Senior F&B Operations Manager

Pyramid Global Hospitality

5d•Onsite

About The Position

The Food & Beverage Senior Manager manages all aspects of front-of-house operations to deliver high guest satisfaction and a superior guest experience. Responsibilities include guest satisfaction, compliance with hotel standards, budget control, recruiting and training staff in service standards and menu knowledge, and coordinating the flow between the kitchen and front of house. The position oversees service operations across the hotel's outlets and works with the Director of Food and Beverage.

Requirements

Must be at least 18 years old.
High school diploma or GED required.
Must be able to work a varied schedule, including weekends and holidays.
Five years of related experience and/or training, or an equivalent combination of education and experience; preferably in a high-volume and/or formal fine-dining establishment.
Must be able to stand, walk, use hands to finger, handle or feel, reach with hands and arms, stoop, kneel, crouch, talk, and hear.
Must be able to lift and move up to 25 pounds.
Must be able to see differences in widths and lengths of lines, such as those on graphs.

Nice To Haves

Degree in Hotel Management or Restaurant Management, or equivalent experience.

Responsibilities

Hire, terminate, coach, recruit, and develop service professionals.
Handle guest complaints and communicate them to the F&B Director.
Monitor dining-room setup and maintenance to ensure standards are met.
Ensure appropriate staffing levels and the availability and condition of supplies and equipment, including china, glassware, silverware, tables, and chairs, for guest and staff safety.
Schedule, supervise, and manage supervisors, servers, culinary concierges, bartenders, food runners, and server assistants according to business and budget demands.
Promote a positive atmosphere in all outlets and contact all guests and service professionals throughout each shift.
Ensure coverage, monitor timekeeping and absenteeism, and make necessary adjustments in the company's best interest or as directed by the Food & Beverage Director.
Attend and lead pre-meal meetings and conduct ongoing training on service, product offerings, and other hotel departments.
Demonstrate high standards for products and systems and treat service professionals fairly.
Meet and greet outlet customers and oversee the OpenTable guest profile system.
Maintain clean and organized storage areas, service stations, and dining rooms.
Comply with resort policies, procedures, and operating standards.
Assist with reports on production and requisitions for staffing, supplies, and product-mix reviews to enhance the guest experience.
Approve or deny service professionals' requests for PTO and days off.
Oversee and manage outlet training programs for service professionals and new hires.
Resolve disgruntled customers' concerns by offering suggestions and solutions, prioritizing guest satisfaction.
Remain present on the floor throughout each shift.
Foster a productive relationship with the back of house while maintaining high standards for food quality and presentation.
Attend weekly Food and Beverage meetings led by the Director of Food and Beverage.