Assistant Luxury F&B Manager

Hei Hotels Inc.; California; Presencial; USD 34 000 - 49 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Medical and dental through Anthem

Vision insurance through EyeMed

Vacation, Sick and Holiday programs

Pet insurance through ASPCA

401(k) with employer match

Hotel room discounts

YouDecide program

Resumo da oferta

HEI Hotels and Resorts in California seeks an Outlets Manager to oversee restaurant and room service operations across breakfast, lunch and dinner. You will hire, train, evaluate staff, and drive performance while ensuring compliance with safety, quality, and LSOP/SOP standards.

You will forecast budgets, control labor and food costs, and lead initiatives to maximize guest satisfaction and revenue. Strong leadership and hospitality knowledge are required.

Qualificações

• Two years of post-high school education.
• Two years of full employment in a related position with this company or other organization.
• Knowledge of restaurant/hotel practices and procedures, safety and quality standards.

Responsabilidades

• Manage day-to-day restaurant and room service operations for breakfast, lunch and dinner.
• Lead and develop staff, hire, train, evaluate performance, and handle disciplinary actions.
• Ensure compliance with LSOPs/SOPs, safety regulations, and local, state and federal laws.
• Forecast and monitor budgets, labor costs, food costs, and beverage costs to maximize revenue.
• Respond to guest trends and issues to deliver high-quality service.

Conhecimentos

Restaurant operations

Staff supervision

Budget forecasting

Hospitality knowledge

Communication skills

Formação académica

Two years of post-secondary education

Descrição da oferta de emprego

HEI Hotels and Resorts in California seeks an Outlets Manager to oversee restaurant and room service operations across breakfast, lunch and dinner. You will hire, train, evaluate staff, and drive performance while ensuring compliance with safety, quality, and LSOP/SOP standards.

You will forecast budgets, control labor and food costs, and lead initiatives to maximize guest satisfaction and revenue. Strong leadership and hospitality knowledge are required.