F&B Outlets Manager

Highgate Hotels L.P.; Dallas (TX); On-site; USD 70,000 - 90,000; Full time

Job summary

Highgate Hotels’ The Joule Dallas seeks a Food & Beverage Outlets Manager to lead operations for Sassetta, CBD Provisions, In Room Dining, and Lobby Bar. You will train staff, monitor service levels, and ensure a premium guest experience in a historic luxury setting.

You will manage budgets, scheduling, and daily operations while maintaining Forbes standards and a guest-centric culture at a landmark property in downtown Dallas.

Qualifications

• 3+ years progressive experience in a hotel or related field, or a 4-year college degree with 1 year related experience.
• Knowledge of F&B preparation techniques, health department rules and liquor laws.
• Long hours and physical effort may be required.

Responsibilities

• Assist Director of Outlets in exceeding budgeted goals (labor and beverage costs).
• Oversee FOH staff training, coaching, and performance reviews.
• Ensure compliance with standards, health, and liquor regulations.

Skills

Communication

Multitasking

Guest service

Physical stamina

Education

4-year college degree

2-year college degree

Job description

Compensation Type

Yearly

Highgate Hotels

Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America.

With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value.

With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands.www.highgate.com

Location

The Joule Dallas, TX

Built in the 1920s, the neo-Gothic landmark building at 1530 Main Street was originally the Dallas National Bank. It dominated the downtown skyline during a thriving era of Dallas banking and West Texas oil booms. Downtown Dallas flourished through the ’80s, but as the 20th century drew to a close, it was a shadow of its former glory. A decade of development deals and massive renovations transformed the then-vacant bank building into a Forbes four-star boutique hotel. Aptly named after the international unit of energy, The Joule brought a charge to downtown Dallas when it opened in 2008. Through a series of further renovations and expansions as adjacent properties became available, The Joule has become a cultural, shopping, and dining destination—a forerunner in the renaissance of downtown Dallas.

Overview

The Food & Beverage Outlets Manageris responsible forassistingwiththe everyday running ofthe outetsoperation (Sassetta, CBD Provisions, In Room Dining, Lobby Bar) andwill be passionate about providing a memorable experienceto our guests. The F&B Outlets Manager willstrive to inspire and lead the outlets’ team of enthusiastic associatesastheywill play a key role in the training and development of all staff.Theywill alsoemphasizedeliveringhigh standardstogether with efficient,genuine and professional customer service. They will keep an eye on the bar, restaurants operation, and the restaurants atmosphere while anticipating, and quietlyresolvingany potential hiccups before they happen.

Responsibilities

• Assist Director of Outlets in exceeding budgeted goals (labor and beverage costs).
• Assist Director of Outlets with management of all FOH staff (training, counseling, disciplining, terminating and performance reviews).
• Ensure compliance with all applicable standards, laws/regulations, compliance with food handling/sanitation standardsandlocal,stateand Federal liquor laws.
• Assist Director of Outlets in recruiting and retaining a service team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations.
• Assist Director of Outletswith guest-centric initiatives to improve the overall guest experience.
• Conduct monthly operational supply inventoryand month-end processes.
• Ensure maintenance of 100% restaurants and barsequipment.
• Attend weekly meetings, preparing reports/trends/actions.
• Review with Outlets product and service audits; address concerns and/or trends.
• Review and approve timecards for payroll prior to Payroll Monday.
• Order all operational supplies as needed.
• Prepare and communicate weekly schedule for FOH staff.
• Ensure that weekly cleaning projects are completed.
• Lead and guide associates by setting an example of the Company culture and Forbes standards.
• Provide hands-on operational support in all areas needed.
• Follow up with any guest issues and communicate with the Restaurant leadership team.
• Ensure that Pre-Shift meetings and Shift reports are happening daily.
• Perform other reasonable job duties as requested by supervisor

Qualifications

• At least 3 years of progressive experience in a hotel or a related field; or a 4-year college degree and at least 1 years of related experience; or a 2-year college degree and 2 or more years of related experience.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner.