F&B Operations Manager

Sonesta Hotels•New York, NY

1d•$75,000 - $80,000

About The Position

The Food and Beverage Operations Manager embodies Sonesta's Culture of Caring. We expect our leaders to prioritize creating exceptional experiences for both guests and team members, and to actively seek innovative ways to foster team success. This role is responsible for assisting in coordinating, supervising, and directing all aspects of the food and beverage outlet's operations. This includes maintaining profitability, delivering high-quality products, and ensuring excellent service levels. The manager is also expected to develop marketing strategies to boost business, reduce employee turnover, manage revenue and payroll budgets, and achieve budgeted productivity while consistently upholding quality standards. Sonesta managers are tasked with providing strategic vision, ensuring tactical execution, and actively overseeing their department to meet the company’s revenue and profitability goals and objectives. The ideal candidate possesses a passion for building and motivating high-performing teams. Sonesta managers are leaders who are guest-focused (both internal and external) and achievement-oriented. Job Description Work Environment This position primarily operates in a service environment, with some dedicated office time for administrative tasks. Physical Demands The individual in this role may occasionally exert up to 50 pounds of force, and/or frequently or constantly exert 20 pounds of force. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. The person in this role may be asked to lift, carry, push, pull, or otherwise move objects. Must be able to tolerate extreme temperatures, such as those in freezers and on loading docks. Expected Hours of Work Flexibility to work variable days, including weekends and holidays, is required. Flexibility to work variable shifts (days, nights, overnights) is essential. Ten to twelve-hour shifts are sometimes necessary.

Requirements

High school graduates, some colleges, or equivalent.
A minimum of seven years of experience in managing food and beverage operations is required. This must include culinary, sales, and service experience.
Experience across multiple food and beverage departments is necessary.
Must be able to obtain and maintain any required licenses, certificates, and permits.
Must be able to communicate effectively, both verbally and in writing, with all levels of employees and guests in an attentive, friendly, courteous, and service-oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
Attend all required hotel meetings and training sessions.
Participate in Manager on Duty (MOD) coverage as required.
Maintain regular attendance in compliance with Sonesta Hotel Policies and Standards, as required by scheduling, which will vary according to the hotel's needs.
Maintain high standards of personal appearance and grooming, including wearing nametags.
Comply with Sonesta Hotel Policies and Standards and regulations to encourage safe and efficient hotel operations.
Must be effective in handling problems, including anticipating, preventing, identifying, and solving issues as necessary.
Must be able to understand and evaluate complex information and data from various sources to meet appropriate objectives.
Must be able to maintain confidentiality of information.
Always maintain a warm and friendly demeanor.

Nice To Haves

A bachelor’s degree is preferred.

Responsibilities

Oversee all daily operations of the outlet.
Supervise outlet personnel.
Address guest complaints promptly.
Collaborate with other food and beverage managers, keeping them informed of emerging issues.
Keep the immediate supervisor fully informed of all problems or matters requiring attention.
Assist in coordinating and monitoring all phases of Loss Prevention within the outlet.
Prepare and submit required reports in a timely manner.
Ensure the preparation of necessary reports, including (but not limited to) Wage Progress, payroll, revenue, employee schedules, and quarterly action plans.
Monitor service quality in the food and beverage outlet.
Assist in menu planning and preparation.
Ensure compliance with all local liquor laws, health, and sanitation regulations.
Ensure adherence to Standard Operating Procedures (SOPs) across all outlets.
Ensure compliance with requisition procedures.
Maintain a visible presence on the floor, assisting staff as needed during each meal period.
Conduct staff performance reviews in accordance with Sonesta Hotel Policies and Standards.
Ensure the training of employees in SOPs and technical job tasks.
Participate in and/or conduct departmental and hotel training (CARE, One to One, etc.).
Interview candidates for front-of-house food and beverage positions and follow hiring approval standards.
Complete tip reporting.
Understand, implement, and monitor corporate promotions in the outlet (if applicable), including buffet and three-meal concept standards.
Ensure overall guest satisfaction.
Maximize efforts towards productivity, identify problem areas, and assist in implementing solutions.
Perform other duties as requested by management.