customer satisfaction. The manager works closely with the hotel manager, other department managers, the culinary team, the Director of Sales and Marketing, vendors, and suppliers. The position plans and oversees outlet administration and daily operations, including staffing schedules, payroll and timekeeping, inventory, purchasing, cost controls, and profit objectives. It also leads the selection, training, coaching, and development of staff; monitors performance and service standards; and ensures compliance with applicable employment, civil rights, safety, and health requirements. The manager evaluates customer acceptance and sales, recommends operational or marketing changes when appropriate, and supports hotel programs and continuous improvement. This is a full-time management position at Branch House Bistro in Redding, California. The listed salary range is $70,304 to $75,000. The work is primarily indoors, with exposure to kitchens and freezers and physical activity that includes sitting, standing, walking, lifting, and moving carts or equipment. Work schedules may vary with hotel business needs, and attendance at scheduled training and meetings is required.

Requirements

High school diploma or equivalent required.
Three to five years of food and beverage operations experience required.
One to two years of management experience required.
Culinary, sales, and service background required.
Must be at least 21 years old to serve alcohol.
Safe Server Alcohol and Food Handlers certifications required.
Must be able to provide and maintain a valid driver’s license; the role may require operating motorized and electric vehicles.
Must be able to speak, read, write, and understand the primary workplace language.
Good verbal, written, and electronic communication skills.
Excellent leadership and customer-relations skills; detail-oriented with strong organizational and communication abilities.
Intermediate computer skills and basic computational skills; knowledge of computer programs, mathematical calculations, and budget analysis.
Knowledge of Windows OS, MS Office, PMS, PBX, key systems, and POS.
Ability to work independently, analyze issues, anticipate user needs, and resolve problems with strong attention to detail.
Ability to deal effectively with internal and external customers using patience, tact, and diplomacy, and to collect accurate information to resolve conflicts.
Thorough knowledge of laws concerning equal employment opportunity, civil rights, occupational safety and health, wages and hours, and labor relations, including Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA, and applicable state and local counterparts.
Thorough knowledge of food products, standard recipes, and proper preparation; ability to assess product quality, taste, texture, presentation, and preparation.
Ability to conduct meetings and menu briefings and maintain communication between line staff and departmental managers.
Must maintain a neat, clean, and well-groomed appearance according to company and property standards.
Regular attendance and attendance at scheduled training sessions and meetings are required; schedules may vary with hotel business needs.
Must be able to perform the essential functions with or without reasonable accommodation.
Must be able to work in temperatures as low as -10°F in freezers and as high as 110°F in kitchens, potentially for an hour or more.
Must be able to sit at a desk for up to four hours per day and stand or walk during the remaining workday; must be able to stand and move at a steady pace for up to four hours.
Must be able to maneuver between simultaneous functions and move through limited spaces and hotel departments in a timely manner.
Must be able to lift up to 45 pounds and push or pull carts and equipment weighing up to 250 pounds.
Requires grasping, writing, sitting, standing, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity; occasional bending, stooping, squatting, and stretching for cleaning tasks.
Requires hearing, smelling, tasting, and visual abilities to assess product quality and detect emergencies, as well as finger dexterity to use office equipment and perform typing and other hand and wrist movements.

Nice To Haves

Bachelor’s degree preferred.

Responsibilities

Plan and direct the administration and operation of the food and beverage outlet to meet daily business needs.
Support and supervise the hotel food and beverage outlet in coordination with the hotel manager and other department managers.
Maintain communication with vendors and suppliers to coordinate seasonal food offerings.
Direct monthly, quarterly, and annual inventories and submit inventory reports to accounting on time.
Lead, coach, and evaluate staff to achieve high guest-service and staff-satisfaction results.
Develop, implement, and monitor operating schedules to achieve profitable results.
Collaborate with the culinary team to create attractive, market-oriented menus.
Monitor hotel activities and troubleshoot operational problems.
Perform general cleaning tasks using standard hotel cleaning products and maintain health standards.
Consult weekly with the Director of Sales and Marketing and coordinate with other departments as needed.
Manage food and beverage staff payroll and time and attendance.
Control food, beverage, and labor costs; establish and pursue profit objectives and quality standards.
Order food and beverage supplies.
Participate in hotel programs and recommend improvements to networking and long-range planning.
Review customer acceptance of the outlet and recommend operating or marketing policy changes when sales or market conditions indicate a need.
Plan and administer staff training and development, including onboarding, property familiarization, operating procedures, cross-training, retraining, and follow-up checklists.
Oversee compliance with applicable 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.
Serve as a role model by following policies and procedures and maintaining professional conduct, punctuality, and work standards.
Maintain communication with staff, discuss grievances and complaints, attempt to resolve problems, and recommend solutions to the General Manager and Director of Food & Beverage.
Assist with guest inquiries; follow company, safety, and security policies; and report maintenance issues, hazards, accidents, or injuries.
Perform other duties reasonably assigned by managers and supervisors.