Operations Manager - Food & Beverage

About the role

The Operations Manager is responsible for planning and directing operations to improve productivity and efficiency.

Responsibilities

• Assist the Director of Operations and Senior Operations Manager with managing the Food & Beverage operation; in addition to providing support to other departments in the hotel (Front Office, Housekeeping and Engineering)
• Provide strong floor & kitchen presence to assist associates and guests
• Provide all aspects of shift coverage in F&B operations as needed
• Ensure all areas of the lobby, Mezzanine level and F&B operations are functioning to Highgate standards (e.g. cleanliness, guest only in authorized areas, bathroom cleanliness, outdoor cleanliness and conditions, elevator cleanliness and functionality, Signage standards)
• Handle guest’s special requests and customer complaints during shift
• Perform all other F&B duties and responsibilities
• Investigate and handle complaints, disturbances, emergencies, etc. during shift
• Manage Employee Payroll, track attendance ADP, time edits, and conduct call-arounds for OT as needed
• Coach, train, counsel hourly associates and administer discipline as needed
• Prepare, copy, and distribute reports as required
• Handle special guest requests
• Attend and contribute to periodic meetings to maintain favorable working relationships among employees and promote maximum morale, productivity, and efficiency
• Attend all hotel required meetings and trainings
• Participate in M.O.D. coverage as required

Qualifications

• At least 5 years of progressive experience in a hotel or related field; or a 2-year college degree and a minimum of 3 years of progressive experience in a related field; or a 4-year degree and a minimum of 1 year of progressive experience in a related field.
• Previous supervisory responsibilities
• Must be proficient in Windows, Company approved spreadsheets and word processing.
• Long hours sometimes required.
• Sedentary work, exerting up to 10 pounds of force occasionally and/or negligible amount of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• 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