Living Room Assistant Manager

THE FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.  

 JOB OVERVIEW

Assist Nightlife Director in planning and managing the Living Room in order to achieve customer satisfaction, quality service, compliance with company policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for assisting the Nightlife Director in the short-term planning and managing the operations of the venue.

DUTIES AND RESPONSIBILITIES 

• Maintain complete knowledge of:

1. All liquor brands, beers and non-alcoholic selections available in the Living Room. 
2. Designated glassware and garnishes for drinks.
3. All menu items, preparation method/time, ingredients, sauces, portion size, garnishes, presentation and prices.
4. Table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.
5. Point of Sale system and manual system procedures.
6. Daily occupancy (arrivals/departures). 
7. Scheduled in-house group activities, locations and times.

• Assist to develop, recommend, implement and manage the restaurant's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations. 
• Calculate future needs in equipment, assist in placing orders as needed.

• Conduct daily departmental briefings.
• Prepare shift schedule and forecast.
• Possess the knowledge to process payroll for restaurant staff.
• Keep detailed records of daily, weekly and monthly costs and revenue.
• Represent Outlet in Head of Department meetings in the absence of Manager.
• Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to a maximum employee morale, productivity and efficiency/effectiveness. 
• At all times provides a favorable image of Faena Hotel Culture to promote its philosophy and luxury etiquette.
• Oversee the development of the team through training, coaching and mentoring.
• Ensure product delivery meets the highest quality expectations across the food & beverage departments.
• Maintain and improve service standards in accordance with Forbes Travel Guide, Leading Hotels of the World and others.
• Lead on guest correspondence and complaint handling.
• Monitor scheduling, ordering, hygiene and cost control.

• Strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
• Work closely with the Quality and Training Director assuring staff is properly and thoroughly trained.
• Conduct training programs on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
• Keeps Nightlife Director promptly and fully informed of all issues of all issues (problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action. 
• Manages difficult or emotional customer situations; Responds promptly to guest and resident needs; Solicits their feedback to improve service; Responds to requests for service and assistance; Meets commitments.
• Generate maximum financial performance for the restaurant. This includes responsibility for generation of revenue, and effective cost controls.
• Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources.

REQUIREMENTS 

• Minimum of 2 to 3 years of experience in a Supervisory position.
• Food handling certification.
• Knowledge of various food service styles.
• Familiarity with food and beverage cost controls.