Food Service & Hospitality (1)

Job Description

CORE WORK ACTIVITIES

Managing Food and Beverage Operations Activities associated with Restaurant, and other Food and Beverage Outlets and overseeing current Managers & their restaurants:

Leads execution of activities to support the Food & Beverage Operations strategy.
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Know all aspects of our product including cooking and finishing all our menu items
Adheres to and reinforces all standards, policies, and procedures (Core Deliverables, SOPs, etc.).
Applies and continually broadens knowledge of food and beverage trends, and overall presentation.
Maintains clean and pristine facilities and equipment.
Monitors departmental inventories and assets including par levels and maintenance of equipment.
Monitors and enforces compliance with all local, state and Federal beverage and liquor laws.
Performs all duties of restaurant employees and related departments as necessary.
Trains staff on cash handling, credit policies and procedures, and liquor control policies and procedures.
Attends and participates in all pertinent meetings (e.g., Daily Stand Up, Staff, Forecast, Department and Intradepartmental).
Leading Food and Beverage Operations Teams in Day to Day Activities, Holding Teams to High Work Standards, and Modeling Those Standards
Communicates vision for Food and Beverage service delivery to ensure guest experience is of high quality from arrival to departure (e.g., greeting from cashier, host, food runner, expediter etc., fulfillment of special requests, invitation to return).
Develops specific goals and plans to prioritize, organize, and accomplish work.
Ensures and maintains the productivity level of employees.
Celebrates accomplishments and publicly recognizes the contributions of employees.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Creates and nurtures a hotel environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
Provides a learning atmosphere with a focus on continuous improvement.
Responds quickly and proactively to employee's concerns.
Oversees F&B Team Leaders and support staff, culinary, restaurant, beverage and other F&B operations.

Managing Profitability

Develops working relationships with outside vendors and establishes prices and service agreements to increase additional revenue savings
Setup Budgets for each restaurant, Manage P&L, Forecast, Modeling. Responsible for daily and cumulative financial performance. Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department. Manages to achieve or exceed budgeted goals.
Leads and oversees shifts and actively participates in the servicing of catering and special events.
Oversees maintaining the inventory, par levels. Setting up Inventory and Par Systems.
Attends, participates in and may lead pertinent meetings (e.g. Daily Stand Up, BEO Meeting, Staff, Forecast, Department and Intradepartmental, etc.)..

Catering & Special Events

Help with Catering & Special Events on the corporate and unit level.
Works with Event Planning team members to ensure flawless delivery of events and customer details are delivered as agreed upon.
Works with restaurant team to ensure proper presentation and storage of food items is adhered to.

Providing Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.
Interacts with customers to obtain feedback on product quality and service levels.
Responds quickly and proactively to customer concerns.
Improves service by communicating and assisting individuals to understand customer needs, providing guidance, feedback, and individual coaching when needed.
Empowers employees to provide excellent customer service.
Manages service delivery in units to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).
Ensures that all employees, team leaders and managers understand the brand's service culture.
Reviews guest feedback and guest satisfaction results with employees.
Supervises staffing levels to ensure that customer service, operational needs and financial objectives are met.

Human Resources

Assists as needed in the interviewing and hiring of employee team members.
Supports a departmental orientation program for employees to receive the appropriate new hire training to successfully perform their job.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
Participates in the employee performance appraisal process, assisting with the completion of annual performance reviews.
Ensures recognition is taking place across areas of responsibility.
Participates in the development and implementation of corrective action plans.
Supports training when appropriate.
Communicates and executes departmental and hotel emergency procedures and ensures staff are trained in safety procedures.
Ensures company policies are applied fairly and consistently, disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)
Reviews staffing levels to ensure that customer service, operational needs and financial objectives are met.

Additional Responsibilities as Assigned

Assists GM as needed with annual Quality audit.
Complies with all corporate accounting procedures.
Analyzes business data and evaluates results to choose the best solution and solve problems.
Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.
Recognizes good quality products and presentations.
Participates in key decision making with Executive team.

Other

Performs additional duties, departmental and/or total hotel related, as assigned and requested.

Qualifications

Additional Information

REQUIRED SKILLS

Lift, Push, Shove up to 75lbs
Have excellent communication and organization skills
Take ownership of Restaurant Operations
Have financial & excel skills; modeling, P&L, Budgeting, Forecasting
Reading, writing and oral proficiency in the English language. Spanish proficiency is a plus
Willing to work a flexible schedule and holidays
Be a self-motivator and motivator of others
Work in a safe, prudent and organized manner
Have an in-depth knowledge of Food
Have a in-depth knowledge of Fast Casual processes
Be able to relate to all levels of guests and management
Have a minimum of 3 years experience in similar position, preferably in a similar restaurant environment
Have the ability to handle multiple tasks at one time
Have the ability to handle guest requests in a detailed manner
Must have excellent attention to details, and extensive service knowledge
Be able to drive to all our locations

The above statements are intended to describe the general nature and level of work being performed by individuals assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, and skills.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by a manager or Head of Department/Division. The employee will actively follow CUN policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.

Operations Manager

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