Food & Beverage Outlet Manager

Sonesta Redondo Beach & Marina, CA•Torrance, CA

2d•$80,000 - $90,000•Onsite

About The Position

We’re Sonesta International Hotels. The 8th largest hotel company in the U.S.—and growing fast. An epic blend of full-service and focused hotels in major cities, Sonesta’s uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be. Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect. Together We Thrive—bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting. Manage all aspects of more than one full-service food and beverage outlet(s) on a daily basis and coordinate special events. Ensure compliance with standards of service and operating procedures. Adhere to federal, state, and local regulations concerning health safety or other compliance requirements.

Requirements

High School diploma or equivalent and at least 1-2 years restaurant management experience in a full service outlet, fine dining restaurant, or similar setting.
Ability to speak English is required.
Carrying or lifting up to 50 pounds
moving about the kitchen and cafeteria
Handling food, objects, products and utensils
Bending, stooping, kneeling
Communication skills are utilized a significant amount of time when interacting with others;
Demonstrated ability to interact with customers, employees and third parties that reflects highly on the hotel, the brand and the Company.
Reading and writing alibies are utilized often when completing paperwork, ordering, interpreting results, and giving and receiving instructions.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
Problem solving, reasoning, motivating, organizational and training abilities are used often.
Alcohol awareness certification and /or food service permit or valid health/food handler card as Required by local or state government agency.

Nice To Haves

Hospitality Management Degree or some college preferred.

Responsibilities

Supervise day-to-day activities of one or more food and/or beverage outlets. Plan and organize work. Communicate and enforce policies and procedures.
Ensure proper communication among all food and beverage outlets.
Recommend and/or initiate salary, disciplinary, or other staffing-related actions in accordance with company rules and policies. Alert management of potentially serious issues.
Ensure all staff is properly trained and certified if applicable and have the tools and equipment needed to effectively carry out their job functions. Conduct training for all current and new associates.
Ensure that staff members are cross trained in different food and beverage outlets in order to maximize efficiencies at all times and based on business demands.
Create innovative programs and promotions to market special menu items, increase sales, and increase guest patronage. Assist in the development and implementation of new menus and local food and beverage marketing programs.
Work closely with Outlet Supervisors in all aspects of day to day activities. Plan the progression and development of Supervisors within the department guidelines.
Monitor performance of the restaurant through analysis of guest feedback and financial results. Initiate corrective action as needed.
Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlet(s). Assist in preparation of the annual operating budget which supports the overall objectives of the food and beverage outlets(s).
Maintain procedures to (1) ensure the security and proper storage of restaurant inventory, and equipment. (2) ensure the security of monies, credit and financial transactions. (3) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (4) to minimize waste and control costs. Participate in taking inventories.
Ensure that all restaurant equipment (coffee and soda machines, registers, etc.) is in proper operational condition and is cleaned on a regular basis. Ensure that all restaurant facilities are cleaned, vacuumed, and properly stocked according to anticipated business volumes. Notify Engineering immediately of any maintenance and repair needs.
Work closely with Restaurant Chef to identify pertinent concepts and menu design for the outlet(s).
Conduct meetings to inform staff of special promotions, daily specials, and additional information
Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Housekeeping, Maintenance and Guest Services.
May assist with other duties as assigned.
May serve as Manager on Duty