F&B Operations Manager

Role overview

Education and experience

• Either a high school diploma or GED and 4 years of relevant food and beverage, culinary, or related experience; or a related two-year degree and 2 years of relevant experience.
• Relevant degree fields include Food Service Management, Hotel and Restaurant Management, Hospitality, and Business Administration.

Operations and financial management

• Develop and manage financial, employee engagement, and guest satisfaction plans for food and beverage departments.
• Maintain cost controls, use budgets to manage financial objectives, and oversee day-to-day departmental operations.
• Lead food and beverage departments; catering sales are excluded from this responsibility.

Team leadership

• Supervise employees, set expectations and performance standards, and monitor productivity.
• Coach, mentor, and train team members; conduct timely reviews and address development needs.
• Build motivation, empowerment, teamwork, continuous improvement, and effective departmental leadership.

Guest experience

• Provide excellent customer service and respond proactively to guest concerns and complaints.
• Align employees and managers with brand service culture and maintain daily quality standards.
• Verify banquet functions meet standards and exceed guest expectations.

Additional duties

• Comply with corporate accounting procedures and maintain departmental communication through logs and meetings.
• Analyze information, evaluate results, and choose solutions to problems.

Workplace

• The posting states that the position is not remote.