Verise F&B Outlet Manager

GRAND PACIFIC RESORTS INC•Carlsbad, CA

5d•$71,000 - $75,000•Onsite

About The Position

Direct and organize the Food & Beverage functions within the outlets of the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits. Lead in product awareness and to strive to set the Resort's food & beverage programs apart from the industry as the leader in service, product, and sales. Supports and manages the hotel Outlets while working closely with the Director of Food & Beverage and other hotel department managers. Responsible for short and long term planning of all Outlets (Restaurant, Grab & Go, Bar, and Pool Operations). Ensure effective hiring, training, coaching, and career development. Lead and coach the team towards achieving exceptional guest service and associate satisfaction results. Develop and implement creative strategies for revenue enhancement and cost containment. Develop and recommend the budget, marketing plans and objectives. Manage within those approved plans. Responsible for maintaining high energy, positive attitude, and professional appearance. Plan, coordinate & manage special events and holiday functions. Ability to take the initiative to run the outlets as a free standing. Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result. Participate with the chef, in the creation of attractive and merchandising menus designed to attract a predetermined customer market. Implement effective control of food, beverage and labor costs among your departments. Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion. Regularly review and evaluate the degree of customer acceptance of the individual restaurants. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment. Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development. Oversee departmental matters as they relate to federal, state and local employment and civil rights laws. Administer, Monitor and Follow all of the Safety and Sanitation Guidelines set forth by the CDC and GPR including but not limited to all of the COVID-19 State and County ordinances.

Requirements

Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Considerable knowledge of complex mathematical calculations and computer accounting programs.
Budgetary analysis capabilities required.
Ability to access and accurately input information using a moderately complex computer system.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
Most tasks are performed in a team environment with the employee acting as a team leader.
There is minimal direct supervision.
Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
High school or equivalent education required.
4-6 years experience in overall Food & Beverage operation as well as 2-3 years management experience Required.
Must have up to date Food Handlers Card
Must have TIPS certification
Ability to obtain and/or maintain any government required licenses, certificates or permits.
Regular attendance in conformance with the standards, which may be established by Solea/Westin Carlsbad Resort & Spa from time to time, is essential to the successful performance of this position.
Employees with irregular attendance / tardies will be subject to disciplinary action, up to and including termination of employment.
Upon employment, all employees are required to fully comply with Solea/Westin Carlsbad Resort & Spa rules and regulations, non-compliance will be subject to disciplinary action, up to and including termination of employment.

Nice To Haves

Bachelors Degree preferred.

Responsibilities

Plan and direct the functions of administration and planning of the Outlets to meet the daily needs of operation.
Supports and manages the hotel Outlets while working closely with the Director of Food & Beverage and other hotel department managers.
Responsible for short and long term planning of all Outlets (Restaurant, Grab & Go, Bar, and Pool Operations).
Ensure effective hiring, training, coaching, and career development.
Lead and coach the team towards achieving exceptional guest service and associate satisfaction results.
Develop and implement creative strategies for revenue enhancement and cost containment.
Develop and recommend the budget, marketing plans and objectives.
Manage within those approved plans.
Responsible for maintaining high energy, positive attitude, and professional appearance.
Plan, coordinate & manage special events and holiday functions.
Ability to take the initiative to run the outlets as a free standing.
Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
Participate with the chef, in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
Implement effective control of food, beverage and labor costs among your departments.
Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
Regularly review and evaluate the degree of customer acceptance of the individual restaurants.
Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.
Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development.
Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
Administer, Monitor and Follow all of the Safety and Sanitation Guidelines set forth by the CDC and GPR including but not limited to all of the COVID-19 State and County ordinances.