Beach Operations Manager

Cape Resorts Group•Cape May, NJ

8d•Onsite

About The Position

As an inspirational leader, you will cultivate, train, and lead a diverse team of leads and seasonal team members to achieve our core business mission of creating remarkable stories for all who visit Congress Hall. The Beach Operations Manager is responsible for the successful daily operation of the Beach including the development and implementation of quality standards, staff training, scheduling, payroll, guest satisfaction, outlet sanitation and other duties as assigned. These duties may be described as, but not limited to: Directs and manages all aspects of the daily operations of the Beach. This includes but not exclusive of; access, equipment, team training, team scheduling, special programming/events, guest experience, environmental services, and maintenance coordination. Provides leadership to the Beach service team through full time presence in the outlet, frequent training, and re-training of staff through formal presentations and during business flow as the leader of the service team. Ensures the team uses proper service techniques and has the requisite menu knowledge. Ensures the highest possible standards of guest service are provided, Listens, and responds to guest and employee concerns. Assists Servers, Runners, Hosts, and the Culinary Team in exceeding the expectations of our guests. Conducts impactful shift meeting/ “huddles” using approved materials and templates. Works quickly and independently to resolve operational and or guest issues, ensures proper follow through and excellence in creating a memorable experience for outlet guests. Interview, select, train, supervise, counsel and discipline service staff for the efficient operation of the outlets. Responsible for employee scheduling, payroll, evaluation, and daily floor assignments. Ensures all opening, closing, and running side work is completed. Maintain profitability of the revenue center to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse).. Assist in the development and implement cost saving and profit enhancing measures. Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence. Works collaboratively with Maintenance leadership to ensure equipment and facilities are maintained for safety and to deliver the desired guest experience. Creates standards, procedures, and accountability metrics for each sub-department regarding cleanliness, daily procedures, training, and safety. This includes development, implementation, and Standard Operating Procedures All employees must maintain a neat, clean, and well-groomed appearance per Congress Hall standards. Works all scheduled shifts as assigned by the Director of Food and Beverage. Shift may include Early Morning, Evening and Closing shifts as needed. Due to the cyclical nature of the hospitality industry employees may be required to work a varying schedule based on the business needs of the hotel. Open availability during seasonal operating calendar

Requirements

Excellent communication skills, both verbal and written.
Ability to supervise subordinate staff, including, but not limited to assignment of duties, evaluating service, and taking disciplinary action when necessary.
Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.
Knowledge of hotel food and beverage operations.
This position requires considerable time outdoors where there are variable temperatures based on the season. Candidate must be able to work in extreme temperatures like freezers (-10º F) and in cold weather conditions like Winter Wonderland where conditions can be 32º or less, or in kitchens (+110º F) and 90º plus outdoor environments at the Beach and Pool during the peak of season.
Position requires walking and giving direction most of the working day. Length of time of these tasks may vary from day to day and task to task.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Talking and hearing occur continuously in the process of communicating with guests, supervisors, and subordinates.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
Must be able to exert well-paced ability in limited space and to reach other locations of the hotel campus in a timely manner.
High school or equivalent education required.
Minimum of 2 years Beach or Pool operations management and at least 1 year food and beverage service background required.

Nice To Haves

Bachelor’s Degree Preferred, or a combination of experience and education.

Responsibilities

Directs and manages all aspects of the daily operations of the Beach. This includes but not exclusive of; access, equipment, team training, team scheduling, special programming/events, guest experience, environmental services, and maintenance coordination.
Provides leadership to the Beach service team through full time presence in the outlet, frequent training, and re-training of staff through formal presentations and during business flow as the leader of the service team. Ensures the team uses proper service techniques and has the requisite menu knowledge.
Ensures the highest possible standards of guest service are provided, Listens, and responds to guest and employee concerns. Assists Servers, Runners, Hosts, and the Culinary Team in exceeding the expectations of our guests.
Conducts impactful shift meeting/ “huddles” using approved materials and templates.
Works quickly and independently to resolve operational and or guest issues, ensures proper follow through and excellence in creating a memorable experience for outlet guests.
Interview, select, train, supervise, counsel and discipline service staff for the efficient operation of the outlets. Responsible for employee scheduling, payroll, evaluation, and daily floor assignments.
Ensures all opening, closing, and running side work is completed.
Maintain profitability of the revenue center to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse).. Assist in the development and implement cost saving and profit enhancing measures.
Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence.
Works collaboratively with Maintenance leadership to ensure equipment and facilities are maintained for safety and to deliver the desired guest experience.
Creates standards, procedures, and accountability metrics for each sub-department regarding cleanliness, daily procedures, training, and safety. This includes development, implementation, and Standard Operating Procedures
Works all scheduled shifts as assigned by the Director of Food and Beverage.