F&B Outlet Manager - Fuego

Role overview

Daily operations

• Manage daily operations and supervise employees; understand their roles well enough to cover duties when needed.
• Assist with menu planning and support servers and hosts during peak periods.
• Review staffing levels to meet guest service, operational, and financial objectives.
• Maintain service and sanitation standards in restaurant, bar/lounge, and room-service areas.

Team leadership and compliance

• Lead, coach, mentor, and train employees; set goals, guidelines, and performance standards and monitor productivity.
• Build trust and collaboration, support employee development, retention, recognition, and feedback.
• Ensure compliance with food and beverage policies, applicable laws, food handling and sanitation standards, and local liquor laws.

Guest service and financial oversight

• Manage service delivery from guest arrival through payment and departure; handle complaints and obtain guest feedback.
• Take corrective action and pursue continuous improvement in guest satisfaction and service quality.
• Oversee departmental purchasing and invoice payments; supervise shifts when the Assistant Restaurant Manager is absent.
• Analyze information and results to solve problems and communicate with supervisors, coworkers, and subordinates.

Education and experience

• High school diploma or GED plus 4 years of experience in food and beverage, culinary, or a related professional area; or a 2-year degree in a related field plus 2 years of relevant experience.
• Accepted degree fields include Food Service Management, Hotel and Restaurant Management, Hospitality, and Business Administration.

About the company