Hospitality Operations Manager

JOB DESCRIPTION

Summary/Objective
The role of Hospitality Manager is hands-on in an operational capacity, working with the line-team to meet and exceed standards and objectives set by management. A successful candidate has a solid background in concessions, bars and/or high-volume banquet operations. She/he has managerial experience leading our associates in multiple facets of food & beverage operations to the next level of operational excellency.

Essential Functions

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

1. Direct and execute the organized activities of the Food & Beverage operating departments to maintain the high standards of food and beverage quality, service, and marketing to maximize profits through outstanding customer service.
2. Plan and direct the functions of administration including planning of all Hospitality Food & Beverage department offerings to meet the daily operational needs.
3. Monitor, develop, and implement schedules for the operation of all restaurants, bars, banquet events, concessions offerings and other standalone outlets to achieve a profitable result.
4. Work with the chef to create attractive menu items designed to attract a predetermined customer market.
5. Implement effective controls of food, beverage, and labor costs among all sub-departments and monitor the food and beverage target daily revenue budget to ensure efficient operation within budget limitations on a daily, weekly, and monthly basis.
6. Assist the department associates/team members in achieving the predetermined daily sales goals by delivering highest standards of quality food, service, cleanliness, merchandising, and promotions.
7. Conduct pre-shift meetings for all F&B outlets and communicate the daily targets, goals, service standard for the day.
8. Investigate and resolve food quality and service complaints, if any, on the spot by having a solid presence on the floor at all times.
9. Ensure full compliance with all Santa Anita Park policies and procedures, F&B brand standards that relate to food and beverage, as well as local, state, and federal laws and regulations.
10. Train, supervise, develop, and counsel all food and beverage team members according to Santa Anita Park policies and procedures.

Competencies

1. Dependability

1. Communication Proficiency – written and verbal
2. Collaboration
3. Leadership
4. Decision Making
5. Teamwork

Required Education and Experience

1. 3 years in a managerial F&B role at high volume F&B complex (Stadium, multi-unit Hotel, food hall), strong banquet expertise and beverage operation supervision is a plus. Previous banquet, restaurant management, concessions management and/or event planning management is key.
2. 5+ years of hands-on experience in various hospitality roles.
3. Knowledge of employment related federal and state laws.

Preferred Education and Experience

1. Bilingual (Spanish).
2. Proficiency in systems like Clover, Gotab

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Schedule: Wednesday through Sunday. Must be able to work day, evening and holidays as necessary.