Assistant Food & Beverage Manager

Department: Food & Beverage

Reports to: Food and Beverage Director

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, Karol Hotel 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