Sr. Food & Beverage Outlets Manager

Overview

Barton Creek Resort & Spa

 

 

Barton Creek Resort & Spa's success is due to its dedicated, intelligent and self-motivated family of associates who work together to maintain the company's trademark high standards. If you would like to be a part of an environment where teamwork is emphasized and individual excellence is encouraged then this is the place for you.

 

Omni Barton Creek Resort and Spa’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Barton Creek may be your perfect match.

Job Description

Omni Hotels & Resorts is seeking a Sr. Food & Beverage Outlets Manager for the beautiful Barton Creek Resort & Spa! 

 

If you love hospitality, creating amazing customer experiences, and the structure and benefits that come from working with a hotel company then you will love working with Omni!

 

Ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2024

 

Maintenance and improvement of established service standards of the Food and Beverage Outlets, to include Nopales, Texas Spice and Crenshaw’s. Strategic planning of all resort activations and guest-facing activities.  To ensure proper training and supervision of all Food and Beverage Outlet personnel.  Assists in planning and activating both daily and special events.  To deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures.  Elevating consistent processes and procedures that are aligned in all the outlets working towards a common goal and vision to create memorable and personalized experiences for our guests.

Responsibilities

• To consistently ensure the maximum guest information is available to the staff in the restaurant
• Pre-meal meeting conducted with service staff on a daily shift basis.
• Supervision of floor during operation.
• Ensure that service personnel follow established service scenarios, using role playing as a training tool to practice those service habits.
• Monitor overall guest experience, touch tables, ask guest feedback, follow up with guest opportunities in a timely manner.
• Full ownership over guest experiences resolutions and learnings.
• Maintain a consistently smooth-running operation.
• Ownership and proper execution of service staff and manager schedules.
• Ensures all outlets shift side-work is completed.
• Maintains outlet equipment and services as needed.
• Oversight over all outlet reservations.
• Coordinates all functions during outlet service.
• To monitor and critique the quality and consistency of the food product.
• Ensure compliance with health and safety regulations.
• Maintain high standards of quality control, hygiene, and health and safety.
• Manage and improve all processes to improve guest satisfaction to achieve best in class results with Medallia Feedback, Social Media Feedback, Inspired Hospitality Audits, Open Table and Forbes shops.
• Train and mentor F&B staff to consistently achieve four-star service standards.
• Conduct performance evaluations and provide feedback.  Hold one-on-one meetings with direct reports.
• Foster a positive and collaborative work environment with appropriate accountability.
• Develop talent and create consistency in our delivery of service.
• Develop and implement staff training programs to enhance service quality.  To include POE, MOS and Forbes training.
• Continuously check food quality and presentation coming from kitchen.
• To be familiar with clients so that there is constant recognition of all repeat guests.
• Maintains the physical atmosphere and cleanliness of the restaurant.
• Performs regularly scheduled walk throughs of the areas with Engineering representation.
• Ensure staff’s uniform and appearance meet specifications.
• Tabletops set to specifications.
• All menus are inspected daily by host or manager.
• All equipment is in good condition and clean.
• All work areas are maintained neat, orderly and clean.
• All lights and music adjusted appropriately for each meal period.
• Maintenance of adequate service ware of outlets through communication with Executive Steward.
• Assure consistent maintenance of corporate Food and Beverage systems a