The F&B Pool & Beach Club Manager is primarily responsible for planning short and long term and the day –to-day operations of the assigned outlet. He/She will adhere to establish policies, standards and procedures required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals. He/She will have a desire to provide exceptional customer service and lead Service Professionals to a common goal for the guest, Service Professional, owner and brand awareness.
•A college degree is preferred.
•Freestanding restaurant experience necessary or luxury hotel a plus.
•Strong food/wine and liquor knowledge.
•Excellent customer service skills.
•Clear concise written and verbal communication skills in English.
•Must be proficient in Microsoft Word and Excel.
•Must have excellent organizational, interpersonal and administrative skills and excellent attention to detail.
•Ability to meet deadlines, work under pressure and work independently.
•Ability to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse angry situations and collect accurate information in order to resolve conflicts.
•Ability to handle multiple tasks.
•Strong leadership skills and the ability to motivate people.
•Administer the operation in such a manner as to bring into effect the superior product and service expected from the outlet. Oversee restaurant operations.
•Coordinates with the Food & Beverage Director and Assistant Food & Beverage Director plans and actions to achieve improved operations, overcome deficiencies, and institute necessary changes.
•Perform daily inspection of restaurant for readiness according to standards.
•Perform regular inspection of all areas in order to direct work. Emphasis to be on sanitation and cleanliness.
•Supervise and direct service.
•Maintain safety by adhering to stated safety policies and handle guest and employee accidents.
•Handle guest complaints in the most diplomatic manner.
•Spot-check guest checks to ensure proper check handling procedures are being adhered to.
•Be aware of the budget and continuously work towards achieving budgeted goals.
•Relate any outlet maintenance needs to the Engineering Department by work order program.
•Keep storerooms in a state of readiness, cleanliness and tidiness.
•Schedule dining room personnel with forecasted business ensuring that staffing is adequate and yet within budgetary goals.
•Promote and maintains good employee relations between service kitchen and dining room.
•Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards.
•Ensure Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met.
•Profit & Loss management by following cash control/security procedures, maintain inventory, manage labor, review financial reports, and take any appropriate actions.
•Lead efforts in recruiting, interviewing, and hiring team members; conducts performance appraisals, take disciplinary action, motivate and train.
•Ensure company standards on equipment, facility, and grounds are maintained by using a preventative maintenance program.
•Ensure food quality and 100% customer satisfaction.
•Ensure complete and timely execution of Corporate & local marketing plans
•Excellent human resources skills to motivate, develop, coach and counsel, hire, schedule and train staff.
•Ability to calculate/analyze data
•Basic business math and accounting skills.
•Attention to detail and strong sense of urgency.
•Focus on quality and revenue as the primary path to profits.
•Articulate ideas and concepts easily and express point of view with confidence.
•The ability to think ‘out of the box’ and see the big picture.
Turnberry Associates tries to turn real estate into gold. The company develops and manages commercial and residential real estate, primarily...