Operations/Food and Beverage Manager

SUMMARY: Primarily supervises front desk and kitchen team members to ensure efficient and smooth operations for proper completion of all duties and guest satisfactions. Responds in a professional and courteous manner to guests by providing accurate and timely information and services.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned by a manager or supervisor as needed

• Adhere to all Anderson Hospitality Group, LLC policies and brand specific standards.
• Responsible for scheduling all kitchen and bartending staff.
• Familiar with all drink and food options on the menu.
• Ensure the kitchen area remain up-to-date and adheres to all health codes.
• Prepared to be on-call in case of any emergencies.
• Greets, registers, and assigns rooms to guests. Issues room key and room directions to guest.
• Answers inquiries pertaining to hotel services; registration of guests; and shopping, dining, entertainment, and travel directions.
• Computes bill, collects payment, and makes changes as required for guests.
• Posts charges such as room, food, liquor, or market purchases.
• Uses suggestive selling skills and company sales programs to maximize revenue and occupancy levels.
• Reports all necessary reporting procedures in documenting guest requests.
• Handles accounting of money, receipts, guest accounts and credit through operation of the Front Desk computer system and completion of reports required to ensure company funds are secure.
• Must be knowledgeable of all in-house services and able to assist guests when questioned.
• Must respond to a guest request within 10 minutes of time request was made.
• When approached by a guest with a problem, associate will empower himself/herself with the responsibility of assisting the customer in solving the problem.
• Interacts with internal and external customers in a positive, professional and accommodating manner.
• Associate will understand the role they play in attaining the financial goals of their department and hotel.
• Must perform any other required duties as requested by the General Manager to aid in better operation of the hotel, restaurant, lounge, and service to the guests.
• Placing orders for hotel food and supplies as needed on a weekly basis.
• Responsible for unloading, proper storage and rotation of food and supplies as per the day of delivery.
• Assists General Manager in proper financial practices, including, but not limited to, deposits, withdrawals, credit card accounts and any other fiscal means as assigned by the G.M.

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Must have a flexible schedule and ability to work days, evenings or nights any day of the week, including weekends and holidays.
• Must have exceptional customer service skills
• Demonstrated ability to perform multiple tasks in a busy environment and remain flexible
• Ability to work well in a team environment

EDUCATION and/or EXPERIENCE:

• High school diploma or general education degree (GED)
• Minimum of 2 years of food and beverage and/or management experience

Job Type: Full-time

Pay: $40,000.00 - $45,000.00 per year

Benefits:

• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Vision insurance

Shift:

• 8 hour shift
• Day shift
• Evening shift
• Morning shift

License/Certification:

• ServSafe (Preferred)
• Driver's License (Preferred)

Location:

• Bowling Green, KY 42103 (Required)

Work Location: In person

Salary : $40,000 - $45,000