F&B Outlet Manager at Omni Hotels & Resorts in Austin, TX

Omni Barton Creek Resort & Spa

Nestled in the scenic Texas Hill Country just minutes from downtown Austin, Omni Barton Creek Resort & Spa is a premier destination for luxury, leisure, and world-class hospitality.

Our associates are the heart of our success — a dedicated, passionate team who bring to life the warmth, elegance, and service excellence that define the Omni brand. Joining our team means becoming part of a culture built on respect, gratitude, and empowerment. Here, every associate has the opportunity to grow through comprehensive training, mentorship, and career advancement within one of the hospitality industry’s most respected companies.

From championship golf and award-winning dining to a rejuvenating spa and stunning natural surroundings, Omni Barton Creek offers an inspiring environment to work, learn, and thrive. If you are driven, personable, and passionate about creating exceptional guest experiences, you’ll find your perfect match at Omni Barton Creek Resort & Spa.

Omni Hotels & Resorts is seeking a Food & Beverage Outlets Manager for the beautiful Barton Creek Resort & Spa!

Ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2025

To ensure proper training and supervision of all personnel. To deliver prompt, courteous service in a manner that complies with Omni Food and Beverage standards and company policies and procedures. The F&B Outlets Manager is responsible for managing Nopales Restaurant, Pool (Seasonal), Room Service, and will assist in other retail or F&B outlets as needed. The Manager is expected to work with staff to create an exceptional customer experience and strive to resolve difficult problems that arise with guests, associates, and the hotel operation while keeping a fun engaging environment.

Responsibilities:
• To consistently ensure the maximum guest satisfaction while dining in the restaurant.
• Pre-meal meeting conducted with service staff on a daily basis.
• Supervision of floor during operation.
• Ensure that service personnel follow service protocol including steps of service.
• Monitor timing of guest experience.
• Handle all complaints to the guests' satisfaction.
• Maintain a consistently smooth-running operation.
• Make the Front of the House staff weekly schedule.
• Ensure Kitchen, stewarding and cashier staff are on duty as scheduled.
• Ensure the side-stations are fully stocked with equipment.
• All side-work complete and checked out by the manager.
• Making sure the beverage machines are functioning properly.
• Ensure station rotation in seating.
• Assist in seating or service of guests as necessary.
• Coordinate all functions in dining room during service.
• Monitor productivity of service staff.
• Monitor and critique the quality and consistency of the food product.
• Making sure special boards and/or descriptions posted accurately.
• Continuously check food quality and presentation coming from kitchen.
• Maintain food displays during service.
• Monitor guest satisfaction and comments regarding food and service.
• To be familiar with clients so that there is constant recognition of all repeat guests.
• Review reservations on a daily basis and check against the VIP list from the front desk.
• All special attention details handled properly.
• Maintain the physical atmosphere and cleanliness of the restaurants.
• Ensure the staff’s uniforms and appearances meet specifications.
• Make sure tabletops are set to specifications, and during service, constantly inspect tabletops, side-stations and tray stands.
• All menus inspected daily by hostess.
• Make sure all equipment in good condition and clean.
• Make sure work areas are being maintained neat, orderly and clean.
• All lights and music adjusted appropriately for each meal period.
• To contribute to the profitability of the restaurant through cost control effectiveness.
• Constantly perform positive up-selling techniques with service staff.
• Expedite table turnover and table resetting. Implement sales promotions and merchandising programs.
• Be familiar with all beverage-related procedures and equipment and assist the cashier when needed.
• Know and adhere to all company policies and procedures.
• Know emergency procedures (including CPR) and work to prevent accidents.
• Be familiar with and enforce all policies related to liquor liability laws.
• Perform all other duties assigned and/or required by management.
Qualifications:
• Bachelor’s degree or equivalent work experience.
• 2 years of experience in a previous Food & Beverage operations leadership role required
• Previous Restaurant Manager or Assistant General Manager Experience preferred
• Flexible schedule including evenings, weekends, and holidays
• Understanding of financial statements and labor productivity
• Excellent communication skills
Physical Requirements:
• Must be able to stand and walk for an extended period or for an entire shift.
• Must be able to move, lift, carry, push, pull, and place objects of moderate weight without assistance.
Working Environment:
• Interior of restaurant kitchen and designated bar area, with occasional travel around resort property as needed.
• Exposure to various hazardous chemicals.
• Exposure to food items and beverages.
Tools & Equipment:
• MICROS computer and card, telephone, wine key

Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
EEOC is the Law Poster.
Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.