Omni Hotels & Resorts
Overview
Orlando Resort at Championsgate The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation. This four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may relax in our Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river. Omni Orlando's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match.
Job Description
Responsible for the management of all aspects of the restaurant operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.
Responsibilities Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations.
Understands associates positions well enough to perform duties in the absence of the associate and adheres to local contracts.
Oversees day-to-day operation of all restaurant functions, ensuring efficient and effective running of all events while minimizing operating costs.
Ensures compliance with health, safety and sanitation standards; prepares daily for health department and Ecosure inspections.
Supervises cleanliness and safety in food preparation areas, refrigeration, storage areas, hallways, corridors and storerooms; enforces proper trash procedures.
Collaborates with Directors of Food & Beverage to plan and implement menu development; creates displays aligned with hotel concepts.
Manages food and beverage requisitioning by forecasting volume to optimize profitability and avoid over/under production.
Establishes steps of service for all outlets and monitors staff compliance.
Ensures leadership coverage during peak outlet hours.
Conducts monthly micros audits to ensure correct pricing and accurate associate access levels.
Assists in budgeting, controls overheads, reports variances with reasons, and recommends corrective actions.
Oversees day-to-day operations for Kestra (3 meals) and Legato (Grab & Go) ensuring high-quality cleanliness, service, food quality and presentation.
Responds to guest feedback to turn dissatisfied guests into return guests and recognizes repeat clients to ensure consistent recognition.
Communicates daily with outlet leadership to discuss events, forecasts, special projects and associate status.
Supervises sanitation operations and ensures timely service from kitchen to guest.
Completes financial and personnel administrative duties (invoices, payroll, daily recap, requisitions) on time per company policy.
Leads daily stand-up meetings, maintains cleanliness and organization of restaurant space (FOH & BOH), and coordinates with Engineering for maintenance.
Schedules and conducts regular walk-throughs; maintains furniture, fixtures and equipment; submits maintenance work orders.
Schedules and conducts monthly food and beverage inventories; reviews staffing to meet service, operation and financial objectives; maintains associate productivity levels.
Executes Restaurant Event Orders and handles special requests and pop-ups; attends pre-convention meetings as needed.
Recruits and interviews team members; mentors, trains, supervises, follows up and manages performance; enforces accountability.
Supports goal setting, prioritization, organization and achievement; uses communication to lead, influence and encourage others; supports sound financial decisions.
Fosters mutual trust and respect; enhances associate engagement and retention; seeks feedback and recognizes results throughout departments.
Maintains professional appearance according to Omni standards; responds promptly to emergencies to ensure a safe work and guest environment.
Performs required trainings and meetings; performs other duties as assigned by senior management.
Qualifications Minimum five years of progressive experience in Food & Beverage Management, with at least two years in a senior leadership role.
Bachelor's Degree or Equivalent.
Strong knowledge of food cost and inventories; ability to handle stressful and busy hotel operations.
Clear, concise written and verbal communication; comfortable speaking to guests and conducting meetings.
Proven track record of motivating managers and associates to meet and exceed goals and provide high-quality guest experiences.
Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, and cost controls for food and beverages.
Strong computer and technical skills, including online purchasing systems; ability to analyze turnover and implement corrective actions.
Ability to mentor and develop talent; handle progressive discipline/coaching; engage associates at all levels.
Ability to work with Sales and Catering leadership; willing to work flexible hours including nights, weekends and holidays.
Must meet appearance standards and maintain high personal hygiene; passionate about warm, engaging, personalized service.
Serve Safe certified food manager and unexpired TIPs required.
Ability to work in fast-paced environment with multiple priorities; extensive hands-on F&B knowledge across multiple outlets, banquets, inventories, menus, and P&L.
Strong customer service skills, problem-solving abilities, and attention to detail; clear communication in English with guests and staff.
Thorough knowledge of federal, state, local laws governing equal employment opportunity, civil rights, safety, wage and hour, and labor relations.
CORE COMPETENCIES Customer Focus, Creativity, Problem Solving, Drive for Results, Peer Relationships, Leading & Influencing, Time Management, Motivating Others, Composure, Business Acumen
ENVIRONMENT & PHYSICAL REQUIREMENTS Interior of hotel, in restaurant and kitchen areas with exposure to steam, humidity and extreme temperature. Ability to stand/walk for extended periods. Ability to bend, reach and lift up to 50 lbs and push/pull/carry up to 100 lbs. Exposure to hazardous cleaning chemicals.
Omni Hotels & Resorts is an equal opportunity employer. The EEO poster and related policy statements are available as required. If you need special assistance applying for a posted position, please email applicationassistance@omnihotels.com.
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Orlando Resort at Championsgate The Omni Orlando Resort at ChampionsGate is surrounded by 36 holes of championship Orlando golf and 15 acres of recreation. This four-diamond resort is one of the nation's premier golf, meeting and leisure retreats. In addition to walk-out golf, guests may relax in our Mokara spa, dine in one of our five restaurants or enjoy 15 acres of pools and recreation activities including the 850-foot lazy river. Omni Orlando's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Orlando Resort at ChampionsGate may be your perfect match.
