Food & Beverage Manager II

Hyatt Vacation Ownership; United States; On-site; USD 85,000 - 120,000; Full time

Job summary

Hyatt Vacation Ownership is seeking a seasoned executive to oversee all food and beverage operations, including culinary, restaurant, and beverage services. The role ensures guest and employee satisfaction while meeting financial goals and maintaining compliance with food and beverage laws and regulations.

The candidate will develop and implement a comprehensive business plan for the F&B department, lead a diverse team, manage budgets, and drive continuous improvement in service quality and

Qualifications

• High school diploma or GED with 4 years experience in F&B or related area.
• Or a 2-year degree with 2 years experience in F&B or related area.

Responsibilities

• Develops and maintains budgets for F&B departments.
• Leads and supervises F&B team and daily operations.
• Ensures guest and employee satisfaction and service quality.
• Provides coaching and guidance to staff and handles HR activities.
• Ensures compliance with food and beverage laws and brand standards.

Skills

Leadership

Budgeting

Guest satisfaction

Operational management

Education

High school diploma or GED

2-year degree in Food Service/Hospitality/Business Administration

Job description

JOB SUMMARY

Position responsible for all the food and beverage operations, which includes all culinary, restaurant, and beverage. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-yeardegree from an accredited university in Food Service Management, Hoteland Restaurant Management, Hospitality, Business Administration, orrelated major; 2 years experience in the food and beverage, culinary, orrelated professional area.

CORE WORK ACTIVITIES

Developing and Maintaining Budgets

• Developsand manages all financial, employee engagement and guest satisfactionplans and actions for Food and Beverage departments.
• Maintains a positive cost management index for kitchen and restaurant operations.
• Utilizes budgets to understand financial objectives.

Leading Food and Beverage Team

• Manages the Food and Beverage departments (not catering sales).
• Supervises and manages employees.
• Manages all day-to-day operations.
• Understands employee positions well enough to perform duties in employees’ absence.
• Utilizesinterpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making;demonstrates honesty/integrity; leads by example.
• Oversees all culinary, restaurant, and beverage.
• Createsand nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion forproviding service.
• Provides excellent customer service to all employees.
• Responds quickly and proactively to employee’s concerns.
• Provides a learning atmosphere with a focus on continuous improvement.
• Provides proactive coaching and counseling to team members.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Ensures and maintains the productivity level of employees.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.
• Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
• Setsclear expectations with the employees and team leaders and ensures thatappropriate rewards are given if expectations are exceeded.

Ensuring Exceptional Customer Service

• Provides excellent customer service.
• Responds quickly and proactively to guest’s concerns.
• Understands the brand’’s service culture.
• Ensures that all employees, team leaders and managers understand the brand’s service culture.
• Sets service expectations for all guests internally and externally.
• Takesownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee.
• Ensures all banquet functions are up to standard and exceed guest’s expectations.
• Provides services that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guestneeds, providing guidance, feedback, and individual coaching whenneeded.
• Serves as a role model to demonstrate appropriate behaviors.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

Managing and Conducting Human Resource Activities

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Conducts performance reviews in a timely manner.
• Promotes both Guarantee of Fair Treatment and Open Door policies.
• Identifies the developmental needs of others and coaches, mentors, or otherwisehelps others to improve their knowledge or skills.
• Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.
• Develops an action plan to attack need areas and expand on strengths based onemployee engagement and guest satisfaction results.

Additional Responsibilities

• Complies with all corporate accounting procedures.
• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluates results to choose the best solution and solve problems.
• Ensures effective departmental communication and information systems through logs, department meetings and property meetings.

Hyatt Vacation Ownership is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.