What are the responsibilities and job description for the F&B Asst Manager position at The Grand & Little America Hotel, Utah?
ESSENTIAL DUTIES AND RESPONSIBILITIES
(Include the following, but are not limited to)
-Accomplishes restaurant management objectives by recruiting, selecting, orienting, training, assigning, scheduling and coaching employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
-Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
-Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
-Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
-Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
-Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.
-Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.
-Understanding and implementing fine dining experience to our Lucky H customers at all times.
-Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.
-Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans.
-Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.
-Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
-Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
