Hospitality Operations Manager

2 months ago

Santa Rosa, California, United States Sage Hospitality Group Full time

Job Overview

The General Manager of Food and Beverage is responsible for driving the success of all food and beverage operations, including banquets, culinary, and restaurant outlets. Ensuring high food quality and service levels while maximizing revenue, accurate forecasting, and budgeting. Implementing accurate inventory controls, updating menus, and maintaining food costs are essential responsibilities.

Key Responsibilities

  • Direct and oversee the recruitment and development of employees, including hiring, training, empowering, coaching, and counseling. Conduct performance and salary reviews, resolve conflicts through fair treatment policies, discipline, and terminate as necessary.
  • Develop, recommend, implement, and manage the division's annual budget, business/marketing plan, forecasts, and objectives to meet or exceed management expectations.
  • Implement and manage all company programs to ensure compliance with SOPs, including safety and sanitary regulations, federal, state, and local regulations to provide optimal levels of quality service and hospitality to guests.
  • Market the Food and Beverage outlets by developing and managing the implementation of menus, package deals, promotions, displays, decorations, and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet or exceed sales and financial goals and objectives.
  • Manage the maintenance and sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations, and ensure quality service.
  • Resolve customer complaints as necessary to maintain a high level of customer satisfaction and quality.

Qualifications

  • A four-year college degree or equivalent education/experience.
  • Four to five years of employment in a related position with this company or other organization(s).
  • Advanced knowledge of the principles and practices within the food and beverage/hospitality profession, including management of people, complex problems, and food and beverage management.
  • Highly developed communication skills to negotiate, convince, sell, and influence other managerial personnel, hotel guests, and/or corporate clients.
  • Excellent vision for administrative responsibilities, including forecasting, purchase orders, budget review, and invoice approval.
  • Literacy for written guest communication, administrative, and Human Resource responsibilities, with excellent reading and writing abilities 100% of the workday.

Physical Demands

  • Limited physical requirements to assist various outlets during peak business demands.
  • Bending, kneeling, and physical ability to supervise on-floor activities required 60% of the workday.
  • Climbing stairs up to 20 steps 20% of the workday.
  • Chemicals/agents – Limited access in the course of supervising the sanitation of the operation.

Environment

  • Inside 90% of the workday. Due to responsibility of total operation, specifically sanitation standards, position requires 10% of workday inspecting various walk-in coolers, temperatures ranging as low as 30 degrees.

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