Food and Beverage Assistant Manager

Position Summary

Supervise the daily operations of the outlet and ensure adherence to standards. Be visibly present on the outlet floor during service and solicit feedback from guests/customers. Manage the lounge operations and oversee all aspects of the outlet operations. Ensure food and beverage cost is within budgeted number for the respective area.

Essential Job Functions

• Circulate on the outlet floor, continually checking with the guests and the service staff to ensure that everything is to the guests’ satisfaction.  Handle guests’ complaints and thank the guests upon departure. Monitor and supervise set up and maintenance of dining room area to ensure that it is up to standard. Control flow of room by seating guests in each section by rotation.
• Assign and supervise all opening and/or closing side duties. Make entries into Recaps.  Assist with scheduling attendants and control of greeters, servers and bus attendants.
• Conduct pre-meal meetings on a daily basis.        Participate in ongoing training of employees to ensure that employees continue to improve their performance. Recognize outstanding performance by service personnel and handle discipline as per standard operating procedures.
• Complete reports on production, fill out necessary requisitions and control 

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the resort:

• Provide direct service to guests as needed, including, but not limited to, serving tables, bussing tables, seating guests and general clerical/cashier duties.
• Maintain flexibility to take on new and different tasks to support the team.
• Incorporate safe work practices in job performance.

Education/Experience

High School diploma or general education degree (GED); Bachelor’s degree in a related field, preferred. Previous food and beverage operations experience required, preferably in a management/supervisory role.  Current ServSafe Manager Certification or ability to obtain within 90 days. 

Requirements

Language Skills 

• Excellent written and verbal communication skills
• Read and interpret documents in English.
• Write routine reports, correspondence, business letters, summaries, and reports using prescribed format, and conforming to all rules of punctuation, grammar, diction, and style
• Ability to speak effectively before groups such as customers or employees

Reasoning Ability 

• Apply common sense understanding to carry out instructions furnished in written, oral, or diagram form, to deal with problems involving several concrete variables in standardized situations
• Coaching and counseling skills to supervise subordinate staff, including, but not limited to, assignment of duties, evaluating service and taking disciplinary action when necessary.
• Usemathematical skills to interpret financial information and prepare reports
• Read and interpret business records and statistical reports
• Make business decisions based on reports and similar facts, as well as on experience and personal opinions
• Solve problems and ask questions if unsure and follow instruction.
• Ability to prepare and analyze data, figures and transcriptions prepared on and generated by computer.

Computer Skills 

• Basic working knowledge of Microsoft Word, Excel, and Outlook
• Internet browser programs
• Knowledge of computer accounting programs, math skills as well as general ledger analysis capabilities required.

Job Specific Knowledge

• Hotel/Resort food and beverage operations
• Food and alcoholic beverage

Physical Demands

• Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 8 hours in length.        Length of time of these tasks may vary from day to day and task to task. 
• Must be able to exert well-paced ability to reach different outlets and other departments of the hotel on a timely basis.
• Must be able to exert well-paced ability in limited space. 
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
• Must be able to lift up to 15 lbs. on a regular and continuing basis.
• Must be able to lift trays of food or food items weighing up to 30 lbs. frequently.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. 
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment. 
• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed

Work Environment

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
• Must be able to handle a high workload volume with organization, commitment and meet deadlines.

• Must be able to change activity frequently and cope with interruptions.