Assistant Food & Beverage Manager

Essential Duties

• Supervise waitstaff and bartender staff to include hiring, discipline, scheduling, training, and performance appraisal process.
• Cook off-duty and assist in private event planning, scheduling, and other events.
• Affirm payroll timekeeping sheets for the department.
• Assist Director of Dining Room Services with menu updates and training of point-of-sale system.
• Schedule daily side-work assignments and follow-up to ensure completion.
• Inspect dining room to ensure proper appearance and maintenance of clean and orderly area.
• Greet and serve customers in a timely and cheerful manner, handling complaints and special needs as necessary.
• Assist Director of Dining Room Services with beverage inventories and weekly ordering of alcohol.
• Accomplish wine orders, linens, and office supplies on specified days.
• Input revenues into the DCR and accounting procedures.
• Ensure the dining room and bar/lounge are always prepared, clean, and ready for scheduled operation.
• Issue, charge, and control alcoholic beverages for Brays Island and private events.
• Type menus, flyers, event sheets, and other administrative documents.
• Adhere to all board rules regarding service guidelines.
• Perform other duties as assigned.

Physical Requirements

• Physically and intellectually capable of operating ten key calculator, computer, and POS system.
• Able to see well enough to read faint or partially obscured writing or printing, with corrective lenses if needed.
• Mentally alert, perceptive, and detailed oriented with good reasoning skills.
• Able to recognize safe working conditions.
• Able to work extended hours, to include weekends and holidays as necessary.
• Able to receive detailed information through oral communication and to make discrimination in sound perceiving their nature with no less than 40db loss @ 500 Hz, 1000 Hz, and 2,000 Hz.
• Capable of working in a well-lighted, temperature-controlled area sufficient in size to allow freedom of movement to accomplish tasks.
• May also be exposed to the outdoor elements in an uncontrolled temperature with varied lighting.

Environmental Requirements

• Must be able to work on more than one assignment at a time with frequent interruptions, changes and delays.
• Must be able to remain focused and work effectively, efficiently, and cheerfully under such circumstances.
• Must be able to work effectively and cheerfully in an environment, which may be stressful due to adversarial situations resulting from the proper performance of duties.
• Must be able to work in a well-lighted, temperature-controlled area sufficient in size to allow freedom of movement to accomplish tasks.
• May also be exposed to the outdoor elements in an uncontrolled temperature with varied lighting.

Minimum Qualifications

• Must possess excellent interpersonal and communication skills.
• Must possess high school diploma/GED.
• Experience with alcoholic beverage service.
• Experience with service protocol as outlined in training manual.
• Comprehensive tableside service skills.
• Confident of skills and ability to make sound independent decisions when appropriate.
• Willingness to adjust and conform to varying schedules.
• Tolerant of differing personalities.
• Prior supervisory skills a plus.
• Minimum 3 years experience in restaurant environment.