Food & Beverage Cashier jobs in Wichita Falls, TX

Join our team! Now Hiring Director of Food & Beverage - Delta Hotels by Marriott Wichita Falls Convention Center

We are proudly managed by O’Reilly Hospitality Management, LLC (OHM.)

At OHM, WE are:

• A forward-thinking company offering opportunities to engage your passions through sustainability efforts, health & wellness, community involvement, & philanthropic outreach efforts.
• Committed to empowering team members throughout all levels of leadership. Every team member has the opportunity to contribute in a unique way, making a real impact.
• Seeking supportive, collaborative, detailed-oriented people to join our team!

What we offer:

• 401k & Roth match – full-time and part-time team members are eligible!
• Health, Dental, Vision & Life Insurance Options
• Paid Time Off, including Paid Parental Leave
• Growth Potential and Career Advancement
• Hotel/Restaurant Travel Perks & Discounts!
• Never wait for a paycheck again! O'Reilly Hospitality Management Team Members can sign up for DailyPay on day one!

Essential Responsibilities:

• Lead, train, and mentor staff, including hiring, recruiting, motivating, coaching development, performing evaluations, and progressive discipline.
• Actively participate in the hotel Sales efforts.
• Serve as a liaison for the food and beverage department, interacting with guests, team members, and Hub leadership.
• Ensure monthly, quarterly, and annual revenue goals are achieved for the food and beverage departments.
• Respond professionally and helpfully to all team members and guest issues.
• Maintain standards of food and beverage and guest service quality.
• Collaborate on the creation, management, and operation within departmental budget and expense plans.
• Achieve budgeted revenues and expenses and maximize profitability related to the food and beverage department, assisting in maximizing revenues and profits and the preparation of the annual budget.
• Partner with senior leadership at the properties under your oversight, holding them accountable to ensure that the operation is Creating Exceptional Guest Experiences & Achieving Profitability.
• Develop short-term and long-term financial and operational plans for the restaurant and food and beverage department which support the overall objectives of the hotel.
• Maintain procedures for security of monies, credit control, and handling of financial transactions.
• Determine the amount of future business and workload requirements from information gathered from the sales department.
• Assist in preparing local and national sales/marketing programs for food and beverage.
• Supervise assigned banquet and restaurant personnel in training and development and make schedules.
• Monitor the performance of the restaurant through verification and analysis of customer satisfaction systems and financial reports.
• Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints, initiating corrective action.
• Establish and maintain applicable preventative maintenance programs to protect the physical assets of the restaurant.
• Increase a high level of guest satisfaction by delivering an improved product through team member development, job engineering, and quality image.
• Actively participate in property revenue meetings, ensuring revenue maximization and profit in all areas.
• Ensure that all financial (invoices, reporting) and team member-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.
• Manage in compliance with established company policy and procedures, as well as local, state, and federal laws and regulations.
• Support and implement team member recognition and engagement programs.
• Ensure that all OHM and brand standards and guidelines are being upheld.
• Embrace O’Reach, Green Team, Guest Service, Team Member Satisfaction, Health & Wellness, and Safety culture.
• Perform other duties and responsibilities as required or requested.

Skills & Abilities:

• Strong leadership, management, organizational, and communication skills.
• Proficient with Microsoft Office suite (Word, Excel).
• Proficient in restaurant, bar, banquet, and market functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
• Professional, pleasant, and polite manager who maintains a neat and clean appearance.
• Ability to motivate team members to work as a team to ensure that food and service meet appropriate standards.
• Must be able to handle the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems.
• Excellent verbal and written communication skills.
• Ability to deliver results and multitask effectively.
• Exhibits behaviors to effectively motivate, lead, and develop the BOH team.
• Maintains a positive reputation within the community.

Hours:

• Due to the nature of the business, scheduling may vary and include nights, weekends, and holidays.

Education & Experience:

• Bachelor’s degree in Management, Hotel Management, or Business is preferred.
• Minimum 3 years of relevant F&B operations (full-service, limited/select hotel F&B service) supervisory and line-level experience required.
• A valid driver’s license if required.

Physical Requirements of the Position:

• Requires a minimum lifting capacity of 50 pounds, i.e. one large bag of onions or one crate of lettuce.
• Must be able to bend, and lift items of 40 pounds minimum, overhead for storage.
• May be required to lift in excess of 50 to 100 pounds on occasion.
• Requires walking or standing to a significant degree.

Physical Activity of the Position:

• Stooping, kneeling, crouching, reaching, standing, walking, pushing, pulling, lifting, picking/pinching with fingers, typing, grasping, feeling, talking, hearing, repetitive motion.

Environmental Conditions:

• Inside: Protection from weather conditions but not necessarily from temperature changes. A job is considered “inside” if the worker spends approximately 75 percent or more of the time inside.
• Extremes of Heat Plus Temperature Changes: Extremes of Heat: Temperature sufficiently high to cause marked bodily discomfort unless the worker is provided with exceptional protection.
• Temperature Changes: Variations in temperature which are sufficiently marked and abrupt to cause noticeable bodily reactions.

O’Reilly Hospitality Management, LLC, is an equal opportunity employer. Employment selection and related decisions are made without regard to age, race, color, sex, sexual orientation, gender identity, national origin, religion, genetic information, disability, protected veteran status or other protected classifications.