Assistant Operations Manager (F&B and Banquets)

About the role

The Operations Manager (F&B and Banquets) supports various departments including Front Desk, Housekeeping, Food and Beverage, and Event Operations. This role involves coordinating labor scheduling, leading shifts, and ensuring compliance with brand standards and legal obligations.

Responsibilities

• Supports Front Desk operations, including Bell/Door Staff, Switchboard, AYS, and Concierge/Guest Services.
• Manages Housekeeping operations, including Housekeeping, Recreation, and Laundry.
• Oversees Food and Beverage operations, including Restaurants, Bar/Lounge, and Room Service.
• Coordinates and leads setup and execution of meetings and events based on requirements and standards.
• Ensures guest room inspections and provides operational feedback to employees.
• Leads Event Operations teams to execute events based on guest expectations and event order standards.
• Supports compliance with brand standards and legal obligations.
• Supports and leads shift teams to provide consistent, high-quality service.
• Communicates performance expectations and trains staff in processes.
• Aids in the completion of financial and administrative duties.

Requirements

• High school diploma or GED, or 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major.
• 2 years experience in food and beverage, culinary, guest services, front desk, housekeeping, or related professional area.
• Experience running a shift, scheduling, Performance Manage PAF's, Problem Solving, Running Day-to-Day Operation, Hospitality Skills.

Qualifications

• Strong interpersonal and communication skills.
• Ability to lead, influence, and encourage others.
• Knowledge of OSHA regulations.
• Understanding of brand standards and operations requirements.
• Experience in managing multiple teams and departments.
• Ability to handle guest problems and complaints.
• Proficiency in managing budgets and financial performance.

Skills

• Excellent leadership and problem-solving skills.
• Strong organizational and time management abilities.
• Effective communication and interpersonal skills.
• Ability to work independently and as part of a team.
• Knowledge of food and beverage trends and standards.
• Experience with event planning and execution.
• Ability to manage departmental inventories and assets.
• Strong attention to detail and ability to maintain cleanliness and sanitation standards.

Benefits

Comprehensive benefits package including health insurance, retirement plans, paid time off, and more.

Pay

Competitive salary commensurate with experience.

Schedule

Flexible schedule to accommodate the diverse needs of the hotel and its guests.