Food & Beverage Outlet Manager

Responsibilities

• Train, train, train! Build a team of talented individuals who never let the ball drop.
• Maintain a consistent training program to prepare new members for success.
• Monitor and track the flow of information from senior management, hotel side, and culinary side and distribute it consistently to your teammates.
• Involvement in decisions and communication on the floor, sharing results with fellow team members and managers.
• Manage communication between guests and all areas involved, including handling special requests, guest needs, service issues, and guest recovery opportunities.
• Communicate expectations for your team members clearly each shift and maintain consistency in messaging.
• Handle guest issues directly with confidence and achieve positive results.
• Empower your team to resolve upset while remaining actively involved in the solution.
• Ensure a strong floor presence and be actively seen by guests and team members.
• Keep your team on track, energized, and focused.
• Achieve consistent standards and service through a consistent attitude.
• Balance the needs of your team, guests, and business to not sacrifice the guest experience.
• Complete schedules to balance business and labor profits.
• Monitor inventory controls, P&L knowledge, waste of product, china, glass, equipment, etc., daily.
• Complete human resource aspects according to protocol.
• Communicate with kitchen, other outlets, and front desk about food issues, VIPs, reservations, and changes in business levels.
• Conduct per shift team meetings and post-shift re-cap.
• Handle daily tasks such as scheduling, cutting staff, driving revenue through competitions, checking staff duties, ensuring uniform & grooming standards, and ensuring Virgin standards and protocol are practiced.
• Organize onboarding, deliver consistent training, conduct twice daily sit downs with new members, and ensure TIPS certification and Food Handlers Cards are on file.
• Adhere to protocols of the hiring and disciplinary process as outlined by the people department.

Qualifications

• Current, legal, and unrestricted ability to work in the United States.
• Associate or Bachelor’s degree required.
• Food Service Handler Card and TIPS certification that is currently valid for a minimum of at least 6 months.

Skills

• Great team player with the ability to create excellent working relationships across the group.
• Collaborative approach with all departments, particularly food & beverage and sales & marketing.
• Ability to break down barriers and resolve potential conflicts swiftly and effortlessly.
• Strong communication and presentation skills to all levels of management.
• Ability to think outside the box and approach all issues with a completely fresh approach.
• Able to anticipate needs and over deliver wherever possible.
• Able to change direction and work on multiple project aspects at once.
• Creatively solve problems.
• Enthusiastic, passionate, and able to motivate others.
• Leadership ability and behavior consistent with Virgin Hotels Core Values: Fun, innovative, original, and personable, striving to deliver high quality and brilliant customer service.