Assistant F&B Manager

• Coordinate with the F&B Manager to ensure that the hotel’s food & beverage outlets are fully guest ready for the posted days & hours with staffing, training, & product to meet the forecasted business volume
• Implement regular, planned & scheduled training so that we can improve continuously and exceed guest satisfaction goals for the brand & hotel.
• Maintain food & beverage areas and equipment in operational condition and to meet all health and sanitation regulations.
• Ensure all food and beverage facilities, including restaurant/bar and banquet/meeting spaces are clean and properly stocked to anticipated business volume.
• Engage, connect, and build rapport with guests to enhance guest satisfaction.
• Work closely with the Sales Department to ensure a smooth execution of events and banquets to exceed client expectations
• Follow all local, brand, and Opal health and safety regulations and procedures.

Leadership

• As F&B Assistant Manager, you will have a comprehensive and authoritative knowledge of the entire food and beverage operation, including restaurant/bar and banquet services.
• Help prepare to set department goals.
• Ensure credit and financial transactions are handled securely.
• Motivate, coach / mentor, and train food and beverage team members, set goals and hold team members accountable.
• Provide feedback, rewards, and recognition to team members.
• Develop, implement and monitor team member succession planning to ensure future bench strength.
• Demonstrate a high level of integrity, take ownership of personal and team actions, communicate effectively, promote collaboration, nurture a positive, professional work environment, and adhere to Opal’s Standard Operating Procedures.

• Drive promotions that deliver great dining experiences for guests at a good value.
• Working with Guest Services and Sales, identify additional sales opportunities to enhance revenue.
• Make sure credit and financial transactions are handled securely.

• Effectively manage and control all food and beverage expenses, including restaurant/bar, breakfast service, labor, overtime, food and market, supplies, etc., enforce Opal’s procurement guidelines.
• Continually seek and implement cost saving strategies.
• Make sure food and drinks are secure and stored safely - always keep stock replenished to minimize waste.

• High school diploma or higher-level education
• 2 years related experience, with preferably 1 year of supervisory experience
• Must be a strong leader, self-motivator, team builder and willing to work 40 hours per week with flexibility (minimum 5 days per week).
• TIPS certified is strongly preferred. (or obtained within 90 days of employment)
• Experience required may vary based on size and complexity of operation.
• Must speak fluent English (other languages preferred)
• ServSafe, CPR, and/or First Aid certification is preferred.

• Be proficient on the use of the restaurant Point of Sales system, inventory system, train food and beverage personnel on the systems.
• Ensure that event charges are posted correctly to capture all banquet revenues.
• Gain and maintain excellent knowledge general food and beverage industry trends.
• Have a good understanding of all of hotel operating procedures.
• Enforce all existing and new policies and procedures with food and beverage staff.
• Maintain proper staffing in all food and beverage areas according to occupancy levels.
• Conduct regular performance reviews and provide feedback to food and beverage staff.
• Develop, recommend, implement, and manage the department’s annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
• Monitor and follow up on all Food and Beverage cash overages and shortages.
• Monitor the appearance of all food and beverage staff, to ensure they are following company uniform policy.
• Supervise delegated responsibilities and follows up.
• Exhibit great leadership skills
• Order food and beverage stock as needed and to minimize spoilage.
• Be proficient in the use of all food and beverage equipment such as all kitchen equipment, refrigeration units, coffee machine, etc.
• Maintain all equipment, conduct regular inventories as per standard operating procedures, and maintain food and beverage supplies at par.
• Be knowledgeable about the restaurant/bar menu and banquet offerings.
• Inform the General Manager of any unique situations, or unusual developments in food and beverage operations.
• Handle guest complaints effectively and hospitably, in accordance with Opal and Brand standards.
• Be willing and able to work any shift, including nights and fill in when other employees are not able to work their scheduled shift.
• Complete weekly schedules for food and beverage staff as per standard operating procedures.
• Promote goodwill by being courteous, friendly, and helpful to guests, managers and all other associates.
• Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment.
• Other ad-hoc duties - unexpected moments when we have to pull together to get a task done.

• Willing to take ownership and accountability for the team
• Effective communication skills
• Good listener
• Emphatic and tolerant
• Open with praise, discreet with criticism
• Consistent and congruent
• Rational, prudent and practical
• Willing to work on weekends and holidays if required
• Well-groomed and professional appearance

• Budgeted Food and Beverage profitability
• Budgeted Cost Per Occupied Room
• Brand Quality Audit (QA)
• Associate Standard Index (ASI)