Assistant Food & Beverage Manager (100% Onsite) Days/Evenings

This position is responsible to assist overseeing the day-to-day operation and assist in managing the daily activities of the organization's food and beverage function. A person in this position will assist the Food and Beverage Director with the food and beverage inventory and budget control and in the planning and coordination of special events. This position will handle a number of administrative functions, from ordering food from wholesalers and vendors to training employees.  All team members are responsible for championing the company’s mission, core values, and holistic business model; promoting diversity and fostering a fair and compassionate work environment.

ESSENTIAL DUTIES:

• Assist and completely oversee food and beverage outlets (i.e., mini bar operation, coffee and lobby bar, meeting spaces, vending machines, employee break room and as instructed otherwise.
• Assist in scheduling and payroll for the food and beverage team members.
• Work with the F&B Director and/or F&B Manager in ordering food items, as necessary.
• Assist in ordering alcoholic beverages for mini bar, guest service check in experience and lobby bar operations.
• Maintaining and auditing liquor inventory for mini bar and lobby bar.
• Provide set up and break down strategies of the banquet rooms after events.
• Work collaboratively by assisting to manage Food & Beverage agenda with the Sales Department to plan events with clients.
• Assist in managing vendor relationship with new and existing caterers to create menus for all events.
• Provide leadership and hands on cross-training to all F&B team members.
• Collaborate with the F&B Director and/or F&B Manager to negotiate with vendors to bring new ideas to F&B department while keeping costs to a minimum.
• Develop, inspire, and motivate the F&B team to ensure department goals and organizational strategies are met.

ESSENTIAL JOB QUALIFICATIONS & COMPENTENCIES:

Proven success in the following job competencies:

Honesty; has honest, direct, and factual communication and actions with internal and external customers.

Collaboration; proactive in building supporting, nurturing, and service-oriented relationships with employees; works collaboratively to resolve problems and enhance productivity; Remains open to others' ideas and tries new things.

Integrity & Loyalty; conducts self with high level of ethics and makes decisions with honest intentions that are in the best interest of the company and employees. Keeps commitments; inspires the trust of others; Works with a high level of integrity and ethically; Upholds organizational values.

Humble; conducts self and treats all employees with respect; without arrogance, degradation, or coercion; treats all employees with equal regardless of position/status.

Innovation; constantly searches for best practices in technology, services, and procedures. Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas.

Analytical: Highly detail-oriented, proficient with managing, editing, analyzing large volumes of complex numerical data.

Flexible; considers others point of view to find the best solution for customer and company; proven ability to be flexible and adapt to change; adapts to changes in the work environment; manages competing demands; changes approach or method to best fit the situation; able to deal with frequent change, delays.

Problem Solving: Uses a professional, neutral/unbiased, and highly diplomatic inter-personal approach.

Interpersonal: Customer focused and effective relationship-building skills; ability to effectively interact with all employee levels; frontline, Managers, Directors, Executives;

Diversity: Strong commitment to diversity and equality in a company culture.

Communication: Strong communication (verbal and written) and presentation skills.

Multi-Tasking: Ability to operate under pressure in a fast paced environment; able to deliver effective results, meet tight deadlines and targets.

EXPERIENCE:

• Strong knowledge of restaurant operations, financial and control systems in food & beverage.
• Strong leadership, communication and organizational skills.
• At least 2 years of progressive experience in a hotel management working in a fast paced hotel.
• Hands-on approach to hiring, training and development of staff members.
• Strong front-of-the-house presence and personable demeanor with members, guests and staff.
• Demonstrated ability to increase sales and build rapport in the community.
• Hotel Food & Beverage experience is highly preferred.
• Supervisory experience required.
• Must be proficient in Microsoft Word, Excel, PowerPoint, and Outlook.
• Experience in Opera would be helpful.
• Must have a valid driver's license.

EDUCATION:

• Bachelor’s degree in business, management, or hospitality or related field or equivalent of 5 years relevant work experience is highly preferred.
• Degree or Certification in Restaurant Management is preferred.
• TIPS certification is a must.

WORKING CONDITIONS & PHYSICAL WORK DEMANDS:

• Able to sit and work at a computer keyboard for extended periods of time.
• Able to stoop, kneel, bend at the waist and reach on a daily basis.
• Able to lift and move up to 25 pounds occasionally.
• Regular and on-time attendance is critical.
• Hours occasionally exceed 40 hours per week including weekends and holidays.
• Ability to stand during shifts

OTHER:

• Other duties as assigned.                                                                                                          

Note: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required and is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with this job.