F&B Outlets Manager

Responsible for adhering to all Hyatt standard operating procedures and policies, The Outlets Operation Manager will manage the daily operations of the food and beverage outlets and ensure the highest level of guest service and preferred standards are met at all times. Responsible for the overall direction, coordination and evaluation of all areas of the food and beverage departments, including interviewing, hiring, training, staffing, assigning, and directing work, addressing complaints and resolving service opportunities. Training will be a crucial component of this position.  

Position Qualifications and Requirements:

Education & Experience:

• At least two years related work experience required. Must have experience directly supervising employees.
• High School Diploma required.
• Four-year college degree preferred.

Licenses/Certifications:

• California Food Handler
• TIPs Alcohol Certification

Physical Demands:

• Requires walking or standing to a significant degree.
• Ability to lift 50 lbs.

Required Competencies

• Prior management experience.
• College degree and/or experience in the hotel industry. 
• Career-oriented.
• Good leadership qualities:
  1. motivation
  2. ability to function under pressure
• Profit conscious
• Able to be creative.
• Knowledge of standards. 
• Food and sales oriented. 
• Team oriented.

Responsibilities may include any and all of the following:

• Maximizing sales potential and revenue through aggressive marketing of each hotel Food and Beverage outlet. Draft, devise and execute promotions and specials. Must understand products and services and identify new areas of opportunity. Be experienced and remain current in promotional methods. Proactively market the food and beverage outlets, in conjunction with our Sales and Marketing team.
• Maintaining a high-quality hotel image through effective housekeeping and sanitation in the Food and Beverage operation. Maintain safety and health regulations.
• Securing all Food and Beverage property and inventories.
• Maintaining knowledge of local competition and current industry trends.
• Maintaining a high level of professional appearance, demeanor, ethics and image of self and subordinates.
• Assessing and reviewing the job performance of subordinates and maintaining records of assigned associates according to policy. Document staff disciplinary actions and deal with conflict resolution.
• Conducting regular monthly departmental meetings efficiently and in a timely manner. Conduct daily pre-shift meetings.
• Hiring, inducting, training and developing assigned personnel to meet departmental responsibilities.
• Interfacing department and self with other departments of the hotel ensuring a harmonious working relationship.
• Increasing guest satisfaction ratings and lowering guest complaints by ensuring prompt, courteous and proper service and surveying guest comments and feedback to correct situations immediately.
• Achieving and/or exceeding budgeted sales, operating within budgeted guidelines by maintaining effective controls and developing and forecasting accurate and aggressive long- and short-range financial objectives. Achieve maximum profitability in all outlets.
• Ensure appropriate standards of conduct, dress, hygiene and appearance are maintained.
• Operating in compliance with all local, state and federal laws and government regulations, communicating effectively within departments to ensure good safety practices of associates. 
• Manage and control labor costs and payroll through effective scheduling.
• Ensure adequate supervisory and management coverage for all shifts.
• Maintain an active and visible presence on the floor during busy service times.
• Effectively communicate and disseminate information to employees.
• Have a complete understanding of the company’s handbook and adhere to its rules and regulations. Implementing and supporting hotel policies and procedures.
• Performing other duties as assigned.
• Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. Must work weekends, holidays and long hours associated with business operations. Attendance at all scheduled training sessions and meetings is required.

Reports to: General Manager