Assistant Food and Beverage Manager

Responsibilities

• Monitor and track the flow of information coming to you from your superiors, hotel side, and culinary side and distribute consistently to your hourly teammates.
• Be involved in decisions and communication on the floor and share results with fellow team mates and superiors.
• Manage the communication relationship between guest and all areas involved: special requests from guests, needs of guests to the kitchen, service issues and guest recovery opportunities.
• You must communicate your expectations for your team mates clearly each shift and remain consistent in your messaging.
• Guest Interaction: This is not an office job! How can you know what is happening on the floor or with a guest if you are not present? Information should flow through you to the staff, not the other way around. You are responsible for detailing and confirming guest profiles and communicating that to FOH and BOH. You handle guest issues directly, with confidence and achieve positive results. Although you lead your team through the process of troubleshooting and you empower them to resolve upset, you are still actively involved in the solution. Your presence to guests and team is actively seen on the floor.
• Leadership: This position has an enormous responsibility of keeping everyone moving in the right direction each and every day. You have to keep your team on track, energized and focused. Your team will be impacting the guest experience every minute of the day. Achieving that will take a consistent attitude about standards and service. Many people will count on you for direction and your message will need to be clear and concise.
• Strong floor presence: Communication to kitchen, other outlets and front desk about food issues, VIP’s, reservations and changes in business levels Communication to hourly colleagues: same as above, guest expectations, changes in food or drink menus, special events/programming. To be achieved by a per shift team meeting as well as a post-shift re-cap Handling daily tasks of: scheduling, properly cutting staff or assigning additional staff, driving revenue through various competitions, checking opening/running/closing duties of staff, monitoring that uniform & grooming standards are met, ensuring Virgin standards and protocol are being practiced through departments
• Training of Teammates: assist in the organization of onboarding, delivering consistent training, twice daily sit downs with new members (before and at end of shift), exams are conducted on time and according to flow of manual. Making sure the new members are correctly input into the system and have all the tools, uniform and supplies to have a positive training experience

Qualifications

• Current, legal and unrestricted ability to work in the USA.
• TIPS certification and Food Handlers Cards must be on file.
• Comply with all safety and health department procedures, as well as, all state and federal liquor laws.
• Associate or Bachelor’s degree preferred.
• Preferred: 1-2 years’ experience in a full service restaurant or lounge in hotel supervisor position/management position.
• Ability to clearly and pleasantly communicate in English with guests, management/co-workers, both in person and on the telephone.
• Proficient computer knowledge.