Location: Colusa,CA, USA
POSITION SUMMARY:
The Hospitality Operations Manager holds a pivotal role within the organization, leveraging their wealth of experience in customer relations to lead the development and growth of their team. This seasoned professional excels in coaching and guiding staff members, setting a high standard for excellence within the industry. Their primary responsibility lies in providing comprehensive training and mentorship to the Food and Beverage Front of the House (FOH) Managers and Supervisors.
Central to this role is the task of equipping FOH Management with the necessary skills to proficiently manage various aspects of operations, including inventory control, ordering processes, financial reporting, payroll management, as well as offering support through counseling and coaching for individual outlets. By instilling best practices and fostering a culture of continuous improvement, the manager ensures that each outlet delivers high-quality food and beverage offerings alongside exceptional service.
In alignment with our commitments, the Hospitality Operations Manager will embody and promote values such as kindness, proactive problem-solving, positivity, prompt responsiveness, teamwork, unapologetic celebration of people, stewardship of facility resources, creation of safe spaces for innovation, and cultivation of meaningful relationships that empower individuals to explore their full potential. These values will guide the manager in creating an environment where team members feel valued, supported, and motivated to excel in their roles, ultimately contributing to the success and reputation of the organization.
ESSENTIAL FUNCTIONS:
Ensures the smooth operation of a fast-paced, multi-outlet food and beverage department, including three restaurants, a snack bar, catering, and bar service.
Conducts regular financial analysis and performance evaluations for each outlet.
Develops and implements effective cost control measures and standards to manage business levels and ensure a quality guest experience.
Sets goals for Managers, Supervisors, and Team Members to meet service standards and operational targets.
Assists in producing an annual budget, capital expenditures, and monthly variance reports.
Partners with the Marketing Department to create strategies that drive business through the casino, utilizing food and beverage venues to increase market share.
Creates a work environment where employees are engaged, challenged, supported, and productive, prioritizing staff development.
Promotes the highest degree of guest satisfaction, ensuring consistent quality controls and providing timely feedback and recovery systems.
Assists with the hiring process, onboarding new hires, and assigning work to promote positive employee relations through timely performance evaluations, rewards, and discipline.
Ensures staff are certified in sanitation and safety techniques and comply with all related procedures and laws.
Manages purchasing, product knowledge, rotation, inventory, and transfers to ensure food costs align with budgets and profit margins are acceptable.
Effectively schedules managers, supervisors, and team members to meet business demands.
Updates training manuals and ensures the onboarding process for FOH new hires is current and effective.
EDUCATION:
An Associates degree and/or a Bachelors degree in Business or a related field from a four-year college or university; a combination of education and/or experience may be considered.
TRAINING AND/OR EXPERIENCE:
A minimum of five years of progressive Food and Beverage management experience (including both front of the house and back of the house operations experience) in a casino operation.