Food and Beverage Operations Manager
2 weeks ago
KEY RESPONSIBILITIES
- Uphold exceptional guest service as the core principle of the establishment.
- Exhibit a strong dedication to guest satisfaction by promptly addressing their needs.
- Strive to ensure every guest leaves with a positive experience.
- Achieve or surpass established guest satisfaction metrics.
- Guarantee that hotel standards and services consistently enhance guest experiences.
- Implement guest service strategies and maintain high operational standards.
Operational Duties
- Complete all assigned cleaning and preparation tasks as outlined in the Standard Operating Procedures.
- Oversee the weekly departmental schedule in alignment with hotel forecasts and local events.
- Deliver attentive service with a focus on guest requirements.
- Engage with guests and team members in a friendly, service-oriented manner.
- Maintain cleanliness and organization in both front-of-house and back-of-house areas.
- Manage inventory for 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.
- Effectively manage multiple responsibilities and events concurrently.
- Address any arising issues related to staffing, event coordination, or guest needs.
QUALIFICATIONS
To excel in this role, candidates must successfully fulfill each essential duty. The qualifications listed below represent the necessary knowledge, skills, and abilities required. Reasonable accommodations may be made for individuals with disabilities to perform essential functions.
EDUCATION and EXPERIENCE
Minimum of 1 year of supervisory experience in banquet services Required
LANGUAGE and MATHEMATICAL SKILLS
- Proficient in reading and speaking English, with the ability to comprehend instructions and memos.
- Capable of presenting information clearly in both one-on-one and small group settings.
- Effective communication skills with employees, guests, and supervisors.
- Able to perform basic mathematical functions.
REASONING ABILITY
- Demonstrate the ability to resolve practical problems.
- Clearly convey information and ideas.
- Quickly assess and select alternative courses of action.
- Maintain composure and objectivity in high-pressure situations.
- Assimilate complex information while considering various constraints.
- Listen, understand, and clarify concerns raised by team members and guests.
- Understand financial information and perform basic arithmetic functions.
CERTIFICATIONS
ServSafe Certification is preferred.
PHYSICAL REQUIREMENTS/WORK ENVIRONMENT
- Must be able to lift up to 30 lbs.
- Ability to stand for 8-hour shifts.
- Demonstrated leadership capabilities.
- Strong organizational skills and quick decision-making abilities.
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