Assistant Food & Beverage Manager

About the Role

This position will assist the General Manager in managing all Food and Beverage operations, and lead and work with the food and beverage/culinary management team and colleagues to successfully execute all operations. The Assistant Outlet Manager strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

Responsibilities

• Lay out goals and develop strategies to accomplish said goals.
• Forecast and schedule using hotel tools and guidelines.
• Oversee the initial and continual training of all new and current food and beverage service employees, conducting training classes for both supervisors and hourly staff on a regular basis.
• Control and maintain standards, performance, employee conduct, grooming, dress code, appearance, sanitation, etc. according to established policies.
• Formulate and recommend changes to improve employee performance and teamwork.
• Review performance with every employee on an annual basis.
• Develop analyses and implement merchandising that meet the profile of the property and guest patronage.
• Manage and control overall expenses of the outlet focusing on higher revenue and profit.
• Ensure employees have total knowledge of all menu items, preparation methods, ingredients, and the beverage program.
• Work in cooperation with the General Manager, Executive Chef, Executive Sous Chef, and Chef de Cuisine to ensure quality of products and guest satisfaction.
• Instigate and participate in on-the-floor training, coaching, and counseling of colleagues and operational teams.
• Manage the team to ensure standards and sequences are adhered to at all times.
• Ensure teams meet required Company and LQA standards.
• Assist in busy periods across the Food and Beverage department to ensure guest satisfaction.
• Manage guest expectations and handle any issues to secure 100% satisfaction.
• Ensure flexibility of work schedule, including early mornings, evenings, weekends, and holidays.
• Ensure accurate payroll process completed bi-weekly, comment, and approve time card edits.
• Participate in monthly F&B department meetings, daily briefings, and lead departmental shift line-ups.
• Manage key hotel events (e.g., Christmas, New Year’s, Thanksgiving, Easter) and prepare key departments.
• Review the daily log book.
• Schedule the team responsibly to meet all standards.
• Assist the Executive Steward in waste management and Planet 21 project initiatives, including inputting cover counts on the Orbisk portal.
• Ensure all equipment is kept in perfect working condition and report deficiencies to the proper department.
• Calculate and control food & beverage costs.
• Participate actively in the selection process of team members.
• Manage all facets of Human Resources, including recruiting, interviewing, evaluating, training, coaching, counseling, disciplinary action, and termination.
• Manage guest complaints in the food and beverage area to maximize guest satisfaction at minimum operating costs.
• Develop and analyze procedures and promotions to improve guest patronage under hotel policies.
• Maintain effective communications between all operating departments.
• Respond properly in any hotel emergency or safety situation.
• Maintain regular and predictable attendance.
• Perform other tasks or projects as assigned.

Requirements

• College degree is preferred; Bachelor of Science degree in hotel/restaurant management is desirable. A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel, Outlet) and POS systems.
• Proficient in food planning and preparation, purchasing, sanitation, security, company policies, personnel management, recordkeeping, and report preparation.
• Sommelier qualification is an asset.
• Minimum of 2 years’ experience in a leadership or supervisory role in a high-volume and upscale Food & Beverage operation.
• Good command of the English language.
• Advanced math and finance skills; proficiency in Excel.
• Ability to think quickly and creatively, often improvising solutions to complex problems.
• Managers Food Handler’s Certification.
• TIPS or Alcohol Safety Certification.

Physical Demands

• Regular bending, kneeling, and reaching.
• Regular lifting and moving of heavy materials.
• Standing most of the day.
• Continuous walking.

Work Environment

The work environment includes both outdoor and indoor settings during all season changes.

Pay

Rate of pay: $72,000 - $75,000 per year.

Benefits

• Discounted hotel rooms and food & beverage rates at sister properties globally.
• Learning programs through Accor Academies to promote growth and development.
• Opportunity to develop talent and grow within the property and across the world.
• Ability to make a difference through Corporate Social Responsibility activities, like Planet 21 and WATCH.