Job Description
Responsible for the management of all aspects of the restaurant operation, in accordance with hotel standards. Will direct, implement, and maintain a service and management philosophy which serves as a guide to respective staff.
Responsibilities Consistent maintenance and refinement of service standards. Ensures compliance with applicable laws and regulations.
Understands associates positions well enough to perform duties in the absence of the associate and adheres to local contracts.
Oversees day-to-day operation of all restaurant functions, ensuring efficient and effective running of all events while minimizing operating costs.
Ensures compliance with health, safety and sanitation standards; prepares daily for health department and Ecosure inspections.
Supervises cleanliness and safety in food preparation areas, refrigeration, storage areas, hallways, corridors and storerooms; enforces proper trash procedures.
Collaborates with Directors of Food & Beverage to plan and implement menu development; creates displays aligned with hotel concepts.
Manages food and beverage requisitioning by forecasting volume to optimize profitability and avoid over/under production.
Establishes steps of service for all outlets and monitors staff compliance.
Ensures leadership coverage during peak outlet hours.
Conducts monthly micros audits to ensure correct pricing and accurate associate access levels.
Assists in budgeting, controls overheads, reports variances with reasons, and recommends corrective actions.
Oversees day-to-day operations for Kestra (3 meals) and Legato (Grab & Go) ensuring high-quality cleanliness, service, food quality and presentation.
Responds to guest feedback to turn dissatisfied guests into return guests and recognizes repeat clients to ensure consistent recognition.
Communicates daily with outlet leadership to discuss events, forecasts, special projects and associate status.
Supervises sanitation operations and ensures timely service from kitchen to guest.
Completes financial and personnel administrative duties (invoices, payroll, daily recap, requisitions) on time per company policy.
Leads daily stand-up meetings, maintains cleanliness and organization of restaurant space (FOH & BOH), and coordinates with Engineering for maintenance.
Schedules and conducts regular walk-throughs; maintains furniture, fixtures and equipment; submits maintenance work orders.
Schedules and conducts monthly food and beverage inventories; reviews staffing to meet service, operation and financial objectives; maintains associate productivity levels.
Executes Restaurant Event Orders and handles special requests and pop-ups; attends pre-convention meetings as needed.
Recruits and interviews team members; mentors, trains, supervises, follows up and manages performance; enforces accountability.
Supports goal setting, prioritization, organization and achievement; uses communication to lead, influence and encourage others; supports sound financial decisions.
Fosters mutual trust and respect; enhances associate engagement and retention; seeks feedback and recognizes results throughout departments.
Maintains professional appearance according to Omni standards; responds promptly to emergencies to ensure a safe work and guest environment.
Performs required trainings and meetings; performs other duties as assigned by senior management.
Qualifications Minimum five years of progressive experience in Food & Beverage Management, with at least two years in a senior leadership role.
Bachelor's Degree or Equivalent.
Strong knowledge of food cost and inventories; ability to handle stressful and busy hotel operations.
Clear, concise written and verbal communication; comfortable speaking to guests and conducting meetings.
Proven track record of motivating managers and associates to meet and exceed goals and provide high-quality guest experiences.
Strong understanding of forecasting, budgeting, scheduling, checkbook management, productivity, inventory controls, P&L analysis, and cost controls for food and beverages.
Strong computer and technical skills, including online purchasing systems; ability to analyze turnover and implement corrective actions.
Ability to mentor and develop talent; handle progressive discipline/coaching; engage associates at all levels.
Ability to work with Sales and Catering leadership; willing to work flexible hours including nights, weekends and holidays.
Must meet appearance standards and maintain high personal hygiene; passionate about warm, engaging, personalized service.
Serve Safe certified food manager and unexpired TIPs required.
Ability to work in fast-paced environment with multiple priorities; extensive hands-on F&B knowledge across multiple outlets, banquets, inventories, menus, and P&L.
Strong customer service skills, problem-solving abilities, and attention to detail; clear communication in English with guests and staff.
Thorough knowledge of federal, state, local laws governing equal employment opportunity, civil rights, safety, wage and hour, and labor relations.
CORE COMPETENCIES Customer Focus, Creativity, Problem Solving, Drive for Results, Peer Relationships, Leading & Influencing, Time Management, Motivating Others, Composure, Business Acumen
ENVIRONMENT & PHYSICAL REQUIREMENTS Interior of hotel, in restaurant and kitchen areas with exposure to steam, humidity and extreme temperature. Ability to stand/walk for extended periods. Ability to bend, reach and lift up to 50 lbs and push/pull/carry up to 100 lbs. Exposure to hazardous cleaning chemicals.
Omni Hotels & Resorts is an equal opportunity employer. The EEO poster and related policy statements are available as required. If you need special assistance applying for a posted position, please email applicationassistance@omnihotels.com.
#J-18808-Ljbffr