Operation Manager (F&B)

The Operations Manager (F&B) is responsible for overseeing the daily operations of food and beverage services to ensure high standards of quality, efficiency, and customer satisfaction. This role involves managing staff, coordinating with suppliers, optimizing operations, and ensuring compliance with health and safety regulations.
Key Responsibilities:

Financial Management:Develop and manage the food and beverage budget, including cost control and profitability analysis.Monitor inventory levels, place orders, and manage supplier relationships to ensure cost- effective procurement of goods and services.Analyze financial reports and implement strategies to improve revenue and reduce costs.
Operational Oversight:Oversee daily operations of food and beverage services, including kitchen, dining areas, and bar.Ensure that all operations are conducted in compliance with health, safety, and hygiene regulations.Monitor and maintain high standards of food quality, presentation, and service.
Compliance and Standards:Ensure compliance with all relevant local, state, and federal regulations, including health and safety standards.Conduct regular inspections and audits to ensure adherence to operational policies and procedures.
Marketing and Promotions:Collaborate with the marketing team to develop and execute promotions, events, and special offers.Implement strategies to increase customer engagement and attract new clientele.
Staff Management:Recruit, train, and manage staff members, including chefs, servers, bartenders, and support personnel.Create and manage staff schedules to ensure adequate coverage and efficient operations.Conduct performance reviews and provide ongoing training and development for staff.
Customer Service:Ensure exceptional guest experiences by addressing and resolving customer complaints and feedback promptly.Monitor guest satisfaction levels and implement improvements as necessary.
Operational Efficiency:Identify areas for improvement and implement strategies to enhance operational efficiency and service quality.Utilize data and feedback to drive continuous improvement initiatives.

Qualifications:

Proficiency in MS Office Suite and experience with point- of- sale (POS) systems.
Ability to work flexible hours, including evenings, weekends, and holidays.
Proven experience in managing teams and overseeing operational processes.
Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.
Excellent communication and interpersonal skills.
Minimum of [X] years of experience in food and beverage management or a related role.
Strong understanding of financial management, including budgeting and cost control.

Key Skills:

Leadership and team management
Ability to work under pressure
Problem- solving and decision- making
Financial acumen and budgeting
Time management and organizational skills
Customer service excellence

Working Conditions:

Physical requirements may include standing for long periods, lifting, and carrying items.
Fast- paced environment with frequent interactions with staff, customers, and vendors.

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Cập nhật gần nhất lúc: 2024-08-21 03:30:02