BELMONT PARK ENTERTAINMENT LLC
Food & Beverage Manager
BELMONT PARK ENTERTAINMENT LLC, San Diego, California, United States, 92189
Summary/Objective:
As the Food and Beverage Operation Manager, you spearhead daily operations, prioritizing unparalleled guest experiences while nurturing a positive work culture. Your pivotal role encompasses enhancing guest satisfaction, driving sales, optimizing profitability, and ensuring operational efficiency through strategic initiatives and precise cost controls.
Job Duties/Essential Functions:
Team Management and Guest Experience:
Foster a culture of excellence by inspiring and motivating team members to consistently meet and exceed guest expectations.
Hire, train, supervise, develop, discipline, and counsel hourly F&B supervisory and team members according to company policies.
Ensure continuous training for F&B staff, enhancing proficiency and knowledge to elevate the guest service experience.
Uphold consistent cleanliness and maintenance in all company restaurants, adhering to established protocols for a professional and inviting atmosphere.
Promote and maintain a safe work environment for both guests and team members, emphasizing the importance of guest well-being.
Showcase adaptability and leadership by performing other duties and responsibilities assigned by any Senior Food and Beverage Managers or Director of Food and Beverage, ensuring a seamless and exceptional guest service experience.
Operational Efficiency and Controls:
Ensure an exceptional guest experience through consistent adherence to high service standards.
Resolve procedural and hospitality challenges promptly, including guest recovery and SOP changes.
Monitor financial obligations of each F&B area to enforce service standards, product specifications, and department efficiencies
Implement effective controls of food, beverage, and labor costs.
Track, control, and report on inventory, COGS, labor, and other expenses.
Coordinate F&B operations for special park events, implementing promotions and sales events for increased revenue and customer engagement. Partnering with Marketing when needed
Negotiate with vendors, suppliers, and distributors to control supply operations and costs.
Stay current with the latest trends and best practices in the food and beverage industry.
Legal Compliance and Documentation:
Ensure fair and consistent employee disciplinary documentation.
Partner with the Human Resources department to meet legal and compliance objectives.
Ensure compliance with food and beverage policies, as well as local, state, and federal laws.
Diverse Duties:
Drive revenue and customer engagement by implementing strategic initiatives such as seasonal menus, specials, promotions, and incentives for both guests and the team.
Partner with Culinary on any programming for menus, equipment, and cleanliness standards
Physical Requirements:
Able to stand, walk, and sit for up to
10
hours in a single day.
Able to lift up to 40 lbs.
Able to move equipment which would include pushing, pulling, stooping and shoving, and bending.
Able to work outdoors may be exposed to a variety of weather conditions such as rain, cold temperatures, direct sunlight, high heat, and humidity.
Able to work in a noisy environment.
Ability to climb stairs.
Skills/Qualifications:
Culinary school diploma or related degree preferred.
Previous experience in a large-scale corporate setting is an advantage.
Proven food and beverage management experience.
Proficient in MS Office, POS systems, and budget management.
Efficient problem-solving and personnel management skills.
Guest-oriented with strong teamwork and multitasking abilities.
RBS training and Food Handler’s Card required.
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As the Food and Beverage Operation Manager, you spearhead daily operations, prioritizing unparalleled guest experiences while nurturing a positive work culture. Your pivotal role encompasses enhancing guest satisfaction, driving sales, optimizing profitability, and ensuring operational efficiency through strategic initiatives and precise cost controls.
Job Duties/Essential Functions:
Team Management and Guest Experience:
Foster a culture of excellence by inspiring and motivating team members to consistently meet and exceed guest expectations.
Hire, train, supervise, develop, discipline, and counsel hourly F&B supervisory and team members according to company policies.
Ensure continuous training for F&B staff, enhancing proficiency and knowledge to elevate the guest service experience.
Uphold consistent cleanliness and maintenance in all company restaurants, adhering to established protocols for a professional and inviting atmosphere.
Promote and maintain a safe work environment for both guests and team members, emphasizing the importance of guest well-being.
Showcase adaptability and leadership by performing other duties and responsibilities assigned by any Senior Food and Beverage Managers or Director of Food and Beverage, ensuring a seamless and exceptional guest service experience.
Operational Efficiency and Controls:
Ensure an exceptional guest experience through consistent adherence to high service standards.
Resolve procedural and hospitality challenges promptly, including guest recovery and SOP changes.
Monitor financial obligations of each F&B area to enforce service standards, product specifications, and department efficiencies
Implement effective controls of food, beverage, and labor costs.
Track, control, and report on inventory, COGS, labor, and other expenses.
Coordinate F&B operations for special park events, implementing promotions and sales events for increased revenue and customer engagement. Partnering with Marketing when needed
Negotiate with vendors, suppliers, and distributors to control supply operations and costs.
Stay current with the latest trends and best practices in the food and beverage industry.
Legal Compliance and Documentation:
Ensure fair and consistent employee disciplinary documentation.
Partner with the Human Resources department to meet legal and compliance objectives.
Ensure compliance with food and beverage policies, as well as local, state, and federal laws.
Diverse Duties:
Drive revenue and customer engagement by implementing strategic initiatives such as seasonal menus, specials, promotions, and incentives for both guests and the team.
Partner with Culinary on any programming for menus, equipment, and cleanliness standards
Physical Requirements:
Able to stand, walk, and sit for up to
10
hours in a single day.
Able to lift up to 40 lbs.
Able to move equipment which would include pushing, pulling, stooping and shoving, and bending.
Able to work outdoors may be exposed to a variety of weather conditions such as rain, cold temperatures, direct sunlight, high heat, and humidity.
Able to work in a noisy environment.
Ability to climb stairs.
Skills/Qualifications:
Culinary school diploma or related degree preferred.
Previous experience in a large-scale corporate setting is an advantage.
Proven food and beverage management experience.
Proficient in MS Office, POS systems, and budget management.
Efficient problem-solving and personnel management skills.
Guest-oriented with strong teamwork and multitasking abilities.
RBS training and Food Handler’s Card required.
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