Temp Food and Beverage Manager- The Asbury Hotel

The Asbury Ocean Club is effortless living at its best – a collection of residential homes, a Beach Club, a boutique hotel, and an unprecedented suite of amenities. A unique blend of intimacy and grandeur serves as the hallmark of your stay in any one of our 54 guest rooms. With magical views, soaring ceilings, and private balconies, the sunlight is amplified, and the outdoors is invited in. Gracefully understated design and handpicked furnishings create the sense of beach house straight out of a dream.

The Asbury mashes up Asbury Park's Victorian-era history, rock-n-roll present, and shiny future into a new kind of social hub. Come experience our vibrant bars and hangouts like our renowned rooftop lounge Salvation, the outdoor movie theater Baronet and our lively lobby bar Soundbooth.  There’s something for everyone at The Asbury, whether it’s hanging by the pool, enjoying live music in the lobby, soaking up a well being class on Baronet or simply relaxing in your room, this is the new Asbury Park.

Why Us?  At Sage Hospitality Group, we look for innovative leaders, with an eye for disruption. Never looking for someone just looking for a job, we are looking for the power players, the people who want to rise to the top. Sage allows for opportunities for growth and personal fulfillment, paying attention to the parts that keep us human and happy. We want to attract and retain associates that are engaged in our culture, passionate about hospitality and excited to enrich lives, one experience at a time. Sage Hospitality Group was founded on a spirt of bold individuality. By going our own way, we have created some of the world’s best hotels, restaurants, and experiences. But the truth is, none of it would have happened without people like you. People who follow their own path, wo are hungry to learn and who love their community. People who do not sit around and wait, they just do. You belong here.

Plan and manage the Restaurant, Room Service, Bar, and catering in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. Position is responsible for the short term planning and managing the operations of the Restaurant, Room Service, Bar and catering. Recommends promotional ideas and procedural changes. Prepares forecasts, implements, monitors and controls the budgets for the various outlets.

• Manage the human resources within the department.
• Direct and oversee recruitment and development of employees; hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate, as appropriate.
• Develop, recommend, implement and manage the department's annual budget, business/marketing plan, forecasts and objectives to meet/exceed management expectations.
• Implement and manage all company programs (company/franchise) to ensure compliance with the SOPs; to include safety and sanitary regulation, all federal, state and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest.
• Market the Food and Beverage outlets; develop and manage the implementation of menus, package deals, promotions, displays, decorations and presentations within corporate guidelines to capture more in-house guests and a larger share of the local market to meet/exceed sales and financial goals and objectives.
• Manage the maintenance/sanitation of the food and beverage areas and equipment in the hotel to protect the asset, comply with regulations and ensure quality service.
• Respond to customer needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects.

Education/Formal Training

More than two years of post high school education.

Experience

One to two years of employment in a related position with this company or other organization(s).

Knowledge/Skills

• Excellent comprehension for assisting with guest and associate matters.
• Interpreting instructions from customers, associates, and managers.
• Must have excellent oral communication for communicating with guests and associates, issuing instructions and communicating policies.
• Excellent comprehension required to read and implement policies and procedures; writing schedules and reading forecast and SOPs.
• Must have knowledge of food safety and chemicals/agents for training purposes.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Excellent vision required for seating guests, expediting food, cleaning equipment, reading floor plans, charts, schedules.
• Ability to lift, push, pull and carry tables, chairs, trays, plates, and chaffing dishes on a daily basis, 20 -40 lbs.
• Bending to pick up dropped items as needed. Bend to assist in serving food or getting supplies.
• No kneeling required.
• Mobility -95% of shift covering all areas of outlets supervising.
• Continuous standing to assist at hostess station -minimal stationary standing.
• Climbing stairs -varies by location. No driving required.

Environment

Inside 95% of shift. Temperatures can exceed 100 degrees if working at location with outside dining facilities and when assisting in kitchen.