What are the responsibilities and job description for the Assistant Food and Beverage Manager position at Keswick Hall and Club?
The Assistant F&B Manager is responsible for assisting in all aspects of the restaurant including but not limited to, managing, planning, organizing and directing the work of employees.
ESSENTIAL DUTIES & RESPONSIBILITIES
To perform this job successfully, an individual must satisfactorily perform each essential duty. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
1. Prepare weekly schedule, including labor cost spreadsheet; assist with ordering supplies within budgeted amounts; assure that necessary forms are prepared and processed.
2. Create a warm, friendly, relaxed atmosphere for the enjoyment of members and their guests.
3. Handle complaints, concerns or special requests for guests.
4. Ensure outlets are fully prepared for every service period by being properly stocked with equipment and supplies.
5. Supervise and enforce clean, neat, professional appearance always in accordance with established dress codes.
6. Work well with all staff members to ensure smooth and consistent service within set standards.
7. Work closely with all departments ensuring communication flows effectively.
8. Monitor guest comments or complaints and respond to them.
9. Serve as a positive role model for staff.
10. Effectively handle difficult situations with line staff.
11. Assist in controlling labor and operating expenses.
12. Assist the restaurant and lounge in scheduling and training all employees.
13. Perform other duties as assigned.
QUALIFICATIONS
The qualifications listed below are representative of the minimum knowledge, skill, and/or ability required.
KNOWLEDGE
Be knowledgeable about all food and beverage products we offer and how they are prepared and be able to teach others.
Strong knowledge of food handling and sanitation requirements of the Department of Health.
Proven record of building strong relationships with team members, patrons and managers.
Sense of style, flair, eye for detail and creative.
SKILLS AND ABILITIES
Must possess the ability to organize and prioritize.
A flexible schedule with the ability to work all shifts: days, nights, weekends and holidays.
High degree of analytical abilities.
Solid communication and organization skills.
Strong presentation skills.
Proficiency in the use of Microsoft Office (Excel, Word).
Strong interpersonal and team player skills.
Strong leadership and management skills.
SUPERVISION
Position functions semi-autonomously. Position directly supervises employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
EDUCATION/ EXPERIENCE
Minimum of a high school diploma (or equivalent) and 2-4 years of experience managing volume restaurants. However, a combination of experience and/or education will be taken into consideration.
LICENSES/CERTIFICATIONS
TIPS Certification
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.
Must be able to go up and down staircase as well as stoop and bend.
Must be able to lift up to 25 pounds.
UNIFORM REQUIREMENT
Professional business attire required.
At this time, Keswick will not sponsor a new applicant for employment authorization for this position.
ESSENTIAL DUTIES & RESPONSIBILITIES
To perform this job successfully, an individual must satisfactorily perform each essential duty. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
1. Prepare weekly schedule, including labor cost spreadsheet; assist with ordering supplies within budgeted amounts; assure that necessary forms are prepared and processed.
2. Create a warm, friendly, relaxed atmosphere for the enjoyment of members and their guests.
3. Handle complaints, concerns or special requests for guests.
4. Ensure outlets are fully prepared for every service period by being properly stocked with equipment and supplies.
5. Supervise and enforce clean, neat, professional appearance always in accordance with established dress codes.
6. Work well with all staff members to ensure smooth and consistent service within set standards.
7. Work closely with all departments ensuring communication flows effectively.
8. Monitor guest comments or complaints and respond to them.
9. Serve as a positive role model for staff.
10. Effectively handle difficult situations with line staff.
11. Assist in controlling labor and operating expenses.
12. Assist the restaurant and lounge in scheduling and training all employees.
13. Perform other duties as assigned.
QUALIFICATIONS
The qualifications listed below are representative of the minimum knowledge, skill, and/or ability required.
KNOWLEDGE
Be knowledgeable about all food and beverage products we offer and how they are prepared and be able to teach others.
Strong knowledge of food handling and sanitation requirements of the Department of Health.
Proven record of building strong relationships with team members, patrons and managers.
Sense of style, flair, eye for detail and creative.
SKILLS AND ABILITIES
Must possess the ability to organize and prioritize.
A flexible schedule with the ability to work all shifts: days, nights, weekends and holidays.
High degree of analytical abilities.
Solid communication and organization skills.
Strong presentation skills.
Proficiency in the use of Microsoft Office (Excel, Word).
Strong interpersonal and team player skills.
Strong leadership and management skills.
SUPERVISION
Position functions semi-autonomously. Position directly supervises employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
EDUCATION/ EXPERIENCE
Minimum of a high school diploma (or equivalent) and 2-4 years of experience managing volume restaurants. However, a combination of experience and/or education will be taken into consideration.
LICENSES/CERTIFICATIONS
TIPS Certification
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential duties of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.
Must be able to go up and down staircase as well as stoop and bend.
Must be able to lift up to 25 pounds.
UNIFORM REQUIREMENT
Professional business attire required.
At this time, Keswick will not sponsor a new applicant for employment authorization for this position.
