Assistant Food & Beverage Manager

Description

DEPARTMENT: Food & Beverage

REPORTS TO: Food and Beverage Director/Manager

STATUS: Exempt

POSITION SUMMARY:

Assist in all F&B outlets, with a focus on beverage operations. Responsible for all beverage operations of the hotel: plan, implement, and adhere to operating budgets; manage beverage cost percentages to be aligned with budget and monthly forecasts; supervise ongoing training to ensure the highest-quality service; maintain high employee morale; ensure that all legal requirements are met; inspect, train, and ensure that all safety and sanitation standards remain consistently high; and work directly with all staff to ensure highest-quality product, service, and work environment for both internal and external guests.

RESPONSIBILITIES:

• Execute floor shifts throughout all F&B outlets in hotel.

• Assist the Food and Beverage Director/Manager in developing operating budgets for each beverage outlet. After approval, monitor and take corrective action as necessary to help ensure that budget goals are attained.

• Plan and implement cost control measures for all beverage expenses – beverage cost, labor cost, and other operating expenses.

• Inspect to ensure that all safety, sanitation, energy management, preventive maintenance, and other standards are consistently met.

• Help plan and approve the organizational chart, staffing, scheduling procedures, and job descriptions for all beverage positions.

• Interview and approve all hires in the beverage department.

• Ensure that all legal requirements are consistently met, including wage and hour and federal/state/local laws pertaining to alcoholic beverages and food safety and sanitation.

• Develop and implement policies and procedures for beverage outlets.

• Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality, and price for all purchases.

• Develop wine lists and bottle/glass sales promotion programs.

• Develop cocktail program to design signature drinks for the property.

• Maintain appearance, upkeep, and cleanliness of all beverage equipment and facilities, by utilizing daily, weekly, and monthly cleaning lists.

• Monitor employee dress codes according to the Employee Manual.

• Audit and approve weekly payroll.

• Coordinate and approve all beverage invoices.

• Plan and implement internal and external marketing and sales promotions for the beverage department.

• Develop banquet beverage program for sales team.

• Execute weekly and monthly inventory.

• Oversee the lounge bar as the manager on duty.

• Fill in for other department managers in their absence, as needed.

• Join and actively participate in industry and community organizations.

• As needed, assist other properties, and help standardize operating standards and procedures throughout the company.

• Perform other duties as assigned.

QUALIFICATIONS:

• Previous experience in a leadership role in a fast-paced, high-end, food and beverage environment.

• Exceptional verbal and written communications skills.

• Computer literate, comfortable with standard business software, and able to easily and quickly learn new industry software.

Ability to:

       • Perform job functions with attention to detail, speed, and accuracy.

       • Prioritize and organize while managing multiple, critically important and time-sensitive tasks simultaneously.

       • Work with minimal supervision.

• Working knowledge of industry tools such as Micros POS, OpenTable, and Microsoft Office.

• Proven track record of meeting operating budgets and successfully managing labor and cost of goods.

• Hotel and Restaurant Administration degree from an accredited institution, or equivalent experience and training in the food and beverage industry preferred.

• Previous experience as a bar manager in an upper-scale hotel environment preferred.

• Expert knowledge of industry tools such as Micros POS and OpenTable preferred.

PHYSICAL DEMANDS:

• Remain actively engaged on foot for 4 - 6 hours at a time.

• Remain in stationary position for 4 hours or more at a time.

• Ability to occasionally lift and transport 35-50 pounds.

• Satisfactorily communicate with external vendors, guests, management, and co-workers to their understanding.