Food & Beverage Outlets Manager

HEI Hotels & Resorts•Orlando, FL

About The Position

Plan and manage the restaurant, room service, bar, and other food and beverage outlets as appropriate. The role is responsible for guest satisfaction, quality service, compliance with corporate and franchise procedures and applicable regulations, and achieving or exceeding financial goals. It oversees daily outlet operations for breakfast, lunch, and dinner, as well as associate management, budgeting, promotions, sanitation, and maintenance.

Requirements

Minimum two years of post-high-school education.
Two or more years of full employment in a related position.
Thorough knowledge of restaurant or hotel practices and procedures to perform non-repetitive analytical work.
Ability to use policies and procedures to determine an appropriate course of action.
Supervision, management, and communication skills.
Ability to investigate and analyze current activities or information and make logical conclusions and recommendations.
Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, business plans, repairs and maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning.
Leadership skills to motivate and develop staff and ensure goals are accomplished.
Ability to set priorities, plan, organize, and delegate.
Written communication skills that are concise, well organized, complete, and clear.
Ability to work effectively under time constraints and deadlines.
Effective verbal and written communication skills, including the ability to adapt communication style to different audiences.

Nice To Haves

Hotel experience preferred.

Responsibilities

Direct day-to-day restaurant and room service operations for breakfast, lunch, and dinner, and direct bar operations.
Manage human resources in the outlets, including interviewing, hiring, scheduling, training, developing, empowering, coaching, counseling, conducting performance and salary reviews, resolving problems, maintaining open communications, and recommending discipline or termination as appropriate.
Implement company programs and manage outlet operations to ensure compliance with LSOPs, SOPs, safety regulations, and federal, state, and local regulations, while providing guests with an optimal level of service, quality, and hospitality.
Forecast, implement, monitor, control, and report on outlet budgets and components such as labor, food, beverage, supplies, and equipment to maximize revenue and minimize expenses while maintaining adequate supplies and staffing.
Respond to customer trends, needs, issues, comments, and problems to provide a quality experience and enhance future sales prospects.
Create, recommend, and implement promotions, displays, buffet presentations, and ideas to attract more in-house guests and increase the outlet's share of the local market.
Monitor and control the maintenance and sanitation of outlet areas and equipment to protect assets, comply with regulations, and ensure quality service.
Comply with attendance rules and be available to work on a regular basis.
Perform other job-related duties as assigned.