Outlet Manager- TCLC

Valencia Group; Arlington (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

Valencia Group Hospitality is seeking a Restaurant/F&B Manager to oversee daily restaurant operations, hire and train staff, and ensure exceptional guest service. This role requires leadership in a fast-paced hotel dining environment and a focus on cost control and quality standards.

The candidate should have 2–3 years of progressive hospitality management experience, knowledge of FOH operations, and a solid understanding of P&L. TABC and Food Handlers certifications are required.

Qualifications

• 2–3 years of progressive experience in a full-service hotel environment.
• Bachelor’s degree is a plus; high school education and relevant training and experience required.
• Comprehensive knowledge of all hotel departments and functions.
• Previous Food & Beverage knowledge, detail oriented and highly organized.
• Previous leadership experience highly preferred.

Responsibilities

• Oversee daily restaurant operations and guest service standards.
• Hire and train restaurant staff, supervise FOH activities and reservations.
• Review menus for accuracy and maintain inventory and cost controls.
• Ensure compliance with health and safety standards and certifications.

Skills

Restaurant leadership

FOH operations

Guest service

P&L understanding

Education

Bachelor’s degree

High school education + training

Tools

OpenTable

Tabit

Alice

StayNTouch

ProfitSword

Word

Excel

PowerPoint

Job description

Job Details: Job Location: Caravan Court - Arlington, TX 76011, Position Type: Full Time, Are you a Customer Service Super Star…. WE NEED BIG STARS LIKE YOU!!!

Come be a part of an AWARD-WINNING TEAM.

Our hotels are unique, and we are looking for outstanding talent to provide exceptional customer service to our team. Valencia Hotel Group is a collection of hotels are created for today’s passionate traveler, each of our hotels are intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond.

JOB SUMMARY

The F&B Manager is responsible for overseeing the daily operations of the restaurant. These include hiring and training restaurant staff, supervising all restaurant and F&B activities, attending to any guest or service issues, and ensuring financial integrity of the F&B operation.

ESSENTIAL DUTIES & FUNCTIONS

• Display exceptional knowledge of all menu items and prices.
• Be on the restaurant floor during peak hours and special events (7:30AM – 9:30PM, 11:00AM – 1:00PM and 5PM to 10PM)
• Review all menus for accuracy, durability, and cleanliness
• Inspect all tables for cleanliness and appropriate setting
• Verify all reservations are booked through open table
• Review Open Table at the beginning of each shift and plan tables and special events accordingly
• Check restaurant email and respond to all reservation inquiries
• Assign sections to appropriate scheduled staff in Open Table
• Ensure all opening duties are assigned and completed
• Communicate any 86’d menu items to staff and report to F&B Director and Executive Chef
• Complete annual reviews for designated associates
• Verify proper lighting and music level during open hours of the restaurant/tequila bar/el patio
• Ensure restaurant closes at scheduled time and that all closing duties are complete
• Participate in any off-site events
• Attend Managerial meetings such as BEO, Behind the Scenes, Daily Stand Up
• Schedule and host monthly Bravo meeting
• Create and assign weekly trainings.
• Schedule monthly front of house deep cleaning
• Actively participate in PR calls and initiatives. Facilitate monthly promotions and events
• Any other duties as assigned by the F&B Director or General Manager
• Ensure front of house staff is adhering to all service standards and codes of conduct
• Be instrumental in achieving projected food and beverage cost
• Maintain adequate inventory and par levels (China/ Glass/ Siler Inventory due to F&B Director by 2ndof every month)
• Complete financial reporting as assigned by F&B Director
• Ensure all servers are equipped with appropriate knowledge to perform their roles effectively
• Train and rehearse service standards with staff
• Submit memos of conversation or discipline as needed
• Communicate all special events to restaurant staff. This includes food specials and drink specials
• Source and participate in events that help promote the restaurant and hotel
• Schedule continuous staff training on liquor, beer, wine, and food
• Ensure room service and amenities are delivered according to company standards
• Have comprehensive knowledge of hotel systems such as Tabit, Alice, Stay N Touch, Open Table, Hotel Effectiveness, ProfitSword
• Be proficient in Microsoft Word, Excel and PowerPoint

Qualifications: ESSENTIAL SKILLS AND QUALIFICATIONS

• 2-5+ years of restaurant or hospitality management experience
• Proven ability to lead teams in a fast- paced environment
• Strong knowledge of FOH operations and service standards
• Background in bar operations (liquor cost, cocktail programs)
• Experience with scheduling, labor management, and cost control
• Comfortable handling guest complaints and high-pressure situations
• P&L understanding and budget accountability
• Availability to work mornings, nights, weekends, and holidays
• Excellent organizational skills and interpersonal abilities
• Strong verbal and written communication skills
• Effective time management and problem-solving skills
• TABC and Food Handlers Certification is required

Physical Requirements

• Standing for a minimum of 5 consecutive hours
• Walking for a minimum of 5 consecutive hours
• Crouching (Bend at knees)
• Stooping (Bend at waist)
• Twisting (knees, waist, and neck)
• Balancing
• Reaching (overhead extension)
• Handling and grasping
• Dexterity/feeling
• Pushing/pulling
• Lifting/carrying a maximum of 50 lbs

Working Environment

• Will work indoor and outdoor restaurant areas
• Must be comfortable around kitchen equipment
• All interior areas of the hotel.
• Exterior of hotel with exposure to weather conditions.
• Exposure to hot and cold food items and beverages.
• Will work near moving or mechanical parts i.e. dishwashers, ovens
• May work near toxic/caustic chemicals
• Kitchen conditions: heat and open flames, wet floors and surfaces, sharp utensils
• Constant interaction with guests and employees

BASICS

• Demonstrates commitment to Valencia Group Hospitality operating principles and philosophies.
• Holds self and others accountable for achieving results.
• Addresses conflict in a timely manner.
• Contributes to team results.
• Deals with change effectively.

CANDIDATE PROFILE

Education and Experience

• Two to three years of progressive experience in full-service hotel environment
• Bachelor’s degree is a plus. High school education and relevant training and experience required.
• Must have a comprehensive knowledge of all hotel departments and functions.
• Previous Food and Beverage knowledge, detail oriented and highly organized.
• Previous leadership experience highly preferred.