Assistant Food and Beverage Manager

Description

JOB SUMMARY

Assist the Director of F&B with organizing the Food & Beverage functions within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits.

Essential Functions

• Plan and assist the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc.
• Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.
• Participate with the chef, F&B Director, and catering managers in the creation of attractive and merchandising menus designed to attract a predetermined customer market.
• Implement effective control of food, beverage and labor costs among all sub-departments.
• Assist the area supervisors in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.
• Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service. Recommend to management new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up of the customer market, or a change in the competitive environment.
• Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, i.e., budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc.
• Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department.
• Plan and administer a training and development program within the department which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development.
• Oversee departmental matters as they relate to federal, state and local employment and civil rights laws.
• Additional Responsibilities may be assigned by the Director of Food & Beverage or General Manager
  
  

Requirements

SUPPORTING FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.

• Monitor hotel activities and troubleshoot problems.
• Operate word processing program in computer.
• Assist with payroll processes.
• Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards.
• Additional duties as necessary and assigned.
  
  

Specific Job Knowledge And Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities.

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Considerable knowledge of complex mathematical calculations and computer accounting programs. Budgetary analysis capabilities required.
• Ability to access and accurately input information using a moderately complex computer system.
• Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Most tasks are performed in a team environment with the employee acting as a team leader. There is minimal direct supervision.
• Extensive knowledge of meeting room capacities, banquet set-up, audio-visual and any other pertinent details as they relate to function room set-up.
• Ability to assess/evaluate employees performance fairly.
• Ability to supervise, train and motivate multiple levels of managers and employees.
• Knowledge of hotel and competitive market.
• Must possess basic computational ability.
• Must possess POS experience, including but not limited to, MICROS, Toast, etc.
• Must possess computer skills, including, but not limited to, accounting programs, Microsoft Word, Excel, etc.
• Excellent inter-personal and sales-related skills.
• Exceptional organizational, supervisory skills.
• Exceptional food and beverage knowledge and pricing.
  
  

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
• Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Must be able to lift up to 15 lbs. on a regular and continuing basis.
• Must have the ability to bend, squat and frequently lift 25 lbs. and occasionally lift up to 50 lbs.
• May be required to lift trays of food or food items weighing up to 30 lbs.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
  
  

AVAILABILITY

This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Saturdays and Sundays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determines the amount of hours that you work.