Food and Beverage Operations Manager

2 weeks ago

Destin, Florida, United States Hotel Effie Sandestin Autograph Collection Full time

Compensation Type:
Yearly

Company Overview:
Highgate Hotels is a prominent real estate investment and hospitality management firm, celebrated for its innovative approach within the industry. The company is a key player in major U.S. gateway cities, including New York, Boston, Miami, San Francisco, and Honolulu, with an expanding presence in the Caribbean and Latin America. Highgate excels in providing expert guidance throughout all phases of the property cycle, from planning and development to recapitalization or disposition. With a diverse portfolio that includes bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, Highgate leverages contemporary programming and digital expertise to enhance guest experiences. The company employs industry-leading revenue management tools to effectively identify and respond to market dynamics, driving superior performance and maximizing asset value. Highgate's executive team comprises some of the most seasoned leaders in hotel management, making it a trusted partner for top ownership groups and major hotel brands. The corporate offices are strategically located in key cities such as New York, Chicago, Dallas, London, Miami, and Seattle.

Position Overview:
The Food and Beverage Operations Manager at Hotel Effie is tasked with overseeing, coordinating, and directing all facets of the outlets' operations while ensuring the profitability of the F&B outlets and maintaining high standards of product quality and service excellence. The manager is expected to implement marketing strategies to boost business, minimize employee turnover, adhere to revenue and payroll budgets, and achieve productivity targets while consistently delivering exceptional quality.

Key Responsibilities:

  • Maintain a positive, attentive, friendly, helpful, and courteous demeanor towards all guests, managers, and team members.
  • Oversee daily operations of the outlet, including managing the restaurant floor, assisting with reservations, and working at the host stand.
  • Supervise and guide outlet personnel.
  • Address guest complaints promptly and effectively.
  • Collaborate with fellow F&B managers to stay informed of any arising issues.
  • Keep immediate supervisors updated on all significant matters requiring attention.
  • Assist in coordinating and monitoring all aspects of Loss Prevention within the outlet.
  • Prepare and submit required reports accurately and in a timely manner.
  • Participate in and complete monthly beverage inventory.
  • Ensure the preparation of necessary reports, including payroll, revenue, employee schedules, and quarterly action plans.
  • Monitor service quality in F&B outlets and suggest improvements as needed.
  • Assist in menu planning, preparation, ordering, and printing.
  • Ensure compliance with local liquor laws and health and sanitation regulations.
  • Adhere to standard operating procedures (SOPs) across all outlets.
  • Manage requisition procedures and prepare necessary orders for products and supplies.
  • Be visible on the floor and support staff during meal periods.
  • Conduct staff performance evaluations in accordance with company standards.
  • Implement and monitor corporate promotions within the outlet.
  • Train employees on SOPs and technical job tasks.
  • Participate in departmental and company training sessions.
  • Interview candidates for front-of-house F&B positions and follow hiring approval standards.
  • Accurately complete tip reporting.
  • Ensure overall guest satisfaction.

Qualifications:

  • Effective verbal and written communication skills with all levels of employees and guests.
  • Ability to listen, understand, and clarify concerns raised by employees and guests.
  • Strong multitasking abilities and initiative to prioritize departmental functions to meet deadlines.
  • Positive, attentive, friendly, courteous, and service-oriented approach in all interactions.
  • Capability to coach, train, counsel, and document employee performance standards.
  • Attendance at all required meetings and training sessions.
  • Consistent attendance in compliance with company standards.
  • High standards of personal appearance and grooming.
  • Compliance with company standards and regulations to promote safe and efficient operations.
  • Focus on productivity, identifying problem areas, and assisting in implementing solutions.
  • Effective problem-solving skills, including anticipation and prevention of issues.
  • Ability to understand and evaluate complex information from various sources.
  • Maintain confidentiality of sensitive information.
  • Perform additional duties as requested by management.
  • Maintain a warm and friendly demeanor at all times.
  • Willingness to work long hours as needed.
  • Physical ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently.
  • Ability to handle tense situations with employees, coworkers, and customers calmly and rationally.

Education and Experience:
Minimum of 3 years of progressive experience in a hotel or related field; or a 4-year college degree with at least 1 year of related experience; or a 2-year college degree with 2 or more years of related experience.
Knowledge of F&B preparation techniques, health department regulations, liquor laws, and general computer systems is essential. Previous supervisory experience of 2 or more employees is required.

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