Hotel Food & Beverage Manager - LEGOLAND California Resort

Aramark • Carlsbad, CA

3d • Onsite

About The Position

The Hotel Food & Beverage Manager, LEGOLAND California Resort,  oversees and coordinates the overall efforts of the Hotel Assistant Managers and their teams.

Primary responsibility will be to inspire and lead the food and beverage team in delivering the best possible guest experience at LEGOLAND Carlifornia Resort
Responsible for operational effectiveness, staff development and cost controls for the department.
Responsibilities will encompass planning, budgeting, staffing, guest services, operations, food safety, and employee oversight.

Requirements

• Requires at least 3 years of progressive leadership experience in food service, preferably in a themed environment.
• Must be customer-service focused and have an understanding of customer expectations.
• Must have financial knowledge in understanding budgets.
• Must possess strong communication skills, both in a verbal and written format.
• Effective organizational and problem solving skills with the ability to make quick decisions required.
• Ability to work as part of a team and to develop others within the team structure required.
• Effective delegator and collaborator, ensures that all assigned tasks are completed.
• Working knowledge of Excel and Word are required.
• Must be willing to work flexible hours including evenings, weekends, and holidays to support Hotels operations.
• Lifting, pushing, pulling, bending, squatting, and stooping.
• Lift and carry items weighing 10 to 40 pounds, including lifting trays over the shoulder.
• The role will require wearing Personal Protective Equipment (PPE) as needed.
• Ability to work inside kitchen area, interacting with heated equipment, various foods, loud noise, chemicals and other at risk conditions .
• Exposure to extreme temperature changes.
• Intermittent and prolonged standing and walking to move about the Hotels site, assist with operations, and interact with employees.
• Ability to work in various inside and outside locations with varying temperatures and floor surfaces.

Nice To Haves

• Knowledge in food and culinary design is desired.
• Bachelor’s degree level education highly preferred in an area of Food Service, Hospitality, or Business Management.

Responsibilities

• Involved in, and actively contributes in heading up strategic planning for the department.
• Manage the operational effectiveness of the department.
• Implements and enhances high level of service, quality, and sanitation standards within all facilities.
• Ensures that all guests are served in an efficient and friendly manner.
• Spends time daily in each facility to provide feedback for improving operations.
• Communicates daily operational and financial objectives to the staff on a daily basisResponsible for motivating, training, cross-training and developing the Assistant Manager team.
• Gives input and decides on promotions and transfers.
• Provides positive and corrective feedback to all staff to improve performance and KPI’s.
• Responsible for reaching all budgeted targets for the department.
• Monitors labor hours and ensures that payroll reports are accurate.
• Responsible for overseeing and managing food cost.
• Monitors handling of money and inventory by team leaders and Model Citizens (MC's) and investigates any issues.
• Utilizes guest forecasts to adjust operations, ensuring a good experience for guests at any given attendance level.
• Implements and enforces all company and divisional policies and procedures.
• Gives input and administers progressive exemplary and disciplinary action for performance and policy regulations.
• Develops and administers yearly personal development plans for their staff.
• Knowledgable on corrective action process and employee relations basics.
• Responsible for maximizing revenue and per capita spending goals for the department.
• Monitors cost controls in the areas of labor, food costs, other direct expenses, and safety liability, keeping within budget.
• Provides input for annual budget on a yearly basis.
• Ensures that all MC’s are trained and execute proper safety and sanitation requirements at all times.
• Oversees that all staff are knowledgeable and follow required company, division, OSHA, Environmental Health Department, and HACCP guidelines.
• Partners with culinary leadership to conduct regular food safety audits.
• Responsible for the initiating and follow-up of all maintenance and sanitation issues to ensure all facilities are maintained in and excellent and presentable working condition.
• May be scheduled as MOD or Park Duty Director on a rotational basis to ensure optimum divisional performance for the guests.
• Also acts as a contact for concerns regarding guests, operations, food supplies, and maintenance issues, as well as a divisional contact for the park in operational concerns and emergency situations.

Benefits

• Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
• Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage.
• Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Number of Employees: 5,001-10,000 employees