Assistant Food and Beverage Manager

AccorHotel • Dallas, TX

2h • Onsite

About The Position

Fairmont Dallas, located in the Arts District of downtown Dallas, offers 545 elegant guestrooms and suites, with over 73,000 square feet of flexible meeting space. For over 50 years, Fairmont Dallas has been the setting for countless civic, social cultural, convention and corporate events, setting the stage for countless memories.

This role involves consistently offering professional, friendly, and engaging service. The Assistant Food and Beverage Manager will assist in the successful planning, organization, coordination, and execution of smooth daily operations in the hotel's various outlets. A key responsibility is supervising all assigned employees to ensure the highest level of guest satisfaction. The role also includes assisting with other operations such as Banquets and Starbucks when needed, and ensuring staff scheduling meets business demands and budget. Regular quality checks will be conducted to ensure standards are adhered to. Building and maintaining good relationships with other departments, handling client queries and concerns, and coaching and counselling line staff are also integral parts of the job. The position will assist with financial reporting and billing accuracy, conduct frequent inspections of facilities and equipment, and oversee the ordering and maintenance of adequate par stock for beverages, meeting amenities, and supplies. The role requires ensuring smooth operations and providing hands-on assistance in food and beverage areas, organizing, setting up, and supervising day-to-day tasks. Assisting guests with menu items, handling guest comments, and offering appropriate resolutions are expected. The position requires following outlet policies, procedures, and service standards, and having full knowledge of beverage lists, promotions, menu items, contents, and preparation methods. Ensuring all safety and sanitation policies are respected when handling food and beverages, and ensuring proper cash handling procedures are followed are critical. Maintaining complete knowledge of and complying with all departmental policies/service procedures/standards is essential. The role requires anticipating guest needs, responding promptly, and acknowledging all guests. Resolving guest complaints to ensure guest satisfaction and being familiar with all hotel services/features and local attractions/activities are also part of the duties. Monitoring and maintaining cleanliness, sanitation, and organization of assigned work areas are required. This includes maintaining complete knowledge of liquor brands, beers, non-alcoholic selections, wine and champagne characteristics, designated glassware and garnishes, menu items, preparation methods, ingredients, sauces, portion sizes, garnishes, presentation, prices, daily specials, 86'd items, dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range, dress code, P.O.S. and manual system procedures, daily housecount, arrivals/departures, V.I.P.'s, and scheduled in-house group activities. Strict adherence to state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving, is mandatory. Establishing par levels for supplies and equipment, completing requisitions, ensuring staff reports to work as scheduled, documenting late or absent employees, coordinating breaks, assigning work and side duties, communicating changes, identifying and delegating tasks that compromise department standards, conducting pre-shift meetings, inspecting grooming and attire, inspecting and ensuring readiness of materials and equipment, monitoring staff performance, inspecting table set-ups, ensuring the Host(ess) stand is clean and stocked, reviewing the reservation book, ensuring menus and wine lists are available and in good condition, monitoring and assisting the Host(ess) in greeting and escorting guests, anticipating heavy business times and organizing procedures to handle waiting lines, monitoring guest reactions and conferring with staff, checking order status and ensuring timely delivery, monitoring table clearing and resetting, maintaining cleanliness and working condition of equipment, assisting restaurant staff, answering outlet phones promptly, accessing P.O.S. system functions, restocking journal tape, changing ribbons, handling voided checks, assisting servers with payments, issuing manual checks when the system is down, running system-closing reports, ensuring all server checks are closed before sign-out, and ensuring all closing duties are completed are also key responsibilities. Conducting training on job functions and department orientation for new hires, ongoing training for existing staff, providing feedback on performance, handling disciplinary problems, and counseling employees according to hotel standards are also part of the role. Fostering a cooperative working climate, maximizing productivity and colleague morale, being familiar with emergency procedures, and being familiar with procedures for attending to injured or ill guests or colleagues are also required. Preparing and submitting daily/weekly payroll and tip distribution records, completing work orders for maintenance repairs, contacting Engineering directly for urgent repairs, documenting pertinent information in the department log book, and completing all paperwork and closing duties are also essential.

