Description

$2,000 Sign On Bonus - ($1,000 paid after 90 days/$1,000 paid after 120 days of employment)

The Assistant Food & Beverage Manager is responsible for collaborating with the F&B Manager of the management of all aspects of the restaurant and bar according to Company standards. Direct, implement and maintain a service and management philosophy which serves as a guide to team members; optimize profits and increasing sales; manage all shifts ensuring guest satisfaction and meeting standards of quality and service.

How You'll Succeed

In this role you will:

• Assist in managing the entire F&B operation which includes daily decision making, team member support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness.

• Responsible for the financial integrity of the food and beverage operation.

• Order & perform inventory of food & spirits.

• Support Regional F&B Manager with proposing menus, recipes and promotions. Work closely with the GM and F&B Manager in the execution of the operation.

• Ensure that guest service standards are implemented and maintained, train team members and constantly reinforce Company philosophy.

DAILY RESPONSIBILITIES/INCLUDE:

• Maintain complete knowledge of and comply with all company policies and procedures and correct maintenance and use of equipment.

• Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of the day and maintain positive guest relations at all times.

• Monitor and maintain cleanliness, sanitation and organization of work areas to ensure compliance with standards of cleanliness and order as dictated by Health Department code.

• Maintain complete knowledge of:

o All liquor brands, beers and non-alcohol beverage available in restaurant.

o Designated glassware and garnishes for drinks

o All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

o Daily menu specials, 86’d items.

o Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

o Manual procedures

o Daily house count, arrivals/departures, VIPs

o Scheduled in-house group activities, locations and times.

• Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.

• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages of additional items needed for the anticipated business.

• Review sales for previous day, resolve discrepancies with accounting. Track revenue against budget.

• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business needs.

• Constantly monitor team member performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel. Assign duties as needed.

• Assist restaurant team members with their job functions to ensure optimum service to guests.

• Access all functions of the POS system in accordance with specifications.

• Assist servers with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Accounting standards.

• Foster and promote a cooperative working climate, maximizing productivity and team member morale.

• Complete work orders for maintenance repairs and submit to Assistant General Manager

• Complete all paperwork and closing duties in accordance with departmental standards.

• Review status of assignments and any follow-up action with on-coming supervisor.

• Complete and direct inventories as needed.

• Expedite on the floor in the kitchen as business demands.

• Prepare weekly forecast of revenues, covers and labor costs.

Requirements

• Perform job functions with attention to detail, speed and accuracy.

• Ability to prioritize and organize.

• Resolve problems using good judgment and understand guest’s service needs.

• Direct performance of team members and follow-up with corrections needed.

• Ascertain department training needs and provide such training.

• Knowledge of applicable local state and federal health and safety regulations.

• Compute basic math calculations.

• Knowledge of POS, Aloha preferred.

• Familiar with food and beverage cost controls.

• High School Diploma or GED recommended. Experience may substitute for schooling. Minimum of 21 years of age.

• Three years’ experience as an assistant restaurant manager, preferably in similar style restaurant.

• Fluent in English, has ability to speak, read and write.

• Computer literate in Word and Excel.

• Certified in alcohol awareness program.

• Ability to stand and walk for duration of shift.

o Current WA State Health Food Handlers Card and (MAST) Mandatory Alcohol server Training/Class 12/Class 13 permits.