Assistant F&B Manager

Description

DEPARTMENT: Food and Beverage
REPORTS TO: Restaurant Manager
STATUS: Non-Exempt

RESPONSIBILITIES: 

· Assists Manager in all aspects of restaurant operations. 

· Respond immediately and graciously to guest service issues and report the situation to the Restaurant Manager. 

· Perform all job duties toward the goal of maximizing guest service. 

· To conduct themselves in a professional manner with the awareness that all actions and communications are within guest view. 

· To ensure a congenial dining room atmosphere. 

· To be knowledgeable of all menu and general guest information. 

· Ability to adapt to change, new situations, changes in staffing and procedures. 

· To be knowledgeable in special service procedures and paperwork. 

· Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift. 

· Maintain communication and teamwork with all co-workers and supervisors. 

· Handles all guest service issues in an immediate and gracious manner. 

· To offer input to the Manager on the work performance of the staff. 

· Perform duties of Host, Server and Server Assistance, Food Runner when needed. 

· Must have a very good understanding policies and procedures as outlined in the employee handbook. 

· Ability to perform any and all task requested by Food and Beverage Management. 

· Additional tasks and responsibilities may be assigned at the discretion of the manager.  Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.  

KNOWLEDGE, SKILLS AND ABILITIES: 

· Ability to walk and stand throughout an eight-hour shift. 

· Ability to lift, balance and carry large, oval Dining Room service trays. 

· Ability to organize and prioritize under pressure. 

· Knowledgeable of basic sanitation. 

· Knowledgeable of computer operations and ordering procedures. 

· Ability to communicate effectively with guests, co-workers, and supervisors. 

· Ability to absorb large amounts of information quickly: service procedures, menus, and dining room floor plan, register operation. 

· Ability to maintain excellent attendance and punctuality. 

EXPERIENCE: 

· Previous Food and Beverage management or supervisory experience required.