F&B Outlet Manager | Full Time

Omni Hotels & Resorts; Franklintown (FL); On-site; USD 70,000 - 95,000; Full time

Job summary

Omni Hotels & Resorts is seeking an experienced restaurant leader to supervise all dining room operations, train staff, and ensure service excellence. You will coordinate front-of-house scheduling, monitor guest satisfaction, and uphold Omni’s standards for quality, safety, and profitability across a resort dining environment.

Ideal candidates bring 4+ years in food & beverage leadership, familiarity with financial statements, and strong communication skills.

Qualifications

• Bachelor’s Degree or Equivalent preferred.
• 4 years in F&B operations leadership required.
• GM or AGM experience preferred.
• Flexible schedule including evenings, weekends, and holidays.
• Understanding of financial statements and labor productivity.
• Excellent communication skills.

Responsibilities

• Lead restaurant operations to maximize guest satisfaction.
• Prepare and manage front-of-house schedules.
• Monitor guest feedback and drive service recovery.
• Ensure cost controls and inventory management.
• Maintain standards of service, safety, and cleanliness.

Skills

Leadership

Financial knowledge

Communication skills

Flexible schedule

Education

Bachelor’s degree

Tools

MICROS POS

Wine key

Telephone

Job description

Overview

This team member will provide proper training and supervision of all personnel including supervisors. Toinsureprompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures. To ensure the overall success of the restaurant by guest satisfaction surveys and utilizing financial controls.

Responsibilities:

• To consistently ensure the maximum guest satisfaction while dining in the restaurant.
• Pre-meal meeting conducted with service staffon a daily basis.
• Supervision of floor during operation.
• Ensure that service personnel follow service protocol including steps of service.
• Monitor timing of guest experience.
• Handle all complaints to the guests’ satisfaction.
• Maintain a consistently smooth-running operation.
• Make the Front of the House staff weekly schedule.
• Ensure Kitchen, stewarding and cashier staff are on duty as scheduled.
• Ensure the side-stations are fully stocked with equipment.
• All side-workcompleteand checked out by the manager.
• Makingsure the beverage machines are functioning properly.
• Ensure station rotation in seating.
• Assist in seating or service of guests as necessary.
• Coordinate all functions in dining room during service.
• Monitor productivity of service staff.
• Monitor and critique the quality and consistency of the food product.
• Making sure special boards and/or descriptionspostedaccurately.
• Continuously check food quality and presentation coming from kitchen.
• Maintain food displays during service.
• Monitor guest satisfaction and comments regarding food and service.
• To be familiar with clients so that there is constant recognition of all repeat guests.
• Review reservationson a daily basisand check against the VIP list from the front desk.
• All special attention detailshandledproperly.
• Maintain the physical atmosphere and cleanliness of the restaurant.
• Ensure the staff’s uniforms and appearances meet specifications.
• Make sure tabletops are set to specifications, and during service, constantly inspect tabletops, side-stations and tray stands.
• All menus inspected daily by hostess.
• Make sure all equipmentingood condition and clean.
• Make sure work areas are being maintained neat, orderly and clean.
• All lights and music adjusted appropriately for each meal period.
• To contribute to the profitability of the restaurant through cost control effectiveness.
• Constantly perform positive up-selling techniques with service staff.
• Expedite table turnover and table resetting. Implement sales promotions and merchandising programs.
• Be familiar with all beverage-related procedures and equipment and assist the cashier when needed.
• Know and adhere to all company policies and procedures.
• Know emergency procedures (including CPR) and work to prevent accidents.
• Be familiar with and enforce all policies related to liquor liability laws.
• Performany and allother duties assigned and/or required by management.

Qualifications

• Bachelor’s Degree or Equivalent preferred
• 4 years of experience in a previous Food & Beverage operations leadership role required
• Previous Restaurant General Manager or Assistant General Manager Experience preferred
• Flexible schedule including evenings, weekends, and holidays
• Understanding of financial statements and labor productivity
• Excellent communication skills

Physical Requirements:

• Must be able to stand and walk for an extended period or for an entire shift.
• Must be able to move, lift, carry, push, pull, and place objects of moderate weight without assistance.

Working Environment:

• Interior of restaurant kitchen and designated bar area, with occasional travel around resort property as needed.
• Exposure to various hazardous chemicals.
• Exposure to food items and beverages.

Tools & Equipment:

• MICROS computer and card, telephone, wine key