Assistant Food & Beverage Manager

Reports to: Executive Chef, Food and Beverage Manager

Status: Exempt

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Job Summary:

Tribute Hotel Assistant Food & Beverage Manager will be responsible to manage all the hotel F&B outlets from the arrival experience to the completion of the guest experience to ensure positive guest retention. Micros and Open Table preferred. Baseline knowledge of wine and spirits a plus.

 **Please note, Mainsail Lodging & Development is a drug-free workplace. Pre-employment screening, to include a background test and drug screen, is required for all candidates offered a position.

Essential Functions

  • Maintain compliance with The Karol Hotel and Mainsail Lodging & Development company core values
  • Create a positive atmosphere for guests and team members
  • Manage the day to day operations, ensuring quality service standards are met and the guest experience is exceptional
  • Prepare all F&B team member schedules according to the business forecast, payroll budget guidelines, and productivity requirements; submit completed schedules to the General Manager and Human Resources when required
  • Review staffing levels to ensure exceptional guest service and operational needs are met and financial objectives are being met
  • Maintain regular attendance in compliance with The Karol Hotel policy, following a schedule which will vary according to the needs of the hotel
  • Maintain accurate payroll for all team members within the department. Comply with deadlines to ensure proper hours, PTO, and Holidays are paid out correctly.
  • Participate in required meetings to include: Departmental, Staff, Manager, and any other meetings.
  • Maintain high standards of personal appearance and grooming which includes wearing proper professional attire
  • Comply with all safety standards and regulations to encourage safe and efficient hotel operations and OSHA guidelines
  • Respond to all guest requests, problems, complaints, and/or accidents at all F&B outlets in an attentive, courteous, and efficient manner including follow up to ensure guest satisfaction
  • Assist servers, server assistants, and hosts on the floor during meal periods and peak times
  • Supervise daily shift operations working with Restaurant Managers
  • Conduct daily pre-shifts to inform team of the hotel happenings
  • Work with Food and Beverage Manager on conducting monthly meetings with department to review scores, training, and any hotel / department items.
  • Uphold standards regarding purchase orders, voucher of invoices, and checkbook accounting according to standards
  • Maintain service and sanitation standards in restaurant, bar/ lounge, and room service areas in compliance with the state regulations
  • Ensure team members are aware of all applicable laws regarding alcoholic beverages.
  • Complete all required training from Mainsail Corporate and as directed by Food and Beverage Manager
  • Ensure compliance with all F&B policies and procedures by training, supervision, hands on approach, and follow- up
  • Control costs by conducting daily / monthly par checks and inventory to review portion control, reduce waste, and ensure no interruption of service
  • Monitor beverage staff to ensure proper portion control and maintain low beverage cost
  • Assist in the planning and adjusting of menus by consulting with the Executive Chef
  • Monitor dining room floor and assist where needed.
  • Prepared to work a variety of shifts – including but not limited to opening shifts (7am), mid-shifts (12pm) and closing shifts (4-5pm) that could last until 1 or 2am.
  • Conduct table touches during meals and/or upon guest departure to solicit feedback on the service, quality of food, and the overall impression of the experience to make adjustments when necessary
  • Ensure guest privacy and security by correctly following hotel procedures
  • Train, motivate, coach, counsel, and discipline all F&B team members according to the Karol Hotel standards with supervision from Director of Outlets.
  • Promote open lines of communication with all management and team members and maintain a professional work environment
  • Ensure team members are treated fairly and equitably, prioritize team member retention
  • Respond to emergency situations using information contained in Safety Data Sheets; keep SDSs current and easily available
  • Maintain and monitor “Lost and Found” procedures and policies according to standards
  • Monitoring banquet service, including overseeing events as needed and working closely with Banquet Captain team on ensuring high levels of service and quality product.
  • Participate in monthly review of P&L reports with Director of Outlets.
  • Other duties as assigned

 

Qualification Standards

Education & Experience

  • Minimum 2 years in an Assistant Manager or Supervisory role at a high volume and/or fine dining restaurant or hotel.
  • Fine dining and baseline wine knowledge a must
  • Micros and Open Table knowledge preferred

 

Physical Demands

  • Ability to sit or stand for extended periods of time
  • Ability to communicate clearly
  • Ability to lift, bend, and carry 20 lbs.
  • Corrected vision to normal range
  • Ability to drive/transport self and others
  • Ability to travel on occasion for meetings
  • Ability to work long hours as needed

 

Mental Demands

  • Make sound judgments quickly
  • Work on multiple tasks, making appropriate progress towards deadlines
  • Able to work independently, take direction and provide direction to others
  • Manage differing personalities within the office, the hotel and the community
  • Maintain the highest degree of confidentiality
  • Ability to work effectively in stressful, high pressure situations
  • Ability to effectively handle challenges in the workplace, including anticipating, preventing, identifying and solving problems as necessary

Career Information

Date Posted:
September 27, 2019

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