Food and Beverage Operations Manager

154

New York

Full time

Jun 20

154 - Food and Beverage Operations Manager


The Food and Beverage Operations Manager will oversee the initial transition of the food and beverage operation during the repositioning of the hotel to ensure the reimagined operations operate flawlessly and in-line with the Palm Heights ethos and world class standards. The Manager will be able to profitably staff and run all bar operations as well as pool and beach service, consistently enhancing guest service and exceeding expectations. The Manager is also responsible for maintaining close communications with all departments as well as with the General Manager to manage priorities and demands, resolve conflicts and also ensure proper resort cleanliness.


EXPECTED CONTRIBUTIONS:


• Creates and maintains an energizing environment, with superior associates, dedicated to an attentive, distinctive food and beverage experience

• Hires, trains, supervises, coaches, and motivates associates

• Elevating service and steps of service

• Identifies service issues and takes action to correct them

• Controls/ maximizes seating of the restaurant while maintaining high quality service

• Handles and manages private event functions

• Plans and executes functions or special receptions in rooms, suites and boardrooms

• Ensures the correct and consistent service techniques for various meal periods will be demonstrated by all associates members

• Controls usage of all food and beverage items and appropriate usage of equipment, tools and service equipment

• Maintains very high hygiene and cleanliness standards

• Observes daily conditions of all physical facilities and equipment in the restaurant; makes recommendations for corrections and improvements as needed

• Prepares associate schedules which allow for appropriate service while controlling labor costs and overtime

• Thorough understanding of all food and beverage items offered, including ingredients, methods of preparation and proper service.

• Expert knowledge of wines and spirits

• Handles all inventories directly involved with the operation of the Food and Beverage

• Thorough understanding of the computer system in ringing, printing and closing checks as well as shift reports

• Knowledge of budget preparation and cost controls

• Works with the Restaurant General Manager, Executive Chef, Sous Chefs and other associates to design concepts, menus, beverage lists

• Other duties as needed, including interdepartmental assistance


KNOWLEDGE AND SKILLS:


▪ Leadership: Visible, proactive, hands-on, roll-up-your-sleeves style, personally involved leader with excellent organizational skills, capable of providing focused leadership and ability to establish the hotel’s prominent position within the market. A well-developed capability for strategic decision-making and a track record of proven results in the areas of customer satisfaction, operational excellence, employee satisfaction, revenue and profit.

▪ Operations: Excellent sense of product and service quality, a passion for excellence and   an understanding of the sophisticated needs of the independent luxury boutique customer. Creative and innovative operations leadership, capable of delivering products and services that will differentiate the hotel in the market.

▪ Financial Acumen: Business savvy leader with demonstrated financial acumen, ability to analyze financial results and develop actions to manage expenses or capitalize on revenue opportunities, capable of providing strong P&L results oriented financial leadership.

▪ Employee Relations: Must be a responsive, engaged and interactive leader, capable of building strong positive relationships. Demonstrated ability to leverage shared resources and to manage through influence. Ability to create culture.

▪ Community Relations: Must exhibit business savvy leadership adaptability and willingness to operate successfully in a wide array of high profile business and social community activities.

▪ Culture: Cultural sensitivity and awareness and respect for cultural differences are critical. A proven ability to effectively integrate and leverage elements of the local culture in the delivery of service excellence is desired. Must be able to infuse the hotel culture with the company values and hotel narrative.


ENVIRONMENT AND LEADERSHIP STYLE:

▪ Strong interpersonal skills

▪ Relationship Building

▪ Leads by example

▪ Common sense management

▪ Emotionally resilient and mature

▪ Accessible and approachable (open-door policy)

▪ Not afraid to criticize or be criticized

▪ Ability to be charm guests

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