The Sea Pines Resort
Food & Beverage Operations Manager
The Sea Pines Resort, Hilton Head Island, South Carolina, us, 29938
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Food & Beverage Operations Manager
role at
The Sea Pines Resort .
Job Summary: Manages F&B operations and staff on a daily basis, utilizing managers and supervisors in compliance with budgeted guidelines. Supervises daily restaurant operations; assists with menu planning, maintains sanitation standards, and assists servers and hosts during meal periods. Responsible as a department head to direct and work with the food and beverage management team and employees to successfully execute restaurant operations; strive to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
Essential Duties & Responsibilities
Operations:
Directs the FOH Operations. Oversees Food & Beverage managers and employees to execute the F&B strategy and focus on meeting or exceeding departmental and resort goals. Ensures compliance with Sea Pines Operating Standards.
Guest Satisfaction:
Ensures products and services meet or exceed guest expectations and build customer loyalty through product and service excellence.
Human Resources:
Hires, develops and retains a diverse workforce; creates and sustains a work environment that focuses on fair treatment and employee satisfaction.
Sales and Revenue Management:
Assists in developing the F&B marketing strategy targeting both in‑house and external customers. Maximizes revenue by focusing on average check and number of covers.
Financial Management:
Assists in the development and manages the department’s annual operating budget including capital expenditures to achieve or exceed budget expectations. Ensures successful performance by effectively managing wages, productivity and expenses in accordance with business demand.
Technical Results Operations/Property Management
Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow‑up and hands‑on management.
Recognizes good quality products and presentations.
Maintains service and sanitation standards in restaurant and bar/lounge areas.
Ensures compliance with food handling and sanitation standards.
Must have a valid South Carolina Driver’s License.
Ensures compliance with all local, state and federal regulations (OSHA, ASI and Health Department).
Ensures staff understands local, state and federal liquor laws; monitors alcohol beverage service in compliance with local laws.
Ensures staff is TIPS trained or has completed other approved responsible beverage service training programs.
Oversees food, beverage, china, glass and silver inventory levels; ensures storerooms are cleaned and maintained.
Oversees daily shift operations and assists servers and hosts during meal periods and high demand times.
Works with the Chef and restaurant supervisors/managers to develop promotions, food and wine pairings, menu items and presentations.
Facilitates pre‑meal briefings with the Chef and restaurant supervisor/managers to educate staff on menu items including ingredients, preparation methods and unique tastes.
Oversees service delivery in restaurant to ensure guest is serviced from point of entry to departure, including greeting, speed of order, food and beverage delivery, fulfillment of special requests, collection of payment and invitation to return.
Oversees the booking and manages service of restaurant parties and special events.
Understands the operating and maintenance procedures of all departmental equipment.
Coordinates with Facilities Services and manages an effective restaurant repair and maintenance program.
Ensures uniforms are properly inventoried and maintained.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Trains supervisors/managers and employees in accident prevention and ensures compliance with loss prevention policies.
Effectively investigates reports and follows up on employee and guest accidents.
Guest Satisfaction
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Meets with guests during meals or upon departure to obtain feedback on quality and service, and effectively handles guest problems and complaints.
Empowers employees to provide excellent customer service with clear guidelines and ongoing training.
Observes service behaviors and provides feedback to individuals and supervisors to continuously improve service performance.
Reviews comment cards and other data to identify areas of improvement; develops corrective action and shares plans with resort leadership.
Incorporates guest satisfaction into departmental meetings, focusing on continuous improvement.
Acts as the guest service role model for the outlets, set a good example of excellent customer service and creates a positive atmosphere for guest relations.
Human Resources
Interviews supervisors and hourly employees with appropriate skills to meet the business needs.
Assists in developing, implementing, and maintaining a departmental orientation program for new hires.
Uses all available on‑the‑job training tools, implements training initiatives, and conducts training when appropriate.
Communicates performance expectations and monitors progress through reports.
Conducts hourly employee performance appraisals according to Standard Operating Procedures.
Administers performance appraisal process for direct report supervisors; develops business goals and appropriate development plans.
Establishes and maintains open, collaborative relationships with employees.
