F&B Outlet Manager

Omni Frisco Hotel at the Star The Omni Frisco Hotel at The Star is more than just the official hotel of the Dallas Cowboys, it's the social hub for great food, fun and nightlife. This 16-story hotel features 300 beautifully appointed guest rooms and suites and a range of meeting spaces to accommodate any sized gathering. From grand and junior ballrooms to intimate spaces and an elevated pool deck, Omni Frisco Hotel's 24,000 square feet of meeting space provide endless opportunities for events. This multi-use campus in partnership with the Dallas Cowboys, the city of Frisco and Frisco Independent School District features restaurants, retail space, entertainment venues and more. Omni Frisco Hotel is connected to The Ford Center, a 12,000-seat, domed, multi-purpose event center. The entire campus is anchored by the Dallas Cowboys World Headquarters, which houses office space and the practice facility for the Dallas Cowboys and the Dallas Cowboys Cheerleaders. Located 20 minutes north of downtown Dallas and 25 minutes from both DFW International and Love Field Airport, the Omni Frisco Hotel features a bevy of amenities including Neighborhood Services, a restaurant featuring honest food and drink in the American tradition. Discover our luxury boutique, Charlotte Jones Collection featuring local designers, a chic coffee and wine bar in the lobby and an elevated pool bar and grill, The Edge, overlooking the 91-acre entertainment district dubbed The Star. The upscale Omni Frisco Hotel embodies true Texas charm and sophistication. Staying true to Omni's local color, this luxury hotel captures the energy and future of this vibrant North Texas city. Overview: This team member will provide proper training and supervision of all personnel including supervisors. To insure prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures. To ensure the overall success of the restaurant by guest satisfaction surveys and utilizing financial controls. Responsibilities: To consistently ensure the maximum guest satisfaction while dining in the restaurant. Pre-meal meeting conducted with service staff on a daily basis. Supervision of floor during operation. Ensure that service personnel follow service protocol including steps of service. Monitor timing of guest experience. Handle all complaints to the guests' satisfaction. Maintain a consistently smooth-running operation. Make the Front of the House staff weekly schedule. Ensure Kitchen, stewarding and cashier staff are on duty as scheduled. Ensure the side-stations are fully stocked with equipment. All side-work complete and checked out by the manager. Making sure the beverage machines are functioning properly. Ensure station rotation in seating. Assist in seating or service of guests as necessary. Coordinate all functions in dining room during service. Monitor productivity of service staff. Monitor and critique the quality and consistency of the food product. Making sure special boards and/or descriptions posted accurately. Continuously check food quality and presentation coming from kitchen. Maintain food displays during service. Monitor guest satisfaction and comments regarding food and service. To be familiar with clients so that there is constant recognition of all repeat guests. Review reservations on a daily basis and check against the VIP list from the front desk. All special attention details handled properly. Maintain the physical atmosphere and cleanliness of the restaurant. Ensure the staff's uniforms and appearances meet specifications. Make sure tabletops are set to specifications, and during service, constantly inspect tabletops, side-stations and tray stands. All menus inspected daily by hostess. Make sure all equipment in good condition and clean. Make sure work areas are being maintained neat, orderly and clean. All lights and music adjusted appropriately for each meal period. To contribute to the profitability of the restaurant through cost control effectiveness. Constantly perform positive up-selling techniques with service staff. Expedite table turnover and table resetting. Implement sales promotions and merchandising programs. Be familiar with all beverage-related procedures and equipment and assist the cashier when needed. Know and adhere to all company policies and procedures. Know emergency procedures (including CPR) and work to prevent accidents. Be familiar with and enforce all policies related to liquor liability laws. Perform any and all other duties assigned and/or required by management. Qualifications: Bachelor's Degree or Equivalent preferred 4 years of experience in a previous Food & Beverage operations leadership role required Previous Restaurant General Manager or Assistant General Manager Experience preferred Flexible schedule including evenings, weekends, and holidays Understanding of financial statements and labor productivity Excellent communication skills Physical Requirements: Must be able to stand and walk for an extended period or for an entire shift. Must be able to move, lift, carry, push, pull, and place objects of moderate weight without assistance. Working Environment: Interior of restaurant kitchen and designated bar area, with occasional travel around resort property as needed. Exposure to various hazardous chemicals. Exposure to food items and beverages. Tools & Equipment: MICROS computer and card, telephone, wine key Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link: EEOC is the Law Poster. Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages. #J-18808-Ljbffr Omni Hotels & Resorts