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Food and Beverage Operations Manager
2 months ago
KEY RESPONSIBILITIES
- Upholds guest satisfaction as the core principle of the establishment.
- Exemplifies a dedication to guest service by promptly addressing guests' requests.
- Strives to ensure every guest leaves satisfied.
- Aims to meet or surpass guest satisfaction metrics.
- Guarantees that hotel standards and services consistently enhance guest experiences.
- Implements guest service strategies and adheres to high operational standards.
Operational Duties
- Complete all assigned tasks and cleaning responsibilities as outlined in the Standard Operating Procedures.
- Oversee the weekly departmental schedule based on the hotel's projections and local events.
- Deliver attentive service, prioritizing the needs of guests.
- Engage with guests and team members in a welcoming, service-focused manner.
- Maintain cleanliness and organization in both front-of-house and back-of-house areas.
- Monitor inventory levels of all items within the dining facilities.
- Exhibit regular attendance and uphold high standards of personal grooming and appearance.
- Adhere to regulations to promote safe and efficient hotel operations.
- Coordinate banquet setups in collaboration with the Sales team.
- Prepare and uphold high standards for event setups and breakdowns.
- Manage multiple responsibilities and events concurrently.
- Effectively address any issues that may arise, including staffing, event coordination, and guest needs.
QUALIFICATIONS
To successfully fulfill this role, an individual must demonstrate proficiency in each essential duty. The qualifications listed below represent the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
EDUCATION and EXPERIENCE
Minimum of 1 year of supervisory experience in banquet operations Required
LANGUAGE and MATHEMATICAL SKILLS
- Ability to read, speak, and comprehend English instructions and memos.
- Capable of presenting information clearly in one-on-one and small group settings.
- Effective communication skills with employees, guests, and supervisors.
- Ability to perform basic mathematical calculations.
REASONING ABILITY
- Demonstrates the ability to solve practical problems.
- Conveys information and ideas clearly.
- Quickly evaluates and selects alternative courses of action.
- Maintains composure and objectivity under pressure.
- Assimilates complex information while considering constraints.
- Listens, understands, and clarifies concerns raised by team members and guests.
- Understands financial information and basic arithmetic functions.
CERTIFICATIONS
ServSafe Certification is preferred.
PHYSICAL DEMANDS and WORK ENVIRONMENT
- Must be able to lift up to 30 lbs.
- Must be able to stand for shifts lasting 8 hours.
- Demonstrates leadership abilities.
- Possesses organizational skills and quick decision-making capabilities.