Food and Beverage Operations Manager

2 weeks ago

Visalia, California, United States Wyndham Visalia Full time
Job Title: Food and Beverage Director

We are seeking a visionary leader to join our dynamic management team at the Wyndham Visalia. As a Food and Beverage Director, you will be responsible for leading excellence in customer service, motivating a fun and fast-paced environment, and driving revenue growth through innovative F&B strategies.

Key Responsibilities:
  • Manage and execute day-to-day operations of the Restaurant, Room Service, Lounge, Banquets, and Kitchen departments.
  • Direct and manage Executive Chef, Food and Beverage Manager, and Banquet Manager, reporting to the General Manager.
  • Oversee the overall operation and coordination of all food and beverage areas to meet required food and beverage policies and standards of the hotel.
  • Develop and implement F&B marketing plans and menus for Catering and Outlets.
  • Collaborate with the General Manager on reports, forecasts, budgets, policy, and future planning.
  • Responsible for achieving budgeted revenues and cost controls to maximize profits.
  • Monitor and control food, beverage labor, and other related costs, establishing purchasing and receiving procedures.
  • Evaluate the performance of all food and beverage staff in collaboration with sub-managers/assistants.
  • Develop training standards to ensure consistency in all areas of food and beverage from front-of-house guest exposure to back-of-house staff.
  • Responsible for all hiring and disciplining of food and beverage staff.
  • Maintain effective communication with other departments in the hotel to provide the best possible service to guests.
Requirements:
  • Minimum of 5 years of experience in a management position in a full-service hotel.
  • Minimum of 3 years of experience as a Food & Beverage Manager/Director of a full-service hotel, including food and beverage outlets and banquet experience.
  • College degree in hospitality management or similar field preferred.
  • An alcohol awareness certification and/or food service permit or valid health/food handler cards are required by local or state government agency.
  • Effective communication skills to allow collaboration with supervisors and other department heads.
  • Experience negotiating pricing with vendors.
  • Flexible schedule to accommodate business needs.
  • Proven track record of team management, organizational, and coaching skills.
  • Solid understanding of a la carte and banquet revenue generation.
  • Comprehensive knowledge of expense control as it relates to payroll and forecasting and budgeting of expenses.
  • Experience with purchasing and inventory systems.
  • Creative menu development skills.
  • Strong technical literacy, including Microsoft Word and Excel, payroll management, and point-of-sale systems.
  • Diplomatic team player able to foster relationships with employees and guests.
Salary and Bonus:

US $66,000.00-US $70,000.00 / Year

Bonus Plan: Catering Service Charge in addition to salary.

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