Actively solicits employee feedback, utilizes an open‑door policy, and addresses employee problems or concerns.
Manages employee progressive discipline procedures consistently and fairly.
Ensures regular on‑going communication to create awareness of business objectives and communicate expectations.
Celebrates successes and publicly recognizes contributions of team members.
Ensures self and direct report supervisors attend appropriate core training classes.
Develops and mentors supervisors and employees.
Ensures restaurant employees maintain required alcohol serving certifications.
Sales and Revenue Management – Primarily Beverage Focused
Implements new concepts and promotions for all areas of responsibility.
Critiques marketing plan for restaurant.
Attends scheduled meetings to anticipate long‑term planning needs.
Maximizes revenue opportunities through competitive pricing of food & beverage products and services.
Works with Culinary management to manage menu mix by reviewing item sales trends and profit contributions regularly.
Benchmarks the competition and is aware of competitive promotions and strategies.
Develops and implements incentive programs for staff to maximize revenue and encourage goal attainment.
Monitors actual and projected sales daily; reviews meal period covers, capture ratios, and average check to ensure revenue goals are met or exceeded. Identifies and addresses opportunities as needed.
Financial Management
Manages areas of operation to budget by reviewing activity reports, budget worksheets and payroll reports.
Utilizes E‑Time for tracking employee time and attendance.
Oversees department’s controllable expenses to achieve or exceed budgeted goals.
Participates in the development of department’s capital expenditure goals; manages projects as needed.
Participates in the budgeting process for areas of responsibility.
Prepares weekly and period‑end P&L critique.
Understands the impact of department's operation on the overall resort financial goals; educates staff on details as appropriate.
Ensures cash control and liquor control procedures are followed by all outlets and bar/lounge employees.
Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience Bachelor’s degree (B.A.) from a four‑year college or university with three to five years of experience focusing on restaurant and beverage management. Preferably in a Four‑Star multi‑venue resort environment or high‑volume independent F&B operation.
Seniority Level Director
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
Referrals increase your chances of interviewing at The Sea Pines Resort by 2x.
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Food & Beverage Operations Manager
role at
The Sea Pines Resort .
Job Summary: Manages F&B operations and staff on a daily basis, utilizing managers and supervisors in compliance with budgeted guidelines. Supervises daily restaurant operations; assists with menu planning, maintains sanitation standards, and assists servers and hosts during meal periods. Responsible as a department head to direct and work with the food and beverage management team and employees to successfully execute restaurant operations; strive to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
Essential Duties & Responsibilities
Operations:
Directs the FOH Operations. Oversees Food & Beverage managers and employees to execute the F&B strategy and focus on meeting or exceeding departmental and resort goals. Ensures compliance with Sea Pines Operating Standards.
Guest Satisfaction:
Ensures products and services meet or exceed guest expectations and build customer loyalty through product and service excellence.
Human Resources:
Hires, develops and retains a diverse workforce; creates and sustains a work environment that focuses on fair treatment and employee satisfaction.
Sales and Revenue Management:
Assists in developing the F&B marketing strategy targeting both in‑house and external customers. Maximizes revenue by focusing on average check and number of covers.
Financial Management:
Assists in the development and manages the department’s annual operating budget including capital expenditures to achieve or exceed budget expectations. Ensures successful performance by effectively managing wages, productivity and expenses in accordance with business demand.
Technical Results Operations/Property Management
Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow‑up and hands‑on management.
Recognizes good quality products and presentations.
Maintains service and sanitation standards in restaurant and bar/lounge areas.
Ensures compliance with food handling and sanitation standards.
Must have a valid South Carolina Driver’s License.
Ensures compliance with all local, state and federal regulations (OSHA, ASI and Health Department).
Ensures staff understands local, state and federal liquor laws; monitors alcohol beverage service in compliance with local laws.
Ensures staff is TIPS trained or has completed other approved responsible beverage service training programs.
Oversees food, beverage, china, glass and silver inventory levels; ensures storerooms are cleaned and maintained.
Oversees daily shift operations and assists servers and hosts during meal periods and high demand times.
