Scope of Position

The Assistant Food and Beverage Manager is primarily responsible for planning short and running the day –to-day operations of the assigned outlet in the absence of the Restaurant Manager. Adherence to establish policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals.

Position Requirements

• Constant interactions and fulfilling the requests of customers.
• Must be able to handle a multitude of tasks in an ever-changing environment with a sense of alertness.
• Must possess outstanding guest services and communication skills.

Responsibilities

• Freestanding restaurant experience necessary or upscale hotel a plus.
• Strong food/wine and liquor knowledge.
• Excellent customer service skills.
• Must be proficient in Microsoft Word and Excel.
• Must have excellent organizational, interpersonal, and administrative skills and excellent attention to detail.
• Ability to meet deadlines, work under pressure and work independently.
• Ability to deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy accurately to resolve conflicts.
• Ability to handle multiple tasks.
• Strong leadership skills and the ability to motivate people.
• Administer the operation in such a manner as to bring into effect the superior product and service expected from the outlet. Oversee restaurant operations.
• Perform daily inspection of restaurant for readiness according to standards.
• Perform regular inspections of all areas in order to direct work. Emphasis to be on sanitation and cleanliness.
• Supervise and direct service.
• Maintain safety by adhering to stated safety policies and handling guest and associate accidents.
• Spot-check guest checks to ensure proper check handling procedures are being adhered to.
• Be aware of the budget and continuously work towards achieving budgeted goals.
• Relate any outlet maintenance needs to the Engineering Department by work order program.
• Keep storerooms in a state of readiness, cleanliness and tidiness.
• Schedule dining room personnel with forecasted business ensuring that staffing is adequate.
• Promote and maintain good employee relations between service kitchen and dining room.
• Lead efforts in recruiting, interviewing, and hiring of associates.
• Attention to detail and strong sense of urgency.

Education

• Two-year college degree or
• Minimum two years’ experience in a Food and Beverage position.

Skills and Abilities

• Ability to communicate in the English language. Second language is a plus.
• Ability to work flexible schedules including holidays and weekends.
• Knowledge of proper chemical handling, cleaning techniques and use of equipment, machinery.

Physical Requirements

• Able to work in a fast-paced environment.
• Must be able to work in a fast-paced environment, be physically fit in order to lift, pull and push items up to 50 pounds.
• Requires standing/walking/reaching and bending throughout shift.

I acknowledge that I have reviewed the Assistant Food and Beverage Manager description. This is a summary of the main responsibilities for this position. Business demands dictate work hours and schedules. Attendance and timeliness are a requirement of this position. Management retains the discretion to add or change the duties of this position at any time, in order to meet our guests’ needs. I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance. I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.