Outlet Manager

Westmont Group•Manhattan Beach, CA

15h•$80,000 - $90,000•Onsite

About The Position

This is an advanced professional and administrative position responsible for the successful operation of the restaurant, lounge, and banquet/banquet beverage operation while maintaining quality standards, profitability and customer satisfaction. The Hotel operates 24 hours a day and 7 days a week, so operational demands require variations in shift days, starting times, and hours worked in a week.

Requirements

Thorough knowledge of Food outlet operations including foods, supervisory aspects, service techniques, and guest interaction.
Knowledge of all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests.
Hold a Food Handler Card.
Ability to work under pressure and deal with stressful situations during busy periods.
Must have excellent business communication skills and strong time management skills needed.
Knowledge of the appropriate table settings and service ware.
Basic knowledge of the English language sufficient to understand inquiries from customers and communicate simple instructions.
Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
Ability to remember, recite and promote the variety of menu items.
Ability to operate beverage equipment, e.g., coffee maker.

Responsibilities

Monitor and check the quality of customer service in the lounge, dining and banquet areas; resolve complaints and evaluate patterns or trends in customer complaints in order to plan corrective actions.
Determine financial and operation objectives for the department(s); assist in developing the budget and business plan; analyze profit and loss statements by comparing actual with forecasted performance to determine area’s effectiveness and efficiency.
Evaluate beverage costs to reduce spoilage, waste or other factors that cause costs to rise; establish par values for inventories.
Estimate staffing level requirements based on customer counts, business trends, special events, etc.; make up and/or check over weekly schedules and adjust staff size to maximize productivity without sacrificing customer service.
Make personnel decisions (hire, fire, promote, adjust salary); instruct new employees; observe and evaluate job performance of subordinates to provide feedback; develop/utilize tools to promote programs to improve productivity, safety, profitability, etc.
Recommend and administer all company policies and procedures; notify hotel management of problems needing immediate attention such as serious customer complaints, policy violations, safety concerns, cash shortages, etc.
Coordinate with all department heads to ensure efficiency and profitability of hotel.
Inspect facilities and equipment for clean, safe, and/or sanitary conditions and compliance to hotel/brand standards.
Maintain professional appearance according to company standards and ensure that appearance standards are maintained by all employees.
Must be able to evaluate the quality of food preparation. Knowledge of the standards for food preparation such as cooking techniques, food presentation, beverage mixology, etc.
Perform all other duties as assigned.