Seasonal FB Manager ("Gerente de Alimentos & Bebidas Temporal")

Azul Hospitality•Redding, CA

1d•$32 - $34•Onsite

About The Position

The FB Manager manages and organizes the hotel’s Food & Beverage outlets to maintain high standards of food and beverage quality, service, and merchandising while maximizing profits. The role oversees restaurant, bar, and in-room dining operations, supports a positive guest experience, and works closely with the Hotel Manager, other department managers, the culinary team, Sales Manager, and banquets team. The manager plans and directs outlet operations, develops budgets and marketing plans, manages schedules, payroll, inventories, orders, and cost controls, and pursues revenue-enhancement and cost-containment strategies. The position is responsible for food quality and consistency, guest and staff satisfaction, staff coaching and training, and compliance with company, safety, brand, and applicable employment requirements. Attendance at required meetings and training is expected. Work schedules may vary to meet hotel business needs. The position is seasonal and based at Branch House Bistro in Redding, California. The work environment is primarily indoors, with moderate, controlled temperatures, though work may involve freezers and hot kitchens. Physical requirements include extended periods of standing and walking, sitting at a desk, mobility between functions and departments, lifting up to 45 pounds, and pushing or pulling carts and equipment weighing up to 250 pounds. The role also requires bending, stooping, squatting, stretching, climbing, repetitive hand and wrist movements, and sensory abilities to assess product quality and recognize emergencies. A high school education or equivalent is required; a bachelor’s degree is preferred. The role requires 3–5 years of Food & Beverage operations experience, 1–2 years of management experience, and a culinary, sales, and service background. The employee must be at least 21 years old to serve alcohol and hold Safe Server Alcohol and Food Handlers certifications. A valid driver’s license must be maintained because the position may require operating motorized or electric vehicles.

Requirements

High school education or equivalent.
3–5 years of Food & Beverage operations experience.
1–2 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.
Knowledge of complex mathematical calculations and computer programs; basic computational skills and intermediate computer skills.
Excellent leadership and customer-relations skills; detail orientation and strong organizational and communication skills.
Knowledge of computer programs, math, and budgetary analysis.
Ability to analyze needs and make judgments to ensure appropriate tools are provided at the property level.
Ability to work effectively with internal and external customers, including using patience, tact, and diplomacy to collect accurate information and resolve conflicts.
Knowledge of basic Windows OS, MS Office, PMS, PBX, key systems, and POS.
Ability to work independently and self-direct; strong issue-resolution and analytical skills with attention to detail.
Thorough knowledge of applicable federal, state, and local laws concerning equal employment opportunity, civil rights, occupational safety and health, wage and hour issues, 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 distinguish product quality, taste, texture, and presentation and observe food preparation.
Ability to conduct meetings and menu briefings and maintain communication between line staff and departmental managers.
Ability to perform the essential functions with or without reasonable accommodation.
Ability to meet the physical demands of the position, including working in freezer and hot-kitchen temperatures, standing and walking, lifting up to 45 pounds, and pushing or pulling carts and equipment weighing up to 250 pounds.
Regular attendance and attendance at scheduled training sessions and meetings.

Nice To Haves

Bachelor’s degree.

Responsibilities

Plan and direct Food & Beverage outlet functions to meet daily operating needs.
Support and manage hotel outlets in coordination with the Hotel Manager and other department managers.
Plan short- and long-term operations for the restaurant, bar, and in-room dining.
Communicate with vendors and suppliers to coordinate seasonal food offerings.
Direct monthly, quarterly, and annual inventories and submit reports to accounting on time.
Develop strategies for revenue enhancement and cost containment.
Develop the department budget, marketing plans, and objectives, and manage operations within approved plans.
Schedule restaurant, bar, and in-room dining teams to achieve profitable results.
Collaborate with the culinary team on menus designed for a predetermined customer market.
Consult with the Sales Manager, banquets team, and other departments as needed.
Manage Food & Beverage staff payroll and time and attendance.
Control food, beverage, and labor costs.
Achieve profit objectives and standards for food, service, cleanliness, merchandising, and promotion.
Order food and beverage supplies.
Stay current on brand requirements and restaurant changes.
Maintain food product quality and consistency in food delivery and standards.
Attend mandatory meetings and scheduled training sessions.
Lead and coach the team to achieve exceptional guest service and staff satisfaction.
Maintain a positive attitude, professional appearance, and high energy.
Review customer acceptance of the restaurant and bar and recommend operating or marketing policy changes when warranted by sales or market conditions.
Evaluate staff performance and encourage improvement.
Arrange, provide, and supervise new-staff training, including property familiarization, operating procedures, and policies.
Cross-train staff in roles and equipment within the area of responsibility, use and follow up on checklists, and retrain staff as needed.
Model and adhere to company policies, procedures, conduct, punctuality, and work standards.
Assist with guest inquiries.
Follow company, safety, and security policies and procedures; report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable duties requested by direct or indirect supervisors.