Operations Manager

F&B Operations Manager | The Whit Job Description At The Whit, we are looking to meet innovative and hospitality minded people to join our team. If you are a beverage and food enthusiast that appreciates the fast pace of the hospitality industry and a desire for cultivating relationships, we want to hear from you! Our luxury Hotel & Salon is looking for an experienced and hospitality-minded F&B Operations Manager to join our team. You will need to be knowledgeable, food-centric, and passionate about cocktails. The ability to manage the floor, mentor, and educate fellow team members, while interacting with guests by touching tables, resolving issues, presenting, suggesting, and educating them about food, cocktails and wine is a must. If this is you, submit your resume today! General Responsibilities Orchestrates the F&B Service Experience Proactive Hospitality (Table Touches) Guest Relationship Management Inventory Management (Waste / COS) Performance Management Labor Management / Productivity Logistics Oversight Brand Ambassador Communications Operations Execution Communications and Guest Relationship Management The F&B Operations Manager must have excellent customer relationship management and communication skills, be polished and articulate, and use their skills to manage guest relationships. They are an active Brand Ambassador on the floor and pursue opportunities to increase visitation and build relationships with all guests. The F&B Operations Manager provides accurate and timely information to patrons, employees, leadership, and vendors and continuously focuses on improving customer satisfaction to drive loyalty and deliver a positive guest experience. Planning and Operations The F&B Operations Manager is responsible for all elements of daily planning and execution, including identifying shift logistics and staff assignments. They coordinate logistics with HOH Operations, proactively communicate information, and set clear expectations for delivery to the service team before and during the shift. The F&B Operations Manager also must work well under pressure, be able to manage multiple activities simultaneously, and re-prioritize efforts when plans change, or the need arises. Hospitality and Guest Journey The F&B Operations Manager is the “Orchestrator of the Service Experience” and is responsible for the consistent execution of The Whit Guest Journey. They are subject matter experts of the service priorities of the Guest Journey and are keenly aware if each Whit Team member is successfully executing it for all guests during the shift. They make certain that all staff members are aware of their individual responsibilities throughout the shift and consistently teach, communicate, and lead in the moment to guarantee a memorable experience for each guest. The F&B Operations Manager ensures that no guest leaves The Whit dissatisfied without attempting to recover and deliver lasting hospitality. Staff Management & Scheduling The F&B Operations Manager must lead the day-to-day performance of the service team, including servers, bartenders, hosts, support staff, and other front-of-house personnel. They will develop and manage schedules based on business levels and forecasted demand, ensuring appropriate staffing levels while controlling labor costs. They will participate in recruitment, hiring, onboarding, training, coaching, and performance management. Financials The F&B Operations Manager successfully manages cost of sales and labor throughout the shift by monitoring and reporting waste and ensuring productivity. They seek to understand food, liquor, wine, and beverage consumption via product sales reports in TOAST to maintain pars for all purchases and requisitions as needed. The F&B Operations Manager also confirms employees are clocked in/out as scheduled (or needed) in Harri and assists in overseeing the leads effectively and accurately complete their assigned tasks that ensure a successful business performance. Administration The F&B Operations Manager is responsible for facility appearance, organization, and management of all tools, systems, and processes. They are trained and execute all end-of-day responsibilities and effectively manage multiple projects, meet deadlines, and work well under pressure and within budget, consistently and efficiently. Qualifications Must have 5+ years of lounge & restaurant management experience in a fine dining or polished operation Strong knowledge of cocktails and wine needed Must be operations-driven, passionate about food and beverage, hands-on, and guest focused Compensation & Benefits $65K – $80K Annual Base Salary Up to an additional 20% of base salary in bonus compensation based on successful achievement of KPIs Health & Supplemental Benefits Annual Paid Time Off 401K with company match We use eVerify to confirm U.S. Employment eligibility. #J-18808-Ljbffr