Job Description

The Operational Manager is responsible for coordinating, supervising and directing all aspects of the F&B including room service, bars, restaurants and banquets, while maintaining a profitable F&B outlet and high quality products and service levels.

The Operational Manager is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.Supervision of Restaurant & Room Service outlets & employees.

Conducts pre-shift meetings and periodic training presentations.  

Ability to schedule staff accordingly and understand hotel business reports.  

Knowledge of entire menu & ability to make recommendations

Familiarity with Micros system

Ability to handle guest complaints Familiarity with hotel occupancy & groups in-house

Working toward improving food & beverage sales & revenues beyond budget

Ability to work long hours as needed including weekends and/or holidays

Ability to lift, carry, push, pull or move 20-50 pound objects continuously

Ability to stand for long periods of time

Listening Skills

Ability to deal with high pressure &/or stressful situations & maintain composure

Knowledge of complying with Data Quest guest service program

Establish par levels & conduct monthly inventories of Cafe equipment

Contributes to a positive workplace environment; staff development

Good communication & follow up skills

Ability to speak to employees & guests in a professional manner

Previous management, hotel, or restaurant experience required

Skills / Requirements

Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately.Must be an effective communicator to understand and clarify the concerns and issues raised by Must work well in stressful, high-pressure situations.Must maintain composure and objectivity under pressure.Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.Must be able to work with and understand financial information and data, and basic arithmetic functions.Previous management, hotel, or restaurant experience required At least 3 to 5 years of progressive experience in a hotel or a related field. The successful candidate must have multi-outlet management experience; knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.