At least five years of experience in a related position.
Hotel experience preferred to enhance understanding of operations.
Advanced knowledge of food service principles and practices required.
Ability to manage people and complex problems effectively.
Strong verbal and written communication skills in English.
Responsibilities
Oversee day-to-day operations of all restaurant outlets, including beverage and purchasing.
Manage cost control measures across various operational areas.
Collaborate with HR on recruitment, training, and associate development.
Ensure compliance with safety, sanitation, and regulatory standards.
Develop and implement menus, focusing on revenue and quality improvement.
Maintain food and beverage areas and equipment, ensuring compliance with regulations.
Respond proactively to customer feedback to enhance service experience.
Benefits
Opportunity for professional growth and development in a dynamic environment.
Exposure to diverse operations within the hospitality industry.
Involvement in team-based decision making and problem solving.
Collaboration with Human Resources for career advancement opportunities.
Contribution to a workplace culture that prioritizes quality service and hospitality.
Full Job Description
Team Member Responsibilities:
Manage day to day operations for all restaurant outlets, beverage, and purchasing operations.
Control and manage all areas of cost management including cost of beverage, salaries and wages, and other expenses.
In collaboration with the Human Resources department, direct and oversee recruitment and development of associates; interview, hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate as appropriate.
Implement and manage all company programs to ensure compliance with the SOPs and LSOPs; to include safety and sanitary regulation, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
Develop and implement menus and back-up (use records, production lists, pars, training, etc...) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
Manage the maintenance/sanitation of the Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service.
Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.
Required Skills & Qualifications:
Minimum of two years of post-high school education.
Minimum of five years of employment in a related position.
Hotel experience preferred.
Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.
Ability to work effectively under time constraints and deadlines.
Command of the English language both written and verbal.
Physical Requirements:
Must be able to lift up to 20 lbs.
Sits, stands, bends, stretches, lifts items, and moves frequently during working hours
