*general information*:
- country/region- mexico- province/city- san miguel de allende, gto.- location- rosewood san miguel de allende- department- food & beverage - services- job type- full-time permanent- an enthusiastic, confident, creative, and open-minded person.
has very good communication skills, is a people's person and a good motivator.
this role also requires organizational and analytical skills with strong leadership and training techniques.
the person needs to be internationally versed and multi-cultured and stay on top of market trends and changes.- qualifications & working experience- hotel management degree or business degree preferred.
- 5-8 years managerial experience in hotel food and beverage operations or freestanding lifestyle restaurants.
- track record in leading hotel company with good business and standards.
- knowledge of more than one language is recommended.
- job summary- to function as the business & operations manager all hotel outlets, to ensure that all outlets operate successfully, in accordance with the standard of the hotel and are individually profitable.- key responsibilities- administration- assists to ensure that the food and beverage activities are aligned with the respective corporate strategy, and that the hotel actions have been implemented where appropriate.
- oversees the preparation and update of individual departmental operations manuals.
- conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.
- guest satisfaction- ensures that all associates deliver the brand promise and provide exceptional guest service at all times.
- ensures that associates also provide excellent service to internal customers in other departments as appropriate.
- handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
- maintains positive guest and colleague interactions with good working relationships.
- establishes a rapport with guests maintaining good customer relationships.
- personally and frequently verifies that guests in the outlet are receiving the best possible service.
- spends time in the outlet (during peak periods) to ensure that the outlet is managed well by the respective associates and functions to the fullest expectations.
- operations- ensures that minimum brand standards have been implemented.
- ensures that all food and beverage essentials are implemented.
- responds to the results of the consumer audit and ensures that the relevant changes are implemented.
- works closely with other outlet managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
- ensures that food and beverage associates work in a supportive and flexible manner with other departments, in a spirit of "we work through teams".
- tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
- monitors service and food and beverage standards in the outlet.
work with the outlet managers & supervisors, executive sous chefs and chef de cuisines to take corrective actions where necessary.
- conducts frequent and thorough inspections together with the executive sous chef, of the food and beverage operation.
- frequently verifies that only fresh products are used in food and beverage preparation.
- assists the executive chef/executive sous chefs with creative suggestions and ideas.
- conducts monthly inventory checks on all operating equipment and supplies.
- liaises with the kitchen and beverage department on daily operations and quality control.
- have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend food and beverage combinations and upsell alternatives.
- ensures that the outlet is kept clean and organised, both at the front as well as the back of house.
- liaises and organises with housekeeping department that the established cleaning schedules are strictly adhered to.
- marketing- prepares with the outlet team, a yearly marketing plan which is the basis of the food and beverage annual marketing plan.
- evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel's operations remain competitive and cutting edge.
- continuously seeks marketing and public relations opportunities to increase awareness and ultimately business.
- finance- maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipme