Outdoor Dining General Manager

Job Description

Job Description

As the Outdoor Dining General Manager , you will be responsible for overseeing all aspects of food and beverage service within the pool area and outdoor restaurant outlet. Your role involves crafting an exceptional and diverse menu, leading a skilled team of professionals, and ensuring a seamless service experience to deliver world-class dining for our guests. You will be accountable for maintaining high standards of quality, service, and profitability, while also promoting business initiatives, reducing employee turnover, and achieving budgeted productivity goals. With a focus on culinary excellence, strong leadership, and guest satisfaction, you will play a crucial role in enhancing the overall success and reputation of the resort.

Qualifications & Requirements

Education & Experience

Bachelor’s degree in a relevant field or equivalent experience in Food & Beverage operations.

Minimum of 4 years of prior experience in Food & Beverage management, preferably within a luxury setting.

Food Handler’s Certificate for managers is required.

Proficiency with Microsoft Office software.

High school diploma is required.

Bilingual in English and Spanish (verbal and written communication).

Knowledge of F&B preparation techniques, health regulations, and liquor laws.

Skills & Competencies

Strong knowledge of food and beverage operations, menu planning, and presentation.

Excellent communication skills to effectively engage with guests, team members, and external contacts.

Proven ability to optimize staffing efficiency and control labor costs.

Strong leadership skills to guide, mentor, and develop a positive, motivated team.

Exceptional organizational abilities to work under pressure and meet deadlines.

Excellent interpersonal skills for working with guests, team members, and stakeholders.

Knowledge of local competition and industry trends.

Ability to ensure restaurants are consistently prepared for service, maintaining cleanliness, organization, and proper staffing.

Flexibility to work various shifts, including nights and weekends, to meet operational needs.

Ability to thrive in a fast-paced environment.

Physical Requirements

Ability to stand for extended periods.

Capability to work through long shifts.

Comfort working in a loud, crowded setting.

Ability to work outdoors in all weather conditions (heat, sun, rain, wind, and cold).

Medium physical work required, including lifting, carrying, pushing, or pulling up to 50 pounds occasionally or 20 pounds frequently.

General Requirements

Must be able to communicate effectively, both verbally and in writing, with employees and guests in a courteous and service-oriented manner.

Ability to listen, understand, and address concerns raised by staff and guests.

Strong multitasking skills and the ability to prioritize tasks to meet deadlines.

Friendly, approachable, and professional demeanor with all guests and employees.

Active participation in hotel meetings and training programs.

Available for Manager on Duty (M.O.D.) shifts as required.

Regular attendance in compliance with departmental standards.

Adherence to grooming standards and wearing of nametags.

Ensuring safe and efficient hotel operations, in compliance with department policies.

Ability to identify issues and implement solutions for improved productivity.

Promote a consistent and innovative beverage operation across the resort’s bars.

Must maintain confidentiality when handling sensitive information.

Willingness to perform other duties as assigned by management.

Consistently maintain a warm and welcoming attitude.

Key Responsibilities

Core Duties :

Oversee all daily operations of the outdoor dining outlet, ensuring smooth food and beverage service.

Collaborate with staff to ensure operational standards and service expectations are met.

Manage outlet personnel, including recruitment, training, scheduling, and conducting performance reviews.

Foster a positive and productive work environment by motivating staff and providing guidance.

Ensure employees provide attentive, friendly, and courteous service to all guests, managers, and colleagues.

Address guest complaints promptly, ensuring issues are resolved efficiently to maintain high guest satisfaction.

Maintain open communication with other F&B managers and departments to stay informed about operational issues and guest feedback.

Prepare and submit required operational reports, including payroll, revenue, schedules, and quarterly action plans.

Ensure compliance with all relevant health, safety, and local regulations.

Collaborate with the kitchen and bar teams to plan and prepare menus that align with guest preferences, seasonal offerings, and cost efficiency.

Promote outlet offerings through creative concepts and promotions to enhance the dining experience.

Regularly inspect the outlet to ensure food safety, cleanliness, and compliance with established standards.

Implement training programs for both new and existing staff to ensure adherence to SOPs, job tasks, and safety procedures.

Assist in controlling operational costs, including managing labor, inventory, and other expenditures.

Be visible on the floor during service hours to ensure excellent service and assist guests when needed.

Regularly evaluate the condition of the outlet and equipment, addressing any maintenance needs.

Collaborate with the Director of F&B to implement corporate promotions, special events, and seasonal offerings.

Oversee budget management and financial reporting to ensure revenue and expenses meet operational goals.

Ensure that all promotions are executed according to guidelines, and monitor their effectiveness.

Work flexible hours, including nights, weekends, and holidays, to meet the demands of the business.

Additional Duties :

Perform any other duties as assigned to contribute to the overall success of the food and beverage department and the resort.