F&B Operations Manager

Sage Hospitality Group; Pennsylvania; On-site; USD 60,000 - 90,000; Full time

Job summary

A leading hospitality company seeks an F&B Operations Manager to oversee dining services, ensure quality, and achieve financial goals. This role involves managing staff, budgets, and operations while catering to guest satisfaction. Ideal candidates will have relevant education and experience, as well as strong communication and leadership skills.

Benefits

Medical, Dental, & Vision Insurance

401(k) with 100% Employer Match

Paid Vacation and Sick Time

Complimentary Employee Meals

Hotel Discounts

Eligible for Referral Bonuses

Incentive Programs

Cell Phone Discounts

Qualifications

• Related education is important.
• 1-2 years of experience in related position required.
• Must exhibit excellent communication and comprehension skills.

Responsibilities

• Plan and manage Restaurant, Bar, Coffee Shop and Mobile Dining.
• Manage recruitment and employee development.
• Implement and manage the annual budget and marketing strategies.

Skills

Excellent oral communication

Knowledge of food safety

Excellent comprehension

Education

More than two years of post high school education

Job description

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Enliven your senses by joining forces with this top-notch team. Take pride in providing fresh, local ingredients and inspired menu choices to our local and travelling guests. Together we create a friendly, supportive culture that is intriguing and refreshing to those who are seasoned in hospitality as well as those putting their toes in the water for the first time.

Plan and manage the Restaurant, Bar, Coffee Shop and Mobile Dining, in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurant, Room Service, Bar and catering. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.

• Manage the human resources within the department.
• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
• Develop, recommend, implement and manage the department's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
• Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
• Respond to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.
  
  
  

Education/Formal Training

More than two years of post high school education.

Experience

One to two years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Excellent comprehension for assisting with guest and associate matters.
• Interpreting instructions from customers, associates, and managers.
• Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
• Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
• Must have knowledge of food safety and chemicals/agents for training purposes.
  
  
  

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
• Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.
• Bending to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
• No kneeling required.
• Mobility -95% of shift covering all areas of outlets supervising.
• Continuous standing to assist at hostess station -minimal stationary standing.
• Climbing stairs -varies by location. No driving required.
  
  
  

Environment

Inside 95% of shift. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.

• Medical, Dental, & Vision Insurance
• 401(k) with 100% Employer Match
• Paid Vacation and Sick Time
• Complimentary Employee Meals
• Hotel Discounts
• Eligible for Referral Bonuses
• Incentive Programs
• Cell Phone Discounts

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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