Food & Beverage Outlet Manager I The Farnam I Omaha, NE

Hotel Equities•Omaha, NE

1d•$85,000

About The Position

Responsible for overseeing the daily operations of the food and beverage outlets to ensure exceptional guest experiences and operational excellence. This role involves managing staff, maintaining high standards of service, and driving revenue growth through effective sales and marketing strategies. The manager will collaborate closely with culinary teams, suppliers, and other departments to ensure seamless service delivery and adherence to health and safety regulations. Additionally, the position requires monitoring financial performance, controlling costs, and implementing continuous improvement initiatives

Requirements

High school diploma or equivalent; a degree in hospitality management or related field is preferred.
Minimum of 2 years of experience in food and beverage management within the hospitality industry.
Strong knowledge of food safety standards and health regulations.
Proven ability to lead and manage a diverse team effectively.
Excellent communication and organizational skills.
Requires advanced knowledge of the hospitality and business management fields.
Requires considerable working knowledge of other major areas and the skill to integrate and communicate that information.
Requires studying, analyzing and interpreting complex activities or information in order to improve known practices or develop new approaches.
Ability to make decisions with only general policies and procedures for guidance and keeping the General Manager informed of general direction.
Requires highly developed communication skills in leading Ambassadors and guest satisfaction.
Must have excellent speech and written skills in order to communicate with managers, guests and Ambassadors.
Must have excellent literacy skills necessary for reports, policies and procedures.
Must have vision ability in order to visually inspect hotel.
Must have mobility to walk through the front and the back of the hotel
Being passionate about people and service.
Strong communication skills are essential when interacting with guests and employees.
Reading and writing abilities are used often when completing paperwork, logging issues/complaints/requests/ information updates, etc.
Basic math skills are used frequently when handling cash or credit.
Problem-solving, reasoning, motivating, and training abilities are often used.
Have the ability to work a flexible schedule including nights, weekends and/or holidays

Responsibilities

Develop, recommend, implement, and manage the annual budget, business and marketing plans, forecasts, and departmental objectives to meet or exceed organizational expectations.
Implement company and franchise programs, create local procedures, and oversee departmental operations to ensure full compliance with SOPs, safety standards, and all applicable federal, state, and local regulations while maintaining exceptional service quality and guest satisfaction.
Address and resolve guest concerns in a timely and appropriate manner to uphold high levels of satisfaction and service excellence.
Follow all emergency procedures and ensure departmental Ambassadors are properly trained to protect hotel guests, team members, and company assets.
Promote and maintain an effective accident‑prevention program to reduce liabilities and associated costs.
Oversee the maintenance and sanitation of both front‑ and back‑of‑house areas to safeguard assets, meet regulatory requirements, and ensure consistent service quality.
Serve as acting General Manager in their absence, assuming full operational responsibility.
Lead, train, and motivate the food and beverage team to deliver exceptional guest service and uphold high operational standards.
Manage daily outlet operations, including scheduling, inventory oversight, and adherence to health and safety regulations.
Develop and execute strategies to increase revenue, enhance guest satisfaction, and maximize profitability.
Collaborate with culinary and purchasing teams to ensure quality, consistency, and timely delivery of all food and beverage products.
Monitor financial performance by preparing budgets, analyzing sales and operational reports, and controlling expenses to achieve financial goals.