The Assistant Food & Beverage Manager is responsible for the food and beverage services for Artis—Naples, including maintaining internal and external controls of bar costs and inventory. Responsible for overseeing artist hospitality execution of planned event. 

Supervises: Bartenders, Food and Beverage Supervisor, Food and Beverage Team Members

Essential Duties & Responsibilities (other duties may be assigned)

• Act as closing/night manager; manager on duty for all team members when Manager is not present.
• Supervise and reconcile bar receipts for all retail bar activity separately by shift, tying receipts to closing report from POS system; turn in to security in locked bank bag at the end of each shift.
• Oversee organization of the walk-in cooler, bar coolers and storage rooms daily, including proper distribution and inventory rotation, using the first in first out (FIFO) inventory method, for all liquor/beverages and perishable products
• Provide continuous training and support to supervisors and team members.
• Provide daily line ups for team members prior to events to ensure standards are met.
•  Assist in planning, organizing, setting up, and breaking down all beverage needs for Artis—Naples, including coffee services and receptions. Provide all set-up needs for all internal and external box activity.
• Ensure artist hospitality needs are met, communicating all preparations and needs for daytime execution Manager. Attend weekly production meetings to review and confirm backstage food & beverage needs with the production team.
• Complete artist hospitality billing, submit same to Manager for review and approval, and enter total dollar amount into the ‘Show Actuals’ prior to leaving for the day.
• Review upcoming event orders weekly, and as needed, independently and with Manager; attend weekly Events Meeting and other appropriate meetings as necessary.
• Complete necessary paperwork and billing for all internal Artis—Naples functions such as beverage services and receptions, as delegated, and submit same to Manager for review and approval.
• Review scheduling needs with Manager and supervisors for the upcoming month, referring to monthly event orders, and complete the scheduling needs by the middle of each month prior, and as needed. Submit same for final review and approval prior to distribution and posting.
• Review payroll records daily for all part-time team members to ensure all team members have clocked in and out correctly; all cash tips are correctly entered in payroll, and review time allocation for hours to ensure proper accounts are charged. Approve timecards for pay each period prior to the Monday deadline set-forth by the Human Resources Department.
• Train and support supervisors for weekly review of the following reports: Box 23 usage, 3^rd floor board room, alcohol spoilage, cafe food and all alcohol usage reports. All reports turned into Manager by end of month.
• Prepare and submit petty cash reconciliation to finance monthly.
• Place and receive orders for all hospitality needs, including but not limited to: water, plastic/paper products and linens; place and receive orders for all other products as delegated. Maintain product cost records regularly.
• Accurately code, sign and submit all delivery invoices to finance on same day as received, and maintain vendor files, including, but not limited to, copies of all delivery invoices for internal order tracking.
• Maintain the kitchen and office in a clean, sanitary, and orderly condition.
• As closing manager, ensure, and communicate to security at the end of the shift, that all activity is over, all work areas are clean and ready for the next day’s operations, all product and equipment is stored properly, all Event Services doors are locked, all keys are in a safe and you are last to leave for the night.
• Observe safety requirements. Report safety issues and items requiring work orders to Manager or Safety and Security.
• Work effectively with all Artis—Naples team members.

QUALIFICATIONS:

Competencies, Core Values, Education and Experience

Competencies

To perform this job successfully, an individual should possess and demonstrate the following competencies:

Diversity - Shows respect and sensitivity for cultural differences; promotes a harassment-free environment.

Ethics - Treats people with respect; keeps commitments; inspires the trust of others; works ethically and with integrity; upholds organizational values.

Financial –Ability to define problems; collects data, establish facts, and draw valid conclusions.

Oral Communication - Speaks clearly and confidently, listens and gets clarification; participates constructively and thoughtfully in meetings.

Problem Solving - Identifies and resolves problems in a timely manner; gathers and analyzes information skillfully.

Teamwork -Fosters a cooperative work environment by actively participating with colleagues, set priorities and solves problems.

Technical Skills - Knowledge of computerized information systems used.

Quality Management - Demonstrates accuracy and thoroughness.

Written Communication - Writes clearly and informatively; varies writing style to meet needs; presents information effectively.

Organizational Core Values

Collaborative – working internally and externally to accomplish something together that we may not be able to accomplish separately in order to realize shared goals.

Transparency – behaving and communicating in a manner that exudes openness and sheer honesty.

Excellence – a standard of performance that surpasses ordinary standards.

Accountability – the acceptance and assumption of responsibility for actions, decisions and results.

Patron-first – placing the patron at the center of our efforts.

Integrity – a commitment to the highest standards, values and principles through every action and decision.

Education and/or Experience

• Associate degree in a Hospitality/Event Services related field and/or equivalent combination of education and experience in upscale venue.
• Two or more years’ experience working in a supervisory role in Food and Beverage related position in the hospitality industry.
• Proper Florida license for food safety and quality.
• Flexible to work varying schedules including nights, holidays, and weekends.

Attendance & Punctuality

• Always regular and prompt
• Must physically be present at work

Computer/Other Skills

• Proficient skills in various software packages including Word, Excel and point of sale software.
• Must have strong organizational skills and good customer/interpersonal skills.
• Knowledge of and effective compliance with the high standards of service required by Artis—Naples.

Required Artis—Naples Training

• Food Safety Certification
• TIPS training
• AED/CPR/First Aid Certification
• Crowd Management Certification
• Fire Extinguisher and EvacuTrac Chair Training

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• While performing the duties of this position, the employee is regularly required to sit; use hands to finger, handle, or feel;
• The employee is frequently required to reach with hands and arms and talk or hear.
• The employee is occasionally required to stand and walk.
• The employee must occasionally lift and/or move up to 50 pounds.
• Ability to squat and stand or walk for extended periods of time on marble floors.
• Specific vision abilities required by this job include close vision and color vision.

Work Environment

The work environment is an office in a kitchen/pantry area. While there is minimal food preparation the noise and activity level is consistent with a busy kitchen environment.

This position description reflects management’s assignment of essential functions; it does not prescribe or restrict the tasks that may be assigned.