F&B Outlet Manager

Omni Hotels & Spas•Austin, TX

4d•Onsite

About The Position

Omni Hotels & Resorts is seeking a Food & Beverage Outlets Manager for the beautiful Barton Creek Resort & Spa! This role is responsible for managing Nopales Restaurant, Pool (Seasonal), and Room Service, and will assist in other retail or F&B outlets as needed. The Manager is expected to work with staff to create an exceptional customer experience, strive to resolve difficult problems that arise with guests, associates, and the hotel operation, while keeping a fun and engaging environment. The position ensures proper training and supervision of all personnel and delivers prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures.

Requirements

Bachelor’s degree or equivalent work experience.
2 years of experience in a previous Food & Beverage operations leadership role required.
Understanding of financial statements and labor productivity.
Excellent communication skills.

Nice To Haves

Previous Restaurant Manager or Assistant General Manager Experience preferred.
Flexible schedule including evenings, weekends, and holidays.

Responsibilities

Consistently ensure the maximum guest satisfaction while dining in the restaurant.
Conduct pre-meal meetings with service staff on a daily basis.
Supervise the floor during operation.
Ensure that service personnel follow service protocol including steps of service.
Monitor timing of guest experience.
Handle all complaints to the guests' satisfaction.
Maintain a consistently smooth-running operation.
Make the Front of the House staff weekly schedule.
Ensure Kitchen, stewarding and cashier staff are on duty as scheduled.
Ensure the side-stations are fully stocked with equipment.
Ensure all side-work is complete and checked out by the manager.
Make sure the beverage machines are functioning properly.
Ensure station rotation in seating.
Assist in seating or service of guests as necessary.
Coordinate all functions in the dining room during service.
Monitor productivity of service staff.
Monitor and critique the quality and consistency of the food product.
Make sure special boards and/or descriptions posted accurately.
Continuously check food quality and presentation coming from the kitchen.
Maintain food displays during service.
Monitor guest satisfaction and comments regarding food and service.
Be familiar with clients so that there is constant recognition of all repeat guests.
Review reservations on a daily basis and check against the VIP list from the front desk.
Ensure all special attention details are handled properly.
Maintain the physical atmosphere and cleanliness of the restaurants.
Ensure the staff’s uniforms and appearances meet specifications.
Make sure tabletops are set to specifications, and during service, constantly inspect tabletops, side-stations and tray stands.
Ensure all menus are inspected daily by hostess.
Make sure all equipment is in good condition and clean.
Make sure work areas are being maintained neat, orderly and clean.
Ensure all lights and music are adjusted appropriately for each meal period.
Contribute to the profitability of the restaurant through cost control effectiveness.
Constantly perform positive up-selling techniques with service staff.
Expedite table turnover and table resetting.
Implement sales promotions and merchandising programs.
Be familiar with all beverage-related procedures and equipment and assist the cashier when needed.
Know and adhere to all company policies and procedures.
Know emergency procedures (including CPR) and work to prevent accidents.
Be familiar with and enforce all policies related to liquor liability laws.
Perform all other duties assigned and/or required by management.