Additional Information
We're Sonesta International Hotels.
The 8th largest hotel company in the U.S.-and growing fast.
An epic blend of full-service and focused hotels in major cities, Sonesta's uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be. Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect.
Together We Thrive -bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting.
Job Description Summary
The Food and Beverage Operations Manager embodies Sonesta's Culture of Caring. We expect our leaders to prioritize creating exceptional experiences for both guests and team members, and to actively seek innovative ways to foster team success.
This role is responsible for assisting in coordinating, supervising, and directing all aspects of the food and beverage outlet's operations. This includes maintaining profitability, delivering high-quality products, and ensuring excellent service levels. The manager is also expected to develop marketing strategies to boost business, reduce employee turnover, manage revenue and payroll budgets, and achieve budgeted productivity while consistently upholding quality standards.
Sonesta managers are tasked with providing strategic vision, ensuring tactical execution, and actively overseeing their department to meet the company's revenue and profitability goals and objectives. The ideal candidate possesses a passion for building and motivating high-performing teams. Sonesta managers are leaders who are guest-focused (both internal and external) and achievement-oriented.
Job Description
Work Environment
This position primarily operates in a service environment, with some dedicated office time for administrative tasks.
Physical Demands
The individual in this role may occasionally exert up to 50 pounds of force, and/or frequently or constantly exert 20 pounds of force.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
The person in this role may be asked to lift, carry, push, pull, or otherwise move objects.
Must be able to tolerate extreme temperatures, such as those in freezers and on loading docks.
Expected Hours of Work
Flexibility to work variable days, including weekends and holidays, is required.
Flexibility to work variable shifts (days, nights, overnights) is essential.
Ten to twelve-hour shifts are sometimes necessary.
Education and Experience
High school graduates, some colleges, or equivalent. A bachelor's degree is preferred.
A minimum of seven years of experience in managing food and beverage operations is required. This must include culinary, sales, and service experience.
Experience across multiple food and beverage departments is necessary.
Must be able to obtain and maintain any required licenses, certificates, and permits.
Principle Duties and Responsibilities (Essential Functions)
Oversee all daily operations of the outlet.
Supervise outlet personnel.
Address guest complaints promptly.
Collaborate with other food and beverage managers, keeping them informed of emerging issues.
Keep the immediate supervisor fully informed of all problems or matters requiring attention.
Assist in coordinating and monitoring all phases of Loss Prevention within the outlet.
Prepare and submit required reports in a timely manner.
Ensure the preparation of necessary reports, including (but not limited to) Wage Progress, payroll, revenue, employee schedules, and quarterly action plans.
Monitor service quality in the food and beverage outlet.
Assist in menu planning and preparation.
Ensure compliance with all local liquor laws, health, and sanitation regulations.
Ensure adherence to Standard Operating Procedures (SOPs) across all outlets.
Ensure compliance with requisition procedures.
Maintain a visible presence on the floor, assisting staff as needed during each meal period.
Conduct staff performance reviews in accordance with Sonesta Hotel Policies and Standards.
Ensure the training of employees in SOPs and technical job tasks.
Participate in and/or conduct departmental and hotel training (CARE, One to One, etc.).
Interview candidates for front-of-house food and beverage positions and follow hiring approval standards.
Complete tip reporting.
Understand, implement, and monitor corporate promotions in the outlet (if applicable), including buffet and three-meal concept standards.
Ensure overall guest satisfaction.
Reitmr · The Benjamin Royal Sonesta New York, NY