Resorts - Food/Retail Operations Manager - The Fountains Resort in Orlando, FL by Bluegreen Vacations

Date Posted: 11/1/2018

Job Snapshot

Job Description

The purpose of the Food & Retail Operations Manager is managing the daily operations of the Restaurant, Bar/Grill, and retail outlet activities and their coordination with other department.

Specific Duties:
-Responsible for maintaining proper working relationships between the restaurant and all other departments.
-Coordination of back of the house for special events.
-Responsible for hiring, training, scheduling, continued development of all staff and managing a staff of 30 or more associates.
-Responsible of performing appraisals of all staff as outlined in SOP’s.
-Manage the restaurant inventory to attain the highest yield per F&B objectives and conduct daily inventory checks.
-Manage and achieve all areas of budgets by implementing proper F&B controls.
-Ensures availability of merchandise and services by approving contracts; maintaining inventories.
-Formulates pricing policies by reviewing merchandising activities; determining additional needed sales promotion; authorizing clearance sales; studying trends.
-Markets merchandise by studying advertising, sales promotion, and display plans; analyzing operating and financial statements for profitability ratios.
-Secures merchandise by implementing security systems and measures.
-Ensure the satisfaction of all guests by implementing and maintaining proper Guest/Owner relation programs and maintain the resort comment card and other grading systems standards.
-Develop and maintain progress reports and program tracking for management review and communicate programs and results to appropriate parties.
-Set up and track incentive program for F&B associates.

~UP

Job Requirements

1 – Minimum Formal Education:
College Degree Preferred.

2 – Minimum Experience:
2-4 years of experience in Hospitality Operations
3-5 years of experience as a Supervisor for a department with revenues over $1million dollars annually.

3 – Essential Training, Knowledge, Licenses and /or Certifications:
Strong performance of operational procedures and standards for the past 24 months
MICROS, Inventory System, Audit Compliance, Labor/Schedule Management, P&L Analysis, Budget & Forecasting, Trend analysis, Menu mix analysis, Basics menu engineering, Costs of Goods Sold and ability to manage cost, maximize revenue and menu design, analyze results, make changes as needed to meet goals

4 – Essential Professional Skills/Competencies:
Commanding presence in FOH and BOH, Ability to select and develop talent
Multi-tasking, Strong service and recovery background, TIPS, passed skill check for discipline, certified at open & close procedures, Ability to obtain first responder certifications, Safe Serve, Prioritizing, Strong Leadership skills, MSOffice, Bi-lingual preferred, Detail-oriented, Organizational skills

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