F&B Outlets Manager

Description

Essential Purpose: This position will provide leadership and management for Restaurant, Room Service, Snack Bar, Caddies Cantina and Grab & Go, and integrate its functions to serve local patrons and hotel guests. The Director of Outlets oversees management, training and operation of the multiple outlets and maintains a close liaison with the Director of Outlets, Food & Beverage Director, Executive Chef and Resort General Manager to ensure maximum profitability.

Essential Duties: 

• To hire, train, schedule, support, review, discipline, and terminate employees directly accountable to his/her position and to maintain highest possible levels of employee morale and department productivity.
• To anticipate, understand and respond to all guest needs and requests in a timely and professional manner.
• To maintain personal contact with guests throughout daily service or in functions in order to ensure their complete satisfaction.
• To ensure the proper execution of all Restaurant, Room Service, Bar, Snack Bar, Caddies Cantina, Grab & Go, including meeting customer specifications and special requests, overseeing room set-up and breakdown, and ensuring proper staffing for each shift.
• To assist service staff, as needed, during peak periods of demand.
• To establish and maintain policies and procedures, including service style, to ensure professional standards of food and beverage operation.
• To continually work towards enhancing the overall guest experience.
• To verify all food and beverage checks, charges, and employee gratuities or service charges, and satisfactorily complete daily paperwork, as required, including logs and reports.
• To continuously communicate with the Chef to ensure efficient and professional service.
• To ensure that all equipment is kept in good working order, at all times.
• To purchase, stock, and issue materials and services as directed, to meet the day-to-day requirements of general hotel operations.
• To continually monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget. 
• To oversee the operation of the liquor storeroom, including ordering, receiving, and stocking liquor; calculating receiving sheets; maintaining current price lists; completing requisition and issuance reports; maintaining order and cleanliness; and assisting in monthly inventory.
• To verify that the quantity, quality, condition, and type of all goods received matches the invoice and/or freight bill, and meets the restaurant standards.
• To resolve shipping and receiving issues, as needed.
• To follow all specified procedures to correctly handle cash, credit, and gift card transactions.
• To maintain adequate inventory of all necessary equipment.
• To properly document Personnel/Payroll transactions, as directed, for processing in the Human Resources office.
• To promote & comply with all policies and procedures of Temecula Creek Inn
• To immediately report all suspicious occurrences and hazardous conditions. 
• To maintain the cleanliness and safety of work areas at all times. 
• To conduct departmental safety training for all new Food and Beverage employees before they begin work.
• To practice safe work habits at all times, to avoid injury to self and others. 
• To ensure safe work practices of all restaurant staff, including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment and machinery. 
• To conduct regular departmental operations meetings. 
• To attend all mandatory meetings, as directed. 
• To perform other tasks, including cross-training, as directed.

Requirements

Knowledge + Education: Bachelor’s degree in Business, Hotel Management, or related field preferred. Must be fluent and proficient in the English language. Must have a minimum of 3 years experience in similar position in an establishment of comparable quality. Must have thorough knowledge of all aspects of restaurant, bar, and room service operations and budgets. Experience with Micros preferred. Must have extensive knowledge of food, wines, and cocktails and be familiar with all service styles, and be creative with theme functions. Familiar with OSHA, SB198, local Department of Health regulations, and relevant current laws governing handling of hazardous substances. Valid California driver’s license required. Proof of personal automobile insurance coverage required. Current CPR certification preferred. Hotel experience preferred.

Skills: Demonstrated ability to train staff and ensure luxury resort customer service. Strong written and verbal communication skills. Detail oriented.