Requirements

• High school graduate or equivalent vocational training certificate
• 2 years of supervisory or leadership experience in food service industry required, preferably in hotels
• Strong experience in Outlets (restaurants/bars)
• Previous experience with POS systems
• Able to work effectively as part of a team in a fast-paced environment
• Proven ability to work well under pressure and manage multiple tasks simultaneously
• Computer-literate
• Excellent communication and organizational skills
• Strong interpersonal and problem solving abilities
• Proven ability to resolve guest concerns
• Highly responsible & reliable
• Ability to focus attention on guest needs, remaining calm and courteous at all times
• Food Handler and TABC certificates required
• Ability to enforce Hotel standards, policies and procedures with Pyramid staff.
• Ability to prioritize and organize work assignments, delegate work.
• Ability to direct performance of Pyramid staff and follow up with corrections where needed.
• Ability to motivate Pyramid staff and maintain a cohesive team.
• Ability to ascertain Pyramid training needs and provide such training.
• Ability to be a clear thinker, analyze and resolve problems exercising good judgement.
• Ability to suggestively sell menu items, beverages and wines.
• Ability to input and access information into P.O.S. system.

Responsibilities

• Consistently offer professional, friendly and engaging service
• Assist in successful planning, organization, coordination and execution of smooth daily operations in the different outlets of the hotel.
• Supervise all employees assigned to ensure the highest level of guest satisfaction.
• Assist with other operations, such as Banquets and Starbucks when needed.
• Assist with ensuring staff scheduling meets business demands and budget
• Ensure standards are adhered to through regular quality checks
• Build and maintain good relationships with other departments
• Handle client queries and concerns
• Coaching and counselling of line staff
• Assist with and provide feedback for employee performance reviews
• Assist in ensuring that financial reporting and billing is maintained and accurate
• Conduct frequent inspections of facilities and equipment
• Assist in the ordering and maintaining adequate par stock and overseeing control of: beverages, meeting amenities and supplies
• Ensure smooth operations and provide hands-on assistance to the different areas in food and beverage
• Organize, set-up and supervisor the day-to-day tasks of the F&B area assigned
• Assist guests regarding menu items in an informative and helpful way
• Handle guest comments and offer appropriate resolution
• Follow outlet policies, procedures and service standards
• Have full knowledge of beverage lists, promotions, menu items, contents, and preparation methods
• Ensure all safety and sanitation policies are respected when handling food and beverages
• Ensure proper cash handling procedures
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Resolve guest complaints, ensuring guest satisfaction.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Ensure that staff reports to work as scheduled. Document any late or absent employees.
• Coordinate breaks for staff.
• Assign work and side duties to staff. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.
• Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel.
• Inspect table set-ups; check for cleanliness, and neatness; rectify deficiencies with respective personnel.
• Ensure that the Host(ess) stand is clean, organized and stocked with designated supplies.
• Review the reservation book, pre-assign designated tables and follow up on all special requests.
• Ensure that specified amount of menus and wine lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
• Monitor and assist Host(ess) in greeting and escorting guests to their tables. Ensure that tables are seated to best service the guests.
• Anticipate heavy business times and organize procedures to handle extended waiting lines.
• Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.
• Check the status of all orders and ensure that they are delivered within designated timelines.
• Monitor and ensure that all tables are cleared and reset according to department procedures.
• Monitor and maintain cleanliness and working condition of departmental equipment, supplies and work areas.
• Assist restaurant staff with their job functions to ensure optimum service to guests.
• Answer outlet phone within 3 rings, with correct salutation and proper phone etiquette.
• Access all functions of the P.O.S. system. Restock journal tape and change ribbons as needed.
• Handle voided checks.
• Assist servers with expediting problem payments.
• Issue manual checks when the system is down and ensure accountability of such.
• Run system-closing reports and ensure that all servers' checks are closed before they sign out.
• Ensure all closing duties for staff is completed before staff signs out.
• Conduct a training on the required job functions with criterion expected and department orientation with new hires. Conduct ongoing training with existing staff.
• Provide feedback to staff on their performance. Handle disciplinary problems and counsel employees according to hotel standards.
• Foster and promote a cooperative working climate, maximizing productivity and colleague morale.
• Be familiar with all emergency procedures (i.e. fire alarms, inclement weather, etc.) and be able to assist when situation arises.
• Be familiar with procedures for attending to injured or ill guests or colleagues.
• Prepare and submit daily/weekly payroll and tip distribution records.
• Complete work orders for maintenance repairs and submit to Engineering. Contact Engineering directly for urgent repairs.
• Document pertinent information in department log book.
• Complete all paperwork and closing duties in accordance with departmental standards.
• Review status of assignments and any follow-up action with on-coming supervisor.

Benefits

• Paid time off
• Medical, Dental and Vision Insurance
• 401K
• Complimentary Shift Meal
• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academy designed to sharpen your skills
• Ability to make a difference through our Corporate Social Responsibility activities, such as Planet 21
• Career development opportunities with national and international promotion opportunities

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED