Quick Service Manager

As a Quick Service Manager at Westgate Branson Woods Resort, your key responsibilities include supervising the staff in the Marketplace and ice cream shop, training new team members, maintaining staff schedules, and ensuring guest satisfaction. You’ll also conduct regular inventory checks, manage food and merchandise orders, and ensure adherence to food handling and alcohol sales regulations. Your oversight will guarantee quality service and exceptional dining experiences for guests.

To qualify as a Quick Service Manager at Westgate Branson Woods Resort, you must possess a Manager's Food Handling certificate and, depending on local regulations, a SMART alcohol certification. A high school diploma or GED is required, along with the ability to lift up to 50 pounds and work flexible hours, including weekends and holidays. A clean background and drug screening are also necessary.

Ensuring guest satisfaction as a Quick Service Manager involves actively engaging with both guests and staff, promptly addressing concerns, and maintaining high standards of service. Consistent training and clear communication with your team about expectations, quality control, and adherence to recipes will enhance the guest experience. Regularly gathering feedback and being responsive to it will also help you stay aligned with guest needs.

A typical day for a Quick Service Manager at Westgate Branson Woods Resort involves a balance of administrative tasks and hands-on staff management. You’ll start by reviewing the previous day’s sales reports and forecasts, conducting a team briefing to set expectations for the day, and overseeing daily operations. Throughout the day, you’ll interact with guests, ensure proper food handling practices, manage inventory, and provide guidance to your staff, all while striving to create a warm and welcoming atmosphere.

Westgate Branson Woods Resort values employee growth and offers numerous opportunities for advancement. As a Quick Service Manager, you can develop leadership skills and work towards higher management roles within the food service sector or even broaden into other areas of resort management. The company encourages professional development through continued training and mentorship opportunities.

In handling staff training and development, I believe in creating a structured, individualized training program that focuses on the unique strengths and areas for growth for each employee. Regular check-ins to provide feedback and adjustments, combined with hands-on training and role-playing scenarios, help reinforce learning and ensure staff are confident in their roles.

In a previous role, I implemented a customer feedback system where we collected input from guests after their visits. I analyzed the feedback to identify trends and areas for improvement. For instance, we discovered delays in service during peak hours. I adjusted staff scheduling and training practices to address these issues, which significantly enhanced guest satisfaction scores.

Effective inventory management strategies include conducting regular inventory audits, ensuring accurate record-keeping, and utilizing a par level system to maintain adequate stock. I also focus on building strong relationships with suppliers to negotiate favorable terms and ensure timely deliveries, and I regularly analyze sales trends to adjust ordering practices.

Ensuring compliance with food safety regulations starts with thorough training for all staff on best practices for handling food. I regularly conduct inspections and enforce adherence to protocols. By fostering a culture of safety and quality and providing resources like updated safety manuals and checks, compliance is maintained consistently.

My approach to conflict resolution involves active listening and mediation. I encourage team members to express their concerns openly and facilitate discussions aimed at reaching a resolution. By fostering an environment of respect and understanding, conflicts can often be resolved amicably and constructively.

During busy shifts, prioritization starts with a structured shift plan that outlines essential tasks. I assess the immediate needs, such as guest service and staff assignments, and delegate responsibilities accordingly. Flexibility is key—if unexpected issues arise, I adapt the plan while keeping communication open with my team.

I would describe my leadership style as collaborative and supportive. I believe in empowering team members to take ownership of their roles while providing the guidance and resources they need to succeed. Open communication and encouragement are vital aspects of my style, fostering an atmosphere where everyone feels valued.

I am motivated by a passion for delivering exceptional guest experiences and seeing my team succeed. The dynamic environment of the resort, combined with the opportunity to troubleshoot challenges and drive improvements, fuels my enthusiasm for the role.

The most important aspect of customer service in a quick service setting is responsiveness. Providing fast, friendly, and accurate service is crucial, as guests expect a quick turnaround. Training staff to be attentive and proactive in meeting guest needs can leave a lasting positive impression.

Maintaining a team atmosphere in a busy work environment involves encouragement and recognition of individual and team accomplishments. I foster camaraderie through team-building activities, regular meetings to celebrate wins, and an open-door policy that emphasizes communication and support. This approach helps create a cohesive and motivated team.