Works with the Chef and restaurant supervisors/managers to develop promotions, food and wine pairings, menu items and presentations.
Facilitates pre‑meal briefings with the Chef and restaurant supervisor/managers to educate staff on menu items including ingredients, preparation methods and unique tastes.
Oversees service delivery in restaurant to ensure guest is serviced from point of entry to departure, including greeting, speed of order, food and beverage delivery, fulfillment of special requests, collection of payment and invitation to return.
Oversees the booking and manages service of restaurant parties and special events.
Understands the operating and maintenance procedures of all departmental equipment.
Coordinates with Facilities Services and manages an effective restaurant repair and maintenance program.
Ensures uniforms are properly inventoried and maintained.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Trains supervisors/managers and employees in accident prevention and ensures compliance with loss prevention policies.
Effectively investigates reports and follows up on employee and guest accidents.
Guest Satisfaction
Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
Meets with guests during meals or upon departure to obtain feedback on quality and service, and effectively handles guest problems and complaints.
Empowers employees to provide excellent customer service with clear guidelines and ongoing training.
Observes service behaviors and provides feedback to individuals and supervisors to continuously improve service performance.
Reviews comment cards and other data to identify areas of improvement; develops corrective action and shares plans with resort leadership.
Incorporates guest satisfaction into departmental meetings, focusing on continuous improvement.
Acts as the guest service role model for the outlets, set a good example of excellent customer service and creates a positive atmosphere for guest relations.
Human Resources
Interviews supervisors and hourly employees with appropriate skills to meet the business needs.
Assists in developing, implementing, and maintaining a departmental orientation program for new hires.
Uses all available on‑the‑job training tools, implements training initiatives, and conducts training when appropriate.
Communicates performance expectations and monitors progress through reports.
Conducts hourly employee performance appraisals according to Standard Operating Procedures.
Administers performance appraisal process for direct report supervisors; develops business goals and appropriate development plans.
Establishes and maintains open, collaborative relationships with employees.
Actively solicits employee feedback, utilizes an open‑door policy, and addresses employee problems or concerns.
Manages employee progressive discipline procedures consistently and fairly.
Ensures regular on‑going communication to create awareness of business objectives and communicate expectations.
Celebrates successes and publicly recognizes contributions of team members.
Ensures self and direct report supervisors attend appropriate core training classes.
Develops and mentors supervisors and employees.
Ensures restaurant employees maintain required alcohol serving certifications.
Sales and Revenue Management – Primarily Beverage Focused
Implements new concepts and promotions for all areas of responsibility.
Critiques marketing plan for restaurant.
Attends scheduled meetings to anticipate long‑term planning needs.
Maximizes revenue opportunities through competitive pricing of food & beverage products and services.
Works with Culinary management to manage menu mix by reviewing item sales trends and profit contributions regularly.
Benchmarks the competition and is aware of competitive promotions and strategies.
Develops and implements incentive programs for staff to maximize revenue and encourage goal attainment.
Monitors actual and projected sales daily; reviews meal period covers, capture ratios, and average check to ensure revenue goals are met or exceeded. Identifies and addresses opportunities as needed.
Financial Management
Manages areas of operation to budget by reviewing activity reports, budget worksheets and payroll reports.
Utilizes E‑Time for tracking employee time and attendance.
Oversees department’s controllable expenses to achieve or exceed budgeted goals.
Participates in the development of department’s capital expenditure goals; manages projects as needed.
Participates in the budgeting process for areas of responsibility.
Prepares weekly and period‑end P&L critique.
Understands the impact of department's operation on the overall resort financial goals; educates staff on details as appropriate.
Ensures cash control and liquor control procedures are followed by all outlets and bar/lounge employees.
Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience Bachelor’s degree (B.A.) from a four‑year college or university with three to five years of experience focusing on restaurant and beverage management. Preferably in a Four‑Star multi‑venue resort environment or high‑volume independent F&B operation.
Seniority Level Director
Employment Type Full‑time
Job Function Management and Manufacturing
Industries Hospitality
Referrals increase your chances of interviewing at The Sea Pines Resort by 2x.
#J-18808-Ljbffr