F&B Operations Manager

Qualifications: At least 3 years of progressive management experience in a hotel or free-standing restaurant; or a 4-year college degree and at least 1 year of F&B management experience; or a 2-year college degree and 2 or more years of F&B management experience; or any combination of education, training, certifications, and relevant experience that demonstrates the ability to successfully perform the essential functions of the position. Have comprehensive knowledge of operational departments within the hotel guest services, reservations, housekeeping, audio visual, switchboard, accounting, restaurants, bars, and engineering and or demonstrated ability to learn hotel operations, departmental functions, and procedures necessary to support business needs and guest service objectives.

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:

Best Western Honolulu, HI

Overview:

The Food & Beverage Operations Manager is responsible for assisting in coordinating, supervising and directing all aspects of F&B operations, while maintaining a profitable F&B outlet and high-quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.  This role includes (but is not limited to) being responsible for overseeing all breakfast operations, including staff and managing meeting space events.  Duties include scheduling and overseeing room setups, collaborating with internal teams, servicing events and ensuring a high level of client satisfaction throughout the event lifecycle, etc.

Responsibilities:

• Oversee all aspects of the daily operation of the breakfast program(s) and meeting space events.
• Supervise F&B personnel.
• Respond to guest complaints in a timely manner.
• Work with other Department managers and keep them informed of issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention.
• Knowledge of meeting room setups and capabilities and or ability to learn and effectively manage meeting and event space operations, including room setups, equipment needs, and service requirements.
• Have comprehensive knowledge of operational departments within the hotel guest services, reservations, housekeeping, audio visual, switchboard, accounting, restaurants, bars, and engineering and or demonstrated ability to learn hotel operations, departmental functions, and procedures necessary to support business needs and guest service objectives.
• Share client feedback to improve service and quality.
• Prepare and submit required reports in a timely manner.
• Approach all guest situations with a guest first mindset.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans.
• Assist in food and beverage menu planning and preparation.
• Ensure compliance with all local liquor laws, and health and sanitation regulations including obtaining a Liquor Commission blue card.
• Ensure compliance with SOP’s to all areas.
• Ensure compliance with requisition procedures.
• Be visible on the floor and assist staff as needed during each meal period and/or meeting event.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Be involved in and/or conduct departmental and hotel trainings, etc.
• Ensure the training of employees on SOP’s and technical job tasks
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Complete tip reporting.
• Understand, implement and monitor corporate promotions in outlet (if applicable), including buffet and three-meal concept standards.
• Ensure overall guest satisfaction.

 

Qualifications:

• At least 3 years of progressive management experience in a hotel or free-standing restaurant; or a 4-year college degree and at least 1 year of F&B management experience; or a 2-year college degree and 2 or more years of F&B management experience; or any combination of education, training, certifications, and relevant experience that demonstrates the ability to successfully perform the essential functions of the position.
• Knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulation and or familiarity with food and beverage operations, food safety and sanitation practices, and applicable liquor laws is preferred. Ability to learn operational procedures, service standards, and regulatory requirements as needed for the role.
• Demonstrated ability and or understanding of hospitality operations, guest service, regulatory compliance, and food and beverage service principles.
• 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.
• Attend all hotel required meetings and trainings.
• Participate in M.O.D. coverage as required.
• Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, including wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.
• Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Must be able to maintain confidentiality of information.
• Perform other duties as requested by management.
• Maintain a warm and friendly demeanor at all times.