F&B Assistant Manager - Savannah Tequila Company

About the Company

Kessler Hospitality’s portfolio of artistically inspired boutique hotels features unique design, luxurious accommodations, enriching ambiance, and intuitive service. With properties throughout Colorado, Georgia, Florida, North Carolina, and South Carolina, each hotel’s exquisite art, music, and cultural influences are intentionally approachable. Designed to inspire and create unforgettable experiences, Kessler guests are immersed in refined Bohemian luxury. As the founding member of Marriott’s Autograph Collection, Kessler Hospitality champions bold, original hotels, each carefully created with distinctive style and the Individualist traveler in mind.

Location

The AAA Four Diamond JW Marriott Savannah Plant Riverside District is located in the heart of historic Savannah on the Savannah riverfront, with countless activities a short walk away. Explore the downtown Savannah shopping district, eat at one of the hotel's many restaurants, reconnect with friends at riverside bars, or embark on one of the city's walking tours. Once a power plant, Plant Riverside District represents the beauty of progress with three unique buildings enriched in history: chic architecture in the Power Plant, romantic styling in the Three Muses, and contemporary maritime details in the Atlantic.

Overview

The Assistant F&B Manager is responsible for assisting in coordinating, supervising, and directing all aspects of F&B outlet operations while maintaining profitability, high-quality products, and service levels. They are expected to market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet productivity goals while keeping quality consistently high.

Responsibilities

• Oversee all aspects of the daily operation of the outlet.
• Supervise outlet personnel and respond to guest complaints in a timely manner.
• Work with other F&B managers and keep them informed of issues as they arise.
• Keep immediate supervisor fully informed of all problems or matters requiring attention.
• Assist in coordinating and monitoring all phases of Loss Prevention in the outlet.
• Prepare and submit required reports (e.g., Wage Progress, payroll, revenue, employee schedules, quarterly action plans) in a timely manner.
• Monitor quality of service in the F&B outlet.
• Assist in menu planning and preparation.
• Ensure compliance with all local liquor laws and health and sanitation regulations.
• Ensure compliance with SOP’s in all outlets and requisition procedures.
• Be visible on the floor and assist staff as needed during each meal period.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Ensure the training of employees on SOP’s and technical job tasks.
• Be involved in and/or conduct departmental and hotel training (CARE, One to One, etc.).
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Complete tip reporting.
• Understand, implement, and monitor corporate promotions in the outlet (if applicable), including buffet and three-meal concept standards.
• Ensure overall guest satisfaction.
• Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Maintain regular attendance in compliance with Highgate Hotel Standards.
• Participate in M.O.D. coverage as required.
• Maintain high standards of personal appearance and grooming, including wearing nametags.
• Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximize efforts toward productivity, identify problem areas, and assist in implementing solutions.
• Handle problems effectively, including anticipating, preventing, identifying, and solving issues as necessary.
• Understand and evaluate complex information, data, etc., from various sources to meet appropriate objectives.
• Maintain confidentiality of information.
• Perform other duties as requested by management.
• Maintain a warm and friendly demeanor at all times.

Requirements

• At least 2 years of progressive experience in a hotel or related field; or a 4-year college degree; or a 2-year college degree and 1 or more years of related experience.
• Long hours sometimes required.
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Must be able to effectively communicate both verbally and in writing with all levels of employees and guests in an attentive, friendly, courteous, and service-oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.